Page 8 - Demo

Breadmaking
Ashley Marquette
Start with the wet ingredients;
the sugar, shortening, salt, and egg. Don’t forget to use a large mixing bowl; otherwise, Yuri will think that it
is snowing inside again. Yuri would enjoy that very much, but I think she would very much prefer rolls in the long run. Start warming up the milk and get the warm water set. Okay, back to the bowl; we have to mix everything together. That weird mess is ... now ... just ... about ... right.
The milk! Go get to it before it’s too late! Shit! It’s burned.... You never heard that. Go get the remaining milk from the fridge. We’ll have to use all of it. You’ll survive. I’ll dump this down the drain. What a waste. Hm, it smells strangely sweet. It reminds me of dulce de leche. Back on the burner this goes. Keep an eye on the milk. Maybe even a nger within it, too. Yes, you. I’m not the one who burned the milk. Nana won’t hear a word of this, right?
Great the milk is warmed up to temp. Okay, let’s
mix everything together. I’ll handle the bowl. Can you get the our and yeast? First, we need one cup of our mixed with one packet of yeast. Yeast is weird, isn’t it? It’s supposed to be a microbe that expels gas. I thought that too when I rst worked with it. Now I think of it like a handful of tiny beads. I’ll stop zoning when you add that mixture into the bowl. How many cups of our do we need? Five! Wow, that’s a lot. I don’t think I’ll make it to ve. Not another word, milk-burner.
Time to knead the dough. That’s under your jurisdiction. Don’t give me that look; just knead. Fold the dough in half, push down with your palm, turn the dough, fold, push down, turn, fold, push down, turn, fold, push, turn, fold, and push. This does have a rhythm to it. It’s almost soothing.
I think it is a good time to stop. Any longer and we will have tough rolls. Yuri might be okay with tough rolls, but I’m not. If we can make amazing rolls once, we can strive to do it again. Right, I’ll get the shorten- ing. Time to lather up some bread dough. I just can’t
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