December 2, 2017 at 6:31 am #9989
RiversideLen, your pizza looks scrumptious!December 2, 2017 at 3:34 pm #9990
I wanted to try another bread with the Emile Henry Glazed Long Covered Baker. The KAF Golden Grains Bread seemed a good place to start, as I have Harvest Grains to use:
However, I do not have whole-grain improver, and I do not have non-diastatic malt powder, nor do I wish to buy them. I compared the recipe to my version of the Grape Nuts bread recipe in terms of proportions. I decided to modify the KAF Golden Grains Bread by adding honey, using butter instead of oil, adding some malted milk powder and flax meal, substituting half bread flour for half of the AP flour, and reducing the salt by 1/4 tsp. I used a cup of buttermilk and pre-soaked the Harvest Grains Blend for 25 minutes. I made the dough in the bread machine and after 10 minutes, it seemed dry, so I added a tablespoon of water. At first, I worried that I’d added too much, but I ended up with a slightly sticky dough that rose nicely after 1 hour and 45 minutes.
After I had shaped it and let it rise the second time, for baking, I did not use the cold oven technique, but the one from the Honey Spelt Sourdough Bread recipe that I baked a couple of weeks ago:
The bread was 200F when I took it out of the oven, and it is a beautiful loaf. I will try to get a picture and post it. I had splurged on the black walnut Lame that KAF sells, and this was my first time using it. Wow! Where has it been my whole life? 🙂 It is made by Zatoba (see zatoba.com), which KAF does not tell you, maybe because they charge $10 more for it. (Sigh.) Zatoba has a link to a YouTube video that shows how to insert the blade and to position it. (The KAF picture is misleading.) I was nervous about getting the razor blade inserted without cutting myself, but it was not hard at all.
I look forward to tasting it tomorrow.December 2, 2017 at 4:28 pm #9994
I’m making Vienna bread today.December 2, 2017 at 9:14 pm #10002
RiversideLen, your pizza looks scrumptious!
Thank you Italiancook. Tonight’s project didn’t come out as nice.December 2, 2017 at 11:17 pm #10004
Saturday evening, I baked “Butterscotch Apple Sweet Rolls,” from Sift (Fall 2015), p. 40.
I used Jonathan apples, which I grated with my food processor. I made three changes: I replaced one of four cups of flour with a cup of white whole wheat flour, I added 2 Tbs. flax meal, and I used the gold yeast, since the rolls had 1/2 cup of sugar, not to mention the 3/4 cup brown sugar in the filling. I mixed the dough in my bread machine. I will add the glaze tomorrow morning.
Added Note: We had these for breakfast this morning. They are excellent. I recommend this recipe.
December 4, 2017 at 8:07 am #10012
- This reply was modified 9 months, 3 weeks ago by BakerAunt.
Saturday was our big bake sale so I made 2 cranberry almond coffee cakes in the Nordic Ware wreath pan. They came out perfectly! I also made one gluten-free Caribbean rum cake and one regular Caribbean rum cake. I had grand plans to bake more, but time got away from me. I started a new job with the same company last week and was finishing up at best th other jobs. And, as co-chair of the Bake Sale I had to be there for set up day and day of. It was fun n and successful but I’m glad it’s over for now.
As for the cakes, I spoke with King Arthur abut the GF cake and it should reach a temp between 200 & 210, preferably 210. Since our kitchens at work use vegalene, I bought a can from KAF – it was cheaper than Amazon and it has no silicone to leave a sticky residue – it didnt. I dusted all the pans with alm9nd flour – the rum cake called for it and it replaced the chopped almonds in the coffee cake. I reheated the rum cakes slightly before turning them out and they turned out easily. All sold except for the regular rum cake – we had so many to sell we had quite a few left over. Since I have another friend who wanted one for her family, I bough5 it back at half price and stuck it in my freezer for her. Less expensive than another bottle of rum!
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