What are you Baking the week of December 13, 2020?

[Mike Nolan]

No baking plans here today yet, either.

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[kimbob]

Made 16 cinnamon buns this morning with cream cheese icing on the side. Dropped off 4 for my friend, we ate some. Only 8 left! Glad I bought that 12 x 12 pan from kaf years ago.

[Mike Nolan]

A few years ago I was in a store (Sweet Wise) near Opryland in Nashville that had square pans in every size in one inch increments from 3x3 to at least 18x18. I think they had some of them up to 24x24 but those wouldn't fit in my oven, an 18x18 would, just barely.

I bought a 10x10 pan but gave some thought to buying a full set. The last time I was in Nashville the store was temporarily closed due to an ownership change, but their web site says they're open again under the name Sweet City.

Not sure if/when I'll be in the Nashville area again, the company I used to work for has its offices about 90 miles east of there. I still do a little consulting for them, but most of their staff has been working remotely since March, over half of them don't even live in Tennessee.

[kimbob]

Wow, Mike. They have loads of stuff on their website. Thanks!

[cwcdesign]

No baking today. But tomorrow I’ll make English muffin dough to bake on Tuesday

[BakerAunt]

I had made some room in the freezer with what I used last week, so on Sunday I was able to bake two loaves of my Buttermilk Whole Wheat Grape-Nuts Bread—one to eat and one to freeze. The house is cooler, and my husband started the fire later, so the two rises took longer than usual.

[Italiancook]

Sweet City's website didn't work good for me, but I discovered they carry SAF red yeast. Didn't price compare with KABC, and really, the price depends on shipping costs, too.

I wanted to bake a yellow cake (buttermilk), but I've lost the recipe! I posted it on this site, so I hope I can find it. Since I couldn't bake that, I settled on making my beloved stepmother's Apple Cake. I've dreamed about her twice in two weeks, so it seemed fitting. I only had Fuji apples. I don't know if they're a cooking apple, but they didn't turn to applesauce. The recipe called for 1 cup butter. I used 1/2 cup butter & 1/4 cup + 2 tbsp. light olive oil. The finished cake seemed tough. I assume the oil substitution was to blame, but it was tasty. Also has raisins and walnuts. Next time I want an apple cake, I'll use the KABC recipe to see how half oil, half butter works with that.

I admire all the baking you all are doing this month. And kimbob, all that stollen! You've made many people happy.

[Italiancook]

Mike, your advanced search feature works great. I easily found my lost cake recipe. Thanks. I'm so glad I posted it.

[Mike Nolan]

Yeah, their website appears to have some problems. I'm not sure if they're carrying as much stuff as they used to before the ownership change, either.

K&B Cake and Candy Supply in the Pittsburgh area is another place I have visited multiple times when I'm in the area, they have more Wilton pans than I've seen anywhere else.

[BakerAunt]

Italian Cook--I read that oil cakes should be mixed gently, or the cake texture may become tough. I will often beat the oil in with the sugar and butter, and the eggs. However, I mix in the dry ingredients gently by hand. That seems to help keep my cakes more tender.

[Italiancook]

Great tip, BakerAunt. Thanks. I didn't know that. I can now see where mixing my cake with the stand mixer probably was what caused the toughness. I creamed the oil, butter and sugar together, but forgot to add the eggs until the flour was in. I'm going to adopt your hand mixing technique next time I do half oil and half butter. It's disappointing when all the work doesn't net the result I want.

[cwcdesign]

Italiancook, when I use the stand mixer and need to add in the flour, I just use the stir (a trick I learned from Mrs. Cindy). I watch it carefully and when it's mostly blended in, I stop and with a scraper fold in the last remaining bits. I was always beating my flour before that. Just another idea for you to try.

[skeptic7]

I made the KABC Oatmeal-maple bread yesterday. I had changed the recipe by using all whole wheat flour, and using oil instead of butter. I found this a difficult bread. Its made by cooking the oatmeal into a porridge and then adding enough flour to make it a bread dough. I found that the recipe didn't ask for enough liquid and I was adding water by the tablespoon at the end. I don't know precisely how much water I added but it was probably 1/2 cup. The bread is very dense and slices up in very thin slices. It is slightly sweet but not overwhelmingly so. I ate some slices for breakfast with lots of butter. It didn't rise very much maybe about double before it was put in the oven and I didn't notice any oven spring.
I don't know if I will make this again. The taste is fine, and the texture bearable, but it was very troublesome mixing the flour into the dough, and it wasn't until the dough was at least partially kneaded that I could be sure if it needed more water. I read the recipe in "Laurel's kitchen bread book' on whole wheat/oatmeal bread to really get an idea on how to handle this dough.

[Joan Simpson]

Today I made the Austrian Malt Bread and it turned out very nice looking.I made it this afternoon and baked so I won't cut it till later tonight or in the morning.It was about 4 and 1/2 inches high and after baking it was 25 oz. I made the one with 3 cups of flour for 8x4 pan.

[Italiancook]

cwdesign, thanks for sharing your experience. I'm sure I'll try that, too.

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