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I have two used bread machines. The old Welbilt--which is great for traveling, as it is the smaller (price $20 at an estate sale)--and an older Zo that does a better, and quicker kneading job ($40 at a moving sale). I never bake the bread in them. I don't even let the dough rise inside, because it tends to form a "skin" on top. I much prefer rising buckets. Last time I looked, KAF was sold out of those as well.
Why doesn't someone just make a bread kneading machine? I wouldn't buy a full-price bread machine because it has bells and whistles that I would never use.
I predict that in a few years, there will be LOTS of used bread machines around.:)
Topic: Banana Cream Raisin Pie
This is an adaptation of a banana cream pie recipe from my wife's Aunt Ruthanna Chase.
The meringue is optional.
Ingredients:
1 pre-baked 9 inch pie shell
1/3 cup raisins (not packed)
1 Tablespoon rum
5 Tablespoons unsalted butter (used in 2 parts)
1/3 cup flour
1 Tablespoon cornstarch
2 cups milk
1 1/3 cups granulated sugar (used in 2 parts)
1/4 teaspoon salt
3 large eggs
1/2 teaspoon vanilla extract
2-4 ripe but firm bananas (depending on size)
1 pinch cream of tartarInstructions:
Add 1 tablespoon of rum to 1/3 cup raisins (not packed).
Add enough hot water to cover raisins. Let sit for at least a half hour.Separate 3 eggs into whites and yolks. Set both aside.
If making meringue, preheat oven to 350 degrees.
In a 3 quart saucepan, make a thick roux over medium heat using:
1/3 cup flour
1 Tablespoon cornstarch
3 Tablespoons unsalted butterAdd:
2 cups milk
2/3 cups granulated sugar
1/4 teaspoon saltCook, stirring frequently, until very thick.
Temper the 3 egg yolks with some of the hot filling and add to the pan. Cook, stirring frequently, for several minutes, ideally until the mixture has reached at least 165 degrees so that the egg yolk proteins have set and it gets even thicker. Remove from heat.
Add remaining 2 tablespoons unsalted butter and stir in.
If making the meringue, you can get started on that now. (See below)
Slice up 2-4 bananas, depending on size.
After the filling has cooled a little, add:
1/2 teaspoon vanilla extract
Drain the raisins and add them to the filling.
Add the bananas to the filling.Stir until well mixed and pour into pie shell.
Meringue: (Optional)
Put the 3 egg whites into the bowl of a stand mixer equipped with a whip.
Add a pinch of cream of tartar.
Beat egg whites until soft peaks form.
Slowly add remaining 2/3 cup granulated sugar to the egg whites and continue to beat until you have firm peaks.
Using a spatula (or a piping bag) put the meringue on the pie, making sure it touches the edges of the pie crust so it doesn't shrink. Bake in the oven until brown on top, around 8-10 minutes. Allow to cool on the counter until it can be refrigerated, then refrigerate for at least 3 hours before serving.
According to two different recipe analysis programs (and depending on what kind of pie crust you use), if cut into 8 slices each slice will be around 100 grams of carbs. Low carb it is not!
I would suggest you try deleting cookies and/or clearing your web cache, this sounds like a local problem rather than a webserver one.
I don't spend much time on the BRM site (or the KAF one) because I find it difficult to come up with $59 worth of their stuff I want to order, especially since I can often get their products locally (when they're in stock) for less.
Topic: Cinnamon Rolls
Cinnamon Rolls
a recipe by Marliss Desens Sept. 24,2019This recipe is inspired by Nona Gouda’s “Snails,” a recipe that she gave to her friend, Aileen Holaday. Her daughter-in-law, Bev, gave me the recipe. I asked because my husband Scott had fond memories of these “Snails.” Aileen’s daughters used the dough as a base for cinnamon rolls, and I have done so here. This recipe is perfect for the dough cycle of a bread machine.
