AlphaNoel's Reviews
3 recipes reviewed. Showing 1 to 3Sort by: Book Title 
| Date | Rating | Recipe Title
Peter Reinhart's Artisan Breads Every Day
By Peter Reinhart
Ten Speed Press - 2009
Great everyday bread. Simple recipe. Be careful to not over knead the dough. Follow his fold and tuck method and give the dough time to firm. Greasing your hands also helps form the dough and gives it a great crust. I've tried with 1/2 whole wheat and 1/2 bread flour and gotten great results.
useful (1)
Beyond wonderful. They are now my favorite breakfast item. I used lemon extract in my dough and in the icing. The dough was easy to make, I tried it first in the mixer and then a second time by hand. Both were successful, I think by hand was easier. I really greased my hands, worksurface and rolling pin with this dough. It made the forming the log much easier. Definitely let the buns cool before icing so you get a beautiful white contrast.
useful (0)
Yummy....
I made this with the Honey Almond slurry, but replaced the almonds with Pecans.
The sweet bread recipe is easy. I greased my hands and surface before rolling the dough and it worked nicely.
My oven took longer than the recipe to brown the bottom of the buns. I ended up covering the dish with foil to keep the top from burning while the bottom finished cooking. Check the bottom of the buns occasionally until you see that it has browned. Cool for at least 10 minutes before flipping.
The honey slurry is fabulous, cooked or not. I'll make this again, just to put on bread. Note, the Slurry recipe is for two pans. I did it the first time in one pan and had slurry all over my oven. Another note, place a jelly roll pan or a pan with a decent lip under the buns to prevent the slurry from spilling.
This has become one of my family's favorites.
useful (1)