Search Results for '("C'

[BakerAunt]

On Saturday, I baked a new recipe, "Cinnamon Sugar Doughnut Bundt Cake" (p. 71), from One Layer Cakes, a special issue of Bake from Scratch that I picked up at Barnes & Noble last week. It requires boiling down cider from 6 cups to 1 1/2, but I had a bottle of boiled cider in the refrigerator, which needed to be used, so I used it, and I substituted a Gala apple for the McIntosh specified. I baked it in my older Bundt pan. I only used half of the cinnamon sugar topping that is sprinkled over the glaze. (What were they thinking?)

I also baked spritz cookies with pastel sprinkles. The cake and cookies are for the after service social time at church tomorrow.

For dinner, I made pizza, using the KAF Ultra-Thin Crust Pizza dough.

[Mike Nolan]

Just ran across this in the Wikipedia article on alfalfa

Sprouting alfalfa seeds is the process of germinating seeds for consumption usually involving just water and a jar. However, the seeds and sprouts must be rinsed regularly to avoid the accumulation of the products of decay organisms along with smells of rot and discoloration. Sprouting alfalfa usually takes three to four days with one tablespoon of seed yielding up to three full cups of sprouts.

I bought a pound of alfalfa seeds last year and planted them in my garden, because the soil there needs improvement. I've got a nice crop of alfalfa again this year (it is, after all, a perennial) and I'm thinking of cutting it down periodically and composting it.

But I still have quite a bit of that alfalfa seed on hand, and I was thinking about growing my own sprouts.

Has anybody ever tried something like this?

[KIDPIZZA]

BakerAunt wrote:

For a birthday cake at work, I have a request for a Nut Genoise. I’ve never baked one before, but there is a recipe in Susan Purdy’s The Perfect Cake, which is my go-to cake book. It calls for 1/2 cup of finely ground almonds, pecans, or hazelnuts. Do you think that I could use KAF pecan meal? I have it in the freezer and need to use it up. Also, my food processor is still out of commission, as I wait for Cuisinart to send me a replacement blade.

I’ll need to bake the layers tomorrow

BAKER AUNT:
Good Morning my friend. Yes Marliss I also concur that it is a good choice of substitution. Also Marliss if you have time you can buy some nuts of your choice then toast them somewhat & pulverize them in a BLENDER. OR.. wrap the nuts loosely in plastic wrap after toasting & pound them with a heavy rolling pin.
What do think of my culinary imagination now??? (LOL) Good luck with your bake I am certain it will be another big hit in the office.

Have a nice day.

~CASS.

[BakerAunt]

For lunch today, I made butternut squash soup. I had about 2 cups of pureed squash in the freezer, I had a cup of chicken/turkey stock. I added 1/2 tsp. of Penzey's Now Curry, and I added some leftover heavy cream (not too much).

[BakerAunt]

Here is my adaptation of Cindy's Recipe: Irish Oatmeal Bread

She passed away on Saturday, April 15, 2017, the day before Easter. I baked this adaptation in her honor, and in celebration of her life, on Thursday, April 20, 2017.

My changes: I did not have Irish oatmeal, so I used Bob's Red Mill steel cut oats. I like my bread less sweet, so I used only 2 Tbs. of honey. I reduced the yeast to 2 1/4 tsp. I like whole wheat flour, so I used it rather than the white whole wheat. I like to proof my yeast, so I substituted 1/4 cup of water for that much milk. I did not have whole grain improver or vital wheat gluten, so I substituted in 1 cup of bread flour fro the AP flour (Bob's Red Mill Artisan Bread Flour). I changed the mixing instructions to reflect what I do when I use a stand mixer. I also decided to bake it in my hearth bread pan, but it certainly is the correct size for the large pullman pan without the lid, and I may bake it that way next time.

In heavy saucepan, combine milk and oats and heat to boiling, stirring to prevent sticking.
1/2 cup Bob's Red Mill Steel Cut Oats
1 3/4 cups 1% milk

Remove from heat and add:
2 Tbs. unsalted butter
2/3 cups KAF Harvest Grains Blend
2 Tbs. honey.

Allow to cool to room temperature. (After it had thickened up a bit, I moved it to my stand mixer bowl.) In the meantime, combine 1 1/2 cups of whole wheat flour with 1 cup of bread flour.

Proof 2 1/4 tsp. yeast in 1/4 cup of water with a bit of sugar. Add to grain mixture and mix with paddle. Add egg, and mix with paddle. Then add the combined wheat and bread flour. Mix with paddle. Remove paddle and allow mixture to sit for 15 minutes.

Meanwhile, combine 1 cup of KAF AP flour with 3/4 tsp. salt. Add to mixture, and use the bread hook (speed 2) to combine. Increase speed to 3 and knead for 5 minutes. (I found that it needed an additional 2 Tbs. of flour, which I added along the way.)

Place in greased bowl and let rise one hour. Turn dough out onto mat, and degas. Form into a large oval, cover with plastic box, and let sit for 10 minutes.

