Search Results for '("C'

[aaronatthedoublef]

Thanks. Maybe I'll try some baking with it out of the oven. And, like you Mike, I am very curious about the baking steels but I am not sure why it is better and as you point out it is expensive and heavy.

In my last oven the door had no window and no insulation so the stone actually helped keep the temperature consistent. When our youngest started moving about we decided it was finally time to bite the bullet and splurge for a new oven that was significantly less dangerous to kids (although our first two survived with no burns and without setting anything on fire from the pilot lights).

But even before that oven I never took it out. Mine is some unglazed ceramic rectangle. And I used to have it on the bottom but I recently moved it to the middle shelf (our old oven only had two shelves).
And, again, it helps regulate the oven temp. The people who installed the oven never tested the temperature and so there can be big variances in different parts of the oven. The stone helps mitigate that some. Some day I'll have someone service the oven and adjust.

That is the one thing I miss about our old oven - it was dead simple and I could do most repairs and maintenance myself and I am not a handy person. I also made some insulators for the door but it was ugly so it was banished from the kitchen.

• This reply was modified 9 years, 5 months ago by aaronatthedoublef.

[aaronatthedoublef]

Thanks. My pizza and challah doughs are pretty yeasty. Although I cut the yeast in half on this batch so we'll see how it goes.

I went to SAF (owned by Red Star). They talk about freezing dough here:Freezing Dough

In their frequently asked questions they talk about storing yeast in the freezer here.Storing yeast in freezer

I may still do my own thing but then I only have myself to blame when it does not work...

[Mike Nolan]

I use 6" unglazed quarry tiles (as first suggested by Alton Brown.) I got a box of 20 or 24 for around $10 at Home Depot, but that was some years ago and I haven't seen unglazed quarry tiles at the local Home Depot in a while, though a tile dealer should still be able to get them. Glazed tiles can contain chemicals that you don't want on your food, though as I understand it lead has not been used as a glaze on tiles made in the USA since the 60's if not earlier. (Concerns about lead are why some ceramic cooking items cannot be brought in through customs.)

I only use them when baking something that can benefit from the heat sink, like bread or pizza, never a cake. I tried it with a pot roast once, it actually slowed down the cooking time because the air couldn't circulate under the roasting pan.

I keep looking at the baking steel, but at 15 pounds (for the regular one) and about $90, it's not something I'd use often enough to justify the cost.

• This reply was modified 9 years, 5 months ago by Mike Nolan.

[BakerAunt]

I only use my stone (Emile Henry rectangular glazed one) when I make pizza. I actually use it on the middle rack, which I know is not what is suggested, but it works for me. I do not leave it in the oven. I thought that the oven might use more heat as it would be heating up the stone as well as the oven.

I also wouldn't trust my husband--who roasts the chickens and turkeys--not to muck up my stone.

[aaronatthedoublef]

Hi,

I was in a bread baking class yesterday and the instructor said only to have a baking stone in the oven when making bread. This is the first time I have ever heard this. He said it would dry out things like cakes.

I've had a stone in my oven for as long as I've had an oven. I've baked many cakes including some delicate ones like angel food and RLB's white cake and with pretty consistent success (yes I've had some crashing flops and I only wish I could blame them on the stone). When I shared a house with a pastry chef she used to make wedding cakes in our oven with the stone in it.

I did not want to argue with the teacher in the class but I wondered what you all do here.

Thanks

[cwcdesign]

I made several things this week, all related to the South Beach Diet. Early in the week I broiled sirloin strip steak served with asparagus and a baked potato for Will. I made a coconut chicken dish with balsamic glazed snow peas. The chicken was good, but not good enough for all the fiddly chopping of small amounts I had to do. The snow peas on the other hand were quite good. We did have to add salt at table since none was in the recipes. I then made a crock pot piccadillo (Cuban hamburg, in case anyone was wondering) with cauliflower "rice." This was better and we liked the cauliflower rice which is basically whirred up in the FP to mimic rice. It absorbed the sauce nicely. I made an egg casserole (no bread) to heat up for breakfast and then I made a treat for Will that still fit within the SB profile - pizza chicken.

[cwcdesign]

No baking this week, but next week I need to find a whole grain bread with NO white flour in it since I can start adding whole grains back into my diet (slowly, In the house, I have WWW, Irish Whole Meal, Oatmeal and Bob's 5-grain. I guess I have to start with the 100% whole wheat sandwich bread, but I can't use orange juice - if I use WWW instead, will that change the bitterness? I'd love to add more grains - any suggestions on bread recipes.

