Search Results for '("C'

[KIDPIZZA]

MIKE:
Good morning to you my friend. Yes, yesterday I finally made 2,or 3 more attempts with a 45, minute rest period in~between each to neutralize my temper somewhat & not say what I would subsequently have to apologize for. I then finally succeeded in getting through & I finally got through the "FORT KNOX" GATES.

MIKE:
birhday gift from a friend. I shall remember each Tuesday as it's watering day.

AND TO ALL, Yes, I have been receiving many GET WELL greeting cards everyday so far. And I must say, HOW NICE it is when I get under the weather because I have so many friends that send me greeting cards. It keeps me busy just reading them. (LOL) But I do appreciate them very, very much so. And my THANKS to all who bothered to think of me through their busy schedule.

Enjoy the rest of the day my friends.

~CASS/KIDPIZZA

[KIDPIZZA]

Good Morning S_WIRTH & all of my friends.
Thank You SARAH for remembering my Special day as you always have... year in & year out with~out fail so nice to have such good & caring friends.
My friends I am not so sorry to say that yesterday was A UN~EVENTFULL DAY for me.
After 7, days of not shaving & showering I did so & went off to visit my lady friend Gerry. Every year, she has me over for my GOURMET JUNK FOOD DINNER or taken me to a local sports bar for dinner. (This year NE clam Chowder from a can) & a outdoor grilled Hamburger. about 1/2,# worth. I hardly could finish it...Honestly I think it must taken me 25, minutes to completely downing it down. This is what I enjoy & beef boloney sandwiches & deli potato salad.
My "CAKE" consisted of a large APPLE TURNOVER from the day~old shelf from the community super market No candle inserted in it.
But TRUST ME on this folks, You see, I am not complaining...you see I would not have had it any other way.
That is the exact way I enjoy myself... just being practical & living & staying with~in my means & having people that are that way sitting next to me.
Besides, I was just SO happy to being able to be with my lady friend & spend my 85th year standing on my own feet somewhat & still driving my 20, yr old BUICK CENTURY.
It was only 8, days ago from yesterday that I needed help from a young lady to help me to my auto for fear of failing on face again.

Well, I think I am finished now...except to say that I hope I can have at least just 1, more day next year like yesterday with my friend Gerry (25 years in Dec as friends) & I can say to my Culinary friends again THANK YOU from the bottom of my heart for being so kind & respectfull of me & my persona.

Have a nice day....& I do love you all.

~CASS/KIDPIZZA.

PS: This is my first post in this site. I hope I will not screw it up when I hit the finish button.

[rottiedogs]

baking bread from scratch

vansand
What bread to use when just making from start to finish. Not using a bread machine.

badge posted by: vansand on July 23, 2013 at 11:01 am in Baking, misc.
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Replies to this discussion

reply by: KAF_Keri on July 23, 2013 at 11:22 am
KAF_Keri
Well, I suppose that depends... What kind of bread to you like to eat? Are you just looking to start making bread and want a good basic recipe to try? If so, I'd recommend this one: http://www.kingarthurflour.com/recipes/walter-sands-basic-white-bread-re.... Or if you want a REALLY easy one with no kneading required, you could try this one: http://www.kingarthurflour.com/recipes/english-muffin-toasting-bread-recipe. Happy baking!
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Keri @ KAF

reply by: Mike Nolan on July 23, 2013 at 11:32 am
Mike Nolan
Every baker probably has his or her favorites. Mine are these:
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http://community.kingarthurflour.com/node/4809 (Clonmel Kitchen Double Crusty Bread.) If made in the style of a Vienna Bread, with butter instead of oil and baked as freeform loaves, this recipe beats every Vienna bread recipe I've tried. It is also a good loaf pan bread and I've used it, baked in a round pan, for French Onion Soup, too.
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http://community.kingarthurflour.com/node/4113 (Austrian Malt Bread) This is the first recipe I had success with. It is sized for a small bread machine, but if you increase everything by 1/3 (eg, 4 cups of flour instead of 3) it fits very nicely in a 1 pound loaf pan. I've used this recipe to teach several people how to bake bread.
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http://community.kingarthurflour.com/node/4130 (Honey Wheat Bread) This is an adaptation of a recipe from my mother-in-law, I have made it 2-3 times a week for at least the last 5 years, as it is our 'daily bread'.

reply by: Wonky on July 24, 2013 at 3:36 pm
Wonky
You've gotten some great suggestions...one of my favorites, "Amish White Bread". This is a great white bread, and so easy to make. The only difference I make is to decrease the sugar from 2/3 cup to l/3 cup. Check it out. You can find this recipe on..allrecipes.com...just type "Amish White Bread" in the search. Wonky

reply by: placebo on July 27, 2013 at 1:59 pm
placebo
I'll second the suggestion of the Walter Sand's bread. It's so easy to make, and it tastes great.

reply by: Mike Nolan on July 27, 2013 at 10:05 pm
Mike Nolan
The Walter Sands bread is MUCH better if made with the special baker's dry milk than with ordinary dry milk, whch has a flavor I really dislike.

reply by: Antilope on July 27, 2013 at 10:18 pm
Antilope
I find I get a richer, better white bread if I add 1/2 cup of mashed potato flakes to each loaf. You have to also add a little more liquid.

reply by: dachshundlady on July 28, 2013 at 7:50 am
dachshundlady
If you want white bread, Grandma A's Ranch Hand Bread is a good one though it makes 3 big loaves; you might want to halve it and make 2 smaller loaves. I love the history of this recipe.

http://community.kingarthurflour.com/content/grandma-ranch-hand-bread-0

If you want a great oatmeal bread, this is my favorite, Ron's Irish Porridge Bread:

http://www.kingarthurflour.com/recipes/rons-irish-porridge-bread-recipe

And then for a wonderful Multigrain Sandwich Bread:

http://bakingcirclefriends.blogspot.com/2010/08/cooks-illustrated-multig...

Note the multigrain ingredients are to the right of the photo.

reply by: b.lm on July 29, 2013 at 11:14 pm
b.lm
Bookmarking

reply by: --jej on July 30, 2013 at 7:21 am
--jej
I know this recipe calls for using a bread machine, although it also mentions using a food processor, but one of my favorite recipes for making bread is using Ellen's Famous Burger Buns recipe. I simply put it into a 9x5 bread pan instead of making buns with the dough. In fact, became my MIL's very favorite bread.
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If interested in looking at it, you can find the recipe at:
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http://www.dillsalittlegoatfarm.com/recipes.htm
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The food processor version is under the variations listed below Ellen's recipe. --jej

reply by: omaria on July 31, 2013 at 12:10 am
omaria
Bringing this back up.

reply by: kathyd on July 31, 2013 at 7:54 am
kathyd
Thanx for this thread. I've been looking for that Oatmeal bread that Dlady makes all the time. I've searched and searched and here it is. Also going to try the recipe that Mike says is the best Vienna Bread he has ever eaten. Been looking for a Vienna Bread recipe that resembles the one my grandfather the baker use to make. He was a baker by trade and I never did get any of his recipes.

