07.03.2008 Salsa Bread Rolls

A smaller batch of crispy rolls, perfect to enjoy after being given at least half an hour to cool down a bit, lest palates get burned. Their spiciness will depend upon the salsa in use. Add a few dashes of hot sauce, if you’re daring!

1/2 cup (120 g) homemade or store-bought salsa
1/4 cup (60 ml) water, heated to 100°F (38°C)
1 tablespoon (15 ml) canola oil
1 tablespoon (15 ml) agave nectar
1 cup (120 g) whole-wheat flour
2/3 cup (40 g) bread flour
1/3 cup (46 g) cornmeal
2 tablespoons (18 g) vital wheat gluten
1 scant teaspoon fine sea salt
1 1/4 teaspoons bread machine yeast
1/2 teaspoon canola oil, to coat bowl
Almond or other nondairy milk, to brush on tops

In a medium bowl, combine salsa, water, oil, and agave.
In a large bowl, combine flours, cornmeal, gluten, salt, and yeast.
Stir in wet ingredients into dry with a wooden spoon.
Transfer to a lightly floured surface and start kneading for about 8 to 10 minutes, until the dough is smooth and pliable, adding the extra flour if the dough is too wet. Shape into a ball.
Lightly coat a large bowl with oil. Turn dough around to coat, cover, and let rise for 90 minutes, until doubled in size
Punch down dough, divide into four equal portions. Shape into rolls, or mini baguettes. Place on a piece of parchment paper or a silicone baking mat, such as Silpat.
Loosely cover with plastic wrap, and let rise for another 30 minutes.
Twenty minutes before the rolls are done rising, preheat oven to 375°F (190°C, or gas mark 5). Have a baking sheet handy.
Remove plastic wrap from rolls, brush with a little milk, place the piece of parchment or Silpat on the baking sheet. Bake for 22 to 24 minutes, or until the rolls are golden brown and sound hollow when the bottom is tapped. Let cool on a wire rack.

Yield: 4 rolls or individual baguettes: