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They baked a lot faster than I was expecting them to (20 minutes at 450, with steam), the recipe said 35-40 minutes), but they sure look done on the outside and the internal temp was 206, so I took them out.
Now I have to wait for them to cool!
I'm hoping they'll be like the ones we used to get at McGinnis Sisters in Pittsburgh, which closed all its stores.
Followup: They're pretty good!
On Tuesday, I decided to try to adapt a Bob’s Red Mill recipe for Scottish Oatcakes:
https://www.bobsredmill.com/recipes/how-to-make/bobs-favorite-scottish-oatcakes/
I had bought the organic Scottish oatmeal from Bob’s, intending to try this recipe, before I had to cut saturated fat, and 4 Tbs. is a lot (28 g) for 15 oatcakes. I decided to try a mixture of butter and canola oil and water. I used 1 Tbs. butter, 1 Tbs. canola oil, and 1 Tbs. water, then followed the rest of the directions. I used a 2 ½ -inch round cutter and that made 17 and one slightly smaller one. I baked for 25 minutes, then decided to add another two minutes. Mine did not get golden, probably because of the 75% reduction of butter. However, they are tasty, and my husband has already expressed approval. They have a chewy, dense texture, and just one is satisfying. With my change, the entire recipe has just 8 g saturated fat.
Sunday dinner was roasted chicken thighs (with enough for two or three more meals), mashed potatoes, gravy left from Thanksgiving, and the last of the green beans that I froze from our summer garden. We will definitely freeze green beans again if we have a good crop.
We made a three-day trip to Spring Mill Indiana State Park. One of the highlights of the trip was walking through the restored pioneer village from the early nineteenth century and seeing the old mill, complete with wheel and flume, which can bring water from Hammer cave and power the mill. The structures are not unlocked at this time of year, so we could not go inside any of the buildings, and the mill was not running, but it is fully restored, and they do grind corn there, which the DNR sells at the gift shop in the inn (from the ice cream freezer). I bought a two-pound bag, because I’m a baker, and that is what bakers do! It is medium grind.
On Saturday, I pulled out a recipe that was one of the early breads I baked, and which I had not baked for years. It’s “Danish Sesame Bran Bread,” yet another recipe from a Pillsbury Classics cook booklet, When Less is Best (#60). It calls for a cup of stoneground yellow cornmeal, so I opened the bag. I made a few changes. I replaced the ½ cup bran cereal with ½ cup oat bran. (I’ve learned that wheat bran binds calcium, so that the body does not get the calcium.) Instead of ½ cup low-fat milk and ½ cup plain low-fat yogurt, I used 1 cup buttermilk. I used 4 tsp. yeast (recipe calls for two packets or 4 ½ tsp.). I added 1/3 cup special dry milk for the nutrition. I reduced the molasses from ¼ cup to 3 tbs. and the honey from ¼ cup to 3 Tbs., after considering halving it. I left the salt alone, as it is 2 tsp., and I find 1 tsp. per loaf is usually fine. I used 2 ½ cups bread flour in place of AP flour (2 ½-3 cups), because I recall that with all the wholegrains, the bread sometimes sank a bit. As I always do, I initially mixed the wet ingredients (except for the oil), then added the whole wheat flour and a cup of the bread flour. After mixing, I let it sit for 15 minutes. Then I mixed in the oil, then another cup of bread flour with the salt. At that point, I switched to the kneading spiral. I added an additional ½ cup of bread flour as it kneaded. The first rise was an hour, next to the wood stove. The second was 40 minutes, then baked for 45 minutes to a temperature of 198F. I look forward to cutting into the bread at lunch tomorrow. I'll add a note to this post about taste and texture.
Promised Note: The bread has great taste. It's a firm, slightly chewy bread, which is to be expected with the nearly 2/3 whole grain. It is delicious now and will also shine as toast. It's not too sweet, and although I generally do not care for molasses in breads, it works well with the honey in this one.
Last year we had a discussion about cutting butternut squash. It's probably buried in one of the cooking threads.
I've used a potato peeler (one with a broad horizontal blade) to peel butternut squash, but I halve the squash first, as otherwise they are rather slippery--and that can cause other issues.
Here's a kaiser roll I hand folded from a stack of two colors of dough from Peter Reinhart's marbled rye bread in BBA:
And here's what they looked like after they were cut:
You can't get this with a kaiser roll stamp!
These sound like they'd be fun to make, the dough is REALLY sweet, 18% sugar! I'd have to ask my wife if she like cardamom in sweet breads, though. (A friend of hers used to bring us cardamom bread at Easter.)
If I make them, I'll probably make just a half-recipe.