Thanx for all this info!
Kathy D

reply by: omaria on July 31, 2013 at 10:04 am
omaria
Kathy D, how funny, my grandfather was a professional baker also. I never paid any attention to the how and why and have only 1 recipe for speculaas from him.

reply by: Antilope on July 31, 2013 at 10:20 am
Antilope
Here is a book of bakery recipes from 1914 from Fleishmann's Yeast. Most recipes are for a 196 lb barrel of flour.
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You can read the book online a the Openlibrary.org or download the e-book for free in various formats (PDF, EPUB, MOBI, etc). Here's a link to the library access page:
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http://openlibrary.org/works/OL13849610W/A_treatise_on_flour_yeast_ferme...
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There is a Vienna Bread recipe on page 72. Here's the Baker's percentage I calculated from the book recipe:
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Vienna Bread
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100 %...196 lb (1 bbl.) flour
55.1 %..54 quarts water
1 %.....2 lb Fleischmann's Yeast
1 %.....2 lb malt extract
1 %.....2 lb sugar
3 %.....4 to 8 lb lard or other shortening
1.4 %...2 3/4 lb salt
.

reply by: kathyd on July 31, 2013 at 11:52 am
kathyd
Thanx Antilope. I'll have to take a look at that even though I'm not really good with bakers percentages.

Omaria my grandfather always had his baker's whites on when I saw him (White pants, shoes, tshirt and hat). He did all the breads, rolls, and fancy desserts for a very nice local restaurant. For our birthday's he would make us gingerbread in a pan in the shape of a gingerbread man and decorated it to the nine's with real whipped cream. Boy could I go for some gingerbread and whipped cream! He use to bring us boxes of day old donuts and sweet rolls. My mom would cut those donuts in half and put them in the oven to warm them up and then put peanut butter on them for breakfast before school. Oh the memories. I have none of his recipes but I do have one of his tube pans. I hate to use it but I do!

Thanx for the memories, you made me smile today!
KathyD

reply by: --jej on July 31, 2013 at 12:15 pm
--jej
Hi Kathy D,
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I've made a nice Vienna Bread... If you would like more info on it, the book is upstairs. I'll be glad to put it in here. The author is Delores Casella (I think that is her last name). I love her wonderful book... --jej
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P.S. Haven't used it for a while now, but will be getting some more ingredients into that wonderful bread machine!! 😉

reply by: Livingwell on August 07, 2013 at 8:16 am
Livingwell
Saving!

reply by: kathyd on August 07, 2013 at 10:59 am
kathyd
JEJ,
So glad that you are enjoying that bread machine. I think of you often when I use my bread machine.
No rush on the recipe. My kitchen is in a tizzy because of renovations in the living room and dining room.
I hope to get back to bread in another week or so. Planning a kitchen reno for January/February time frame.

How are things with you.
Hugs,
KathyD

reply by: --jej on August 07, 2013 at 6:06 pm
--jej
Hi KathyD,
.
It's so nice to be connected with you again. It's been a long while, for sure.
.
You asked how things are.. I think I can truly say they're getting better, at last. I'm alone now for another couple of weeks, with Ira in Maryland. Not sure when he is coming back, but he is registered for another year of school here and living with me, and hopefully he will spend this entire next school year in Wisconsin successfully. He still needs to learn a bit about behavior -- what 11-year-old doesn't ( ;))) -- and he also has some learning disability issues, but I'm just praying he'll make it through. Meanwhile, I'm writing this in Mad City (that's what some of the locals call our wonderful state capital !!!) -- will be here for a couple of days with my brother and college roommate (who had the wonderful good sense to get together after my DH's and my wedding -- everyone should be so lucky!!!). So we are just enjoying the time together. And gradually I'm getting off the pity-pot and this is helping immensely. I'm also, as mentioned before, going to get back into bread-baking, hoping to make some with whole grains. I've found some Deutsche Kuche (that second u should have an 'umlaut') 'Whole Rye Bread with Whole Rye Kernals' and a couple of other 'authentic German' breads at Aldi's that I'd love to be able to replicate... I also like the Pepperidge Farm 'Ancient Grains' Bread, so I'm going to soon uncover that wonderful bread machine.
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Will also post the Vienna Bread recipe (with full credit to the book and its author). And how nice for you to be getting those renovations done, even though they interfere with daily living somewhat. Bake your way through them!
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Enjoy the rest of the summer. We are having such a lush growing season this year -- we drove around a few blocks today and the flowers and gardens are spectacular. What a beautiful season, and fall will follow before we know it, just as beautiful. Of course, you can hardly beat Madison with its four lakes and a river. Thanks again for those hugs, Kathy! ;))) --jej

reply by: kwarendorf on August 19, 2013 at 2:26 pm
kwarendorf
If you are new to bread baking I would start simply. Find a white sandwich bread and bake it lots of times. Your hands will get smarter as to what the finished dough should feel like. You'll also learn all about gluten development without the complications of added ingredients, most of which will impact gluten development one way or another.

The one I started with was Craig Kominiak's White Loaves from Baking with Julia.

You can find it here:

http://www.keepitluce.com/2012/02/tuesdays-with-dorie-white-loaves.html

reply by: --jej on August 19, 2013 at 3:11 pm
--jej
Hi again, KathyD,
.
Here is the Vienna Bread Recipe, finally. I'm also putting it into my recipes. I've included the same intro used on the Old BC. --jej
.
.
• VIENNA BREAD
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• This recipe comes from "A World of Breads" (1966) by Dolores Casella. She writes, 'This is the real thing, and worth every bit of the time and trouble it takes.' So, while D. Casella indicates it used to take "time and trouble" to make this bread, I halved the recipe to fit my bread machine, which then mixed and raised it through the dough stage, and therefore took almost no 'time and trouble.'
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• Casella's writings and recipes on breadmaking have been published in Gourmet, House Beautiful, Sunset Magazine, and Woman's Day. I love using her recipes, and have yet to find one that "doesn't work."
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• 2 cakes yeast
• 1 tablespoon sugar
• 1/4 cup warm water

