February 15, 2018 at 7:24 am #11189
I baked KAF’s Banana Cupcakes. I’ll frost them with their recipe for Peanut Butter Icing — it’s part of the recipe. The recipe makes 12.February 15, 2018 at 8:51 am #11190February 16, 2018 at 2:28 pm #11200
This afternoon, I baked a new recipe, “Bob’s Delicious Chocolate Chip Muesli Cookies,” because I have a large container of muesli left over from a disastrous banana yeast bread recipe (thank you, Paul Hollywood) I tried a while back. If you are looking for this muesli, they now call it “Old Country Style Muesli.” I had hoped to post a link to the recipe on the Bob’s website, but the recipe is not there. It is on the muesli bag, which is where I got it.
I followed the recipe, which is pretty much a standard chocolate chip cookie recipe, with the addition of muesli and chocolate chips. I used dark chocolate chips. It made 26 cookies, and I taste-tested three of them warm. (Taste testing is part of the Baker’s Oath.) I like the flavor and texture that the muesli gives the cookies. I may try using it in my standard chocolate chip oatmeal cookie recipe in place of the oatmeal.
Bob’s Red Mill is now an employee owned company, as Bob, now 89, wanted to preserve the company’s mill and values and make sure that it would be run well after he dies. They have free shipping for orders over $50 (no 25 pound bags). The free shipping includes cases, which contain three or four units, at a reduced price. They have internet specials, and if you are fortunate to live near where they sell Bob’s products (I once was, sigh), you can even print up to two $1 off coupons per month. Their website is a bit frustrating until you get used to it, and I wish that they had a search engine.February 16, 2018 at 5:21 pm #11201
I baked a batch of Hot Cross Buns. The original recipe was from a friend who had it from another friend. They were a little underdone. I’m going to reheat in the oven to get rid of some of the gumminess. It can’t be any worse than brown and serve rolls. This made a half sheet pan, which I think is a perfect size.
It took a while to knead by hand. Could I use a KitchenAid Mixer on 7 cups of flour, about 4 lbs of dough?Like 3+February 16, 2018 at 7:29 pm #11202
What size Kitchen-Aid do you have? That’d probably be more than a 4 1/2 quart mixer could handle, but probably OK in the larger models.
I like the Hot Cross Buns recipe in the KAF Whole Wheat book, I make the rolls smaller than the recipe calls for and put them in four 6″ round pans.February 17, 2018 at 7:25 am #11206
I have a 4.5 quart Kitchen Aid so I guess I will have to continue by hand. I looked at the KA whole grain cookbook and might try their hot cross bun recipe this year. I was rather put off previously by the baking powder which seems an odd ingredient for a yeast roll.February 17, 2018 at 8:43 am #11207
Skeptic–could you mix and knead half the dough at a time? I have a hazy memory that someone on the KAF Baking Circle used that method to get around the limitations of the mixer.February 17, 2018 at 8:43 am #11208
Today I made Whole Grain Waffles for breakfast using some of my cultured buttermilk.February 17, 2018 at 5:15 pm #11210
I am baking Ellen’s (formerly Moonie) buns as rolls. They are on their first rise. The idea was to have them for a picnic lunch tomorrow. We are supposed to go to the Indiana Dune’s State and National Parks for a talk on invasive plants at the visitors’ center and then some hiking on our own. I’m having my doubts as to whether we will be going, as a snowstorm–not predicted–has moved in and is dropping a lot of heavy wet snow. We may be picnicking at home.
February 17, 2018 at 5:31 pm #11213
- This reply was modified 4 months ago by BakerAunt.
Another buttermilk question. I was planning to make MrsCindys Irish oatmeal bread again tomorrow – some of my ingredients arrived from KAF today. I ran out of milk – there’s 2 cups in the sort of starter. But I have buttermilk which I know I can use (it gets boiled with the oatmeal). Since it’s a yeast bread, do I have to worry about baking soda?
And, the recipe calls for honey which I don’t have enough of. I’m thinking of substituting maple syrup or Lyle’s golden syrup. Any thoughts on which you’d use. I think either would be a good choice.
February 17, 2018 at 7:51 pm #11215
- This reply was modified 4 months ago by cwcdesign.
Cwcdesign–I never use the baking soda with buttermilk substitutions in yeast breads. You should be fine using buttermilk. It will separate a bit when heated, but just stir it all back together.
I seem to recall that KAF recipes did allow for the switching of honey and maple syrup without making any changes in amounts, but I cannot recall a specific recipe right now.
February 17, 2018 at 10:36 pm #11218
- This reply was modified 4 months ago by BakerAunt.
Not much baking this week – sourdough cinnamon raisin bread with my sourdough discard (it made 2 loaves and I gave it away). I tried using the KAF fudge cake recipe with the mini Maryann pan I had recently purchased. The frosting didn’t come out as smooth as I thought. I had made several pans of KAF Sourdough
Cinnamon Crumb Cake and froze them a couple of weeks ago. Took one out on Thursday and been slowly eating away on that. Hopefully will be able to bake some more next week.February 18, 2018 at 8:14 am #11220
Yesterday I made two loaves of our usual oatmeal-whole wheat sandwich bread. I also made apricot scones and froze half for an upcoming trip. Then I made cornbread to go with leftover chili. Earlier in the week I made a white chocolate chip-chocolate cookie in a cast iron pan. It was OK, more like a brownie, and not the best brownie I’ve ever had – I won’t make it again.February 18, 2018 at 9:00 am #11221
BA, looks like I won’t be making oatmeal bread today. My buttermilk didn’t last – I didn’t realize how long ago I bought it – the sell by date was December 17th which means I probably bought it in November! Where does the time go? I thought I’d bought it in January.
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