When I found out I couldn’t have dairy, I discovered that it is difficult, but not impossible, to find store bought bread without milk. Now, I just found out I can’t have soy. I do believe it is impossible to find ANY grocery store bread that does not have dairy AND soy. I know I could buy a loaf for $5 to $6 from a company that caters to those with food allergies, but honestly, I can’t justify spending that kind of money.
Instead, I am going to make my own bread. I have been inspired by those of you who told me you find great bread recipes on the web.
Yesterday, I found this yummy recipe for dairy and soy free buns. If you click on the link, you will see how yummy and delicious the rolls look. Not at all like my rolls pictured above.
So, readers, help me out. What did I do wrong?
I made sure that my water was 110 degrees, but I had to microwave it for 15 seconds to get it to that temperature because our water just does not come out of the tap that hot.
Then, I let the yeast, water, sugar and oil sit for 10 minutes, but it never really bubbled or got foamy like the internet says it should. It had a few milky patches after 10 minutes, but that was all. Maybe my yeast was not active anymore or the water temperature was a problem?
Next, I apparently don’t know how to knead properly because my dough never became smooth and elastic. Plus, there were all of these weird creases in the dough that I believe caused the cracks in my sad little buns. My buns came out very dense, not at all light and airy like they look in the picture with the recipe.
I am bread making illiterate, as you can see. Can you help me out and tell me what I need to do to make better bread?