• 1 cup cold water
• 1 cup scalded milk
• 1 tablespoon salt
• 8 cups flour
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• Dissolve the yeast and sugar in the warm water. When dissolved, add the cold water to the scalded milk and stir into the yeast mixture. Sift the salt with the flour and gradually stir this into the milk-yeast mixture. Knead well on a lightly floured board for about 10 minutes, or until smooth and elastic. Place in a buttered bowl, cover, and let rise until doubled, about 1-1/2 hours. Punch down and turn out again onto a lightly floured board. Knead again for 5 minutes. Now shape the dough into 2 long or round loaves and place them on buttered cookie sheet that has been sprinkled with cornmeal. Make gashes in the top with a sharp knife, as for French Bread. Cover and let rise again until doubled. Brush with egg-white glaze and bake in a 450 degree oven for 10 minutes, lower heat to 350 F. and bake for 50 minutes longer. Remove from oven, brush again with glaze, and return to oven for another 30 minutes. It is this long, long baking that gives the bread its distinctive flavor and crisp crust.
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• ***My Notes:
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• 1. My bread machine will only make 1/2 of this recipe.
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• 2. I have only used compressed yeast, as of yet. One of these days I'll substitute dry yeast.
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• 3. I put all of the ingredients in the bread machine in the order of machine directions.
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• 4. The 5-minute kneading was part of my 'shaping' process.
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• 5. I made a long loaf, and it looked just like the bakery variety.
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• 6. For us, it doesn't need quite such a long, long baking. It produces a very, very crusty loaf.
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• 7. Wonderful with soup and pasta; also for toast, toasted cheese sandwiches, crumbs, etc.!!
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• Hear, Hear!!! dachshundlady made this recipe into ROLLS, and had this to say:
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• "I just pulled your Vienna Rolls out of the oven and are they ever lovely. It is a much stiffer dough than moomies. I sprinkled on some sesame seeds after the egg white. I baked them 8 minutes at 450 and 7 minutes at 350. Can't wait to try them with the pulled pork."

reply by: --jej on August 19, 2013 at 3:13 pm
--jej
OOPS, I forgot. I have to call KAF and find out how to post more recipes. But it is here, at least. --jej

reply by: Antilope on August 19, 2013 at 3:26 pm
Antilope
The best white bread that I have found is Peter Reinhart's White Bread (variation 2) from the Bread Baker's Apprentice. You can find the recipe at the link below (page 268). I have adapted the recipe with a tangzhong roux to make it even lighter.
.
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http://www.scribd.com/doc/82900044/The-Bread-Baker-s-Apprentice-Masterin...
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Peter Reinhart's Vienna Bread recipe is also on page 261 of the above link.
.

reply by: --jej on August 19, 2013 at 7:35 pm
--jej
You are right, Antilope. Peter R. has some great recipes in that book. Love his Italian bread. It is my favorite! --jej

reply by: frick on August 23, 2013 at 8:47 pm
frick
jej, thanks for the reminder. I have Delores Casella's book here somewhere. Time to try it out again & I've never made Vienna Bread. Halvsies in the bread machine sounds like a plan. Glad you are feeling better. You sound positively chipper! Of course, you will have to be on your toes with an 11-year-old of the male persuasion. May you both do well.

reply by: --jej on August 24, 2013 at 12:26 pm
--jej
Thanks so much for the 'upper,' frick!! Seems like I can go either way, fast... but I'm working on it. It really is good when Ira is here, because it forces me to do what is necessary. Found out this summer that without him, it is really easy to drag out the pity pot and sit there for hours!! I'm baking some desserts for the church picnic tomorrow. Was just going to take them over, but a visit with a friend last eve. (when I took them a lot of things from the garden) has almost persuaded me to stay and eat, too!! I'm sure it would be good for me. 😉 So I'm getting there! --jej

The Baking Circle

[rottiedogs]

Cinnamon bread

Kristineflora
Everytime i make cinnamon bread ( KAF recipe from their book) it sinks in the middle. At first I used to add more sugar and cinnamon as some people suggested but stopped doing that because it was causing the layers to separate even with egg wash....next came the sagging middle. Its not undercooked (although that has happened several times as well...which is question no 2: what should the interior final temp be?). Can Anyone help me? Im using KAF ap flour

badge posted by: Kristineflora on January 16, 2014 at 8:06 am in Q & A
tags: Sunk

reply by: KIDPIZZA on January 16, 2014 at 8:18 am
KIDPIZZA
KRISTINEFLORA:
Good morning. Welcome to our baking club. We are sorry to learn of your baking disappointment.
Kristine, It is difficult to ascertain why you are having this problem without knowing the recipe & how you procceeded in mixing,ete. We do need the recipe. Any fix that is provided will be SPECULATION because there are about 4, reasons yeasted bread tops would sink upon removing from the oven.
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Till then enjoy the rest of the day young lady.
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~KIDPIZZA,............. INTERNAL TEMP 190/200 Degrees IS ACCEPTABLE.

reply by: kaf-sub-rius on January 16, 2014 at 12:04 pm
kaf-sub-rius
I had the same problem with this recipe. I raised the temperature of my oven by 25 degrees and, voila, problem solved.

reply by: bakeraunt on January 16, 2014 at 12:20 pm
bakeraunt
Which King Arthur cookbook are you using? There are four of them. Obviously, it is not the Cookie one, but that still leaves three.

reply by: Kristineflora on January 16, 2014 at 1:03 pm
Kristineflora
Its actually the KAF website. Here is the recipe;
dough
1/4-ounce packet "highly active" active dry yeast; or 2 1/2 teaspoons active dry yeast; or 2 1/2 teaspoons instant yeast
7/8 to 1 1/8 cups lukewarm water*
3 cups King Arthur Unbleached All-Purpose Flour
1 1/4 teaspoons salt
3 tablespoons sugar
6 tablespoons unsalted butter, at room temperature
1/4 cup nonfat dry milk
1/2 cup instant mashed potato flakes. (*in my KAF Bakers Companion cookbook, this recipe shows only 1/4 c instant mashed potato. Not sure if that makes a big difference)
*Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
filling
FILLING
1/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
2 teaspoons King Arthur Unbleached All-Purpose Flour
1 large egg beaten with 1 tablespoon water, to brush on dough

reply by: bakeraunt on January 16, 2014 at 2:44 pm
bakeraunt
Here is the link:

http://www.kingarthurflour.com/recipes/cinnamon-bread-recipe

Let's see what Kid Pizza says.

reply by: KIDPIZZA on January 16, 2014 at 3:24 pm
KIDPIZZA
KRISTINEFLORA:
Hello again. Thank you Kristine for the timely reply. I now recognize this recipe. About 10, days ago another poster had the same problem. I posted a fix for them...same as I am going to post for your benefit.
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The problem here is I strongly believe the doughs gluten has been compromised. It begins with the YEAST..... EXCESSIVE amount of yeast is the culprit. Also possibly the manner of mixing in your electric stand mixer. more later.
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Yeast producers among CO,2 gas & alcohol. Alcohol is acdic & if it it excessive it attacks the gluten strands & makes them POUROUS. It means the gluten is weakened & cannot provide strength or structure....hence why the subject yeasted lean bread collapes on you. Insuffcient foundation underneath.
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You didn't post the DIRECTIONS. Important in this case???? YES!!!, WHY ??? because these people who compose these recipes have a habit of employing excessive yeast in their recipes & not enough of mixing time. Mixing time is important. Does your instructions state approx 6, minutes of mixing??? Well Kristine,this leads to gluten not fully developed by the mixing. It requires a good 9 to 10, minutes of aggitation in the mixer to develop the gluten fully.
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Kristine just reduce the yeast to 1/2 packet which approx 1,1/4 oz or 1 1/4 teas of instant yeast. Salt is okay at this point. Amount of Potatoes is a non~ event.
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When you rebake this recipe come back to tell us how well you have done for yourself.
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Good luck & enjoy the rest of the day my friend.
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~KIDPIZZA.
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How am I doing Baker Aunt,??????

