Comments on: Home Baked Bread and Rolls – Made Simple

By: Alfred

Wed, 12 Oct 2011 01:31:02 +0000

Hi to all of you, especially Sandy,
I now bake bread using a bread machine. So does my wife, and we put the yeast in with the dry flour. I’m hoping we will one day get back to using our kitchen “Magic Mill’ that has round stones to grind grain. Freshly ground flour will not keep because it has all the nutrients still intact. I feel that store-bought flour does not quite measure up. — but that’s another topic.
Ladies, I feel unqualified to answer your questions, and therefore urge you to wait the author, Pam Severance, to write again. Till then, what’s stopping you from trying again?

By: sundy

sundy — Sat, 08 Oct 2011 14:48:27 +0000

how do u make the texture thiker, came out so thin was all crusty and not flufffy at all. pls reply

By: Jen

Jen — Mon, 27 Dec 2010 02:28:08 +0000

Made the recipe tonight and turned out awesome…I made rolls that came out light and fluffy!

By: Wanda

Wanda — Sat, 11 Dec 2010 04:36:41 +0000

What is the cause of bread, rolls, you are baking to have a very dense texture
when it should be light and not heavy

By: Claire

Claire — Tue, 28 Sep 2010 18:27:19 +0000

Re: proofing the yeast – yes it is more common to proof the yeast first but proofing is not always required. Some recipes, like this one do not require proofing. Traditionally any recipe that uses instant yeast will not require proofing.

Congratulations Tracy! It’s a great feeling isn’t it? (And it makes the kitchen smell so good.)

By: Tracy

Tracy — Tue, 28 Sep 2010 17:20:41 +0000

Came out PERFECT!!!!! Wow….I made bread. That’s pretty cool.

By: Tracy

Tracy — Tue, 28 Sep 2010 14:56:09 +0000

Like Martha, I wondered: no “proofing” of the yeast in the wet ingredients first, then add that to the dries? I’ve never baked bread; I’ll try it the way you wrote it, i.e., just toss yeast in with flour, etc. Stay tuned… Oh, and btw, I, also a Gen-Xer, can think of no better way to spend a day/evening/weekend than COOKING, COOKING, COOKING! I created this garlic spread I’m dying to try on my own bread…we’ll see!

By: Claire Colvin

Fri, 02 Jul 2010 18:00:22 +0000

Hi Fabian,

In North America dry yeast sold in little individual packages. Each pkg contains 2 1/4 tsp of yeast. It’s an odd measurement equal to the amount of yeast required to bake a loaf of bread. (The envelopes are just done for convenience but are incredibly common here.) So for the recipe above, 2 pkgs dry yeast = 5 1/2 tsp of yeast. I’ll add this info to the recipe above for future readers as well.

By: FABIAN

FABIAN — Thu, 01 Jul 2010 20:39:56 +0000

Thanks for your recipe. But kindly tell me what you mean by “2 pkgs active dry yeast”

Thank you

By: Martha

Martha — Sun, 17 Jan 2010 19:01:51 +0000

I tried your recipe but got a little confused when it came to the yeast, I assumed it went into the dry ingredients, without dissolving the yeast???