February 18, 2018 at 9:57 am #11224
I’m not likely to do any baking today, but for those of you who are, I’m starting this week’s thread.February 20, 2018 at 7:50 am #11244
Technically, it’s not baking since I’m not using the oven, but I do think that a frying pan on top of the stove can be considered baking, so Tuesday morning I made French Toast, using the bread I baked last week, which is drying out. Perfect!
February 20, 2018 at 1:18 pm #11249
- This reply was modified 7 months, 1 week ago by BakerAunt.
After all the talk about buttermilk recently, I bought some. I thought I’d make a yellow cake, but that hasn’t happened yet. So I checked online for buttermilk roll recipes, and yes! they’re there. I was surprised that Whole Foods has a recipe online. It’s for cloverleaf rolls, and rolling smooth balls of dough is not my strong point. So I used “30 Minute Buttermilk Roll Recipe” from ihearteating.com Still had to roll dough balls, but only 12. I will serve some of the rolls with Butternut Squash Soup from the freezer. The rest will go into the freezer. The rolls feel like they’re light and soft inside. (It took me 60 minutes to make these. If I make them again, I think I can come in at 45 minutes. I never can make timed recipes finish in the allotted time!)February 20, 2018 at 4:24 pm #11253
I did Hot Cross Buns on Sunday a variation of the recipe in Fleishman’s yeast website with dried pineapples. These came out tasty but too dense, On Monday I baked a whole wheat sugarless fruitless Hot Cross bun which is a rather abstract idea of a proper Hot Cross Bun. I have plenty of spices and butter and eggs and milk to make them properly rich, this recipe is designed for diabetic friends who can’t tolerate the sugar found in dough and dried and candied fruit in normal recipes.
I made a batch of candied orange peel for the next attempt at proper Hot Cross buns.February 21, 2018 at 6:40 pm #11264
On Wednesday afternoon, I baked the 100% Whole Wheat Apple Cider Baked Doughnuts with Maple Glaze (KAF website). I baked them in a the small Bundt swirl pans–it made ten. I changed the recipe by reducing the sugar from 1 1/4 to just 1 cup. I also cut the salt in half, from 1 tsp. to 1/2 tsp. I used just 2 Tbs. boiled cider and reduced the vanilla from 1 1/2 tsp. to 1/2 tsp. I added 1 Tbs. flax meal.
I used unsweetened applesauce that I bought at Aldi’s. It’s nice and thick.
They taste very nice. I made the maple glaze. For some reason, it was very thick, even after I upped the heavy cream from 1 Tbs. to 3 Tbs. I did reduce the maple flavoring from 3/4 to 1/2 tsp. I think it is more of a spreading frosting than a glaze. It covered up the nice swirl design on the “doughnuts.” However, the flavor goes nicely with the doughnut.
We enjoyed them as dessert tonight, and we each shamelessly ate two. It’s a good thing that the weather allowed us to take a walk in the early afternoon.
February 22, 2018 at 5:28 am #11273
- This reply was modified 7 months ago by BakerAunt.
I’m not baking yet, but this blog post popped up in my mail today and it made me think of BakerAunt.
https://www.foodiewithfamily.com/buckwheat-crepes-naturally-gluten-free/February 22, 2018 at 8:52 am #11274
Ooooh! Thanks, Cwcdesign! While I won’t be buying an electric crepe maker, I do have some crepe pans–not 13-inches wide, but they should work. I’ll let you know when I get around to trying them!February 22, 2018 at 7:39 pm #11275
Tonight we had salmon on the grill after my husband swept the fresh snow off the deck, with d’Italini salad and asparagus from the freezer.February 22, 2018 at 7:42 pm #11276
I posted about what I cooked for dinner on the baking forum. So here’s what I baked today: breakfast cookies! with craisins, white chocolate chips, coconut, oatmeal, and maple syrup.February 22, 2018 at 8:58 pm #11279
I haven’t baked it yet, but I mixed up some pizza dough for the next several days.February 22, 2018 at 10:09 pm #11280
Thursday night, I baked bread. I started with this KAF recipe that has been on their website for a while and was recently featured in their catalog, along with the Emile Henry long baker:
I don’t have Ancient Grains flour, as I tried it years ago and disliked it. (I used it up by adding just a little at a time to various bread recipes.) I also prefer butter to oil in my breads. I couldn’t figure out why the recipe uses 1/2 cup of potato flour. I also did not like that the Harvest Grains do not get soaked.
