On Sunday morning, I baked Pumpkin Cinnamon Rolls that I assembled last night. The rolls rose well in the refrigerator overnight. I let the dish sit out on the dining room table for about 50 minutes before baking because I wanted the ceramic dish to warm up before baking so that it would not crack. I baked them for 25 minutes, on the second rack of my oven (bread baking position), then gave them an additional five minutes. After they cooled for 10 minutes, I glazed with ¾ cup powdered sugar, 1 ½ Tbs. milk, and ¼ tsp. vanilla. These are large rolls, so one per person is sufficient.
Glad you figured things out BA, I enjoyed being part of this discussion before work and estate stuff took over my life.
I have had self-rising flour on occasion (I could count the number of bags on 3 fingers) The first might have been White Lily and I know I tried a bag of KAF (I was still in Massachusetts), but didn't think it was worth keeping on hand - I don't make a lot of biscuits. I remember in Ireland, there tending to be more self-raising flour on the shelves in the Market - had to read labels carefully - I got my "regular" flour at the health food store.
I got some of the cheese powder, and didn't even notice the name change (of course, my old jar was several years old and we used it up anyway). The new one was great in my No Knead Cheese Burger Buns (KAF0 It's our go to recipe. It made me realize how stale my old one was.
Great to see you posting here.
I need to make bagels and another semolina/malt pullman loaf. The bagel dough is rising, I may wait until tomorrow to make the semolina/malt bread. Last time I made it with 26 ounces of flour (50% semolina), that seemed to fill the pan while producing a slightly more open crumb, so I'm probably going to do that again.
It's great to hear from you, again, Cindy. 🙂
Mike--does the weight of the dough depend on it being a butter and/or shortening crust? I have been making oil crusts. (I think that I posted my recipe here.) I usually use a deep dish Emile Henry pie plate, but I have had to guestimate for small tarts and for larger tart pans. So far that has been successful.
I've (finally) published the article I've been writing for the last half year on how to compute the right amount of pie dough to make based on the size and type of pie you're making. Enjoy!
Or, How to make the right amount of pie dough regardless of your pie pan size. If you've ever wound up with a bowl full of extra pie dough cut off the
[See the full post at: The Pie (Dough) Chart]
Last night on youtube I saw Chef John of Food Wishes make apple turnovers and I thought I'd make that. Then I thought I'll just make a pie but I only had 3 apples. So I added a cup of frozen blueberries to it and made apple blueberry pie. I used Pillsbury refrigerated pie crust dough, the kind you unroll (they really are a good crust option for when you're feeling a little lazy). For the top crust I cut out circles using a doughnut cutter. It's still cooling off so I don't know how it turned out taste wise.
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I've read that at room temperature yeast doubles in about an hour, so in a 12 hour overnight preferment the yeast would increase by as much as 4096 times. That's why you only need a tiny amount of yeast.
If you have too much yeast, it can run out of sugars to digest. (This gets complicated, it has to do with the amount of starch damage in your flour as well as the amount of alpha-amylase activity, which converts some of the complex starch molecules into simpler sugars, mainly maltose. However, yeast prefers other sugars like sucrose, glucose or fructose.)
If you're doing it in the refrigerator, the yeast will take a lot longer to double, perhaps 4-6 hours.
For lunch on Friday, as well as into next week, I made Black Bean Pumpkin Soup. The original recipe is from Gourmet (November 1996), but I follow Deb Perelman’s recipe at Smitten Kitchen. I make a few adjustments in that I did not use canned black beans but 3 lbs. (1.361 Kg) of the batch I cooked yesterday. I also use 2 cups of my homemade pumpkin puree, which came from the freezer. (I’m on a mission to empty out the pumpkin in the freezer before freezing more this year.) I drastically cut the cumin from 1 Tbs. plus 2 tsp. to 1 ½ tsp., which for me gives the kick without being overwhelming. I omit the shallot, the salt, and even the freshly ground black pepper. (I forgot the pepper, but as it is fine without it, I will omit it in the future.) Instead of 1 cup drained chopped canned tomatoes, I used a 14 oz. can. I drained the tomatoes before pureeing them with the beans, but I kept the juice and added it. I replaced butter for sautéing the onion and garlic with olive oil. I reduced the beef broth from 4 cups to 2 cups, since I am using my own pumpkin which contains more liquid than the stuff in the can. However, I made the broth with a generous tablespoon of Penzey’s beef base. I omitted the ½ lb. of diced cooked ham and the 3-4 Tbs. of sherry vinegar that is stirred in at the end. (I do not have sherry vinegar, and I prefer to save ham for other recipes.) I did not garnish with toasted pumpkin seeds or sour cream. I’ve set aside enough for three or four more lunches. I am freezing enough for another two.
At times I really wish there was a way to capture the aroma, this one smelled SO good, better than an apple pie does!
My wife's home office is off the master bedroom, when she came out during baking she said the smell was so good she wasn't sure she'd be able to stand to go back to her office. (We keep the door to the bedroom hall closed because our cat is no longer allowed down there.)
A lot of apple strudel recipes include nuts and we even had a discussion yesterday about what kind of nuts to use, leaning towards almonds, but this recipe doesn't call for nuts, and I didn't even notice that until after we'd already eaten two slices each.
Well, it won't win any awards for best looking strudel, but boy it really smelled great while baking and the taste is excellent, too.
I'd make this again, possibly decreasing the amount of filling or increasing the amount of dough.
We got 11-12 slices, my wife's carb estimator puts it at about 20 grams of carbs per slice, which isn't bad as desserts go. (But then we had two pieces, one with ice cream.)
Strudel is often topped with powdered sugar, but I did a simple syrup glaze on it right after it came out of the oven.
The next post will have some work-in-process photos.
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I've got several pictures, not sure how good the lighting is on them, my work table is in the basement and there are no overhead lights in that section.
The strudel is in the oven, I'll wait until it is out to post pictures.
First reaction is that the amount of dough and filling weren't in balance, maybe I didn't stretch it far enough but it was definitely thin enough to read through, and it wasn't stretching much further without tearing. It seemed like there was too much filling for the amount of dough, next time I'll be tempted to increase the amount of dough and decrease the amount of filling. (I used 2 pounds of apples before peeling and coring.)
It was quite a bit of work, but many things are a lot harder until you master the techniques. It may be a while before I try it again, it kind of depends on how we like this one and when I can get more of the right kind of apples.
I did not use the bedsheet/tablecloth method, next time I think I will, that might make rolling it up a bit easier. (Having less filling would likely help, too.)
One of the ideas for a covered container is to cover a baking sheet with a disposable aluminum foil turkey roasting pan. I haven't tried that yet. (I think you're supposed to take it off about half way through the baking time.)
That would certainly keep the drafts off the loaf before it sets up, as well as adding a bit of steam.
The response from my wife was "I don't think that will fit on the counter..." 🙁
Violet wants to give me a movie theater popcorn popper (which I asked for years ago) and that was also nixed.
I figured if Violet asked for that first the mixer would seem reasonable.
And I just received my first 50lb bag of flour. This baking stuff is hard work!
