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Category : New Red Lion Inn Cookbook : Suzi Forbes Chase
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Yeast rolls p. 74--question Re: volume of ingredients
Hi,
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Yeast rolls p. 74--question Re: volume of ingredients
Hi, We love yeast rolls, so were excited to try the recipe on p. 74. I was surprised at the bowl full of a soupy globe--nothing like any bread I've ever made. I ended up adding about 2 1/2 cups flour and 1 tsp salt. Help, please.
I notice other bread recipes have about twice as much flour as liquid. It looks like the first 2 ingredients (p.74) are for a restaurant-size recipe, and the next 3 ingredients are for a family-size recipe.
Any suggestions as to your intentions would be appreciated.
My book (c.2000) shows:
4 c milk
3 T dry yeast
6 T sugar
1/2 tsp salt
6 c flour
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