Rolls
¼ cup warm water (110F or slightly less)
2 tsp. special “Gold” yeast (designed for high sugar doughs)¼ cup sugar (use a pinch of it to proof the yeast)
¾ cup buttermilk
1 egg2 ½ cups King Arthur AP flour
1 cup white whole wheat flour
2 Tbs. flax meal
¼ cup King Arthur special dry milk
½ tsp. salt3 ½ Tbs. canola oil
Filling
1 cup light brown sugar
1 ½ Tbs. cinnamonGlaze
1 cup powdered sugar
2 Tbs. milk
¼ tsp. vanillaProof yeast in bread machine pan with water and pinch of sugar for five minutes. Add rest of sugar, buttermilk, and egg (break up egg yolk). Add combined five dry ingredients. Begin dough cycle. The machine will mix for 5 minutes, then rest for five. Near the end of the rest period, add the oil. Let machine finish its kneading cycle, then remove dough and put into a greased container. Let rise about 1 hour or until double. Near the end of the rise, combine filling ingredients.
Empty dough onto Silpat mat and gently de-gas. Use hands to pat and shape into a 12x16 inch rectangle. Spritz with water. Use a spoon to sprinkle the filling evenly over the dough, leaving about ¾ inch bare on one 12-inch side. Spritz filling with water, then use spoon to gently press it into the dough. Starting at the covered short side, roll the dough up into a log. Seal along the seam by pinching with fingertips. Using dental floss, cut the dough into 12 equal parts. Place in greased 13x9-inch baking pan. Cover with saran and refrigerate overnight.
The next morning, remove pan from refrigerator and pre-heat oven to 350F. Bake rolls for 25 minutes on middle rack. [These should test 180F in center when done.] Remove from oven and allow to cool on a rack for 15 minutes. Near the end of that time, mix together the glaze ingredients with a fork. Drizzle the glaze evenly over the warm buns.
Note: If you would like less glaze, use ¾ cup powdered sugar, 1 ½ Tbs. milk, and ¼ tsp. vanilla.
What did I change?
When I first got the recipe, Scott found them a bit bland. No doubt Aunt Aileen had made some changes. I substituted ¼ cup butter for ¼ cup shortening and added ½ tsp. cinnamon and ¼ tsp. nutmeg. Instead of using 1 cup milk, I used 1 cup water and ¼ cup of the special dry milk. I made them as separate “rolls,” which baked at 400F for 10 minutes. I switched to the gold yeast, which halved the rising time. I frosted the cooled rolls with a rich glaze of 2 cups powdered sugar, 1 ½-2 Tbs. cream, half-and-half, or evaporated milk. ¼ plus 18th tsp. vanilla, a pinch of salt and 1 Tbs. melted butter. Scott found that this decadent roll ticked all the boxes of his memories, even if it may not have been the way Aunt Aileen baked them. I think the recipe is an adaptation of a Swedish recipe where the rolls are halved and filled with a rich cream filling, so perhaps I was on the right track.
When I needed to cut saturated fat in my diet, I stopped baking these rolls. However, when Scott’s cousins held a reunion in October, I decided to take a cue from Susan, who had used the recipe as a basis for cinnamon rolls that she baked at previous reunions, until she and John started flying rather than driving from Florida. I read various recipes for cinnamon fillings and decided on this combination. I also incorporated some white whole wheat and flax meal. I used buttermilk for ¾ of the liquid, and I substituted canola oil for the butter. The rolls have about ½ a gram of saturated fat per roll. Sugar could be cut by using less filling and less glaze.
Re: Cinnamon rolls. I have a recipe that I adapted from my husband's aunt's friend. I can post it if you are interested. I used KAF AP flour and a little less than 1/3 white whole wheat, in deference to my husband's cousins who do not seem to care for whole wheat breads. (They devoured both pans.)
I also use the special gold yeast, due to the sugar in the dough.
For glaze, I used a cup of powdered sugar, 2 Tbs. milk, and 1/4 tsp. vanilla. This was for a 13x9 pan of 12 rolls. It is a lot of glaze, and could be cut in half.
