Search Results for '("C'

[Mike Nolan]

Although the various yeast makers are all using S. Cerevisiae, there are different strains of it, and some are packaged with other ingredients that influence yeast activity or use a company-specific process for drying it, so, yes, they can perform differently.

I've had very good luck over the years with Fleischmann's IDY, the only recipe I have experienced problems with was James Beard's Monkey Bread recipe, which is extremely high in sugar; it took about 12 hours for the final proofing. It worked better with Red Star ADY. (I haven't tried it with SAF Gold.)

[BakerAunt]

We stayed in the 30s today, but the sun was strong.

On Sunday, I roasted the large Fairy Tale pumpkin that I bought last October at Kroger. I was able to fit the two large halves (I cut it vertically) into my large Calphalon Roaster. With this kind of pumpkin, a high-sided pan is a necessity because the pumpkin releases a fair amount of water. After I scooped the cooked pumpkin out, I divided it among two colanders set over bowls and allowed more water to drain before I pureed the pumpkin in my food processor. I divided it up into containers and found a way to stash it in the freezer. I started this project in the late morning, so that I could use the oven to take advantage of the power the solar panels were generating.

Dinner tonight was the remainder of the pork loin roast with butternut squash, barley, and kale.

[BakerAunt]

On Saturday, I made dough for Whole Wheat Sourdough Cheese crackers, which I will bake later next week. When I went to the store, all the gallon jugs of 1% milk were marked down to $2.50, but the expiration date is March 2. (Ditto for the 2% milk.) I could have bought a half gallon with an expiration date further out but for $2.69. My sourdough is milk-based, so perhaps a couple of sourdough projects will be in order to use up as much of the milk as I can.

[skeptic7]

I did a small batch of Hot Cross Buns yesterday. I used my Kitchen Aid Mixer for almost all the kneading and mixing. I did knead the fruit in by hand and formed the dough into the proper buns. My arm is still sore from the big snowstorm at the end of January. I had snowcrete -- snow mixed with rain and freezing down to the sidewalk. The chipping necessary to try to clean one walkway and the driveway before the thaw has left me with a sore right shoulder. I am trying to avoid lifting objects with my right arm and was glad to do almost no kneading.
I made 20 small rolls in a 8x13 pan following the Babe (pig) cookbook recipe.

[cwcdesign]

My sister in New Jersey got 22" My brother in Massachusetts along the coast got 27-30" on top of the 8-10" they already had. I'm thankful to be down here where it's cold but no snow.

I made sheet pan chicken fajitas tonight. Instead of tortillas, I cooked my last half cup of bulgur which was a nice base. I added Greek yogurt (full fat) and avocado. I have more for tomorrow at least.

[BakerAunt]

Whole Wheat, Rye, Semolina Single Loaf Bread or Buns
Marliss Desens adapted this recipe that Riverside Len posted at My Nebraska Kitchen. It works well being kneaded in a bread machine. The dough tends to rise fast. Check after 45 minutes.

59 g semolina flour ¼ cup warm water (108 F)
87 g dark rye flour 2 tsp. active yeast
115 g whole wheat flour ¾ cup buttermilk
143 g bread flour 1 egg
1 Tbs. special dry milk (optional but increases nutrition) 1 scant Tbs. honey
¾ tsp. salt 3 Tbs. olive oil

Whisk together dry ingredients (first column) in a small bowl. In the pan of a bread machine, place buttermilk and egg, and honey. Clean the honey spoon by dipping it into the warm water that is put into a small dish, then add the yeast, agitate, and let it proof for 5 minutes.

Add the proofed yeast mixture to the buttermilk mixture. Pour the dry ingredients on top. Set the bread machine to the dough cycle and start it. As the dough begins to mix together, for about three or four minutes, drizzle in the olive oil. Let the machine complete the kneading cycle.

Turn the machine off. Use canola oil to lightly oil a 2-qt. dough bucket. Place dough inside, turning to coat its top. Snap on top and allow the dough to rise for 40-45 minutes until doubled.
Turn dough out onto a Silpat mat.

