Description:

from The Fog City Diner Cookbook -variation on Diner White Bread

Source:

nutcake

Serves/Makes:4 loaves or 12 to 16 rolls

Ingredients

• 2 pkgs active dry yeast
• 2 cups (475 ml) lukewarm water
• 2 cups (475 ml) milk
• 1/4 cup (60 ml) unsalted butter, room temp
• 3 tbsp (45 ml) sugar
• 9 to 10 cups (2350 ml) flour
• 1 tbsp (15 ml) olive oil
• Topping:
• 1 tbsp (15 ml) sugar
• 1 ounce (4 pkges) active dry yeast
• 3/4 cup (175 ml) rice flour
• 1 tsp (5 ml) salt
• 1 tbsp (15 ml) olive oil
• 1/2 cup (125 ml) water

Preparation

• In large bowl, sprinkle the yeast over 1 cup (225 ml) water.
• Stir and let sit for 10 min.
• Combine milk, 1 cup (225 ml) water, butter and sugar in saucepan.
• Heat until butter is melted. Cool to lukewarm and stir into yeast.
• Gradually add the flour and salt until dough is thoroughly combined.
• Knead 3 to 5 minutes.
• Brush a bowl with 1/2 the oil, add dough and turn over. Cover with towel.
• Let rise until double in volume, about 1 hour; punch down, knead briefly.
• Brush 4 9x5 inch loaf pans with oil.
• Divide the dought into 4 and roll into loaf shape; place in pans.
• Or shape into rolls andplace on baking sheet, lined with parchment paper.
• You can sprinkle pan with cornmeal first, if desired for extra crunch.
• Spread topping (optional) over loaves. Cover loosely.
• Let rise until double, about 1 hour.
• Preheat oven to 350 F, for 30 minutes.
• Bakes loaves for 50 minutes until crust is golden.
• Or bake rolls for 25 to 40 minutes.
• Cool on racks.

Comments

I have not made these, but have enjoyed these rolls at the Fog City Diner in San Francisco many times. This is a very good cookbook, c 1993 by Cindy Pawlcyn, Ten Speed Press P.O. Box 7123 Berkeley, CA 94707.