reply by: bakeraunt on January 17, 2014 at 2:54 pm
bakeraunt
What I like about the KAF site is that I can learn so much from other people's questions, and I always learn a lot from Kid Pizza's answers. I did not realize that too much yeast could make a bread collapse. I thought that 2 1/2 tsp. yeast was a bit much for 3 cups of flour, especially for one loaf, since a single "packet" (which I do not use) only contains 2 1/4 tsp.. I thought that too much yeast would make the bread not keep as well.

I have been looking for some single loaf recipes for a variety of breads, since when we are away on vacation, I mix by hand, and we do not use the bread up as quickly. Maybe this is why I have not found any single loaf recipes other than Dachshund Lady's Grape Nuts Bread that I like that much. I will scrutinize all recipe carefully for yeast amounts from now on.

Have a Lovely Day!
Baker Aunt

reply by: frick on January 18, 2014 at 12:15 pm
frick
Kristineflora, Another important element of turning any wheat flour into successful dough/bread is learning just WHEN that gluten is sufficiently developed. You owe it to yourself to learn what the windowpane test is & I believe that is available on one of the KAF videos which you can access by going to their Education page. You also should learn how to judge when your dough is proofed (risen) to the right degree, by pressing gently with your finger. If the indent slowly fills, it is ready for the oven. If it does not fill, the dough is over proofed & should be deflated & reshaped for an additional rising before baking.
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bakeraunt and Kristineflora, I have found a reasonable estimate for the proper amount of yeast is around 1/4 tsp to 1/2 tsp per cup of flour. The lower amount is sometimes adequate but longer rising times will be necessary. 1/2 tsp is the most I would use under any circumstances except perhaps with very sweet doughs. That said, SAF Gold would be better for those anyway.

reply by: Wonky on January 17, 2014 at 7:12 pm
Wonky
I recently read online, but cannot remember the site, that using sifted powdered sugar, with the cinnamon mixed in, will prevent the spirals from coming apart. They said to roll the dough out, mist the surface of the dough with water, apply the powdered sugar/cinnamon mixture, lightly mist again, roll the dough into a log and continue as usual. It stated that because powdered sugar contains cornstarch, it then thickens and acts like a paste and keeps the spirals from coming apart. I have not tried this method, but plan to the next time I make cinnamon bread.

reply by: KitchenBarbarian aka Zen on January 17, 2014 at 8:08 pm
KitchenBarbarian aka Zen
That's interesting! I'll have to try to remember to give that a try as well.
.
I kind of thought the higher amount of yeast they're calling for might be intended to counteract the high sugar content. If it's overproofing perhaps giving it a bit less final rise time would help. Or try switching to the "Gold" yeast for high sugar content breads. Though that is REALLY hard to find. But reducing the yeast as KP says would cut the chances of overproofing at the end anyway, so that's sort of a non-issue at this point anyway.

reply by: Jock on January 18, 2014 at 2:33 am
Jock
I saw the powdered sugar/misting thing in an ATK recipe for what they call Cinnamon Swirl Bread. I was planning on trying it out this weekend.
.
Jock

reply by: frick on January 18, 2014 at 12:23 pm
frick
I can see how the cornstarch in confectioners sugar might help. It's a hard call when you really love the flavor of brown sugar. But then a person could add a small amount of cornstarch to the brown sugar-cinnamon mixture. Butter plus the spray of water sounds like the essence of KAF's ready made cinnamon filling. Cornstarch, great idea. Thanks for the info.

reply by: Mike Nolan on January 18, 2014 at 1:42 pm
Mike Nolan
I've made a half-batch of KAF's Vermont Maple Oatmeal bread several times. (I add raisins to make it a raisin bread.) I am tempted to increase the half-batch quantities by about 25% so it fits in a 9 x 5 pan rather than an 8 x 4, though.

Now that we're down to a two-person household (our younger son has moved to California to work for Google), I'm going to be baking less often and smaller amounts when I do bake.

reply by: KitchenBarbarian aka Zen on January 18, 2014 at 6:53 pm
KitchenBarbarian aka Zen
Yes, trying to do it by time is OK if you get the timing down for YOUR MIXER - but all mixers do not mix the same, and really all bread doughs aren't going to be the same, either. So recognizing when the gluten has developed "enough" is the ultimate goal. That said, not all doughs need to be developed to full windowpane - in fact most shouldn't, because the gluten will continue to develop even after you stop kneading. Partial windowpane is far enough almost all the time.
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Pizza dough usually wants a full windowpane, and here is a pictorial tutorial for how to get there. Although I don't go for that much windowpane even for my pizza dough - but close. I like to let it rest and rise a bit more after I form the crust and before I top it.
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For an enriched loaf (with eggs and butter) that you intend for a sandwich loaf, to get a high fluffy product, you do need intense fast (if possible, since Kitchenaid mixers shouldn't go above speed 2 with dough in the bowl, maybe some other brands also) mixing and more yeast initially, fast rises, and pop into the oven - those benefit from full windowpane.
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You will never get a full clean windowpane from a dough with rye or whole wheat flour in it because the flour particles of whole grain flours will tear the membrane. But you can get pretty close, if (again) you're looking for a sandwich bread that is light and fluffy.
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Most other breads don't benefit from full windowpane and it could be deletorious. Croissant dough, for example, shouldn't go to full windowpane but should be intentionally underdeveloped. Here are some postings from thefreshloaf.com explaining about dough development:
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San Francisco Baking Institute Dough development part 1
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SFBI Dough development part 2
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SFBI Dough development part 3
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The nontechnical way to handle this is - if your dough develops a membrane during shaping easily, that does not tear easily, the gluten is developed "enough". If there is a significant amount of whole grain flour in the dough (like more than 10%) it will be more likely to tear some if overstretched, so don't expect the same performance out of whole grain breads. With just a little experience you will quickly discover what is "enough" and what is "too much", by sight, while shaping your dough.
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Longer mixing times in the mixer lead to oxidation of the dough which most people find unhappy making. If you feel your dough is not quite developed enough, do a stretch and fold or a couple of stretch and folds rather than putting it back in the mixer. Just google stretch and fold dough, there are a ton of youtube videos that show you how to do it; or this is my favorite explanation of how to do it. This guy uses it in his commercial bakery, so he'd BETTER know how to get it to work right, LOL!