For a loaf of bread, pre-form into a rough oval, cover with a proof-cover, and allow it to rest 5 minutes. Turn the oval over and flatten into a small rectangle. Fold each long side inward. Fold in the ends. Fold over the dough so that the bottom part is on top. Tuck in around sides. Place the shaped loaves in a greased 8 x 4-inch loaf pan. I place the pan in a plastic container with a snap lid to rise until it is about 1 ½ inches above rim of pan. Near the end of the rise, pre-heat the oven to 375 F. Bake for 35 minutes. An instant read thermometer, inserted in the bottom of the loaf should read 195 F when the loaf is done. (190-205) is fine as well. Remove from pan immediately and cool completely on a rack.

For buns: Line a large baking sheet with parchment paper. Use a scale to dive the dough into eight or ten pieces, depending on how large you like your buns. Form each piece into a ball. Roll a ball of dough on the Silpat mat with the palm of your hand, then gently cup fingers as you roll. Do not roll the cupped dough overly tight, or you will end up with rolls rather than flatter sandwich buns. Place each ball on the baking sheet and flatten it to about three inches width. Place a plastic cover over it and allow the rolls to rise for about 40-45 minutes. They will look slightly puffy when ready. Near the end of the rise, pre-heat the oven to 375 F. Bake the buns for 14 minutes, until golden on top and lightly browned on the bottom. An instant read thermometer on a bun should read 195 F. Remove the buns to a rack to cool completely.

To freeze baked buns, wrap each individually in saran wrap and place the buns in a Ziploc bag.

What I changed: I converted the recipe to grams. I replaced milk with buttermilk and added special dry milk.

[BakerAunt]

On Sunday, I baked two loaves of Whole Wheat, Rye, and Semolina Bread. It was my first time making this dough with the Ankarsrum, and these loaves are beautiful. (See Ankdarsrum thread for details.)

[BakerAunt]

On Saturday, I baked two loaves of Pumpkin Soda Bread, a recipe that I adapted from Ken Haedrich's The Harvest Baker. My changes are increasing the pumpkin to one cup, substituting Irish-Style flour for some of the AP flour, and replacing the butter with avocado oil, I have in the past baked the loaves on a baking sheet, but the bottoms tended to burn. This time I used two round Silverlake pans that measure seven inches across the bottom with a slight flare. I bought these British pans from King Arthur a long time ago. (They had a sweet cake made with tea and fruit that used one.) I prepared the pans by spraying with Vegalene, lined them with parchment paper circles, and sprayed the papers. For shaping, I took half out of the mixing bowl (used my scale) and plopped it in the center of each pan, then used my scraper to shape it around the edges. They baked very well, perhaps a smidge more done on the bottom than I would have liked but not burnt. I will reduce the baking time from 40 to 38 minutes next time I bake the recipe.

[BakerAunt]

We had more of the roasted chicken (it was a big one) and finished the Pepperidge Farm dressing. We also had microwaved fresh broccoli.

[BakerAunt]

Buttermilk Pompanoosuc Porridge Bread
Marliss Desens adapted this recipe from a King Arthur recipe for Pompanoosuc Porridge Bread. KABC no longer sells the porridge mix. The proportions to make your own are: 3 Tbs. steel-cut oats, 2 Tbs. Bulgur, and 1 Tbs. flax seed, so a ratio of 3:2:1. I use an Ankarsrum mixer.

1 cup water
1/2 cup Pomanoosuc porridge mix
1 cup buttermilk

2 cups (256 g) white whole wheat (KA Golden wheat) flour
2 cups (258 g) bread flour (I use Bob's Red Mill Artisan Bread Flour)
2 Tbs. special dry milk (optional but adds nutrition)
1 ¼ tsp. salt

2 Tbs dark maple syrup
¼ cup water (about 100 F)
2 tsp. active yeast

2 Tbs. avocado oil

Cook the Pompanoosuc porridge in 1 cup of water by bringing it to a boil, then simmering for 5 minutes uncovered, stirring occasionally until thick. Remove from heat and stir in 1 cup buttermilk. Place the porridge in mixer bowl to cool.