Baker Aunt, I'm so glad you posted on PJ's blog about the do ahead pie crust - I was going to post the same thing until I saw yours. Pie crumbs, indeed!

[rottiedogs]

Cranberry Crumbcake
I got this recipe from King Arthur Flour. I think it would make a nice morning coffeecake, but it also looks rich enough to be a dessert. I plan to make it this weekend (or even today, if I have time) but I thought I'd post the recipe now in case someone would be interested in whipping it up this weekend. It might also be a nice treat if you have family visiting this upcoming week. The cake would travel well too since it is best made in advance and since there is no frosting.
Cranberry Crumbcake
I made this cake a number of times before settling on a version I really liked. The main problem involves the cranberry sauce; cake by nature being delicate, and cranberry sauce being heavy, the sauce tended to sink down through the batter, making a gooey layer on the bottom of the pan. I strengthened the cake just a wee bit, and marbled the sauce into the batter, and that seemed to help. Even so, the middle may sink a bit as it cools; but so what? You�re going to cut it into squares anyway. I�ve always been more interested in taste, less in making something that�s picture-perfect.
This cake (coffeecake?) is rich and moist enough to make a couple of days ahead of time. If you like, substitute a layer of dried, sweetened cranberries (�craisins�) for the cranberry sauce. The cake will have less chance of passing over the line between moist and gooey.
FILLING:
1 can whole-berry cranberry sauce -- (1 3/4 cups, 16 ounces)
TOPPING:
1 cup All-Purpose Flour
1/2 cup sugar
1/2 teaspoon cinnamon
1/8 teaspoon salt
6 tablespoons butter -- melted
1/2 teaspoon almond extract
1/2 cup rolled oats -- (original recipe called for slivered almonds or diced pecans or walnuts)
CAKE:
1/2 cup butter
1/2 cup sugar -- + 2 tablespoons
2 large eggs
1 1/2 teaspoons almond extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups All-Purpose Flour
1 cup light sour cream
TOPPING: Combine all of the topping ingredients in a medium-sized mixing bowl, stirring (or mixing at low to medium speed) till crumbs form. Set the topping aside.
CAKE: In a large mixing bowl, beat together (cream) the butter and sugar. Add the eggs one at a time, beating well after each addition. Add the extract, baking powder, baking soda, and salt, and beat for another minute or two, till the batter is well combined. It may look a bit curdled; that�s OK.
Add the flour to the batter in three additions, alternately with the sour cream, mixing at low-medium speed. Continue mixing just till everything is well combined.
ASSEMBLY AND BAKING: Spread the batter in a lightly greased 9-inch square pan. Spoon the cranberry sauce into a bowl, and stir it thoroughly to distribute the whole berries. Spread it evenly over the batter. Sprinkle about 1/2 cup of topping atop the cranberry sauce, and swirl a knife through the batter, to marble the sauce, topping and batter together. Sprinkle on the remaining topping.
Bake the cake in a preheated 350�F oven for about 60 minutes, until it�s golden brown and a cake tester inserted into the center comes out clean. Tent the cake with aluminum foil for the final 15 minutes of baking, if it appears to be browning too quickly. Remove the cake from the oven, cool it completely, and wrap it tightly (it can stay in the pan) in plastic wrap.
Yield: 1 cake, 16 servings.
Source:
"King Arthur Newsletter"
Per Serving (excluding unknown items): 284 Calories; 11g Fat (42.0% calories from fat); 4g Protein; 31g Carbohydrate; 1g Dietary Fiber; 52mg Cholesterol; 267mg Sodium. Last edited by valchemist; 11-22-2002 at 04:40 PM.

[rottiedogs]

Kaiser Broetchen

Submitted by: Twin2

Category: Yeast Bread/Rolls (not sourdough)

