Search Results for '("C'

[BakerAunt]

Interesting. I ran it as "Irish Oatmeal Bread," and the recipe came up, along with my comments on it, and some of yours from the past. Maybe the search tool does not work well with your phone? (Something else for Mike to explore--sigh.)

[BakerAunt]

Here is a link to the original recipe here at Nebraska Kitchen:

Irish Oatmeal Bread by Mrs Cindy

I baked it, then wrote in a reply what I did. I do not know if that helps, CWCdesign.

If you use the search tool here, you can also find your comments from when you baked it in the past. (That weekly baking thread comes in handy!)

[cwcdesign]

On Sunday I made Mrs. Cindy’s Irish Oatmeal Bread which I haven’t made in a couple of years. I had made some notes, but I couldn’t remember why so I followed the recipe a little more closely. First off, you make a mixture by heating ½ cup Steel cut oats with 2 cups of milk. When it comes to a boil, take it off the heat, add salt, butter, 2/3 cup harvest grains and ¼ cup honey. Let cool. Put it in the bread machine. Add 1 1/2cups WWW, 1 3/4cups AP (I used bread), 1 egg and 3 teaspoons yeast. It also called for whole grain bread improver which I didn’t have, so I used the full amount of yeast.

Granted it was hot here, but when the dough cycle stopped it was to the top of the bucket. When I took it out, it was really sticky so I needed to add flour so the I could shape it. It was still pretty soft. I put it I. The Pullman as recommended to let it rise. It doubled in 15 minutes - I erred in letting it go another 5. I know I overproofed as it fell in the oven. It tastes good, but . . .I had forgotten that Cindy liked her breads softer than I do.

I had made a note to use 2 tsps yeast and I should have done that. I also used 3 tbls honey, but could probably reduce that. I’m trying to figure out if I need to add more flour in the beginning - any thoughts on the proportions? I had forgotten the impact of heat and high humidity even with AC.

[BakerAunt]

Tuesday is still cool enough for some baking. I experimented with adapting a recipe, "Bob's Delicious Chocolate Chip Muesli Cookies" (from Bob's Red Mill), by using oil rather than butter. I replaced the stick of butter with 1/4 cup canola oil and adding buttermilk to bring it to 1/3 cup. I slightly reduced the brown sugar to 2/3 cup, cut the salt in half, and used white whole wheat flour. I used a scant 1/3 cup of chocolate chips (45 g). I used a #30 cookie scoop and got 13 cookies. I baked at 350F rather than 375F because I thought oil-based would bake better at the lower temperature. and baked for 14 minutes, turning halfway. The cookies spread in the oven, some connecting with others, but I was able to separate them while hot on the pan. The taste is excellent. Next time, I might increase the muesli to 1 ½ cup to get less spread. These cookies would also be good without the chocolate chips, which I reduced from 1 cup. I rarely use them in cookies anymore, but I wanted to give my husband a special treat.

On Tuesday, I also baked my Rye-Barley Crispbread topped with pumpkin seeds, sunflower seeds, and sesame seeds. This crispbread is my favorite savory snack.

[BakerAunt]

I have been buying Bob's Red Mill old-fashioned oats, but since I can no longer get free shipping on a case, I bought the much less expensive Aldi's old-fashioned oats. When I compared nutritional values yesterday, I was surprised by the difference in these values:

Bob's Red Mill (1/2 cup or 48 g)
Calcium 23 mg
Iron 3 mg
Potassium 149 mg

Aldi's 1/2 cup or 40g)
Calcium 0%
Iron 1.6 mg
Potassium 150 mg

I'm assuming the difference has to do with variety of oat and perhaps the soil in which it is grown or perhaps the processing method? Maybe a combination of all three?

The Aldi's oats are a bit thinner than the Bob's Red Mill, so they clumped more in my granola.

[aaronatthedoublef]

Thanks Len. I saw them on Amazon too. I am just trying to ween myself off buying things from them. I'm not a big fan these days.

I've been making KAF potato rolls for buns and my family likes those. I've been hand-shaping them as well. You cannot get the two tone effect of a hamburger bun without a pan (or I haven't figured that out). I have never tried hotdog buns, freehand or otherwise. Looking at them they might be similar to mini baguettes and baguettes are surprisingly hard to shape.

[RiversideLen]

I bought my pans at King Arthur but I'm willing to bet that Amazon has them, they do carry USA pans.

************ EDIT*************
I looked on Amazon, they have them for about $30
****************

BakerAunt, I'm actually real good at shaping burger buns (not hot dog buns) but I still use the mini cake pans to bake them in because the sides of the buns brown up nicer than just baking on a sheet pan. May not be a big deal for most people but I appreciate the difference.

