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.