Last Updated: 2/8/2009

• * One piece of old dough
• 1 3/4 cups water
• 1 1/2 teaspoons salt
• 2 Tablespoons sugar
• 1 teaspoon yeast
• 4 cups bread flour
These are the German rolls that can be found in small neighborhood bakeries all over Germany. They have a crunchy crust and soft interior and can be topped with sesame or poppy seeds.
By hand:
Mix and knead the dough until smooth (about 10 minutes)
Shape into a ball and let it rise in a covered, oiled bowl until doubled (about 1 1/2 hours)
Punch down, shape into a ball, put back in the bowl and let it double one more time, about 1 hour.
Punch down and let rest about 10 minutes.
Form rolls (10 or 12) and lay on baking sheets, cover and allow to rise until almost doubled. Reserve one piece for old dough.
Score the tops of each with a razor, making five slits from the center toward the outer edge.
(Or shape like a regular Kaiser - roll out to about a 4" disc and fold in toward the center of the roll in fifths, and press down firmly in the center of the roll, cover and let rise.)
Preheat oven to 450 degrees.
Glaze the rolls and sprinkle with poppy seeds and/or sesame seeds (if you wish, we like ours plain)
Put in the oven and reduce the temperature after 5 minutes to 400 degrees.
You may want to produce steam during the first 5 minutes of baking. (You can do this with a pan of boiling water on the oven floor, or spritz with cold water)
Bake for about 15 minutes until golden brown.
*"old dough" Before you bake this dough without the old dough for the first time, save one piece of dough, (after shaping, the size of one roll) for the next batch. This can be stored in a zip lock bag in the fridge for about a week or the freezer for a longer period. If you freeze it just thaw it out completely before using.
I made mine in the Zo yesterday on the dough cycle, let rise and shaped as directed. Then I baked them yesterday afternoon, until they were done, but not browned. I put them in a plastic bag overnight (normally heresy) and then put them back in the oven before breakfast to brown them off and crisp them up. They were fantastic, and all the time to let them rise, etc., didn't get me up at 4:00 a.m. We live and learn. Hope you try them.

[rottiedogs]

Huge Yeast Rolls
Submitted by trinity7499 on October 31, 2008 at 10:31 am

DESCRIPTION
Huge yeast rolls

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
Big Fat Yeast Rolls
Recipe By: David Rosengarten (Tastings 11/03)
Serving Size: 12 Preparation Time :3:30

2 1/2 cups all-purpose flour, plus extra for dusting
2 1/2 cups cake flour
1/2 cup sugar
1/3 cup warm water
1 1/2 cups lukewarm whole milk
1 tablespoon plus 1 1/2 teaspoons rapid-rise (instant yeast)
1 teaspoon salt
3 large egg yolks
1/3 cup vegetable shortening
1 teaspoon vanilla extract
Olive oil for greasing the bowl

1. Place the 2 1/2 cups all-purpose flour, cake flour, sugar, water, milk, yeast, salt, egg yolks, shortening, and vanilla in the large bowl of a stand mixer fitted with a dough hook attachment.

2. Mix the ingredients on very low speed until they’re well blended. Increase the mixer speed to medium-high and mix the dough for 3 minutes more to knead it.

3. Lightly grease a large bowl with the olive oil. Remove the ball of dough from the mixer and place in the oiled bowl. Cover and place in a warm area until the dough ball has doubled in size, about 1 hour.

4. Lightly flour a rolling pin and a counter-top with extra all-purpose flour. Remove the risen dough to the counter. Using the rolling pin, flatten the dough to expel all the gases that have developed inside.

5. Using a knife, divide the large dough ball into smaller dough pieces that are each the approximate size of a baseball. You should have about 12 pieces. Place the pieces on the countertop so that they’re not touching each other. Cover them with a damp cloth and let them rest for 10 minutes.

6. Sprinkle another part of the countertop with flour. Dust your hands with flour as well. Shape a dough piece into a ball rolling it in a circular motion on the countertop. Continue until all the rolls are shaped. Place the shaped rolls on a baking sheet, cover them with plastic wrap, and allow them to double in size.

7. Preheat oven to 425 degrees.

8. Place the baking sheet with rolls on the center oven rack and bake until golden brown, about 10 minutes. The internal temperature should be 200 degrees. Remove the pan from the oven and allow the rolls to cool a bit on a wire rack. Serve while still warm.

[rottiedogs]

Protestant Cake (Really A Bar Cookie)
Submitted by themuffinmaker on September 14, 2006 at 10:14 pm

DESCRIPTION
Protestant Cake ( really a Bar Cookie)

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
This is a very rich treat. The recipe says that this serves 24 but pieces this large would send you into sugar shock.... consider making the servings smaller.

16 tbsp (2 sticks) Butter
2/3 cup Superfine Granulated Sugar
2 1/2 cups Self-Rising Flour

16 tbsp (2 sticks) Butter
7 oz (1 cup) Granulated Sugar
5 tbsp Corn Syrup
16 oz Sweetened Condensed Milk

8 oz Dark or Milk Chocolate (approx.)

