Making Great Bread

In the book I'm Just Here for the Food by Alton brown, he expresses that the way "to make any food better is to simply add salt to it, not too much, or too little. Many people have a fear of adding to much salt, so they under salt their food. For example, people say that grape fruit is very sower, so they add sugar to it, but it takes a lot of sugar, and at some point it leaves a nasty aftertaste. However, if you add a little salt to it, it brings out the sweet flavor of the fruit" (Brown 7-9).

I, myself found that this was a very helpful tip, not only for Grapefruit, but for bread as well. I was making dinner roles for a project, for my cooking class. I was using this another book, for this recipe and it called for salt, which I thought was a little weird, I was going to skip it, but I had this book open, because the main course I was making came out of it, anyways, I read this part of the book, and decided to keep the salt.

This book also tells you, how you can tell if bread is done without it being dry. I don't know about you, but I hate biting into a piece of bread and it being so dry, you have to drink a gallon of milk to get it down. The tip is "put a thermometer in the bread, and when it reads 208 degrees Fahrenheit, take it out. This is right before boiling point, so there will still be moister in side it, and it is at 208, because the temp will continue to rise a few degrees when you take it out" (Brown 89).

Unfortunately, when I was making my roles, I did not make them small enough when i put them in the pan, so they were about twice as tall as they were wide. This however did not stop them from tasting fabulous.

What do you think is the best way to measure rolls, to make them all the same size?

Brown, Alton. I'm Just Here for the Food. New York, Stewart, Tabori & Chang,       2004.