Search Results for '("C'

[RiversideLen]

I made a hamburger (one of Nature's perfect food), a baked sweet potato and broccoli,

[RiversideLen]

On Saturday I made my usual bun recipe but this time I decreased the yeast from 7 grams to 4. It took about 30 minutes more on both the first and second rise and I didn't get as much oven spring. But they had a real pleasant aroma (better than usual) when they were baking and the taste and texture is very good. I think this is the way I'll be doing them from now on.

[Mike Nolan]

I've got a recipe for carta di musica that's on my 'try soon' list, I'm hoping they'll be similar to the lavosh we use for making pizzas, so I can make them a little smaller, we only seem to eat 6 of 8 pieces with the big ones (about 18" in diameter.)

Maybe I'll try those for the virtual pizza party.

[BakerAunt]

Rye and Barley Crispbread Makes 32 large crispbread
This recipe is adapted from Swedish Breads and Pastries, by Jan Hedh (p. 144), who calls it Barley Crispbread, even though rye is the main flour. The original recipe, translated directly from Swedish, does not account for flour differences between countries or differences between professional and home kitchens.

300g water
10g yeast (and I add a pinch of sugar)

20g (about 1 ½ Tbs.) melted butter

100g wheat flour high in protein, preferably stoneground (Bob’s Red Mill Bread flour)
170g fine rye flour (Bob’s Red Mill dark rye flour)
95g coarse rye flour (King Arthur pumpernickel)
90g barley flour (Bob’s Red Mill)
10g sea salt

Topping:
1 beaten egg
Sunflower seed and Sesame seed (pumpkin seed can also be used)

In medium bowl, stir together all dry ingredients. Proof yeast in warm water with a pinch of sugar in stand mixer bowl. Add dry ingredients and mix with paddle, drizzling in the melted butter. When combined, remove from bowl and knead by hand 15 minutes. (Original recipe says lowest speed of kneading machine; it does not work in my large mixer.) Move dough to lightly oiled plastic container with lid and let rest 1 hour.

Weigh dough and divide in half. Working with half the dough (leave the other half in the covered plastic container to prevent drying out), roll dough on a large sheet of baking parchment, about 40cm x 36cm. That size fits the largest baking sheet that will fit into my oven. It will be a little less than 1/16th of an inch thick. Prick the dough all over with a fork (or dough docker).

Brush with beaten egg. Sprinkle on sunflower seed, then sesame seed. Place a sheet of waxed paper over the seeds, then roll over with a rolling pin to make them stick to the dough. Remove waxed paper. Using a pizza wheel (keep it upright to prevent dragging the dough), cut into 10 x 9 cm squares (about 4 inches on longest side). Let rest 30 minutes. (I leave it uncovered as I do not have a large enough cover. They do fine.) Repeat the process with the other half of the dough.

Preheat oven to 347F and bake on third shelf up (slightly above middle) until golden brown 20-30 minutes. (I found it needed the 30 minutes.) Break them apart, remove parchment, and allow to cool on sheet pan

What I changed: I reduced the sea salt from 18g to 10g and delete a pinch of salt in the egg wash. I use active yeast and proof it with a bit of sugar, then add the dry ingredients. The recipe does not state where the butter is added, so I drizzle it in. I mix with the flat paddle to bring dough together, then knead by hand, as my mixer cannot knead such a small amount of dough.

[BakerAunt]

I made a banana run for my husband on Sunday morning, and in addition to the regular bananas, there were bananas that were marked down and so far gone I knew he would not eat them. So I bought four of those as well as the others, and after lunch, I baked my variation on that Buckwheat Banana Cake recipe (Bon Appetit 2016 but online at Epicurious). I add 2 Tbs. of milk powder and replace the sour cream with nonfat Greek yogurt. I also use regular salt, so I reduce it by half. While the frosting is probably wonderful, it is unnecessary, so I don't use it.

I wanted to try it in a Bundt pan, so I used The Grease on my Nordic Ware Solera pan, which is 5-cup capacity, then realized I had too much batter, so I put the cake in, then grabbed a 1 cup individual Bundt pan, coated it, put in the remaining batter, and popped it in as well. The cake was done in 40 minutes, and the little one in about 23 minutes. I bake Bundt pans on the third rack up in my oven (slightly above halfway). We love this recipe, and it is completely wholegrain.

Next time, I'll use a 6-cup Bundt pan. This recipe is ideal for a Bundt pan because it has a flat top, which means it sits nice and flat when turned out.

[Italiancook]

When I broke a finger, Schwan's was a life saver. I could microwave and heat up food, but I couldn't slice, peel, and dice. We enjoyed all the food we bought. Like all frozen food, it was saltier than I'd like. But that was a long time ago, so they may have lowered the sodium. Back then, you had to call for a catalog or place an online order for the truck to come to the home. I don't know how they work now. When my finger healed, I canceled the service. The delivery man told me he couldn't cancel the service. Corporate policy at that time was that I had to call customer service to cancel. I'd use them again if I couldn't cook or just wanted a break from cooking. Around Christmas time (maybe Thanksgiving), they had delicious cheesecake bites. Don't know if they still do those.

