Extremely Frugal Artisan Bread Rolls

Artisan Rolls, a photo by Simply Frugal on Flickr.

Easiest yeast bread I've ever made.

Extremely Frugal Artisan Bread Dough

Flour	1 pound
Yeast	2 tsp
Salt	1 1/2 tsp
Warm Water	1 1/2 C

Stir flour, yeast, and salt together.
Slowly stir in very warm water, until all the flour is wet.
Cover with damp cloth and let rise 2 hours.
Grease baking pan. Flour hands generously, and scoop out dough, either as a single mass, or pinching off small amounts if you are making rolls. Keep dipping hands in flour if this soft dough is sticking.
Form dough into a single round ball, or into 12 small balls for rolls.
Let rise on greased pan for 30 minutes, slicing tops for decoration if desired.
Preheat oven to 400 F and bake rolls for 15 minutes, loaf for 18-20.
Cool on wire rack.
Makes a crusty,slightly sourdough flavored loaf. Recipe doubles easily.
Dough will keep in refrigerator for up to 10 days.

I will make up a batch on the weekend, and then pinch off small amounts to make sandwich rolls during the week. If I'm feeling especially elegant, I'll make a roll for breakfast for a very continental espresso and roll combination.


This dough is very forgiving. I've made it with half white flour and half whole wheat. I've let it rise for 5 hours instead of 2. I've baked at 450 F on a bread baking stone (great for really crackling crust). I've even made cinnamon rolls with it. Play around and see what you can come up with.

Simple Banana Bread

Banana Bread
Originally uploaded by Simply Frugal

Shortening	1/2 C
Sugar	1 C
Eggs	2
Bananas	1 1/2 C
Lemon juice	1 Tbsp
Flour	2 C
Baking powder	1 Tbsp
Salt	1/2 tsp
Walnuts, chopped	3/4 C

Cream shortening and sugar. Add eggs one at a time, beating well with each addition.
Stir in mashed bananas and lemon juice.
Mix together flour, baking powder, and salt. Add to banana mixture stirring quickly.
Add nuts.

Bake in a greased loaf pan for about 1 hour at 350° F.