kateq's Reviews

3 recipe(s) reviewed. Showing 1 to 3Sort by: Title | Date | Rating

Fragrant Whole Wheat Dinner Rolls

From: Amy's Bread, Revised and Updated: Artisan-style breads, sandwiches, pizzas, and more from New York City's favorite bakery (reviewed 6th July 2012)

These are excellent rolls. This recipe is very flexible--I have made this with various seeds and soakers and always been extremely pleased with the results. I do use instant yeast, which eliminates the need to feed and and proof in the first step. You can also freeze these rolls and then warm them, wrapped in foil, after thawing.

Fresh Rosemary Bread with Olive Oil

From: Amy's Bread, Revised and Updated: Artisan-style breads, sandwiches, pizzas, and more from New York City's favorite bakery (reviewed 6th July 2012)

This is a good bread, though do NOT use as much salt as is listed--one tablespoon is plenty--and this from a salt lover. As with other breads, I have done all the initial kneading in my stand mixer and had lovely results. Also I use instant yeast which shortens/simplifies the first step. I use King Arthur flour -- if you use a softer flour, you might want to think about using bread flour.

Golden Italian Semolina Loaves

From: Amy's Bread, Revised and Updated: Artisan-style breads, sandwiches, pizzas, and more from New York City's favorite bakery (reviewed 6th July 2012)

I LOVE this bread. And it's so simple--no preferment, it's ready in a couple of hours. It keeps--either wrapped for a day or a two or well wrapped in the freezer. It slices beautifully; it's good toasted, in sandwiches, with honey or jam, along side a salad or a bowl of soup. I find my semolina flour in an Italian deli/grocery or in the ethnic aisle (Middle Eastern section) of a supermarket.

It's fun to play with the seeds--natural and/or black sesame seeds to make it pretty.

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