A very pleasing batch of rolls and New York classic!

July in the HomeBaker’s Club…

Hello Homebaker!

So many lovely pictures last month, thank you all for posting your Cottage Loaves and Pretzels into the club forum!

This time I bring to you two more…

A newly retired New York style loaf recipe with a permanent home now in the club, and some lovely little square semolina rolls I am sure you’ll have a pleasing time making. I do hope you enjoy them 😊

 

Stone-baked Semolina Rolls

An idea becoming reality; these little square rolls have a thin crust, pleasantly robust quality and amazing flavour thanks to the high percentage of semolina. A little olive oil and milk fit the bill here contributing their qualities too. If you’re looking for a pleasing process, uniform buns, freezable and toastable these are for you.

 

New York Style Rye Bread

This one comes straight from the now retired USA bread course I have been hosting for years, since I wasn’t quite ready to let go of this recipe completely I thought I’d give it a new home in the Homebaker’s Club. A rye pre-ferment makes this bread really soft with a crunchy crust with treacle and caraway bringing that classic flavour combination perfect for your pastrami sandwiches, or yummy simply toasted for breakfast with butter.

 

And in the “with bread” section

A double dose of sandwiches! Pastrami on Rye with homemade Pickle Slaw and mustard mayo (classic!) and a Fried Haloumi and Fresh Pesto roll.

 

All these recipes join the vast library now in the HomeBaker’s Club!

Have fun and I’ll see you in class.