THIS SIMPLE YEAST BREAD is just in time for Oktoberfest, perfect for brats, sandwiches, soups, or dipping into fondue (like the one on page 14), and more. Simply read through the recipes and steps (on the next page), then basically make and shape the base dough into long buns or round rolls (the easiest) or follow the variation for poppable bites on page 47. A couple of things to note: Using bread flour helps create a chewy texture, and using a lower water ratio than other typical bread doughs produces a stiffer dough that helps it hold up to the boiling water