Fold the oval lengthwise and use heel of hand to seal edges. Flatten slightly, then fold lengthwise again and seal edges. Roll into a cylinder, about 12 inches long, making sure to seal the seam. Place seam side down in a Hearth Bread Pan or 13-inch Pullman pan without the lid. Place in plastic box and allow to rise for 30 minutes. Preheat oven to 375F.

Bake for 35 minutes (195F).

[BakerAunt]

Thank you, Cass. I was busy with Easter dinner on Sunday, so I only saw your post after I read the thread someone else started.

Today, in honor of Mrs. Cindy, and in celebration of her life, I baked her Irish Oatmeal Bread (with a few changes). It is now cooling on the rack, and I look forward to having it at breakfast tomorrow.

I also baked a new recipe, "White Chocolate and Cherry Cookies," from Cookies Galore, by Jacqueline Bellefontaine (p. 87). It's one of those cookbooks that I likely picked up at Tuesday Morning. We will sample them tonight for dessert. I do like that they also include oatmeal. It made 28 rather than the 24 the recipe specified, but then, what is "drop by dessertspoonfuls"? I used my 1 Tbs. scoop.

Addendum: The cookies are ok but not "bake me again" special.

• This reply was modified 9 years ago by BakerAunt.
• This reply was modified 9 years ago by BakerAunt.
• This reply was modified 9 years ago by BakerAunt. Reason: added addendum

[cwcdesign]

Since we were working all Easter weekend, I made deviled eggs and baked ham and cheese sliders for dinner Easter night. We've decided that the King's Hawaiian rolls are too sweet for us (they were on sale). On Tuesday, I made the honey garlic chicken in my new slow cooker. It cooks hotter than my old one, but I don't mind - I was always adding time to the old one. I used low sugar ketchup which I liked better. I need to try it again with less sauce

[Mike Nolan]

Personally, I think sugar is sugar. There's not much evidence that I've seen that 'raw' sugars are better for you than 'refined' sugars, they're both sugars! The real problems are that so many things have sugars added to them unnecessarily and that we choose to eat sugary things. (Look at how much sugary candy is sold ahead of Easter.)

My wife has been buying the low-sugar form of Heinz Ketchup, which of course they only sell in tiny bottles at 4-5 times the per-ounce price. I can't tell much taste difference, makes me wonder why the 'regular' Heinz Ketchup has all that sugar in it.

[BakerAunt]

I had the great privilege of meeting Mrs. Cindy and Michael a year and a half ago, when they came through Lubbock on their way to Santa Fe. I think that she had met more Baking Circle members than any one else, as if it were a mission for her. I know that she did not come to Santa Fe via Lubbock for the waters, nor was she misinformed! 🙂 She created community, both in person and through her posts. Her recipes are here, as is her wonderful Biscuit thread. We are better bakers and better people for her presence in our lives, and we will miss her terribly, even though we rejoice that she is no longer in pain.

I agree with Mike: What better time than Easter? My prayers are with Michael (the Saint) and the family.

• This reply was modified 9 years ago by BakerAunt.
• This reply was modified 9 years ago by BakerAunt.

[KIDPIZZA]

Bronx wrote:

I just recently learned about autolyse and have some questions.

The methods I have read about autolyse seem to be for white breads. How well do you think this method would work for breads with more ingredients and other flours? These days I mostly make pumpernickel, with an occasional seeded rye. Would it be beneficial to do autolyse for these breads?

Would all the ingredients other than yeast and salt be used from the beginning, or would the autolyse process only be the flour and water? If so, how would I get a good mix of the rest of the ingredients after the gluten has formed? My pumpernickel recipe includes molasses, cocoa and instant coffee. I don’t know how to get a thorough mix of those ingredients after the fact.

If only the flour and water are included in the initial mix, would it only be the AP flour or all the flour? My pumpernickel and rye also use whole wheat and rye flours.

Thanks for reading my post.

Bronx

BRONX.
Good morning. I have read your posting with much interest. I would like to explain very simply why this maneuver is done & how to do it...very simple like.

The purpose of "AUTOLYSE" in yeasted lean bread baking is to give the flour gluten a "HEAD START in developing it's structure.
So here we will do it like this as an EXAMPLE ONLY
Assume you are using say 20, oz of flour. Remove anywhere from 25% to 3/8ths% of this amount ( which is about 5, to 7.50,oz worth) into your mixing bowl.
Lets further assume in this example we employ 1/3rd amount which is about 6.75, oz
into your bowl. Now sprinkle in a minimum amount of instant dry yeast in say 1/2 of a 1/4, tsp worth. blend it & add exactly the same amount in weight of cold water, that is 6.75, oz worth. With a spatula spend 2, minutes agitating this flour mixture.
Now, when completed slowly & gently place the balance of the ingredients ( not the water ) evenly on the top surface do not disturb the autolyse portion.
Cover well with plastic wrap. Place a towel on top of bowl. Do not disturb for about 8 hours to an overnite.
Next operation is to place the dough hook in your mixer & begin adding the water.
Bronx, as far as your flour is concerned mix in the flours & in which amounts you like. However I believe when employing rye flour it is best not to exceed 3/8ths in amount of the total amount of flour because rye is lacking in gluten...hence poor structure.