1 Make the shortcake base by rubbing the butter into the sugar and flour. Work until it comes together in a ball. Alternatively, blend the three ingredients in a food processor until the mixture comes together.
2 Roll the mixture out evenly and place in a lightly greased roll pan, 10 x 15 inches.
3 Prick the base gently with a fork. Place in a preheated oven at 350° for 15 to 20 minutes until golden

1 Melt the butter, over a low heat, in a heavy bottomed saucepan. Add the sugar, the corn syrup and lastly the condensed milk, stirring after each addition. Stir continuously for about 20 minutes over a low heat as the toffee forms. When the toffee if a golden brown color, test by placing a drop into a bowl of cold water. A firm ball of toffee indicated that it will make a firm toffee when set. A soft ball of toffee indicates a soft toffee. Pour the toffee mixture over the base, spreading evenly. Allow to cool.

1 Melt the chocolate slowly in a bowl over hot water anbd spread evenly over the toffee. Decorate immediately by drawing squiggly lines with the tines of a a fork. Cut into squares when the chocolate is firm.

[rottiedogs]

Cinnabons - Buns From Heaven
Submitted by themuffinmaker on March 08, 2004 at 9:01 pm

DESCRIPTION
Cinnabons - Buns from Heaven

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
I found this recipe in the "Copykat" website. I have altered it a bit....making it suit my tastes....but will post it as it was originally written; with my alterations listed seperately. According to the forward accompaning the recipe it was "originally published in the Portland newspaper as their best shot at Cinnabons, I think you will find this pretty darn close. ...."

2 pkg. active dry yeast
1 C. warm water (105-115 degree)
2/3 C. plus 1 tsp. granulated sugar, divided
1 C. warmed milk
2/3 C. butter
2 tsp salt
2 eggs, slightly beaten
7-8 C. all-purpose flour, or more if needed

1 C. melted butter, divided (2 sticks)
1 3/4 C. granulated sugar, divided
3 Tbsp. ground cinnamon
1 1/2 C. chopped walnuts, optional
1 1/2 C. raisins, optional

4 C. powdered sugar
2 tsp vanilla
2/3 C. melted butter
4-8 Tbsp. hot water

In a small bowl mix together warm water, yeast and sugar and set aside. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).
Turn out onto a well-floured board; knead 5 -10 minutes. Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.
When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15 x 20 inch rectangle.
To prepare filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired.
Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 to 15 slices. Coat bottom of a 13-by-9-inch baking pan and a 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes.
Preheat oven to 350 degrees. Bake 25 to 30 minutes, or until rolls are nicely browned. Cool rolls slightly.
To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp. at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls.

Filling -
Add 1 tbsp vanilla

Raisins and Nuts -
I am a purist and these items belong in Sticky Buns, not Cinnabons.

Frosting -
I don't use the Creamy Glaze that they suggest. Instead I use the following.....trust me, this is the best topping for the buns.

1 stick butter
8 oz cream cheese
1 lb 10 x sugar
2 tsp lemon juice
2 tsp vanilla

Allow butter and cream cheese to reach room temp. Beat together in a bowl using a mixer. Slowly add 10x. Once all the sugar is added beat for at least 12 minutes (this is a must). When almost done, add the liquids.
I spread on a thin layer after the rolls have cooled a bit and top with MORE before serving.

P.S.
Tonight on Food TV they discussed Cinnabons and how they are made. It was mentioned that they use brown sugar in the filling(I will try this the next time I make them), that the rolls have 5 1/2 sections and are not consider done until 165 degrees inside.

P.S.S.
I normally make the rolls the night before I want to serve them. Once in the pan I cover the rolls with plactic wrap, place a clean tea towel over the top and place in the fridge to rise overnight. This allows me to have primed rolls for popping in the oven the next morning.

[rottiedogs]

Thick And Crispy Chocolate Chips Walnut Cookies
Submitted by Sherine on May 19, 2014 at 10:44 am

DESCRIPTION
Eat your heart out, Pepperidge Farm cookies! These are just as good if not better, they are a breeze to make, and they don't cost you $5 for a pack of 8...

SUMMARY
Yield 24 cookies Source Just me, and of course the KAF live chat for our brainstorming sessions 🙂 File under chocolate chip, cookies, crispy, raisins, thick, walnut

INGREDIENTS
1/3 of a cup or 75 grams of barely melted butter
1/3 cup or 60 grams of shortening
3/4 cup or 135 grams of light brown sugar
1/2 cup or 106 grams of sugar
1 extra large egg at room temperature (if cold from the fridge, soak it in a bowl with hot tap water for 10minutes)
1 cup or 120 grams of KAF AP Flour
1 cup or 115 grams of KAF Pastry Flour
1/2 tsp of salt
1 tsp of baking powder
1 tsp of baking soda
1 tsp of vanilla extract
1/4 tsp of KAF praline and cream extract
1/4 cup of chopped walnuts
1 cup of KAF Barry Callebaut semi sweet chocolate chips
1 handful of golden raisins

INSTRUCTIONS
This recipe is aiming for thick crispy chocolate chip cookies. Because of that, a lot of the instructions are a little different and more specific. You don't have to follow them if you just want a tasty cookie. They taste amazing regardless. You do, however, need to follow these instructions if what you want is a thick and crispy Pepperidge Farm style cookie.