[Mike Nolan]

I used to make a sour cream cinnamon raisin bread, my mother-in-law was especially fond of it. (I was experimenting with various combinations of sour cream, yogurt and applesauce.)

But I sort of lost interest in it when she died.

I need to make another try at the wild yeast (from raisins) starter and raisin bread recipe that Deb Wink and Jeffrey Hamelman put together for the BBGA magazine, BreadLines. I tried it earlier this year but the raisins developed the wrong kind of mold, it was probably 'noble rot'.

[BakerAunt]

Yes, Aaron. The KAF recipe is my base recipe. I always make a double recipe. I've modified it to use 1/3 cup oil in place of the 1/2 cup of butter. I mix the sourdough and the dry ingredients before mixing in the oil. You can just use the mixer's paddle. In addition to the health benefit, using the oil makes it a lot easier to roll out the dough when you get to that stage. I like to let the dough rest, divided in four and wrapped in saran for about four days in the refrigerator. I have some in there now. That gives it good flavor. I roll it to 1/16th inch thickness. I brush them with grapeseed oil. It seemed to me that the canola left an aftertaste. I've tried olive oil as well.

You need to watch them carefully, as they can burn fast. Last time I baked them, I discovered that 12 minutes (turn halfway through) with the convection oven at 375F works very well, and I had little overbrowning. When they come out, I make sure that they are all separate from each other, then pull out the parchment on which I baked them and let them cool initially on the baking sheet (helps to crisp them up), before I put them on a rack to cool completely.

I like to delete the salt and add 1/2 cup of KAF's Vermont Cheese powder (again, that is for the double recipe). There is plenty of salt in the cheese powder. I add 1/4 to 1/3 cup flax meal (nutritional boost), and 4 Tbs. Bob's Red Mill milk powder (making up for leaving out the butter).

I find 3 cm x 3cm is a good size, so I use a ruler but do not worry about some being uneven. I use a pizza wheel to cut the dough. Be sure to hold the pizza wheel more straight up as you roll, so that you don't drag the dough. I sprinkle them lightly with coarse salt.

I've also experimented with leaving out the cheese powder--and the salt--and putting in some Penzey's Buttermilk Dressing mix. I'd do that more if my husband was not so enamored of the cheese ones.

With your crowd, a double recipe will likely be inhaled within a day. 🙂

[aaronatthedoublef]

I made another batch of Stella Parks 100% whole wheat bread. I increased the flour and decreased the liquid. I also hand kneaded it a little before shaping. It was stiffer and had a beautiful crown and I was about to put it in the oven when I was told we were going on a socially distant picnic (a BIG deal). So I popped it in the fridge and when I came back it had flopped. So maybe I was over proofing it before but it never developed the nice crown. I made a double batch of autolyzed dough and used half of it. The other half is in the freezer and I'll thaw it out, and add the remaining ingredients at some point this week. We would need a MUCH bigger food processor to make a double batch and Ms. Park is pretty adamant that a food processor be used to make this.

Today I want to make sourdough crackers. There is a KAF whole wheat recipe (I think it what BA uses). We go through crackers like crazy. I have been informed I need to make cinnamon raisin bread too.

[BakerAunt]

his recipe originally appeared in Sunset magazine (May 1988). It uses a milk and flour sourdough starter that the magazine featured. It's of a viscous liquid consistency. Depending on your sourdough, you may need to adjust the flour. I've re-written the directions based on my experience with baking this bread.

I have not baked the recipe for a while, as my husband is not a sourdough fan, but when I bake it again, I'd probably think about reducing the salt and the yeast a bit.

1/2 cup water
1 cup sourdough starter
1 cup flour (I use King Arthur AP)

In large ceramic bowl, stir water, starter and 1 cup of flour. Whisk until smooth. For sourest flavor, cover tightly with saran and let stand on counter until bubbly and sour smelling, for 12-24 hours. Depending on your starter, the time will vary. You want it active, but before clear liquid begins to form on top; while the liquid can be stirred back in, it will increase the "alcohol" flavor. However, if you are in a hurry, or do not want the intense flavor, you can mix it up and proceed to the next step.

1/4 cup water
1 tsp. active yeast
1 tsp. sugar
2 to 2 1/2 Cups flour (I use KAF AP)
1 tsp. salt

Proof yeast for five minutes in 1/4 cup warm water (no warmer than 110F) with a bit of the sugar. Add to sourdough mixture, along with rest of sugar. Stir in 1 1 /2 cup flour, then another 1/2 cup with the salt. Only add additional flour to make a kneadable dough. Turn out onto lightly floured surface and knead for five minutes, adding as little flour as possible to keep dough from sticking. Place in lightly oiled 1 quart dough bucket with snap-on lid, or else in a lightly oiled bowl with saran stretched tightly over the top. Let rise in warm place (about 68-70F works) until double. (Although I've not tried it, you could probably put the dough in the refrigerator overnight and let it double there.)

