Translating a Loaf to Rolls
Posted 28 March 2011 - 09:45 AM
Posted 28 March 2011 - 10:21 AM
Posted 28 March 2011 - 10:22 AM
Posted 28 March 2011 - 11:38 AM
Baking temp/time is affected by the size, shape, & density (in the pan) of the rolls. A deep pan packed with rolls that merge together as they rise needs nearly the same baking time as a single loaf, and doesn't need a hotter oven; a flat sheet of thin small rolls that stay separate while rising and baking will bake a lot quicker.
Posted 28 March 2011 - 12:44 PM
Flickr: Link To My Account
Posted 02 April 2011 - 10:14 AM
I really love the color that the turmeric gives the bread.
Posted 04 April 2011 - 05:53 PM
Posted 04 May 2012 - 06:11 PM
Harare, Victoria Falls and some places in between