Bread that isn't like a stone!

[BarriedaleNick]

One thing that seems to work for me is the addition of some steam to the oven.
As others have said I start with a v hot oven but I have a tray at the bottom while the oven is heated.  Just as I put the bread in - I add a kettle of boiling water and the steam is supposed to prevent a crust forming too early and allows the bread to fully rise in the oven resulting in a lighter loaf.  Well that's the theory!

[BarriedaleNick]

[qahtan]

 The best white rolls you will ever make.  qahtan


Yields 16 rolls.

18 oz. (4 cups) all-purpose flour
1 package (2-1/4 tsp.) rapid-rise yeast
1/3 cup sugar
1 tsp. salt
1 cup milk
4 oz. (8 Tbs.) unsalted butter
3 large egg yolks

In a large bowl of an electric mixer, whisk together the flour,
yeast, sugar, and salt. Put the bowl in the mixer stand and fit it
with the dough hook.

In a small saucepan, heat the milk and butter, stirring until the
butter melts and the liquid is very warm, between 115° and 125°F.

Dump the warm milk-butter mixture and the egg yolks into the flour
and mix on medium-low speed until combined. Increase the speed to
medium high and beat until the dough is smooth and shiny, about 8
min.

(If you don't have a stand mixer, you can make a well with the dry
ingredients, gradually add the wet, and then knead the dough by hand
until smooth and shiny.)

Remove the dough from the bowl, shape it into a neat ball, and then
return it to the bowl. Lightly grease the sides of the bowl and
cover the top securely with plastic. Let rise in a warm spot until
doubled in size, about 45 min.

Lightly grease a 9x13-inch baking dish. Turn the dough onto a clean
work surface (no need to flour; the dough is soft but not sticky)
and gently press to deflate. Using a pastry scraper, divide the
dough into 16 equal pieces, each about 2 oz. (use a scale to be
sure).

Put a piece of dough in your palm (again, no flour). With the edge
of your other palm (curved slightly), press gently but firmly on the
dough, rotating it repeatedly until it forms a smooth-skinned ball
with a sealed bottom. Put the ball in the pan, sealed side down, and
repeat with the remaining dough.

Cover the pan with plastic and let the dough rise until almost
doubled, about 30 min. Meanwhile, heat the oven to 375°F. Remove the
plastic and bake the rolls until they're puffed and browned, about
20 min. Serve warm.

[grannyjanny]

I would love to be able to make a lovely gluten free loaf ::).