1. Preheat oven to 350 degrees. Line DARK baking sheets with parchment paper; set aside. (Why dark, you ask? Because I found out that they brown and set faster, thus spread less and bake thicker on dark baking sheets. I’m going for a thick Pepperidge farm style crispy cookie, so spreading is the enemy! That’s also why I use ungreased parchment for this and not my silicone mats: cookies spread more on silicone than parchment.)

2. Heat your butter in the microwave until just melted (it removes the air from the butter and thus limits the cookies spreading in the oven). In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, shortening and sugars until JUST incorporated. Don’t overdo, it will add air into your batter and make your cookies spread too much when they bake. Add the egg, mixing well and scraping the bowl. Reduce speed to low and add both flours, baking powder, baking soda, salt, vanilla, praline and cream. Add chocolate chips walnuts and raisins; mix until well combined. Chill for half an hour to an hour, and up to overnight in the fridge. You don't like raisins? Don't use them! The cookies will taste great regardless.

3. Scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, about 14 to 15 minutes for a 2 Tbsp cookie (On dark pan, in my oven, exactly 14 minutes), 17 to 19 min for a "husband special giant 4 Tbsp cookie". They will still be soft, that's ok, they will crisp up as they cool. Cool slightly on baking sheets before transferring to a wire rack to cool completely. (Add a min if the sheet and cookie dough are ice cold from the fridge).

TIP: I scoop the dough onto sheets right away (while it’s soft and easy to scoop) and then chill the sheets in the fridge for half an hour to an hour. I find the batter harder to scoop when I wait overnight. You don't have time to wait at all? Just scoop them up and toss them in the oven right away! They won't be as thick, but they still will be tasty!

Happy Baking!

Sherine

TIP: If you use a cookie scoop, do NOT roll them in your hands. The cookie scoop adds to the "chunk" effect of the cookie once its baked.

STORAGE: Once completely cooled, I store them in a Tupperware with a slice of bread.

VARIATIONS: The recipe works just as well with white chocolate chips and macadamia nuts.

NOTE: I use a standard oven, not a convection oven. If you have to use a convection oven, keep in mind that they tend to run hotter than the dial set temp, so use a thermometer. Also, because of the constant air venting in convection ovens, what you cook tends to surface dry and brown faster than a regular oven.

comments
Submitted by dachshundlady on Tue, 2014-06-17 18:50.
I don't want to buy pastry flour but I do have KAF AP and bread. Any suggestions?
Submitted by Sherine on Sat, 2014-06-21 21:27.
I'd go all AP flour in this case. Bread flower is even higher in gluten than AP, so stick with the lowest gluten flour all the way. They might not have exactly the same texture, but they will still be tasty cookies 🙂
Do you have everything else on the recipe? including the praline and cream and vanilla extracts?

[BakerAunt]

The weather has turned cooler, so it is perfect for baking. On Friday, I baked Pear-Cardamom Crisp (a recipe from many years ago in Los Angeles Times food section). On Saturday, I tried a new recipe, Brown Sugar Glazed Cardamom Cake (although I do not plan to use any glaze), from Rebecca Miller Ffrench's, Sweet Home: over 100 Heritage Desserts and Ideas for Preserving Family Recipes. It's the fourth recipe that I've baked from this book, and every one so far has been a winner. She notes that this recipe comes from a friend's grandmother in Finland. I baked it in my Nordic Ware Autumn Wreath pan. I also baked a double recipe of Pumpkin Snickerdoodles, from an issue of Martha Stewart Living. The cake and cookies are for the after-service time at church, but there will be enough leftovers for our family Sunday dinner.

[BakerAunt]

My husband roasted a turkey on Sunday, so we ate leftovers most of the week. On Thursday, I sautéed diced red bell pepper, carrots, mushrooms, and broccoli in some of the fat from the saved pan drippings. I added the rest of the drippings (minus remaining fat), then added some cut up turkey. I mixed that with brown rice and mixed rice, left over in the freezer from other meals. On Saturday morning, I made broth using the turkey bones, and those from two roast chickens. (We keep them in the freezer, until I have time to make a big pot.)