[BakerAunt]

Aaron--I bought my "bun pans" from King Arthur a long time ago when they were a new offering there. The older one was before USA was making them; the other is a darker, non-stick version. One actually has "sample" written on the back! I bought them for buns, but as we like smaller buns, and I have gotten better at shaping them, I have not been using them for that purpose. These are also great for sweet rolls, and I have made an apple sweet roll recipe from King Arthur in them. (If I figure out how to transform the saturated fat in the recipe, I will bake those again, when apple season rolls around.)

[aaronatthedoublef]

Thanks for the link Mike. I'll watch and maybe buy the book as well. I learn better from books and following steps.

My family likes white cakes and I would MUCH rather make a yellow cake. I haven't tried a mix (maybe I should) but taking out the yolks makes the recipe more challenging. I have had more than one white cake where I overbeat the whites and dried them and the cake out. But the crumb is very pretty and delicate. I do more hand mixing with white cakes.

Those cake pans are really cool. Where do you all buy your bakeware?

[aaronatthedoublef]

Thanks for the link Mike. I'll watch and maybe buy the book as well. I learn better from books and following steps.

My family likes white cakes and I would MUCH rather make a yellow cake. I haven't tried a mix (maybe I should) but taking out the yolks makes the recipe more challenging. I have had more than one white cake where I overbeat the whites and dried them and the cake out. But the crumb is very pretty and delicate. I do more hand mixing with white cakes.

Those cake pans are really cool. Where do you all buy your bakeware?

[chocomouse]

I have two also - perhaps the most used pans I own! They also make perfectly sized pies, tarts, quiches, etc. I use a 6" round cutter/ring (KAF used to carry this size, not sure if they still have them) to cut a rolled out crust. The wells in the pan are 4", with 1" high sides, so a 6" round crust is so easy to fit into the well. After a mini-pie is baked, I freeze them individually.

[BakerAunt]

We had a high of 79 today, so it was a good day for baking here.

A friend gifted me a subscription to Cook's Country. When I saw the recipe for Asparagus, Leek, and Goat Cheese Quiche in the April/May 2022 issue, I was excited for asparagus season. I was able to buy asparagus at the farmers' market a week ago, and on Sunday, I finally had time to make it.

I made some changes. I used my oil-buttermilk crust. I substituted two diced shallots for the leek, as I do not have access to leeks. I used avocado oil rather than butter to sauté the shallots and asparagus, and I added the minced garlic to that mixture at the very end. (For some reason, the original recipe has the minced garlic being added in the egg-milk mixture, which seems wrong to me.) I omitted the teaspoon of lemon zest, as I did not want to open a lemon. I cut the salt by a third and used a bit less pepper, as mine is freshly ground. I replaced the 3/4 cup heavy cream with an equal amount of 2% evaporated milk. For the pie plate, I chose one of my 9-inch Emile Henry ceramic pie plates. As always, I baked the "pie" on the round, with hole in the center, pie sheet that was here when we bought the house. The quiche was done in 40 minutes. My changes drastically reduced the saturated fat. It is cooling now, but I will add a note to this post after I have some for dinner tonight.

Added Note: The quiche is excellent. I will be typing up this recipe with my changes.

I also baked two loaves of my Whole Wheat Grape Nuts Bread, and I managed to time it so that there was only a five-minute gap between when the quiche came out and the loaves went in. Originally, I had planned to bake a different bread with a recipe that makes three loaves, but I realized that I did not have enough buttermilk to do so. My husband is happy to have his favorite bread.

[RiversideLen]

I made a white cake from a Betty Crocker box mix. The instructions say to use either 3 egg whites or 3 whole eggs, just seems to me that would make a difference in the texture and volume. So I split the difference and used one whole egg and 2 egg whites. I made it in my USA mini cake pans (first time I actually used it for cake, I usually use them to make my sandwich buns in). They are essentially the equivalent of 2 standard size cupcakes. I got 11 cakes out of it. They baked up nice and taste good. Haven't decided if I'm going to frost them.

[Mike Nolan]

One teaspoon of salt in 6 cups of flour is less than 1% salt, so I wouldn't call that very salty. Maybe the other recipes are higher in salt, though.

A lot of classic French haute cuisine is scaled-up peasant food. Think cassoulet, for example. The peasant version uses pork skin and not much meat.

In terms of peasant food that got up-scaled, coq au vin also has to be the high on the list, it used to be made with an old rooster and left over wine, possibly going sour.

Onion soup also got up-scaled, it was made with chicken stock (not beef stock) and used stale bread and left over cheese.

[Mike Nolan]

On really hot days we usually either have something cold (like a salad or sandwich) or something on the grill outdoors.

When tomato season gets here, and that's likely to be late this year based on how slow the tomatoes are growing, we tend to do a lot of salami and tomato sandwiches but the tomatoes available at the stores aren't the best for those. The roadside stands are starting to open up, probably with tomatoes grown in Kansas.