reply by: Jock on January 19, 2014 at 6:23 pm
Jock
I made ATK's Cinnamon Swirl Bread yesterday, using the method Wonky alluded to in an earlier post. It turned out really well with a nice texture and good cinnamon flavor without being overpowering. The dough is not rolled up like a traditional cinnamon bread, rather it is braided which prevents the layers from separating when it is baked.
.
Jock

reply by: Wonky on January 19, 2014 at 9:12 pm
Wonky
Jock...glad to hear it worked. I am going to try it soon, but I think I will try it the traditional way (regular swirl), and see if it holds together. Do you think the confectioners sugar made any difference taste wise? I would think it would be a little less sweet tasting?

reply by: Jock on January 20, 2014 at 1:06 pm
Jock
I don't think it was any less sweet. There is about 10% sugar in the dough! plus 1 1/2 cups of golden raisins. There is a quite lot of cinnamon in the filling - 3 TBS to 4 oz powdered sugar so I think the cinnamon was allowed to shine through without being cloyingly sweet and sticky as it is with white or brown sugars.
.
I'm sure doing a conventional swirl will work just fine. It saves the braiding step which exposes the filling and makes a nice dark crust. You won't have that on yours unless you save some of the filling to sprinkle over the top of the dough after applying the egg wash. The trick to getting the filling to stay put is to spritz the dough before spreading out the cinnamon sugar and then spritzing the sugar before rolling it up.
.
Jock

reply by: Wonky on January 20, 2014 at 1:35 pm
Wonky
Thanks Jock...will let you know my results as soon as I get a chance to try this method.

reply by: Jock on January 20, 2014 at 4:08 pm
Jock
I just made the most excellent French toast with left over bread. It makes really good toast too!
.
Jock

reply by: Wonky on January 20, 2014 at 8:01 pm
Wonky
I love French toast with cinnamon swirl bread...and of course, lots of butter. 🙂

[rottiedogs]

cinnamon swirl bread and cinnabon rolls

Wonky
Made 2 loaves of cinnamon swirl bread, and a 9x13 pan of the cinnabon rolls today (both recipes from this site)..OMG...melt in your mouth good. Had neighbors and family in and out most of the day (everyone out and about enjoying the beautiful weather) Needless to say...all is gone. If you haven't made these goodies before...you are missing out.

Wonky

badge posted by: Wonky on May 02, 2012 at 10:38 pm in Baking, yeast
Replies to this discussion

reply by: KitchenBarbarian aka Zen on May 02, 2012 at 11:05 pm
KitchenBarbarian aka Zen
Wonky, it is apparently your mission in life to set me to uncontrollable drooling! LOL!

reply by: omaria on May 02, 2012 at 11:28 pm
omaria
Wonky, don't worry about it. It does not take much to get Zen drooling. LOL.

reply by: KitchenBarbarian aka Zen on May 03, 2012 at 12:56 am
KitchenBarbarian aka Zen
Well probably not right now.

Diet ... no cinnabuns for me!

Heck I have a definite Pavlovian response just at the sight of a Thomas's bagel ... LOL!

reply by: Wonky on May 03, 2012 at 8:21 am
Wonky
Zen..sorry about that, but I just couldn't resist. Have you tried either recipe? Wonky

reply by: Wonky on May 03, 2012 at 8:23 am
Wonky
Omaria...should we continue to tempt her? Wonky

reply by: srizilla on May 04, 2012 at 5:50 pm
srizilla
you referring to the cinna-buns recipe? yeah, oh my GOD is it good. my husband ADORED these, said they were better than the originals (which he has a weakness for). i like cinnamon rolls but am not usually particular tempted by them but these were out of this world. sorry, zen. =) haven't tried the cinnamon swirl bread though..

reply by: mumpy on May 05, 2012 at 4:17 pm
mumpy
dunno if you got to zen, but you got to me....had to make cinnamon bread today!....baking right now and smelling wonderful!

reply by: KitchenBarbarian aka Zen on May 05, 2012 at 7:23 pm
KitchenBarbarian aka Zen
NO! Holding firm! 6 lbs down - 19 to go.

Well 90 to go - in my dreams!

reply by: mumpy on May 05, 2012 at 9:02 pm
mumpy
and you don't need to worry about the lost weight....it isn't lost...i have it, and i'm taking very good care of it and keeping it close to me!

if you know anyone who wants it, they can stop by and get it anytime!

reply by: srizilla on May 05, 2012 at 9:14 pm
srizilla
hah! i love it!

reply by: tarrka1089 on May 05, 2012 at 9:24 pm
tarrka1089
Ok, Wonky and here was I just thinking this evening how I'm not as motivated to bake bread right now with the nice weather - and all the things I need to see if I can physically get done.

Looks like I'm gonna have to give the cinnamon swirl bread a whirl [pun intended] and see if it will still be good after adjusting to make it diabetic-friendly.

: ) Hazel

reply by: Wonky on May 06, 2012 at 10:22 pm
Wonky
Tarrka...you will love the bread..I finished off the remainder of a loaf for french toast for Sunday breakfast...WOW. Going to make two more loaves tomorrow, and try to save one for bread pudding (my husbands favorite dessert). It is also wonderful toasted...and then top it off, with butter and sprinkle on some cinnamon sugar. I am not diabetic..but what sort of adjustments do you make?

Also going to make another pan of cinnabon rolls, and 2 loaves of oatmeal/molasses bread. Have all the ingredients on the counter so I can get an early start. The weather here is rainy/gloomy, so will warm up the house baking.

An aside...my hummingbirds returned today, and I had all the feeders out and filled with nectar. They are magnificent little creatures. Wonky

reply by: tarrka1089 on May 08, 2012 at 11:29 pm
tarrka1089
The biggest adjustment is the sugar - switch out with Splenda blend (50/50 sugar & granulated Splenda sugar substitute). I was using just granulated Splenda which is completely a sugar substitute, but it does dry out baked goods.

I've also switched out some of the oil for unsweetened applesauce to make baked goods healthier. Same goes with flour - though having learned from this site and other bakers, white whole wheat and whole wheat have the same carb effect for diabetics. Sourdough is the best at not elevating blood sugar, but it's not always a flavor you want to come through, especially in cinnamon bread or rolls.

