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In sorting through my piles of recipes, I [BakerAunt] came across my printed copy of this Baking Circle thread. When it first appeared, I printed it for myself for quick reference, even though in those days we thought the Baking Circle was a permanent fixture. The last reply shows that the thread is from January 2014. CWCdesign had posted a question about using oil instead of butter in a cake, and Cass came to the rescue with his usual baking acumen. Zen had a comment after the cake was baked, which I have included as well. The thread is a good lesson in baking technique, and in how we help each other become better bakers. I have put my occasional clarifications in brackets.
CWCDESIGN:
I found a recipe for a lemon coconut pound cake on Fine Cooking. Can I substitute vegetable oil (I use canola) for the butter in the recipe? And if so, are the proportions the same by weight or volume? Or do I use less oil than butter? I'm a little low on butter and would like to make it without heading out to the store. Also, I'm planning to sub in unsweetened coconut because that's what I have on hand.10 oz. (1 1/4 cups unsalted butter, softened at room temperature; more for the pan
10 1/4 oz. (2 1/2 cups) cake flour or 11 oz. (2 1/3 cups) unbleached all-purpose flour, more for pan
1 1/2 tsp. baking powder
1/2 tsp. table salt
1 3/4 cup granulated sugar
2 large egg yolks, at room temperature
3 large eggs, at room temperature
1/2 cup whole milk, at room temperature
1/4 cup fresh lemon juice
1 cup loosely packed, sweetened flaked coconut
1 Tbs. finely grated lemon zest
1 1/2 tsp. pure vanilla extract.Thanks for your advice.
KIDPIZZA:
Good morning. Yes, Carol, you can subst. veg oil for the butter. In this case you use 8.25 oz. of oil. And you must add 1.75 oz. of liquid like water. You see, like Frick said, butter has 17% water in it, only 81.82% fat. Oil is all fat.I do this all the time. I just now finished doing that with my experiment with blueberry cakes/loaves/muffins. I used corn oil for the butter. My production is on the cooling racks right now.
If you decide to do this, you do not need to employ your stand mixer if you [would] rather not. Use a bowl that will accommodate the ingredients & begin mixing with a hand held electric mixer. I use my Mom's old GE one. It be about 65 years old.
[Note: this part is a bit confusing. I have added some notes in brackets.] This is the way to mix it: Blend the dry ingredients together, including the sugar (which should first be run thru the food proc to make a fine type); sift twice.
[In a large bowl?], mix oil and 1 egg until blended. Add eggs, one at a time and mix for 45 seconds each. Then add the coconut and balance of the ingredients EXCEPT milk.
Now, then, with a spatula, mix well. Mix flour in by 1/3, then 1/2 cup milk. Toss till no whites are showing. Repeat: Flour is in last. DONE!!! easy.
It is best to place in oven when the batter is 70/73 degrees
Good luck my dear friend. CASS
AFTER CWCDESIGN SAID SHE WOULD TRY IT. CASS ADDED A NOTE TO HER:
I am happy you will try my mixing secret. Really you will never read about this style of mixing. It is my discovery many years ago because I screwed up somehow & to save my ingredients, I accidentally came up with this mode for veg oil mixing ONLY. It always works never fails. Carol, understand that I am not passing merit on the recipe. If you have a failure, I will then scrutinize the recipe for a fix.Carol, mix the water with the milk. Speed #2....Flour unbleached. Bleached only when employing solid fat. If you have Gold Medal, I would use that. KAF AP may be slightly strong for this recipe.
Enjoy the rest of the day my friend. CASS
CWCDESIGN'S REPORT ON LEMON COCONUT POUND CAKE:
The good news is it tastes really good--we were glad I used unsweetened coconut because then the cake wasn't too sweet. The texture was surprisingly good despite the fact that it didn't rise as much as I expected. It's a keeper, but I have a couple of questions regarding my technique when you have a minute KP.I ran the sugar through my food processor with the lemon zest so there wouldn't be little pieces in the cake. I used KA unbleached AP because that's what I had. Mixed all the dry ingredients together with a whisk but did not sift because I didn't have anything fine enough to sift through.
I put the oil in the mixer and added the 2 egg yolks and started mixing on speed 2 in my KA. Here is my first question. I used the paddle blade--should I have used the whisk attachment to incorporate more air into the egg/oil mixture. Added each of the next 3 eggs at 45 second intervals.
And my next question has to do with adding the next ingredients. KP:, you suggested that I add the coconut and the other ingredients, except the flour mixture and milk (combined with water) at this time. I did, but since the other ingredients were zest (which, as I said, was mixed with the sugar) the lemon juice and the vanilla, I wondered if they should have been mixed with the milk/water mixture and added as liquids.
I ask these questions because the cake rose about an inch short of the edge of the Bundt pan. I expected a higher rise. Oh, and I forgot to check the temperature of the batter, but since it was raining, the heat was off and the house was about 73 degrees, I figured it was probably OK. and my baking powder is fairly new.
I will definitely make this cake again, and I will definitely try Kid Pizza's oil method again. I just want to get it right. Thanks!
