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Home › Forums › Baking — Breads and Rolls › What are you Baking the Week of April 12, 2026?
BakerAunt.On Sunday, I made a batch of maple granola. I also baked cornbread to have with soup for dinner. I used two pans, each with five sections in a heart shape, to bake cornbread hearts.
On Monday, I baked Pumpernickel Sandwich Bread. I adapted the recipe from one at the King Arthur site. It was my first time using the Ankarsrum for this bread. Instead of holding back some of the flour, I increased the water by another 3 Tbs. for a total amount of 1 cup. The loaf looks great, and I look forward to slicing it tomorrow.
I also baked a batch of Whole Wheat Sourdough Cheese Crackers. My wrists felt sore as I rolled out the dough, but it was manageable.
BakerAunt, I just mixed up your Pumpernickel recipe adapted from KAF's rye loaf! Great minds.... I shopped at the KAF store yesterday, after meeting my sister there for lunch. Their sandwiches are delicious!! and we frequently split a sandwich and then shop. I bought their Chewy Bagel mix and Cherry Almond Scone mix. Odd, I never use mixes, but that is what I was drawn to yesterday! Time to make the Pumpernickel!
Used the whey in my ww bread recipe. Honestly, couldn't taste a difference.
I think this loaf of Pumpernickel Sandwich Bread is my best ever!
On Tuesday, I made dough for Whole Wheat Sourdough Cheese Crackers. I will bake these later this week. That will ensure that we have enough for our trip.
I also baked Blood Orange Barley Yogurt Cakes to use up some Greek yogurt and to use one of the blood oranges from my stash. For some reason, the Blood Oranges, instead of showing up in February only started showing up at the end of March. I have two small, 3-cup Bundt pans, so I used those instead of a loaf pan. That will allow me to freeze one while having the other for dessert starting tomorrow.
Will made 3 loaves of sourdough on Sunday, so I have bread in the freezer
On Friday, I baked Rye Barley Crispbread. I have put the details on the Ankarsrum thread.
I made another batch of eclair shells today and will probably make one more test batch on Sunday as I'm getting ready to make a production run of around 50 eclairs for a pot luck lunch on Friday.
Made a loaf of nice soft white bread for grilled cheese and French toast (not necessarily together! Lol).
I'm putting this under baking, but I made a large batch of ganache to go on my eclairs.
I had a busy Saturday afternoon of baking. I started with Orange Marmalade Oatmeal Crunch Bars, a recipe that I adapted from one of those little Pillsbury cooking booklets (#51) that used to be for sale at grocery checkouts. I have now nailed a version without butter that uses avocado oil. I realized that without the butter, I should lower the temperature to 375 from 400 F degrees and bake for 20 minutes rather than 18. I noticed that I have the original butter recipe posted here at Nebraska Kitchen. I will add the oil-based one when I get the chance.
I then baked a double recipe of my adaptation of Soft Oatmeal Cookies from Jennie Can Cook.
My final project was to bake Whole Wheat Sourdough Cheese Crackers from the dough I made on Tuesday.