: ) Hazel

reply by: cwcdesign on May 09, 2012 at 3:57 am
cwcdesign
So, I need to ask -- which Cinnamon Swirl Bread recipe?

reply by: Wonky on May 09, 2012 at 8:36 am
Wonky
cwcdesign...it is on this site..if you click on breads in the recipe category, then type in cinnamon bread, it is the fourth recipe down on the right side of the screen. It instructs you to beat an egg with l tablespoon of water, spread it on the rolled out dough, then sprinkle the brown sugar/cinnamon/flour mixture. This really works to hold together the swirl when you cut the bread. Amazing recipe...Wonky

reply by: terlyn on June 30, 2012 at 2:28 pm
terlyn
What is the recipe for this? I looked at the 4th one down but I dont think that is it. I'm looking for a good cinnamon roll, cinnamon bread recipe and also a good wheat and white bread. I have never made bread in my ka mixer so I'm a little nervous bout how things will turn out. Thanks, Terry

reply by: pammyowl on June 30, 2012 at 2:47 pm
pammyowl
Here is the cinnamon swirl
http://www.kingarthurflour.com/recipes/cinnamon-swirl-bread-recipe
Here is a good white bread recipe
http://www.kingarthurflour.com/recipes/walter-sands-basic-white-bread-re...
Here is a good WW recipe

http://www.kingarthurflour.com/recipes/100-whole-wheat-sandwich-bread-re...
This is the best caramel/cinnamon roll recip, absolutely fabulous!
http://www.foodnetwork.com/recipes/calling-all-cooks/grandma-blairs-peca...

reply by: Wonky on June 30, 2012 at 9:33 pm
Wonky
Terry..don't be nervous about making bread in your KA mixer. With a little practice you will be great.

Here is the recipe for the Cinnabon Rolls...absolutely scrumptious. My daughter and her boyfriend and their children went to Wis. Dells last week, and she asked me to make a pan of these rolls to take along and enjoy for breakfast. And, enjoy they did.

Cinnabon Rolls

1 Cup lukewarm milk
2 eggs - room temp
1/3 cup butter
4 & l/2 Cups KA unbleached APF
1 & 3/4 t. salt
l/2 C sugar
2 & 1/2 t. inst. yeast

Combine all ingredients in your KA mixer. When dough starts to pull away from the sides of your bowl, knead on speed 2 for approx 7 minutes. (I always finish with a short hand knead)
Place dough into a well greased bowl, turn once to grease top. Cover with suran wrap and a clean kitchen towel. Let rise til double in bulk.

Punch dough down and roll to approx a 12 x 16 inch rectangle.

Filling

1/3 Cup butter - softened
1 Cup Brown Sugar (packed)
2 - 3 T. cinnamon...depending on your families taste
Mix brown sugar and cinnamon to combine.

Spread butter on the dough, and then sprinkle filling evenly over.

Roll dough into a tight log, begining with the short side. Slice 12 rolls, and place into a greased or sprayed 9X13 pan. Cover with saran and towel again, and let rise til double in bulk.

Bake in a preheated 375 degree oven for 20 to 25 min. Tent with foil during last 10 min if rolls begin to darken to much.

Remove rolls from oven, let rest in pan 5 minutes, and then turn out onto a cooling rack. Invert the rolls onto another cooling rack. (so rolls are right side up) Cool

Icing

3 oz cream cheese
l/4 Cup butter
l & l/2 Cup Powdered sugar
l/2 t. pure vanilla

Combine and mix till smooth in your KA mixer with paddle attachment. Spread over cooled rolls.

These rolls freeze beautifully. However, I do not frost before freezing them. I always have several pans in the freezer to pull out when unexpected company arrives.

Enjoy...Wonky

reply by: frick on June 30, 2012 at 9:44 pm
frick
Wonky, which 'cinnabon' roll recipe did you use? KA lists 396 cinnamon rolls recipes . . .

reply by: Wonky on June 30, 2012 at 10:56 pm
Wonky
Frick...in retrospect, I don't think this recipe was on the KA site, as I can't find it either. However, I have listed the recipe below in response to Terry's request. Hope this helps. I am going to do a little research to see where I came up with this recipe. Wonky

reply by: pammyowl on June 30, 2012 at 11:03 pm
pammyowl
http://www.food.com/recipe/cinnabon-cinnamon-rolls-76864

This is a copykat recipe. It looks very close to yours, Wonky!

reply by: srizilla on July 01, 2012 at 10:42 pm
srizilla
the cinna-bun recipe is on the site, guys--it's my go-to cinnamon roll recipe and i made a batch this weekend to groans of happiness. =)

http://www.kingarthurflour.com/recipes/cinna-buns-recipe

reply by: easyquilts on July 07, 2012 at 1:11 am
easyquilts
I make those rolls on a regular basis.... I love the Philly/confectioner'd sugar/ butter topping!

You made me want to bake some cinnamon raisin bread tomorrow.... Can't wait. It makes such good toady...

Sandy

reply by: Mike Nolan on July 07, 2012 at 12:18 pm
Mike Nolan
Sandy, which recipe were you referring to?

I don't make cinnamon rolls very often, too much work for a dozen and if I make a large batch then either we eat too many of them or wind up throwing half the batch out after they get hard.

The local artisan bakery makes a pretty good cinnamon roll, and there's a vendor at the Sunday farmers market who makes a maple pecan roll using laminated dough that my wife likes a lot.

I used to make cinnamon raisin bread in the Zo (using applesauce, sour cream or yogurt, sometimes all three), but I haven't made it in 8 or 9 years.

reply by: KitKat79 on July 11, 2012 at 9:46 pm
KitKat79
Hi,

This is the cinnamon roll recipe I've been using for the last decade: http://www.copykat.com/2009/02/06/cinnabons-buns-from-heaven/

Instead of the glaze given in that recipe, I use this one instead: http://www.copykat.com/2009/03/27/cinnabon-frosting/

Being a dairy farmer's daughter, I do use real butter instead of margarine for the frosting. I have found that I can get away with a half recipe as it makes so much.

Every single time I've introduce someone new to these, I've gotten rave reviews. 🙂

The baked rolls (and the frosting) both freeze incredibly well. I tend to invividually wrap the rolls in parchment or wax paper, freeze, and then put them down in a big ziplock. The frosting, I portion out into just enough for a few rolls at a time.

reply by: KitchenBarbarian aka Zen on July 11, 2012 at 11:23 pm
KitchenBarbarian aka Zen
So many cinnamon buns ... so little time ...

*sigh*

reply by: puppyfuzz on July 28, 2012 at 9:24 am
puppyfuzz
I've always used the copykat recipe as my basic cinn roll, adding various other goodies (caramel, etc). And I do use non dairy margarine. I've never had anything less than raves from those I've gifted these rolls to, so I really have no complaints.
But I was just wondering if anyone has made both the copykat AND Ree Drummond's recipe (aka Pioneer Woman). Her recipe is quite different....was curious how the final products differ 🙂

reply by: mc719 on August 05, 2012 at 1:09 am
mc719
I made a pan of these last weekend -- I freeze the individual rolls and reheat them when we are ready to eat.

I did make one change to the icing -- beware this makes the icing completely decadent.

Instead of using regular cream cheese, replace with 3 oz of mascarpone cheese (italian cream cheese). OMG, the result is totally light and incredibly melty.

