Olive bread
Bread
Being impatient and having a small kitchen, I really try to find shortcuts to lengthy recipes that require a lot of time, bowls, ingredients, steps and dishes.
<br />In case of baking bread, I have tried many 'no-knead' methods (such as Mark Bittman's famous recipe) to avoid covering my my kitchen counter (and the floor and myself) in flour or to use more than one bowl. Besides the fabulous 'life changing loaf' that I don't really consider bread but more of a healthy breakfast bar, I have never baked a bread that I was really proud of. That was until last week when I baked a batch of rolls that were just perfect. There was a crust, it was chewy, it was moist but most of all it had an airy puffy interior that still provided bite. I was able to rip strands of bread off and to smear it with butter.
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<br />I have never been a fan of kneading, but this time I took the time to work the dough. The huge difference has convinced me that labor and patience pay off when talking bread.
<br />Off course, I have tried to figure out a way to still save time, and I have simply done so by making a large portion (in case someone is wondering after all these huge recipes whether I am feeding an army, the answer is no, but yes I could) and by shaping the dough before proving it overnight (alternatively recipes sometimes advise you to prove the dough twice, I skipped this extra step without noticing a difference).
<br />After baking I have immediately put the rolls into the freezer in individual sandwich bags. Every time I would like to eat some super fresh bread, I simply heat it up in the oven for a couple of minutes. As the rolls are very airy and not that large (around 90 gram a piece after baking) they defrost swiftly. Bake as many as you can as these are really good and feel like a treasure to have in stock.
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