Here is what I did:
I soaked the Harvest Grains in 1/2 cup buttermilk that I heated to boiling. I let the grains soak for several hours.
I proofed ADY in 1/2 cup of warm water, along with a Tbs. of the honey, then added the remaining honey with the rest of the ingredients–except for the salt, the butter, and the high gluten flour. I added those after a 15 minute rest, when the other ingredients had been mixed.
I used 1 cup unfed sourdough starter.
For the “Ancient Grains,” I used 1/2 cup dark rye, 1/4 cup barley flour. I later added 1/4 cup whole wheat flour because my sourdough starter is soupier than the KAF one, and I have found that I need to add 1/4 cup more flour for each cup of starter.
I only used 1/4 cup of potato flour (replaced it with the barley flour).
I used 2 Tbs. butter in place of the oil
I reduced the salt to 1 3/4 tsp. from 2 tsp.
I needed all the 2 1/4 cups high-gluten flour. I had to knead it on 3 for about 8 minutes.
I baked it in the Emile Henry long baker, but I used my usual times of 10 minutes at 425, 25 minutes at 375, and 5 minutes with the lid off at 375. I had to add another 5 minutes at the end, but I was having temperature issues with my oven. (Sometimes it is 25F hotter and sometimes 50F hotter; I don’t know until I look at the thermometer.)
It does smell wonderful, so I’m looking forward to slicing it at lunch tomorrow.
Update: It’s delicious, with a soft interior, a nice crumb, and a chewy crust.February 23, 2018 at 7:24 am #11282
I made MrsCindy’s chocolate chip cookies yesterday and used on of my new cookie scoops. Boy, did that save a lot of time!February 23, 2018 at 2:04 pm #11284
I made Vienna bread (Clonmel Double Crusty) last night, using just 1/2 teaspoon of salt. Came out great.February 23, 2018 at 8:34 pm #11290
I made a small chocolate cake with banana frosting.
For dinner I baked a plain pizza.February 24, 2018 at 6:55 am #11293
I did another cabbage pie — based on the one in KAF Baker’s companion, but used canned salmon instead of the eggs and ricotta cheese instead of cream cheese. I used a normal pie crust this time. It turned out very pretty and I loved the pie crust. I have been making pizza for so long I forgot just how tasty a nice crisp pie crust can be.
I had been looking up salmon pies on the internet but most of them were salmon and mash potato, which seemed tasty but too heavy on the starch so I cobbled together this recipe.
I am trying to make the Hot Cross Buns from Jeffrey Hamelman’s Bread right now. They are in the proofing stage. The recipe is only a dozen buns using 3 cups of flour so I tried using my Kitchen Aid to knead it. Its much quicker with a mixer, but its harder to tell if the dough is kneaded enough. I used KAF all-purpose flour instead of bread flour and I hope this doesn’t make a difference.February 24, 2018 at 10:32 am #11294
I baked raisin bran muffins for breakfast this morning, using some of my cultured buttermilk. I cut the salt to 1/4 tsp., and I did not notice a difference.February 24, 2018 at 10:33 am #11295
WOW bakeraunt I believe you can now call that recipe yours’. I hope you love that bread after all those changes. It sounds wonderful.February 24, 2018 at 5:45 pm #11296
Wonky–I’m following in your floury footsteps!February 24, 2018 at 7:21 pm #11297
For Saturday night’s dessert, I baked “Cinnamon-Apple Bars with Peanut Butter Glaze,” from KAF’s Whole Grain Baking (345-346). I reduced the brown sugar from 1 1/3 cups to 1 1/8 cups, and I reduced the salt from 1 1/2 tsp. to 1/2 tsp. The top glaze is made of peanut butter and honey and is really more a frosting than a glaze. I used Jiff Peanut Butter. For eating, we always use the old-fashioned peanut butter–the kind you stir the oil back into–but most recipes do not work well with the healthy peanut butter.