[rottiedogs]

No Shortening Pineapple Cake
Submitted by annie9235 on April 01, 2005 at 7:35 am

DESCRIPTION
No Shortening Pineapple Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
This cake has been a family favorite for years.

2 Cups all purpose flour
2 Cups granulated sugar
2 eggs, lightly beaten with a fork
1 teaspoon vanilla
1 can crushed pineapple (20 ounce) with juice
2 teaspoons baking soda
1 Cup chopped walnuts

Preheat oven to 350 degrees.
Place all ingredients, including the pineapple juice in a bowl and mix until everything is incorporated. No mixer needed, just a wooden spoon is all you need. Pour batter into an ungreased 9 x 13 inch pan. Bake for 40 to 50 minutes. Cool and frost with cream cheese frosting.

1 - 8 ounce package of cream cheese, softened
4 ounces butter, softened
1 1/2 cups confectioners sugar
1 teaspoon vanilla

Using a mixer, blend cream cheese until creamy. Add butter, confectioners sugar and vanilla; mix. Spread on cooled cake.

Cake should be stored in the refrigerator.

[rottiedogs]

Make Ahead Breakfast By Jeanne Wagner
Submitted by annie9235 on April 06, 2006 at 12:09 am

DESCRIPTION
Make-Ahead Breakfast by Jeanne Wagner

SUMMARY
Yield 0 File under Holiday & Party Recipes

INSTRUCTIONS
This recipe of my Dear Mothers' has been in the family for years. Every Holiday we seem to always make it, partly due to the ease of putting it together and more important the taste when it is completed.

We usually serve fresh fruit with it and some sort of sweet roll.

Hope it brings you as much joy as has to our family.

Annie :-))

1 1/2 pounds, bulk breakfast sausage
9 large eggs, lightly beaten
3 cups of milk
1 1/2 tsp. dry mustard
1 tsp. salt
3 slices white bread ( I have used left over bioche)
1 1/2 cups grated sharp cheese

Cut bread into 1/2 inch squares. Brown sausage and drain. Mix eggs, mustard, salt and milk. Stir in bread, sausage and cheese. Pour into a 13 x 9 inch greased casserole. Cover and refrigerate overnight. In the morning, take out of refrigerator and let it sit about 1/2 hour to start to come up to room temperature. Bake, uncovered at 350 degrees for about 1 hour.

[rottiedogs]

Microwave Carmel Corn
Submitted by annee on November 02, 2004 at 1:06 am

DESCRIPTION
Microwave Carmel Corn

SUMMARY
Yield 0 File under Holiday & Party Recipes

INSTRUCTIONS
4 Quarts of popped Corn (I use 2 bags of butter flavored microwave corn)

1 cup Brown Sugar

1 stick butter

1/4 cup Karo syrup

1/2 tsp Baking soda

1/2 tsp salt

Pop corn put in colander to get rid of old maids then dump popcorn into Brown grocery bag. Combine Brown sugar, butter, Karo and salt in 1 3/4 quart microwave dish cook on high 3 minutes (1000 watt micro) when 3 minutes is up add baking soda and stir until it changes to carmel color (this does not take long) Then pour the carmel mixture over the popcorn in grocery bag. Shake really well. Microwave on high 1 1/2 minutes take out and shake well again. then put it back in the microwave and cook for 1 more minute on High take it out shake it well then pour it in a big bowl and stir till it cools. this prevents it from sticking in clumps.

[rottiedogs]

Fresh Fruit Tart
Submitted by annee on August 19, 2010 at 12:06 pm

DESCRIPTION
This is a show stopper but very easy to make. Use any fresh fruit of the season.

SUMMARY
Yield 12 servings File under tarts

INGREDIENTS
Shortbread crust

• 2 Cups Sifted all-purpose flour
• 1/2 Cup Sifted Confectioners Sugar
• 1 Cup Butter

Cream cheese pineapple filling

2-8 ounce packages cream cheese
1 20 ounce can crushed pineapple drained and most of the liquid squeezed out
1 tsp. Vanilla
1/4 cup sugar this really depends on your sweet preference.

Glaze

• 1 cup Apricot jam
• 3 Tbsp lemon juice

INSTRUCTIONS
Shortbread crust

Sift together the flour and confectioners sugar. Cut in the butter until the mixture clings together at this stage it can look very dry. Press into I use one 12 inch and one 8 inch tart pans. Bake in a 350 degree oven for 20-25 minutes or until light golden in color.

Cream cheese pineapple filling

Mix this all together and spread on cooled shortbread crusts just make sure you leave a little space on the edge free. Then put your fruit onto this layer in whatever arrangement you want. I sometimes lay it out fancy and other times I will just take blueberries and pour them on depending on time.

Glaze

Combine this in a pan and heat to a boil then run through a sieve. Paint this over the fruit while it is still warm so it spreads easier. Must store tart in fridge because of cream cheese mixture.

comments
Submitted by buttercup on Fri, 2010-08-20 00:10.
Sounds wonderful. What other fruits have you used besides the blueberries the you would rate the best.
Submitted by annee on Fri, 2010-08-20 18:00.
Raspberries (my all time favorite), bing cherries cut in half, apricots I think it looks beautiful if you use an assortment of fruits that are of the season. If you go to the baking circle friends site there is a picture on there of my fruit tarts with various fruit blueberries, strawberries, raspberries and apricots on one tart they look like you worked really hard to make but they are really very easy.
Submitted by buttercup on Fri, 2010-08-20 08:42.
Thanks annee, I thought I had seen a picture of it somewhere but I couldn't remember where. I'll go check it out again. Thanks for posting the recipe.

[rottiedogs]

Carmel Corn Via The Microwave
Submitted by annee on August 19, 2010 at 12:15 pm

DESCRIPTION
This is the easiest and best tasting carmel corn

SUMMARY
Yield 4 quarts

INGREDIENTS
• 4 Quarts of popped Corn (I use 2 bags of butter flavored microwave corn)

• 1 cup Brown Sugar

• 1 stick butter

• 1/4 cup Karo syrup

• 1/2 tsp Baking soda

• 1/2 tsp salt

INSTRUCTIONS
Pop corn put in colander to get rid of old maids then dump popcorn into Brown grocery bag. Combine Brown sugar, butter, Karo and salt in 1 3/4 quart microwave dish cook on high 3 minutes (1000 watt micro) when 3 minutes is up add baking soda and stir until it changes to carmel color (this does not take long) Then pour the carmel mixture over the popcorn in grocery bag. Shake really well. Microwave on high 1 1/2 minutes take out and shake well again. then put it back in the microwave and cook for 1 more minute on High take it out shake it well then pour it in a big bowl and stir till it cools. this prevents it from sticking in clumps.

