News and More Bread

Posted on | May 13, 2010 | No Comments

It looked pretty nice once it decided to cooperate. 

When it was done baking, we tried knocking on it to hear what it sounded like.  Hard as a rock.  King Arthur Flour’s bread sounded hollow on the inside, proving itself to have a hard crust but a warm, soft inside. 

The bread certainly looked nice.  And the smell in the kitchen was lovely as well.  When I took my first bite of the sliced bread, I couldn’t help but feel a little disappointed.  It wasn’t bad.  The taste was perfect, but it was very dense, unlike that of King Arthur Flour’s bread mix.  The crust was the best part of it.  It was nice and crunchy, but with the dense center, I couldn’t really appreciate it.  I might use this dough to make rolls instead of a loaf or maybe to make a pizza crust.  For a sandwich, however, I would definitely go with King Arthur Flours mix instead.

Schar does have another product that is far easier to make, and better for making sandwiches. 

These white rolls contain soy and egg, so watch out for those of you who cannot have either of those.  But they are gluten, wheat and lactose free. 

Each roll is a decent size, fitting in the palm of my giant man hand.  All I do is put it in the toaster oven and bake at 400 degrees Farenheit for 4-5 minutes. 

Clearly, I lost track of time.  Perfect.  But I manage to get it out before it burnt.  Leaving it in until it’s browned slightly is nice though because it adds a nice crunch.  So what I thought was a disaster, was actually quite tasty. 

The inside it nice and soft.  With some bologna and mayo, I had my happy, little sandwich and was extremely pleased.  There are a lot of different types of these rolls tht Schar makes prebaked and so far I haven’t been disappointed by any of them.  They’re perfect for a quick and delicious lunch.  So while I won’t be using the Schar’s bread mix again, their rolls will frequent my tummy. 

Yum!
Miel

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