BBA S&S: Light Wheat Bread

I feel as though my journey through The Bread Baker's Apprentice has been a good journey, but it's definitely had very defined phases:
1. Funny sounding, interesting, but not entirely complicated, breads to reel you in (e.g. Anadama and Artos).
2. Woah Buttah. Enriched Breads (e.g. Brioche through about Cranberry Walnut Bread with Bagel, interrupted).
3. The Hearth Side of the Breads (e.g. Ciabatta -- also a break in the enriched breads -- through Kaiser Rolls).
4. Randoms in the Middle. This is the phase I'm in now. Or, rather, I've just baked through this phase. It starts with lavash, then Light Wheat, onto Marbled Rye and Multigrain Extraordinaire. It's the random, kind bread before pain a l'ancienne -- no, I still haven't started the ancient bread. Maybe soon. Maybe after I finish my thesis. Hopefully that'll be soon.

I made the light wheat bread in January -- that's forever ago. I remember when I made this bread it was dark and freezing cold . . . it's like a bad dream to me. I made it in dinner roll fashion because my loaves of bread tend to get moldy. I don't eat a lot of sandwiches, and while I like toast for breakfast on occasion, there are other things that I like more, and I don't like to box myself into the toast-for-breakfast routine. So, dinner rolls are perfect. They're already portioned and leftovers freeze nicely. They even make a sandwich or breakfast (I ate one with butter and jam one morning) in a pinch. This bread is super, super simple to make, and for that I love it. Truth be told, if I'm going the whole grain route, I prefer the Harvest Grains dinner rolls from King Arthur, but I really enjoyed this bread. Did I mention it was simple to make? I love breads that don't involve a lot of stress or meticulous planning of my day. 

 Obviously, dinner rolls are meant to be served with . . . dinner. Dudley calls it supper, I call it dinner. Is it a toe-may-toe, toe-mah-toe thing? I don't know, but I come from a dinner family and I eat dinner in the evening, not supper. The two of us ate our dinner rolls for dinner (supper?) with the fantastic herb roasted pork loin from Gourmet magazine's April 2009 issue. So, I've mentioned before that my dad tends to go through cooking phases. If you tell him that you like something he's made, he makes it at least once a week until you protest. (And, no, just telling him maybe it's time for a break isn't a protest. I'm talking hunger strike type protests, here.) When I was in middle school --> high school he went on a HUGE roti du porc (usually grandmere) kick. We had roast pork (but my dad really says it in French as I first wrote) all.of.the.time. ALL.OF.THE.TIME. I still don't rock on roast pork . . . but I loved this herb roasted pork loin. This might be because I have a major love affair with Dijon mustard. I loved the sauce a little too much. So, if you happen to like roast pork and you happen to like Dijon mustard, MAKE THIS PORK!! It was so tasty . . . it totally overshawdowed my very delicious light wheat dinner rolls. It doesn't look like much in the picture. Meh, it was cold and dark, I can't get inspired about making food look good when it's cold and dark. I just need to pile it on my bones so I can stay warm.

For more BBA S&S breads, check out these blogs:  Pink Stripes,  Shortbread, Grandma's Kitchen Table, Gatti, Fili e Farina, Lethally Delicious, Blue Ridge Baker, Tea and Scones, and of course, The Corner Loaf. Nancy, the author of The Corner Loaf, writes lovely roundups of each BBA S&S bread. So, if you're interested in the group, you might want to check out her blog first.