Search Results for '("C'

[BakerAunt]

I was looking for an apple quick bread that is low in saturated fat, and I saw a gluten-free one in an email from Bob's Red Mill. I set to work and substituted AP and barley flour, buttermilk, reduced the sugar slightly and replaced apple cider vinegar with boiled cider. I've now baked it four times, and this is the final version. The recipe is excellent with either Jonathans or Winesaps, and I do not peel them.

Cinnamon-Apple Barley Bread

1 1/4 cup unbleached flour
3/4 cup barley flour (I use Bob's Red Mill)
2/3 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt

1 egg
1 cup buttermilk
2 tsp. boiled cider

2 cups, cored and diced apples (Winesap or Jonathan), unpeeled

Filling ingredients: 1/2 cup sugar AND 2 tsp. cinnamon

Course sugar to sprinkle on top.

Grease a 9x5 inch loaf pan. (I use THE Grease--see threads saved from Baking Circle for directions)
Preheat oven to 350F.

In large bowl, stir together first six ingredients.

In very small bowl, combine sugar and cinnamon for filling.

In small bowl, whisk egg. Add buttermilk and whisk. Add boiled cider and whisk.

At this point, I dice the apples.

Add the egg mixture to the dry ingredients. I stir with a dough whisk until combined, then use a spatula to make sure.

Spread some batter in bottom of pan to cover. Sprinkle half of the diced apple on top. Sprinkle with half the cinnamon-sugar mixture. Cover with more batter, then add the rest of the apples and cinnamon sugar. Cover with remaining batter. Sprinkle course sugar on top.

Bake at 350F for 50 minutes or until tester in center comes out clean. Allow loaf to cool in pan on rack for 10 minutes. Turn out onto rack and allow to cool completely.

• This topic was modified 7 years, 2 months ago by BakerAunt.
• This topic was modified 7 years, 2 months ago by BakerAunt.

[BakerAunt]

On Friday, I baked a new recipe, Honey, Halva and Cardamom Biscotti, which I had printed from a Tasting Table email. According to the article, the recipe is from Black Girl Baking, by Jerrelle Guy:

https://www.tastingtable.com/cook/recipes/cardamom-honey-biscotti-halva-recipe

It is designed to be vegan, but I changed it by using ¼ cup buttermilk in place of the nut or grain milk. I also cut each log into 13 pieces (that is, ¾-inch or about 2 cm. wide), which gave me a total of 26 rather than 12. I do not plan to glaze them, which 1) seems to me to be a lot of work, and 2) calls for coconut butter, which is decidedly not for a low-saturated fat diet. The tahini in the coolies themselves, of course, is not without saturated fat, but the whole recipe has 16.5 g or so, and when cut into 26—and only one is eaten at a time—falls into my parameters. I will try them as a “breakfast cookie” to have with my coffee after my oatmeal.

Although the recipe says to allow them to cool, uncovered, at room temperature overnight, I have tasted a few of the crumbs, and I'm pleased with the flavor. My husband asked if he could have one with his afternoon snack, and I said yes. He liked the flavor, which is good, since he is NOT a cardamom fan.

I'll report again tomorrow after the flavors have further time to meld.

[Mike Nolan]

I made this a second time, using a little less water. It still seemed a bit slack, so I did two stretch and folds to add some structure, and I baked it another 3 minutes (total of 48.)

Here's a slice:

[Mike Nolan]

For a 100% whole wheat bread, it's a fairly open crumb. Here's a slice. (Keep in mind that this was made in an 8" loaf pan, not a one-pound pan):

[BakerAunt]

The pie was delicious and held together surprisingly well although warm. It is worth seeking out those small (traditional) Winesaps if you can find them. I hope the orchard where we got them has another good year.

[BakerAunt]

On Monday, I baked a streusel apple pie using the first oil-based crust in the KAF Anniversary Cookbook. I used 1/3 white whole wheat flour this time, and as I’ve done before, I replaced the milk with buttermilk. I accidentally put in 1 ½ Tbs. sugar rather than 1 ½ tsp. I forgot that I prefer to put this pie in the deep-dish Emile Henry pie plate. By the time that I remembered, I’d already blind-baked the crust in my 9-inch metal one. I used small Winesap apples that have been keeping cool in our heated garage (temperature at 48F). The original recipe, from Bernard Clayton used 7 large Granny Smith apples, so I used 15 of the little Winesaps. (I intended to use 14 but realized an extra one needed to be used.) I pre-cooked the apple mixture in a skillet after allowing it to sit for 15 minutes. I piled it very high in the pan. I cut the streusel topping ingredients by 25%, except for the butter, which I cut from 1/3 cup to 4 Tbs. I initially baked at 425F for 15 minutes, then 375F for 30 minutes. The filling cooked down just a bit, but it did not run over. (Thank heavens for the drip rim on that metal pie pan.) It is now cooling. While it ought to wait until tomorrow to be sliced, having only finished baking at around 4:45, my husband is unlikely to be that patient.

[Mike Nolan]

Garlic is used way too much, many restaurants use it as their dominant flavoring.

Interestingly enough, when we were in Northern Italy in 2006 (Turin), we found very few restaurants used garlic in their cooking, even the pizza was garlic-free. Southern Italian cooking is more prone to use garlic, but even there I'm told it isn't as omnipresent as it is in 'Americanized Italian' cooking.

