After looking through my measuring implements, I found a kitchen scale marked in kilograms, two different measuring cups marked in milliliters, plus my sorta-reliable digital scale for smaller quantities.
I can do this.
300 grams white flour (I used unbleached white flour)
100 grams whole wheat flour
20 grams active dry yeast
10 grams sugar
10 grams salt
100 ml milk (I used almond milk)
20 ml sunflower oil (I had olive oil instead)
water as needed
Whole wheat flour
Active dry yeast
My digital scale has a "tare" button to automatically deduct the weight of the container so I can just directly read the ingredient measurement. The number wanders a bit right of the decimal point, so this is not scientific precision, but it should be accurate enough for this task.
Dry ingredients combined
The seldom-used metric side of my Pyrex measuring cup
Mix dry ingredients and then add wet ingredients to form a dough.
I used just over 200 ml of water, and the dough was a bit stiff. I may add more milk and reduce the water if I try this again. Almond milk added a nice flavor, too, so I may substitute more for some of the water, and you may want to try it even if you aren't allergic to dairy.
I let the dough raise for one hour as instructed. Then, while the oven preheated to 355°F (180°C), I formed balls of dough and placed them in lightly greased Pyrex pie plates. I also slightly squished them flatter so they were no longer sorta-spherical.
One pan was too snug, but two is too spread out. Oh, well.
After 15 minutes or so, the oven was preheated and I put the pans inside to bake until golden brown and done in the center. I neglected to record the time, unfortunately. However, when I pulled the pans out, the result was this:
These taste somewhere between biscuits and dinner rolls with just a hint of sweetness. Not bad! I'm not sure I'd use the term "cake," but this will definitely be part of supper tonight. I sliced and diced leftover pork as part of the supper planning process, too. It will probably be mixed into gravy and then poured over rice or noodles.
I also spent some time making dough for pizza since I was already making a mess with those ingredients. Now I have three crusts in the freezer for the next time a sudden pizza craving hits, and I can just add tomato sauce and toppings before baking. I even started some pretzel dough, and I need to stop typing this so I can finish the twisting and boiling process. I'll freeze the pretzels, too.
All told, it was a productive afternoon in the kitchen.
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