Good luck with this bake & post back with your results. Enjoy the EASTER holiday.

~KIDPIZZA.

• This reply was modified 9 years ago by KIDPIZZA.

[BakerAunt]

On Saturday, I baked a lamb cake for Easter, using the recipe that came with the mold that I bought from KAF a long time ago. This time, I used Hudson Mill's bleached flour, since KAF flour seems to me to create a less than tender cake. (I am forever grateful to Kid Pizza for his lessons on bleached flour.) I have finally mastered the lamb mold. I use Baker's Joy to spray it. I put the bottom part on a cookie sheet before filling and covering it. Once I put it in the oven, I set a heavy iron pan on top of it. Only a little bit of the batter oozed out. I'll frost it tomorrow for Easter dinner. (I also have a rabbit mold that was my Mom's. I will have to try it out.)

• This reply was modified 9 years ago by BakerAunt.

[Mike Nolan]

The autolyse step traces back to Prof. Raymond Calvel, who was primarily concerned with improving the quality of ordinary (white) bread in post-WW2 France.

However, it can be used with any flour, even non-wheat flours like rye and barley. The point of autolysis is to let the enzymes present in flour begin to break the complex carbohydrates down. Gluten development happens later on.

As I recall, Professor Calvel's autolyse step used just flour and water, no salt or yeast. If you are making enriched breads (ie, adding oil, sugar or milk), I'd do the autolyse step just as Prof. Calvel originally recommended. You can autolyse some or all of the flours, separately or together.

Calvel's book, "The Taste of Bread" (English translation, the original French title is "Le Goût du Pain") is an interesting look into this man's life work.

If your library has a copy, it's worth checking out. It's not an inexpensive book, in either language. You won't find many recipes in it, though.

[BakerAunt]

Today, I stumbled across this quotation from Waverly Root's book, Food (1981), an essay collection and encyclopedia of food and food history: "Before I left America for France in 1927, you were looked down upon if you ate garlic, and when I returned in 1940, you were looked down upon if you didn't."

I find it fascinating, since English Renaissance drama has insults about garlic eaters, who are always the lower classes and the poor.

[KIDPIZZA]

Rascals1 wrote:

recipe does not use it
2 c sugar
1 tsp va
2 sticks butter
4 eggs
2 cup cake flour or ap flour sifted minus 2 tbs
1 6oz can evaporated milk

RASCALS:
Good morning my friend. I would like to shed some light on your recent baking disappointment. To be precise, "The Why Your Pound Cake Recipe Failed"

Rascals just in a few words....notice 2, cups of sugar weigh 14, oz. notice 2, cups of flour weigh approx. 8.5 to 8.75, oz worth.
This condition makes this recipe a "HI~RATIO CAKE RECIPE" That is when the sugar exceeds the weight of the flour by more than 120% / 135%. In this case it is about 160%
If you baked in a tube pan or a Bundt Pan you can succeed because this type of vessel has 4, sides to it & the excessive amount of sugar will dissolve (MELT)
In a round typical type pan it will fail because the sugar will not dissolve in the allotted time in the oven...hence the weight of the sugar over the weight of the flour per unit will drop to the lower area of the pan. That is why it will not coagulate & not rise as you described.

Okay Rascals, you may say that you did employ a Bundt Pan....then consider this theory....do you think that 14, oz of sugar can be melted by a 6, oz can of EVP Milk which has 60% of water removed, not much water or hydration left in this 6, oz can for the sugar to melt. The 8,oz of butter has only 1.5 oz of water in inside. Now for the EGGS...eggs have 73% water in them.

If you add all this water which amounts to approx. less than 8, oz worth...I am asking you my friend do you think it will be able to melt 14, oz of sugar???? I do not think so.

My opinion is this use "CAKE FLOUR" Why, because it is designed to handle "HI~ RATIO recipes. Reduce sugar to 10, oz Add 2.5, oz of honey after creaming butter/sugar. Rascals pulverize the sugar in your fp or blender.
Rascals, I hope this helps. Sorry this post is so long.... I didn't have enough time this morning to keep it short (LOL).

I wanted you to understand why the failure of your recipe occured.
Reminder in using a tube/Bundt pan, place it in the oven on a grating not on a sheet pan...also consider employing 2, tsp of lemon ext along with the va. will help your cause very nicely I might add.

Good luck Let us know on your next bake how well you did for yourself.

Enjoy the day young lady

~KIDPIZZA / CASS.

• This reply was modified 9 years ago by KIDPIZZA.

[Mike Nolan]

I made one batch (24 rolls in 3 six-inch pans) of Hot Cross Buns last night, I think that may be all I do for Good Friday this year.