KID PIZZA REPLIES:
Good morning Carol. I am glad you enjoyed your cake. You mentioned that "YOU WANTED TO GET IT RIGHT" YES Carol!!!! I think you did get it right. You mixed everything correctly. As far as the using the whisk attachment, next time you can. I use it in my hand held mixer because that is all I have. However you have a choice either way will produce a viable baked product as you have described.It did not leaven as much as you described Carol, because the recipe author neglected to post the ingredient BAKING SODA. Notice Carol, the recipe sports 1/4 cup (2 oz.) of lemon juice. That is very acidic. We should consider adding 1/4 tsp. of soda into the mix. If you [would] rather not then the appropriate amount of baking powder would be to increase the powder to 2 1/2 tsp. (We need 1 to 1 1/4 tsp. per cup of flour.) I didn't take notice of this recipe omission because I just wanted to answer your question "CAN I SUBST OIL FOR BUTTER" & you have successfully.
ZEN (ANOTHER BAKING CIRCLE MEMBER) ALSO COMMENTED:
Your cake didn't rise as much as you expected because oil doesn't contribute to the formation of the foam network cakes depend on the way butter does. Commercial cake mixes get away with using oil instead of butter because they are loaded with chemical emulsifiers to overcome that lack. You may be able to improve the rise of the cake by substituting an extra egg yolk instead of one of the whites.Also I may have missed this--but did you take into account the amount of moisture in butter compared to oil? You should use about 80& the amount of oil--4/5ths of the butter called for, which would be 8 oz. by weight of the oil. And increase the amount of moisture by adding 2 oz. of water (roughly 1/4 cup). You could also add an extra egg instead.
CWSDESIGN REPLY (on January 12, 2014)
Hi, Zen. Kid Pizza worked out the oil/water proportions for me and then gave a mixing method to allow for not creaming the butter and sugar--it's in his first post and is actually quite an interesting method. The cake already called for 3 whole eggs and 2 egg yolks. but your suggestion about all the emulsifiers is interesting. If you think about it, though, there are other dense cakes--carrot cake comes to mind--that do use oil instead of butter.Anyway, the boys like it and so do I, and I will definitely make it again with the minor tweaks, such as using the whisk attachment instead of the paddle--didn't get much volume with that--and adding a little baking soda to counteract the lemon juice. It might be a while though, because we still have most of the cake and were given a batch of brownies today.
Mike--the siren call of chocolate is hard to resist.
I baked KABC’s Gourmet Soda Crackers on Sunday morning. Right now, they are in the turned-off oven where they will crisp until dinner tonight. I am still fine-tuning my butterless adaptation of the recipe, as well as altering some of the directions. These are nice, plain crackers, so they will go well with leftover soup tonight. I also like them with humus—if any are left after my husband starts nibbling on them. I have had to remind him that these are not wholegrain, and while my change reduces the fat, they are much less healthy than the other crackers I have in rotation, so they should be paired with something healthy, not scarfed alone with abandon. 😊
On Sunday, I also mixed dough for my Whole Wheat Sourdough Cheese Crackers. I will bake them next week. These crackers are more whole grain (1 cup AP in the starter to 2 1/2 cups whole wheat, plus 1/3 cup flax meal) and also deliver calcium.
This recipe was posted in a thread on the King Arthur Baking Circle, but I do not have the name of the poster. People were asking about an Apple Brownie recipe from another poster, and this recipe was posted as a possibility.
Apple Brownies
"hollisp, people are asking about your Apple Brownies. I have a recipe for them, which I am posting here. Is it like your recipe?" The poster says that this recipe "comes from our church cookbook, 'Lovell Cooks!' in Lovell UCC, Lovell, Maine.2 cups apples, peeled and chopped
1 cup butter, softened
2 cups granulated sugar
2 eggs beaten
2 cups nuts, chopped (optional)
2 cups AP flour
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powderPreheat oven to 350F. Lightly grease a 12x9" baking pan. Combine all ingredients and pour into prepared pan. Bake 40 minutes.
I'm transcribing a recipe from the Baking Circle that did not make it to Nebraska Kitchen when about three-quarters of the recipes were moved here. The story with it is a good example of the sharing that bakers did at that location--and continue to do here at Nebraska Kitchen. I do not have a name for the poster, who was not active on the site but had asked for help finding a recipe Here is what the poster wrote:
"Several years [ago] I inquired about a recipe from at least the 1950's for my mum's Chewy Nut Bars. The KAF community helpfully provided me a multitude of recipes but, alas, nothing was close. Recently I FOUND it amongst my mum's papers. I have no idea of the recipe's provenance and would love to give credit if anyone can [for this?] quick, tasty, bar with ingredients from the pantry."
Chewy Nut Bars
2 Tbs. salted butter
2 eggs, stirred
1 cup brown sugar (I used dark)
5 Tbsp. AP flour
1/8 tsp. baking soda
1 cup chopped nuts (I used pecans)
1 tsp. vanillaNote: If using unsalted butter, add a pinch of salt to the butter as well as the batter.
Preheat oven to 350F.
Place butter in 8x8" square pan and allow to melt in the oven.
