Search Results for ‘(“C’
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Search Results
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Topic: A Twist on Lemon Bars?
I remember someone on the KAF Baking Circle searching desperately for the perfect lemon bar. I don't think that the poster was a regular. However, I saw this article--about using fewer eggs in lemon bars (includes a recipe), and I thought that I would post the link:
Thursday night, I baked bread. I started with this KAF recipe that has been on their website for a while and was recently featured in their catalog, along with the Emile Henry long baker:
https://www.kingarthurflour.com/recipes/bakers-grain-sourdough-bread-recipe
I don't have Ancient Grains flour, as I tried it years ago and disliked it. (I used it up by adding just a little at a time to various bread recipes.) I also prefer butter to oil in my breads. I couldn't figure out why the recipe uses 1/2 cup of potato flour. I also did not like that the Harvest Grains do not get soaked.
Here is what I did:
I soaked the Harvest Grains in 1/2 cup buttermilk that I heated to boiling. I let the grains soak for several hours.
I proofed ADY in 1/2 cup of warm water, along with a Tbs. of the honey, then added the remaining honey with the rest of the ingredients--except for the salt, the butter, and the high gluten flour. I added those after a 15 minute rest, when the other ingredients had been mixed.
I used 1 cup unfed sourdough starter.
For the "Ancient Grains," I used 1/2 cup dark rye, 1/4 cup barley flour. I later added 1/4 cup whole wheat flour because my sourdough starter is soupier than the KAF one, and I have found that I need to add 1/4 cup more flour for each cup of starter.
I only used 1/4 cup of potato flour (replaced it with the barley flour).
I used 2 Tbs. butter in place of the oil
I reduced the salt to 1 3/4 tsp. from 2 tsp.
I needed all the 2 1/4 cups high-gluten flour. I had to knead it on 3 for about 8 minutes.
I baked it in the Emile Henry long baker, but I used my usual times of 10 minutes at 425, 25 minutes at 375, and 5 minutes with the lid off at 375. I had to add another 5 minutes at the end, but I was having temperature issues with my oven. (Sometimes it is 25F hotter and sometimes 50F hotter; I don't know until I look at the thermometer.)
It does smell wonderful, so I'm looking forward to slicing it at lunch tomorrow.
Update: It's delicious, with a soft interior, a nice crumb, and a chewy crust.
I found a recipe for dinner rolls (my weakness) that I wanted to try. The recipe was pretty much the same as most other yeast recipes except this part...after kneading for 6 minutes, place in a bowl, cover, let rise til doubled in bulk, return the dough to the mixing bowl, and knead for an additional 6 minutes, let rise again until doubled in bulk. OK...I'll bite. The rolls were excellent, I will definitely make it again, but I didn't see much difference because of the additional kneading. This was an enriched dough with butter, a beaten egg, and additional sugar.
Today, I found another recipe using the same double kneading technique. Is it just me, is this a new technique, or have I just not stumbled on it until now?
Comments?
On Wednesday afternoon, I baked the 100% Whole Wheat Apple Cider Baked Doughnuts with Maple Glaze (KAF website). I baked them in a the small Bundt swirl pans--it made ten. I changed the recipe by reducing the sugar from 1 1/4 to just 1 cup. I also cut the salt in half, from 1 tsp. to 1/2 tsp. I used just 2 Tbs. boiled cider and reduced the vanilla from 1 1/2 tsp. to 1/2 tsp. I added 1 Tbs. flax meal.
I used unsweetened applesauce that I bought at Aldi's. It's nice and thick.
They taste very nice. I made the maple glaze. For some reason, it was very thick, even after I upped the heavy cream from 1 Tbs. to 3 Tbs. I did reduce the maple flavoring from 3/4 to 1/2 tsp. I think it is more of a spreading frosting than a glaze. It covered up the nice swirl design on the "doughnuts." However, the flavor goes nicely with the doughnut.
We enjoyed them as dessert tonight, and we each shamelessly ate two. It's a good thing that the weather allowed us to take a walk in the early afternoon.
Thanks, Mike. I shall take the plunge.
Also, New York Bakers has a wonderful blog. I lost track of time reading some of the posts.
I have some rye chops that I bought to bake the canapé breads from KAF (something that I have yet to do). I will need to find an additional recipes to use those up. I think that they are equivalent to cracked rye?
After all the talk about buttermilk recently, I bought some. I thought I'd make a yellow cake, but that hasn't happened yet. So I checked online for buttermilk roll recipes, and yes! they're there. I was surprised that Whole Foods has a recipe online. It's for cloverleaf rolls, and rolling smooth balls of dough is not my strong point. So I used "30 Minute Buttermilk Roll Recipe" from ihearteating.com Still had to roll dough balls, but only 12. I will serve some of the rolls with Butternut Squash Soup from the freezer. The rest will go into the freezer. The rolls feel like they're light and soft inside. (It took me 60 minutes to make these. If I make them again, I think I can come in at 45 minutes. I never can make timed recipes finish in the allotted time!)
I have a 1.87 pound top round roast. I've told my husband that I am not going to do this one as pot roast. (You may recall that he won't let me buy a chuck roast because of the fat.) I've been scouring the internet for recipes. While some recipes imply it can be braised, most say that it should be roasted. I am thinking of roasting it on top of small yellow potatoes and carrots, after rubbing it with seasoning. There are some disagreements about temperature and time, and almost no one is doing such a small roast. I'm thinking perhaps at 400F for about an hour? I had read to multiply the weight by 30 minutes for medium well done.
