We find a foolproof method for crusty, airy dinner rolls and a streamlined process for multigrain bread with great flavor and balanced texture.
Some multigrain bread is better suited to propping open a door than making a sandwich. We wanted a light but flavorful loaf--and we didn't want to spend all day making it.
Turning flour, water, and yeast into crusty, airy rolls is one of the hardest bits of kitchen wizardry around. We wanted to make the process foolproof.
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