Turn dough out onto lightly floured surface, which will de-gas it. Form into a roll, 12-inches long with tapered ends. You can put it on a parchment-lined baking sheet, or I often use a greased French bread pan with holes in the bottom. Cover and let rise in warm place until puffy, about 10-30 minutes.

Meanwhile, pre-heat oven to 400F. When dough is ready, make four diagonal slashes on top. Spray bread all over with water and put into the oven.

Bake for 5 minutes, then spray again with water. After another 5 minutes, spray it again. Bake another 25-30 minutes until a deep golden color. If desired, you can remove it from the pan in the last 5 minutes and finish baking directly on the oven rack.

Remove from pan and let cool completely on rack.

Makes 1 loaf (about 1 1/2 lbs.) As the bread has almost no fat (I use 1% milk in my starter), it is at its best the first and second day, although it makes wonderful toast, and I've also used it for French toast.

[BakerAunt]

This recipe originally appeared in Sunset magazine (May 1988). It uses a milk and flour sourdough starter that the magazine featured. It's of a viscous liquid consistency. Depending on your sourdough, you may need to adjust the flour. I've re-written the directions based on my experience with baking this bread.

I have not baked the recipe for a while, as my husband is not a sourdough fan, but when I bake it again, I'd probably think about reducing the salt and the yeast a bit.

1/2 cup water
1 cup sourdough starter
1 cup flour (I use King Arthur AP)

In large eramic bowl, stir water, starter and 1 cup of flour. Whisk until smooth. For sourest flavor, cover tightly with saran and let stand on counter until bubbly and sour smelling, for 12-24 hours. Depending on your starter, the time will vary. You want it active, but before clear liquid begins to form on top; while the liquid can be stirred back in, it will increase the "alcohol" flavor. However, if you are in a hurry, or do not want the intense flavor, you can mix it up and proceed to the next step.

1/4 cup water
1 tsp. active yeast
1 tsp. sugar
2 to 2 1/2 Cups flour (I use KAF AP)
1 tsp. salt

Proof yeast for five minutes in 1/4 cup warm water (no warmer than 110F) with a bit of the sugar. Add to sourdough mixture, along with rest of sugar. Stir in 1 1 /2 cup flour, then another 1/2 cup with the salt. Only add additional flour to make a kneadable dough. Turn out onto lightly floured surface and knead for five minutes, adding as little flour as possible to keep dough from sticking. Place in lightly oiled 1 quart dough bucket with snap-on lid, or else in a lightly oiled bowl with saran stretched tightly over the top. Let rise in warm place (about 68-70F works) until double. (Although I've not tried it, you could probably put the dough in the refrigerator overnight and let it double there.)

Turn dough out onto lightly floured surface, which will de-gas it. Form into a roll, 12-inches long with tapered ends. You can put it on a parchment-lined baking sheet, or I often use a greased French bread pan with holes in the bottom. Cover and let rise in warm place until puffy, about 10-30 minutes.

Meanwhile, pre-heat oven to 400F. When dough is ready, make four diagonal slashes on top. Spray bread all over with water and put into the oven.

Bake for 5 minutes, then spray again with water. After another 5 minutes, spray it again. Bake another 25-30 minutes until a deep golden color. If desired, you can remove it from the pan in the last 5 minutes and finish baking directly on the oven rack.

Remove from pan and let cool completely on rack.

Makes 1 loaf (about 1 1/2 lbs.) As the bread has almost no fat (I use 1% milk in my starter), it is at its best the first and second day, although it makes wonderful toast, and I've also used it for French toast.

• This topic was modified 6 years ago by BakerAunt.
• This topic was modified 6 years ago by BakerAunt.

[Mike Nolan]

There used to be a restaurant in Evanston IL that had caviar on their Sunday brunch buffet back in the mid 70's. There wasn't a lot of it and it was kind of at the back where it was hard to reach.

One of my college dorm-mates brought some tins of caviar that he had purchased in Switzerland over a break. (His dad was a senior pilot for Pan Am, so he pretty much flew for free.) He also brought in some fresh Brie cheese, a lot different than the aged stuff they allow through customs these days.

So I've had it a few times, but not for a long time.

[Mike Nolan]

You may be able to watch and listen despite not having a camera.

My wife (who works with Zoom at UNL) says a free home account has a limit of about 10 people and around 45 minutes. There are other options.

[Mike Nolan]

Found out some more about the French flours.

T65 is pretty much what I expected it to be, a flour that is often used for baguettes. (A number like '65' in French flour grades refers to the amount of ash remaining in the flour, so it is a measure of how much wheat germ and bran is present.)

Kapnor is intended to produce a 'Nordic' loaf and it has sunflower seeds, yellow flax seeds, brown flax seeds and sesame seeds in it, as well as some deactivated dehydrated rye sourdough culture and roasted barley malt.

Campaillou does indeed have rye flour in it and is intended for a rustic loaf.

Now I have to decide which of these I try first.

[Mike Nolan]

If you haven't seen the Luann strip from today (May 1st), been there, done that!

Luann

See Uncle George and the (Pepper) Dragon