Mix all other ingredients in a bowl. Pour over the melted butter
Bake at 350F for 20-25 min. or until a toothpick comes out clean. Mine took 18 minutes.
Run a knife around the edge and invert onto serving plate. Dust with powdered sugar. Allow to cool. May add more powdered sugar before serving.
The following recipe was posted originally by JZiemer on the King Arthur Baking Circle on March 9, 2013 at 12:38 p.m. It did not get transferred initially to Nebraska Kitchen. I found a printed copy in my piles of recipes, so I am transcribing it here.
Sesame buttermilk Bread (JZiemer)
Buttermilk helps create a high, light, moist loaf. Toasting the sesame seeds brings out their rich flavor and gives this loaf a nutty taste. Incorporating the seeds into the dough rather than sprinkling them on top of the loaf ensures that half of them don't fall off as you slice the loaf. Using toasted sesame oil instead of a plain vegetable oil results in a stronger sesame flavor (thanks to Sandra Alicante for this tip). See end of recipe for suggestions on ways to modify this bread. Delicious by itself but also good for toast and sandwiches. Yield 2 loaves [8 1/2 x 4 1/2"]
1/2 cup sesame seeds (more if desired
6 cups bread flour
1 Tbs. salt
1/2 cup hot water (110F)
2 Tbs. agave syrup or honey (sugar or molasses can be substituted)
1 Tbs. instant yeast
2 cups buttermilk (room temperature)
1 large egg (room temperature)
3 Tbs. vegetable oil (use toasted sesame oil for a stronger sesame flavor)
1/2 cup flour or more for kneadingIn a heavy dry skillet, toast sesame seeds over medium heat, stirring frequently, until dark golden brown. Remove seeds from pan as soon as they are ready (to prevent residual heat in pan from burning them). Let cool for a few minutes. Seeds can be toasted ahead of time.
In a large mixing bowl, whisk together flour, salt, and seeds until thoroughly mixed. With a rubber spatula or a spon, make a deep well in the center by pushing flour up against the sides of the bow. The bottom of the bowl should be visible. Place the agave syrup or honey in the bottom of the well. Add the 1/2 cup hot water and stir briefly to mix. Sprinkle yeast on surface of liquid, let set for a few seconds to soften, then stir to mix. (A chopstick works well.) Knock about a tablespoon of flour from the sides of the bowl and incorporate it into the yeast mixture. Let set for 10-15 minutes, or until yeast mixture is bubbly and has foamed up.
While yeast is proofing, whisk together buttermilk, egg, and oil. Set aside.
When yeast is ready, pour buttermilk mixture into well. Using a sturdy spoon, slowly begin incorporating the flour mixture into the liquid, working from the inside of the wll out. The last bits of flour may have to be worked in by hand.
Spread a 1/2 cup of flour in about a twelve-inch circle on the kneading surface. Place ball of dough on flour and cover with a large bowl. Let sit for 20-30 minutes. Knead bread until it forms a compact ball and springs back when dimpled. Try to incorporate as little additional flour as possible. Dough will be slightly tacky. Place dough into a lightly oiled bowl, turn to coat with oil. Spritz with water. Cover bowl with plastic wrap, a shower cap, or a damp towel, and let rise in a warm, dark place for one hour. Uncover dough and deflat it with tips of fingers. Replace covering and let rise for one more hour. When dough has doubled, ease it out onto a lightly floured surface. Let set for a few minutes.
Divide dough into two equal halves. Knead each half for a minute or two. Shape into loaves and place in lightly oiled 8 1/2 x 4 1/2 x 3-inch bread tins. Preheat oven to 475F. Let loaves rise for 30-40 minutes or until top of each loaf is an inch to an inch and a quarter above rim of the baking tins. If desired, when dough is more or less even with top of pan (this takes about 15 minutes), make three diagonal slashes in the top of each loaf with a razor blade or sharp knife, and then let the loaves continue to rise until they are a generous inch or so above the rim of the pan.
When loaves are ready, place in the preheated 475F oven. Close door, wait two minutes, and then lower heat to 350F. Bake loaves for 40-45 minutes or until an insta-read thermometer registers an internal temperature of 200-210F. Remove from pans and place on a rack to cool. For a darker, crisper crust, turn off oven, remove loaves from pans, place loaves directly on oven racks, shut oven door, and let loaves cool in oven. This bread freezes well.
Other seeds, or a mix of sesame and/or other seeds, can be used. Finely chopped fresh dill )about a third of a cup) or 2-3 Tbs. dried dill weed can be substituted for the sesame seed; this sharpens the sour taste of the loaf. Other herbs may work as well, but I've not tried them.
COMMENTS
Submitted by jarobo on Mon. 2014-07-28 at 15:19
Prepared 1/2 recipe using all listed ingredients but used bread machine on dough cycle. Shaped loaf rose much faster than expected (I hadn't preheated the oven yet) wo the final loaf was almost double the height of the bread pan! It looked a bit odd, but it was delicious. This loaf is undoubtedly the most versatile I have ever baked: PB&J, grilled cheese, cold cuts, toast, BLTs were all extraordinary. Though I usually like to vary my recipes, this one will be made often. Thanks J. Ziemer for an excellent recipe.
