January 11, 2018 at 1:31 pm #10676
I baked chocolate orange scones on Monday January 8th, and cheese pizza on Wednesday January 10th.
Users who have liked this topic:January 11, 2018 at 5:19 pm #10692
Today, I continued my experimentations with Antilope’s Vienna bread, working off of the ingredient variation that I posted as a reply to Rascals about that recipe. I followed what I did in my 2 January experiment, but this time I further reduced the salt to 1 1/2 tsp. I also substituted in 1/2 cup of barley flour for that much AP flour (it’s now down to 1 cup). I did add an additional Tablespoon of buttermilk, as the dough seemed a bit dry after the first 8 minutes of the cycle. I had not added the butter yet, so I was conservative. It made a softer dough than before, but still easy to handle. I again used the Emile Henry baker. I have a beautiful looking loaf. I will post an addendum here tomorrow once we have cut into it and I can comment on texture, as well as the whole wheat-rye-barley combination.
Addendum: The bread has a slightly chewy crust and a light interior crumb reminiscent of store-bought bread. The nice crust I’ve been getting on these breads is due to the Emile Henry long baker, which also keeps the top from overbrowning from the honey. I like the substitution of the 1/2 cup barley and may try increasing it to 3/4 cup next time. I do not detect any issues in texture or taste by the decrease in salt, although that may be why the bread is of a softer texture.
- This reply was modified 4 days, 16 hours ago by BakerAunt.
- This reply was modified 3 days, 21 hours ago by BakerAunt.
Users who have liked this topic:January 12, 2018 at 9:19 am #10705January 12, 2018 at 10:24 pm #10729
Tonight I made a pizza with turkey pepperoni and ground chicken.
Users who have liked this topic:January 12, 2018 at 11:06 pm #10731
This week was a light baking week. Made pumpkin dog treats on earlier in the week. Today I tried to make Dutch Crunch rolls, used Antilope’s Vienna bread as the base. And also made KAF Morning Glory muffins for work tomorrow morning.
Users who have liked this topic:January 13, 2018 at 7:08 pm #10743
On Saturday afternoon, I baked a new recipe, “Chai-Spiced Pound Cake,” which appeared in one of KAF’s fall catalogs. I made two changes to the recipe: I reduced the salt to 3/4 tsp., and I substituted in 1/2 cup whole wheat pastry flour. I baked it in my Bundt Quartet pan, which is a 9 cup pan that makes 4 small cakes. However, these cakes came out particularly small. I reviewed the comments online, and apparently–in spite of the picture in the catalog–it does make a small cake, even when a 9-10 cup Bundt pan is used. KAF recommends making 1 1/2 x the recipe for a taller Bundt. It would have been nice to have had that information included in the recipe. I think that this recipe would likely work well in a 6-cup Bundt pan. It has a wonderful flavor.
Saturday evening, I made Cherry Granola. I have the recipe posted on this site.
Users who have liked this topic:January 13, 2018 at 8:55 pm #10746
Today I made sandwich bread using KAF’s Harvest Grain mix, a favorite of ours. I also made Blueberry Orange muffins, using some leftover candied orange peel I made a month ago.
Users who have liked this topic:January 14, 2018 at 10:20 am #10751
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