- This topic has 7 replies, 3 voices, and was last updated 3 years, 9 months ago by
.
Viewing 8 posts - 1 through 8 (of 8 total)
Viewing 8 posts - 1 through 8 (of 8 total)
- You must be logged in to reply to this topic.
Home › Forums › Baking — Breads and Rolls › What are you Baking the Week of April 17, 2022?
BakerAunt.On Wednesday, I baked my Whole Wheat Sourdough Cheese Crackers from dough that I made last week.
I made semolina bread today. Every day is a new adventure, today the sesame seeds didn't stick to the dough as well as they usually do; I don't think I did anything different from last time, though.
This morning I made bagels.
I baked Pecan, Orange, and Cranberry Muffins on Saturday morning. I adapted the recipe from the little baking book, Muffin Magic.â My version uses buttermilk (but I used leftover kefir this time), with adjustment of baking powder and baking soda, and this time I used all whole wheat flour. I still have some wonderful Cara Cara oranges, so I used the zest and juice instead of the Fiori di Sicilia I substituted last time. I made six large rather than twelve small muffins. I will freeze most of these for fast breakfasts.
BakerAunt, those muffins sound wonderful. I freely swap between buttermilk, sour cream, and yogurt in my muffins, using whatever I have an excess of in the refrigerator or that needs to be used up. I just bought a huge bag of oranges to feed the Baltimore Orioles that will soon arrive here for the summer, and I regret that after they have cleaned out the pulp, I have to compost the peels instead of using them for zest or candied peel. I'm going to try zesting some before I put them out on the deck.
I'm making Moomies buns (slider size) for supper tonight, it's 80 and I'm going to use the grill for burgers.
I used the Apricot Oatmeal Bars recipe here at Nebraska Kitchen to bake Seedless Blackberry Jam Bars on Saturday. I replace the flour with white whole wheat flour and reduce the brown sugar a tad from 2/3 to 1/2 cup, and cut the salt from 1/4 to 1/8 tsp. The blackberry jam is from a batch I made in late summer of 2020--a year we all remember too well.