Recipe By : From Ethnic Breads
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Rolls
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 ts Yeast -- bread machine
2 c Bread flour
2 tb Powdered milk
1 ts Sugar
1 ts Salt
2 ts Barley malt syrup -- in health food store
3/4 c Water -- +2 tb
Poppy seeds (optional)
Add all according to bread machine manual, except for poppy seed.
When dough cycle ends, remove dough and divide into 8 pieces. Roll
each into a ball and press each ball into poppy seed. Place seed side
up on a baking sheet. With a sharp knife or bakers lame score
3 semicircles from center. Let rise 30 minutes or until doubled and
place in preheated 450 F oven. Immediately upon placing in oven,
lower temperature to 375 F. Bake 15 minutes or until done.
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Notes: I make an egg wash of 1 egg white and 1 tb water. I brush the
rolls before baking and half way through again. This gives a lovely
crusty texture. Barley Malt syrup is a must. Any GNC nutrition center
or health food store stocks it or can get it. I use this in place of
1 tb water in ALL bread machine recipes. It extends a rich unique
bready flavor.
I make lots of French, Italian breads and Kaisers. I found a bakers
Lame in Williams-Sonoma (catalog only). It is a very thin sharp blade
with a slip case that scores bread and will not deflate the loaf or
drag like a knife.
