What are You Baking the Week of April 2, 2017?

[BakerAunt]

I baked yesterday and must focus on other work today, but for all you lucky people who can start baking today, here's this week's thread.

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[RiversideLen]

Today I baked rye sandwich buns.

[BakerAunt]

Today I baked the Easy Buckwheat Oat English Muffins (recipe on this site under "by sue/theviewfrom") that I have been craving for a couple of weeks. I always substitute in 1 1/2 cups buttermilk for that much water. This time I substituted in 2 Tbs. of honey for the 2 Tbs. of sugar. I added 2 Tbs. of flax meal. I always find this dough very sticky, so I add an additional 2 Tbs. of bread flour. I'm looking forward to breakfast for the next few mornings--and breaking out some of my homemade jam.

• This reply was modified 7 years, 1 month ago by BakerAunt.

[Joan Simpson]

Well today I made The Cornbread Cake that Rascals1 told us about.All I can say is bake it,it's so good and easy.Went right by the recipe.It had a taste almost like a pecan pie,made a real nice bar type of cake.So easy,no mixer needed.Sure was good with a cup of coffee.Thanks again for the recipe Rascals1.

[Rascals1]

glad you liked it Joan.

[BakerAunt]

I'm baking Sub[marine] Rolls--a recipe that came with a flat, perforated bun pan (holds five) from KAF years ago. I always adapt the recipe by substituting in 2 cups whole wheat flour, but this time I substituted in an additional 1/2 cup Irish Wholemeal flour, as I need to use up my supply. I also added 1/4 cup special dried milk, and substituted 1 Tbs. of honey for 1 Tbs. of sugar. I reduced the salt from a tablespoon to two teaspoons. I like this recipe, since it has a preferment the night before, and while I've not made it in some time, I recall these sandwich rolls as being excellent. The plan is to have them over the next few days for turkey sandwiches.

[Rascals1]

sounds good. haven't baked rolls or bread in a while. need to get back at it.

[aaronatthedoublef]

BA, what is the difference between the Irish whole meal and whole wheat? Thanks

[BakerAunt]

Hi, Aaron. It has a courser ground and a more pronounced flavor that I would even call "sweeter." I use it in some raisin buns (KAF recipe) and it is also used in their tea brack. I probably forgot that I had it, because I was startled by how much I have in the freezer. I'm not sure how it might affect texture to use it interchangeably with my regular whole wheat.

• This reply was modified 7 years ago by BakerAunt. Reason: fixed typo

[BakerAunt]

While home on my lunch break, I baked a new recipe, "Mini-Fluted [Lemon] Cakes," a KAF recipe. However, I substituted lime powder for the lemon powder. (I have NO idea why I once bought that lime powder from KAF.) One of the reviewers mentioned making that substitution, so that is what I did. I used the Bob's Red Mill fine unbleached cake flour (KAF called for its own), and I used 1/2 tsp. lime oil in place of zest. I have lemon discs that I need to use up, so I topped the warm cakes with those, as the recipe specifies.

In case you are wondering, yes I had bought that special pan; in fact, I bought two when they were on sale. They are good for cute little cupcakes that need no frosting and easier to grease than a Bundtlet pan.

This recipe is a good example of how KAF pushes certain products: citrus powders, the discs, the unbleached "cake" flour, even the pan, I suppose, although it can be used for a variety of recipes. What can I say? I was once blinded by love because KAF gave me the Baking Circle. I'm still thankful to them for that, and for all of you here who I would not have known without Mike's starting this site when KAF closed its site. With KAF, however, it is now strictly business.

• This reply was modified 7 years ago by BakerAunt.
• This reply was modified 7 years ago by BakerAunt.

[aaronatthedoublef]

I LOVE Bob's Red Mill Cake Flour. It's just becoming hard to find. Last time I had to order it online and one of the bags spilt open in the shipping box.

But they are a very nice.

[BakerAunt]

I like that Bob's Red Mill has free shipping on $50 worth. When we move, it will be a lot further away from places where I can buy it, so I expect to do a large shipment once or twice a year.

I tried their unbleached cake flour because Aaron recommended it on this site! 🙂

• This reply was modified 7 years ago by BakerAunt.

[Joan Simpson]

BakerAunt,I too agree that I'm thankful to Mike for this site and getting to know you all!

[aaronatthedoublef]

I'm with you. Mike has done us a great service creating and maintaining this site in addition to all his cooking, baking, and restaurant wisdom.

Thanks Mike.

[Italiancook]

Ditto. Thanks for the forum, Mike.

BakerAunt, you may have printed Ina Garten's recipe for Cheddar Biscuits after I mentioned it a few months ago. Just want you to know that today I was rummaging through the freezer looking for a bread to eat with broccoli soup. All I could find was one lone Cheddar Biscuit dated 10-24-16. The microwave rejuvenated it, and I have to tell you, it tasted better than they did fresh . . . and I liked them fresh.

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