In a medium bowl, stir together dry ingredients (second group).

Proof yeast in ¼ cup water with a bit of maple syrup for 5 minutes. (Add the maple syrup to the porridge mixture, then "rinse" the spoon in the water before adding the yeast to it.)

After the yeast proofs, add it to the porridge mixture and mix on first speed to combine. Add the avocado oil as the mixer runs. Once it is combined, add the flour mixture, about half a cup at a time and mix until combined. Increase to second speed and knead for 10 minutes, until a windowpane forms. If the dough is too wet, add a bit more flour.

Place kneaded dough in oiled 4-qt. dough bucket with lid and let rise until doubled in bulk, about an hour. If your kitchen is cool, it may take longer.

Grease pan (see note at end of recipe). If using a ceramic dish, also coat the greased surface with farina. Turn out dough onto a kneading mat and form into a long oval. Cover it and allow to rest for 5 minutes. Shape dough by flattening the oval, then folding in the long sides and the short sides. Roll into log and place in dish to rise for about an hour or slightly less than doubled.

About 20 minutes before dough will be done, preheat oven to 350 F. Bake for 40-45 minutes or until it is deep golden brown, and the internal temperature is 190 F. Remove from the oven and turn the bread out onto a rack. Have a towel next to the rack for a ceramic baker, so that it does not crack on the cold counter.
Pan Note: The original recipe used the King Arthur Bread bowl. I found the bread rose very high, and it was hard to get the center baked. The recipe will work in an Emile Henry long baker, but it will not make a tall loaf. I have baked it in a 12 x 4 x 2 ½-inch Kitchen Aid loaf pan, but the dough benefits from a higher-sided loaf pan. My current favorite is an Emile Henry loaf pan that is 11 x 4 ½ x 3 3/4 inches (measuring across the top; the bottom is not as wide or long). It will stick unless the greased dish is coated in farina. An alternative pan that would likely work well is a 9 x 4 x 4-inch pan de mile without the cover.

Pompanoosuc Porridge Note: Mike Nolan at Nebraska Kitchen found this suggested combination for the Popanoosuc porridge blend.

What I changed: I replaced 1 cup of water with a cup of buttermilk. I replaced 2 Tbs. butter with 2 Tbs. avocado oil. I added 2 Tbs. special dry milk. I reduced the salt from 2 ½ tsp. to 1 ¼ tsp. I replaced 2 Tbs. sugar with 2 Tbs. maple syrup. I use active, rather than instant yeast.

[cwcdesign]

I made chicken stock today and I was supposed to go out to dinner with a friend, but we had a thunderstorm and she decided to do it later this week - so I came home from church and had pimento cheese (homemade) and pretzels 😂

[BakerAunt]

CWCdesign--Yep, some of those rotisserie chickens are small.

When we went shopping last Thursday, Kroger had a buy-one-get-one-for-free sale on whole chickens. These were large chickens, each over 5 lbs. For Valentine's Day, I roasted one of the chickens and made Pepperidge Farm (blue bag) dressing and gravy, which we also had with microwaved fresh broccoli. Seventeen years ago, Scott proposed at the end of a Valentine's dinner I had made with roast chicken.

[BakerAunt]

These are the three people that The Washington Post laid off this week from the cooking section:

Daniela Galarza (developed and wrote "Eat Voraciously"). She has now started a Substack called "A Petite Feast" I've always enjoyed her work, so I subscribed
.
Aaron Hutcherson

Olga Massov

That is some excellent cooking and recipe talent that WP cut. Of course, they cut everywhere.

[cwcdesign]

I had chicken salad that was made from the rotisserie chicken I bought earlier this week. Now I have bones to make a quart of stock on Sunday (maybe 1 1/2 quarts)

[Mike Nolan]

Try it now, it looks like there was a missing module needed for heic (apple graphics format) support, and I think it is installed now.