[rottiedogs]

Best Sugar Cookies
Submitted by annee on September 26, 2002 at 12:13 am

DESCRIPTION
Best sugar cookies

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
2 cups white sugar
2 cups powdered sugar
2 cups butter
2 cups shortening (crisco)
4 eggs
2 tsp Vanilla
9 cups flour
2 tsp Baking soda
2 tsp Cream of Tartar
1 tsp salt

Mix all together. Chill overnight. Make a mixture of 1/2 flour and 1/2 powdered sugar for rolling out cookies this helps them to not dry out when being rolled multiple times. Bake in 350 degree oven for 10-12 minutes.

This recipe can be cut in half.

[rottiedogs]

Almond Roca
Submitted by annee on January 09, 2011 at 2:34 pm

DESCRIPTION
My husband says this is as good as the toffee that comes in the Pink can.

SUMMARY
Yield 0 File under confections

INGREDIENTS
2 cups butter
1 cup chopped toasted almonds
2 1/2 cups white sugar
1 pkg milk chocolate chips (12-16 oz)

INSTRUCTIONS
Butter a 13x9 pan then spread almonds in the bottom of it on top of the almonds pour the chocolate chips put aside. Melt butter in a heavy saucepan add the sugar and cook this mixture on medium heat (4-5 on my stove) stirring constantly until it thickens and turns caramel in color (you will just start to get wafts of a burnt smell but be careful as it burns quickly once you smell) once this color is reached pour it over the chocolate and nuts be careful not to spread it too vigorously so you don't mix it up.

[rottiedogs]

Almond Biscotti Recipe From Florence Italy
Submitted by anndyer on July 30, 2012 at 7:12 am

DESCRIPTION
Great flavor and texture for these amazing biscotti?..different than others you've had!

SUMMARY
Yield 24 Bars Source This recipe came from a restaurant in Florence Italy that we took a cooking class at this past May File under Biscotti, cookies

INGREDIENTS
40 grams butter or 2 3/4 Tablespoon butter
190 grams or 2 1/3 cup sliced almonds
400 grams or 3 cups flour
Dash salt
280 grams or 2 1/4 cups powdered sugar
4 grams or 1 teaspoon yeast
2 eggs
3 egg yolks

INSTRUCTIONS
Toast almonds at 190 celsius or 375 degrees for 3-4 minutes or til lightly toasted. Cool.
Put room temperature eggs in mixing bowl, add salt and confectionary sugar...whip til foamy 30 seconds to 1 minute. Add warm melted butter. Sift flour with yeast and add to mixture. Stir in almonds. Dump mixture onto floured cutting board and make a large ball. Divide in half with bench knife. Roll each half into a log using extra flour if sticky. Place both logs on parchment lined cookie sheet, brush with beaten egg( I reserve a tiny bit from eggs used in recipe). You can also sprinkle with coarse sugar. Bake 190 celsius or 375 degrees for 20 minutes.
Cool and make angled 1 inch slices, turn them on their sides and bake for an additional 15-20 minutes or until lightly browned.

comments
Submitted by Nana43 on Wed, 2012-08-22 20:30.
Sounds yummy! I cant wait to try it!
Submitted by Lynette Bakes on Fri, 2012-08-24 22:47.
Wow! I make biscotti all the time, but a recipe straight from a restaurant in Florence, Italy just has to be tried! Am I clear thinking that you only use the 2 whole eggs in the batter, reserving a small portion to brush the tops of the loaves, or do you mix the 2 whole eggs plus the 3 egg yolks, and then reserve a small portion of that mixture for brushing the loaves, using the remainder in the batter? This sounds like a great recipe...thanks!
Submitted by cnels8104 on Thu, 2012-08-30 00:49.
Is that 2 cup and 3/4 tablespoon of butter?
Submitted by cnels8104 on Thu, 2012-08-30 00:49.
Is that 2 cup and 3/4 tablespoon of butter?
Submitted by M T on Wed, 2012-09-26 14:13.
fyi...I measured out 40 grams butter on my kitchen scale and melted it, came out to 3 tablespoons butter.
My question: Since there's yeast in the recipe, should the dough be allowed to rise?
Submitted by blitolff on Fri, 2012-10-12 23:27.
Hi...Can you post the original recipe you have in grams? Thanks!
Submitted by anndyer on Tue, 2012-11-13 20:38.
Sorry guys...I just saw your posts! I use some of the whole egg for brushing the tops.
It's only 2 and 3/4 tablespoons butter
I do not r
Let it rise at all
Blitoff can you email me at dyerfx@yahoo.com and I will email you the recipe. I do not have time to type it in here as it is our busy season!
Submitted by anndyer on Mon, 2012-11-19 10:38.
I looked and cannot find the original recipe using grams...probably threw it out never thinking I'd need it again! Sorry!
Submitted by anndyer on Thu, 2012-11-22 21:39.
I found the original recipe and entered the metric conversions! It was with my pie crust booklet from KA
Submitted by iamjsnana on Sun, 2012-12-23 22:17.
the biscotti that i wanted to try

[BakerAunt]

Rascals: Let us know what works. I'm currently working my way through a lot of pecans using a hand cracker. We won't have the pecan tree after we move north next year, but we will have access to a lot of black walnuts in my husband's woods, and those are going to need something really intense (or we will have to find a place that will shell them for us).

[BakerAunt]

I adapted this recipe from Biscuits and Scones, by Elizabeth Alston.

1 1/2 cups barley flour
1 cup all purpose flour (used KAF)
2 tsp. baking powder
1/4 tsp baking soda
1/4 tsp. salt
1/4 cup sugar
8 Tbs. (one stick) unsalted butter
3/4 cup buttermilk

I mixed all the dry ingredients together the night before in a wide metal bowl. (Unlike the recipe, I add the sugar as well.) I refrigerated the bowl, with my pastry cutter inside it, in the refrigerator overnight.

Preheat oven to 375F.

Cut the butter into the dry ingredients until mixture resembles fine granules. (At this point, the original recipe adds the sugar.) Add the buttermilk and toss with a pastry fork. I usually switch to a hand scraper in order to get the dough together. On parchment-lined baking sheet, pat dough into a 6-inch circle. Use a bench knife to cut into 8 wedges. I like to separate these completely and bake in rows.

Bake for 375F for 20 minutes. Put on rack to cool.

These were very good warm, and I did not feel the need for butter or jam on them. They are wonderfully tender. I'll come back tomorrow and say how they are cold. Note from next day: These scones are at their very best when warm. However, the taste and texture are still fine when cold with the buttery taste still there, although then they seem a little plain when cold.

I altered the recipe to use buttermilk rather than regular milk. If you don't use buttermilk, omit the baking soda and use 3 tsp. of baking powder. I also reduced the salt from 1/2 to 1/4 tsp, since baking soda has sodium. These were supposed to be drop scones, but since the dough was so solid, I went ahead and made them as wedges. I used KAF All-purpose since I knew the barley flour would have less gluten.

• This topic was modified 9 years, 9 months ago by BakerAunt.
• This topic was modified 9 years, 9 months ago by BakerAunt.