My husband and I had the same reaction: the peanut butter-honey frosting needs to be deleted. The issue with this recipe is that the peanut butter is so strong it overwhelms the applesauce-spice bars it covers. I will probably make this recipe again, and maybe even reduce the sugar to 1 cup, but instead of the peanut butter-honey frosting, I would use a light vanilla glaze that would let the applesauce and spices come to the fore.
That peanut butter frosting might go well on assertive dark chocolate brownies.February 24, 2018 at 8:04 pm #11298
BakerAunt…thank you for that wonderful comment…I’m sure you could beat me hands-down. But I am very tickled by your comment.
Off topic…but I am sure many of you also can fruits, vegies etc. In my younger day, when my kids were all growing up, we had a huge garden, and I canned hundreds of quarts of produce. I also bought pears, peaches, apples by the bushel, and canned those. Since we no longer farm, and the kids are all gone, I haven’t done much canning in quite a while. When we moved to town, I gave all of my canning equipment, jars, pressure cooker etc. away to a young mom with 6 small children. I have always missed it tho, and kind of regretted giving everything away. Last fall, my sister and I bought a bushel of pears, and got together to can them. We had a blast. We ended up with 25 pints each. I had forgotten how delicious they were, compared to the ones in the store. Needless to say, I now have 3 pints left. My DH absolutely loves them, and so do I. Long story short, my sister stopped today, and had been at one of the local Amish stores, and ran across huge pears. You could buy them by the pear, or by the bushel. They need a little ripening, but we plan to can at least another bushel. She is also running short. Now we are planning to do peaches, plums etc next fall. I am looking forward to that day, not only because of the canning, but also to spend the day with my sister, doing something we both love.February 25, 2018 at 7:11 am #11299
A wonderful story, Wonky. Thanks for sharing. Treasure that time with your sister.February 26, 2018 at 3:49 pm #11322
Bakeraunt – I love the Cider donuts from KAF website. I usually make them as muffins or in the cake pop machine so they come out like donut holes. I skip the maple glaze, just toss them in cinnamon-sugar once I get them out of the oven. I also have made the KAF Baker’s grains sourdough bread – not my favorite either but have been making it occassionally to use up the Ancient Grain flour.
I didn’t do much baking – mainly eating all the baked stuff I had in the freezer. I did make the KAF Peanut Butter Energy bites. Probably will do more baking next week as I have to feed my starter.February 26, 2018 at 3:56 pm #11324
Wonky, I love your story about canning. I had started canning a few years ago – mainly jams. In the last batch, I also included canning fruit syrups. It’s taken me a while to eat them, so in the last year, I had stopped canning. I hope to get back into canning some jams this year but we shall see how fast I can consume the jam/syrups this year.February 26, 2018 at 4:08 pm #11325
I also got into canning jams and blueberry pie filling a few years back. No canning happened this summer, as we arrived too late for most of the fruits, and my canning supplies were buried. I’ve since found them, and I am looking forward to jams this summer–as long as the weather does not yo-yo and a freeze kill the developing fruit.
In the meantime, we are still finishing the last jars of jam from 2016.
Wonky, you are so fortunate to have kitchen time with your sister! My sisters live too far away for that. Your story also makes me think that perhaps I should consider trying to can some fruit this year.
Once canning season starts for 2018 (maybe it already has for Wonky!), let’s start a dedicated canning thread.
February 26, 2018 at 5:08 pm #11329
- This reply was modified 7 months ago by BakerAunt.
We gave away our canning pot a few years back. I’ve got a 24 quart stock pot that would probably handle all the way up to half-gallon jars, though USDA recommends against canning most things in them.
I prefer to freeze most things, it heats up the kitchen (and the cook) less. I’m still working through the tomato sauce I made last summer, good thing I didn’t add salt to any of it.
I’ve got canned pickles left from several years ago, but I can’t eat them any more. :sigh:
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