Zingiberis in the Kitchen.

I found a "master" dough recipe that works for us in many different recipes such as loaf breads, rolls, pretzels, bagels etc.  It crusts beautifully with a simple milk wash or dipped in lye*.  The inside is soft but chewy.  And the flavor is delish.  Best of all, you can throw it in your bread machine or kitchen aid for ease.  Now my recipe calls for Lard which I pick up at the local butcher shop and is actually good for you.  The stuff in the little package isn't but will yield the same texture I described.  You can sub it out for oil or shortening but the results will not be the same.  And invest in an instant read thermometer.  It's so worth the $7 (target 2013 pricing) and invaluable in turning out a delicious bread.  In terms of flour, always use unbleached/unbromated flour to yield the best flavor and results in any type.  Bread flour is preferred but all purpose flour will suffice. You will need 4 cups of bread flour 2 t...