A while back, I decided to try my hand at making our sandwich bread.
I checked out books from the library and poured over recipes online. I bought yeast and vital wheat gluten and refreshed my stash of bread flour, which I typically use only for cookie making.
Then I set to work, making popular, tried-and-true recipes with the idea that we could slash our grocery budget and enjoy freshly-baked, whole grain bread several times a week.
Well, it didn’t really work.
The bread was OK, but no more than OK. It was never fresh and ready quite when we needed it, so we were always eating bread that was at least day old. And even the recipes designed for busy cooks seemed a little fiddly or required somewhat obscure ingredients. In the end, the return on investment just wasn’t there.
After a few weeks, I ran out of steam and went back to good old Pepperidge Farms.
Maybe making sandwich bread just isn’t my thing.
But these dinner rolls! They are amazing….