[chocomouse]

I've used Peter Reinhart's books (Whole Grains, Artisan breads, and BBA) more than any others, although I must say none of my favorite breads come from his recipes. My favorite bread books are some that a group of us on the old baking circle decided to buy and for about a year, we selected a recipe every couple of weeks that most of us made. We got some surprises - I remember the loaf I made that looked exactly like a cow's udder. I don't remember if it tasted good or not, but I never made it again! Does anyone here remember making those recipes?

[BakerAunt]

Friday started at 14F at 8 a.m., and temperatures topped out in the mid-20Fs, so I decided to hunker down and try a new bread recipe, “Toasted Sesame and Sunflower Loaf,” from King Arthur Flour’s Whole Grain Baking (pp. 193-194. I made a few changes, substituting 1 cup buttermilk for 1 cup milk, and ¼ cup water for that much milk, as I use active not instant yeast, and I like to proof it. (It makes me happy to see it bubble.) I substituted 3 Tbs. of canola oil for the 4 Tbs. butter, and I deleted 2 tsp. dark sesame oil, which I do not have and would not buy for a single recipe. I soaked the old-fashioned oats in the buttermilk, and I held the oil until 10 minutes of the 30-minute kneading cycle of the bread machine had finished. I added an additional tablespoon of water, as the dough seemed dry. The first rise took two hours to achieve slightly less than double volume. Because the dough is so heavy, it was a difficult loaf to shape. The second rise took 90 minutes, and I had to push back on a side where the loaf had split before I put it in the oven. I baked for 50 minutes, but the bread, which is tented after the first 15 minutes in the oven, needed an additional 10 minutes to reach an internal temperature of 193F. Sunflower and Sesame Seeds keep popping off. Perhaps cutting the amounts down from ½ cup to 1/3 cup each might be prudent. The bread is cooling. I’ll add a note tomorrow about taste and texture.

• This reply was modified 7 years, 2 months ago by BakerAunt.

[BakerAunt]

On Wednesday, I was going to make a stir-fry using leftover pork that my husband had cooked for dinner on Tuesday, but I got busy on something else, and next thing I knew it was nearly 6:30. So, last night, we each had a pork chop sandwich with a slice of bread each and steamed broccoli. Tonight, I will make sure that I get dinner preparations started in a timely fashion, and we will have pork stir fry with celery, broccoli, red bell pepper, mushrooms, de-fatted pork drippings, onion (turns out we had no green onion), and soba noodles.

• This reply was modified 7 years, 2 months ago by BakerAunt.

[BakerAunt]

Thanks for the report, Mike. Your experience suggests that this recipe does indeed require a large food processor. (Sigh, says the woman whose food processor is unlikely to handle it.) I'll be interested to hear, if you bake it again, if you can prevent the collapse by tweaking the process.

[Mike Nolan]

We had spaghetti and meat balls for supper, and it was like an episode of the Keystone Kops. I nearly knocked the bowl of meat off the counter twice, I did manage to knock the lazy Susan off the spice rack, which broke a glass toothpick holder and spilled toothpicks and spices all over the floor.

When I was making the pasta, I put the first egg in the meatball bowl instead of the pasta bowl, so the meatballs wound up with two eggs in them instead of one. I added a little more oatmeal to help it bind together. The meatballs were pretty good, though, I may use 2 eggs to 1 pound of ground beef (85% lean) next time.

And I managed to leave the cheese bread in the broiler a little too long so it was almost burnt. Still edible, though.

[Mike Nolan]

I tried this today, I'm not sure if I over-proofed it (I still had an hour left in final proof when I put it in the oven) or if it just was too moist, but it collapsed a bit during baking, so it has kind of a flat top. I'm waiting for it to fully cool before I cut it, but it smells good. I"m curious to see how open the crumb is.

I used freshly ground whole meal flour, which I think is a bit moister than bagged flour, so I should probably have cut the 2nd water back a bit, the dough was really sticky, though it was very elastic, as the recipe said it should be. It was kind of hard to shape because it was so moist and sticky. It rose pretty much as the recipe said it would, too.

I made it in my 14 cup food processor, and the dough was sticky enough that I don't think it would have worked in a mixer, even if I cut back on the water a little.

[BakerAunt]

I baked bread on Tuesday morning. I again used the base recipe from KAF’s Oatmeal Toasting Bread, with my usual changes of buttermilk, less salt, and oil in place of butter. I used 1 ½ cups bread flour and 1 ¼ cups whole wheat flour, and ¼ cup dark rye flour. I used Rolled 5-grain cereal flakes (Bob’s Red Mill), which I soaked in 1 cup of buttermilk for about 45 minutes before starting. I also increase the water to ¾ cups. I add the oil after the bread machine does its initial 5 minutes of mixing and near the end of its 5-minute rest period. I find the bread needs to bake for 45 minutes to get to about 197F. I look forward to tasting this new variation on the recipe when I cut the loaf tomorrow.

[BakerAunt]

On Sunday, I once again baked the Lime Bundt cake that I have been developing. This time, I added 2 Tbs. lime juice to the batter along with the zest, and I will do so again, as it gave the cake more lime flavor. I also increased the freshly ground nutmeg from ¼ to ½ tsp. I mixed it by hand, first stirring together the dry ingredients in a large bowl, then in a smaller one, first whisking the oil and buttermilk before whisking in each egg, one at a time, and finally whisking in the vanilla, zest, and juice. I poured that into the dry ingredients, then combined with a cake whisk. (This is a flat whisk that resembles a miniature tennis racket that has Wireax, stainless steel, and made in England written on it. I got it from either King Arthur or Vermont Country Store, and I hope it never breaks, because I've not seen another one anywhere.) The cake had lovely soft consistency. I am confident enough about the recipe tweaks that I’ve now written it in my recipe book.