Queezle_Sister's Reviews
3 recipe(s) reviewed. Showing 1 to 3Sort by: Title 
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The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking
By Laurel Robertson, Carol Flinders, Bronwen Godfrey
Random House Trade Paperbacks - 2003
Buttermilk Bread : page 176
Another light fluffy dough from 100% whole wheat flour. This recipe (as you likely deduced from the title) includes a lot of buttermilk, and the result is a bread with a lovely texture and flavor. Very much appreciated by the teenagers in the house.
Because I'm sick with the flu, I didn't feel up to the suggested 20 minute kneading, and so I mixed and kneaded this in my bread maker. I worked well until the end, where the cook is instructed to knead in some cold butter. Adding butter just made the dough very slippery and so the bread maker paddle pushed the whole dough ball in circles rather than actually kneading. So that last step, I did by hand.
The recipe makes 2 loaves. I used half the dough for rolls (pictured), and they were done to perfection after 15 minutes in the oven. The other half made a respectable loaf.
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Cinnamon Rolls : page 189
More a variation on the featherpuff bread than a recipe, you use the very light whole wheat bread dough to roll a rectangle. No specific recipe is given for the filling - I just buttered the rectangle and sprinkled in cinnamon and sugar. It was a bit spartan -- not the decadent cinnamon rolls of 14-daughter's dream. I, on the other hand, found them tasty and not too guilt-inducing.
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Featherpuff Bread : page 188
A surprisingly light 100% whole wheat bread! We prepared this dough so we could make the accompanying cinnamon rolls.
The dough is unusual (to me) because it calls for cottage cheese (3/4C/loaf), an egg, and dry milk (1/4C per loaf). The resulting bread is high protein, moist, and very light.
The author warns that the dough is extremely sticky, and cautions the cook to not incorporate too much flour. How I wish she had told me how to knead such a sticky dough, if not using flour! Moreover, you are told to knead for 15 minutes. I used my bench knife, and repeatedly buttered my hands. I don't know if I made it for a full 15 minutes, but I was close.
This bread had to accommodate my schedule, and it rose A LOT while I was out for 3 1/2 h skiing. But it doesn't seemed to have suffered too much.
Personally I like a heartier whole grain bread, but I'm so happy to have found a recipe for those occasions when you want something very light.
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