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Home › Forums › Baking — Breads and Rolls › What are you Baking the Week of February 15, 2026?
BakerAunt.I made English muffins today. I meant to use half whole wheat flour, but forgot and used AP!
I had two baking projects on Sunday. I baked another loaf of Buttermilk Pompanoosuc Porridge Bread, as I am calling my version of the King Arthur recipe. This time, I sprinkled the greased Emile Henry loaf pan with farina, and the loaf came out easily. My shaping was not as good as last time, and I think that I should have kneaded it a couple more minutes, but it will still be good.
My other project, which I did as the bread was on its second rise was baking "Lemon Ricotta Blueberry Muffins." This recipe is a happy side benefit of the lasagna I made last week, as I have 5 oz. of ricotta left over, which is just enough for six muffins. These muffins need to rest overnight in order for the lemon flavor to develop, so I will have two for breakfast tomorrow.
We have had daily temperatures in the 40s, so much of the snow is melting, although the lake is still frozen. Ice fishermen still went out today, and we even saw a lone ice boater. The warmer temperatures melted the snow on the ice, which refroze overnight, so it was possible for the ice boat to move, although there was not much wind to help.
I baked two recipes of Scottish Oatcakes on Monday. I cut them out as 2-inch circles. We like them plain, but they are also excellent with a bit of jam or apple butter. I am trying to bake earlier in the day when our solar panels are sending power to the house.
I had a package of Philadelphia Cream Cheese that needed to be used, and I have plenty of frozen pumpkin, so on Thursday, I baked Pecan Pumpkin Squares, a recipe that I adapted that appeared in the Los Angeles Times, attributed to Joan Drake, about forty years ago. I replaced the walnut crust with one made of pecan meal, I replaced the AP flour with whole wheat pastry flour, and the 1/3 cup butter with ¼ cup avocado oil with buttermilk added to make 1/3 cup. I long ago deleted a cup of water because homemade pumpkin puree needs no added water. Instead of 1 tsp. pumpkin pie spice, I use ¾ tsp. cinnamon, ¼ tsp. ginger, and 1/8 tsp. nutmeg. The original was baked in an 8 x 8-inch glass dish, but I have used a 10 x 7-inch dish, which means every serving has a side that baked next to the dish. This time, I used an 11 x 7-inch. When I baked this recipe last year, I replaced the cream cheese with 4 oz. of nonfat Greek yogurt, and it worked well. I will need to use the other 4 oz. of cream cheese in another recipe.
On Saturday, I baked two loaves of Pumpkin Soda Bread, a recipe that I adapted from Ken Haedrich's The Harvest Baker. My changes are increasing the pumpkin to one cup, substituting Irish-Style flour for some of the AP flour, and replacing the butter with avocado oil, I have in the past baked the loaves on a baking sheet, but the bottoms tended to burn. This time I used two round Silverlake pans that measure seven inches across the bottom with a slight flare. I bought these British pans from King Arthur a long time ago. (They had a sweet cake made with tea and fruit that used one.) I prepared the pans by spraying with Vegalene, lined them with parchment paper circles, and sprayed the papers. For shaping, I took half out of the mixing bowl (used my scale) and plopped it in the center of each pan, then used my scraper to shape it around the edges. They baked very well, perhaps a smidge more done on the bottom than I would have liked but not burnt. I will reduce the baking time from 40 to 38 minutes next time I bake the recipe.