What are You Baking the Week of August 25, 2019?

[BakerAunt]

I'm debating whether to make zucchini bread or a zucchini cake tonight, as we are out of desserts and will need to default this evening to frozen vanilla yogurt (low-fat, of course).

Spread the word

      

  

  

• This topic was modified 5 years, 3 months ago by BakerAunt.

[Joan Simpson]

I made 2 loaves of Buttermilk potato bread and it turned out very well,was 4 & 1/2" tall,will cut it later.I didn't mean to like my own post smh I was trying to edit and say I used up left over mashed potatoes that I had in the freezer for this bread.

It has cooled now and I cut it,very good and good crumb.

• This reply was modified 5 years, 3 months ago by Joan Simpson.
• This reply was modified 5 years, 3 months ago by Joan Simpson.

[BakerAunt]

Don't feel badly about liking your own post, Joan. I've done that to my posts at least twice. I'm not letting myself hover over the clicker anymore until I get where I'm going!

On Monday, I baked two loaves of my Buttermilk Barley Whole Wheat Grape Nuts Bread. It's one of my husband's favorites, so it shows up a lot in the baking rotation.

I also baked 5 mini-loaves of my adaptation of Ken Haedrich’s Whole-Wheat and Oatmeal Zucchini Bread, from his book, The Harvest Baker (p. 50). I first baked it last year. At that time, I reduced the salt to ½ tsp., added 1/3 cup powdered milk (the granular kind I’m trying to use up), replaced the milk with buttermilk, and deleted the citrus zest. I used pecans instead of walnuts. This year I made some further tweaks. I’d added 3 Tbs. flax meal last year; this year I added 4 Tbs. I used old-fashioned oats. I reduced the vanilla to 1 tsp., and I reduced the granulated sugar to ¾ cup (same as the brown sugar). I reduced the oil to ¾ cup and increased the buttermilk to ½ cup. They bake up nicely in mini-loaf pans that are about 6x3 inches. (Remember those Baker’s Secret ones?) I had an odd squash from the farmers market that has a particularly long slender, curvy neck. The vendors told me that it is like zucchini. It’s nice, because the neck does not have seeds, and it gave me the 2 cups of shredded squash I needed. (I’ll save the rest of the squash for soup or stir-fry.)

I sprinkled the tops of the loaves with demerara sugar before baking. I've frozen three of them, and left the other two for dessert over the next couple of days.

• This reply was modified 5 years, 3 months ago by BakerAunt.

[BakerAunt]

Just a note to say that we liked the Whole Wheat and Oatmeal Zucchini Bread. It is plenty sweet without the sugar I deleted, and the replaced oil is not missed.

[skeptic7]

I did a chocolate cinnamon quick bread in the slow cooker this morning. Came out fine after about 2 1/2 hours.

[BakerAunt]

On Saturday, I tried another version of the KAF recipe, “Lemon Blueberry Cornmeal Cakes.” When I baked it a couple of weeks ago, making some significant changes, it was far too lemony and that overpowered the blueberries. I decided to make it in an 8x4-inch loaf pan this time, since I don’t have any of THE Grease mixed up, so I didn’t want to do a Bundt pan. This time, for the flour I used ¾ cup AP and ½ cup barley flour. I added 2 Tbs. BRM powdered milk and 1 Tbs. flax meal. I used just 1 Tbs. lemon juice and added ½ tsp. vanilla. I used ½ + 2 Tbs. EACH canola oil and buttermilk. I sprinkled the loaf with demerara sugar. I baked it for about 38 minutes, when it tested done, cooled it for 10 minutes in the pan, then turned it out onto a rack. We had some for dessert this evening. It is a slightly sweet bread that is definitely better with less lemon and a bit of vanilla. The original recipe includes a glaze, so that may be why the cake/bread is not overly sweet.

I also baked my lower-saturated fat version of Whole Wheat Sourdough Cheese Crackers from the dough I made last week.

[Author]

Posts