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Home › Forums › Baking — Breads and Rolls › What are you Baking the Week of February 1, 2026?
BakerAunt.I made potato rolls with raisins. This has come to be my default roll recipe with lots of butter and eggs and of course potato flakes. I made a point of getting enough milk to be able to bake this before the last storm. I don't have powdered milk here at my father's house, at my home I make sure that I always have some for baking emergencies. This is regular powdered milk and I have to reconstitute it and scald it before using it in bread. I have had KAF special baker's powdered milk before but stopped stocking it because I could only use it for baking. Regular powdered milk could be used in soup or for hot chocolate.
I have 2 loaves of Banana nut bread in the oven for my sister in love, using pecans instead of walnuts.
I'm making honey wheat bread today.
I'm making a half batch of my wheat/semolina/rye buns, slightly modified. I've omitted the whole wheat and increased the rye/bread flour/semolina to make up the difference. The rye has gone up from about 21% in my original recipe to a little over 28%. I've subbed the honey with molasses to give it a darker color. I wish I had some caraway seeds, but I don't. I'm intending to make a sandwich with one for tonight's dinner.
No cake here, but if Phil sees his shadow, he's going on the grill!
Skeptic, I'm curious about your use of powdered milk. I frequently use it in bread. Why do you reconstitute it and scaled it? I just stir the powder into the flour and any other dry ingredients and proceed with the recipe, water in place of milk. What would be the difference?
Cass used to raise a fuss about the enzymes in milk, though I've talked to some bread scientists and they think the enzymes are largely disabled by the current methods for pasteurization. I scald the milk for my honey wheat, but that's because about half of the time I'm finishing up a half-gallon of milk that is starting to go bad, and heating it helps remove any sour taste.
The heat-treated milk powder says it won't reconstitute.
I made 2 loaves of English Muffin Toasting Bread which I have not made in forever. I also made the dough tonight for No-Knead Harvest Bread - the one with pecans, cranberries & golden raisins that gets baked in the long baker (or similar baking vehicle) I will bake it in the morning.
Very cold here all day but it's starting to warm up - it will feel like 29 tonight as opposed to 9 last night. The full moon is beautiful tonight
I've been baking the honey wheat bread in loaf pans lately, easier to slice.
Wow! Almost everyone was baking bread of one kind or another today.
On Sunday, I baked Pompanoosuc Porridge Bread, a recipe from King Arthur (back when they sold Pompanoosuc porridge), which I have modified. The original recipe was baked in their bread bowl, but I found the dough was too much, and it was hard to get the center baked. I next tried the bottom of my Emile Henry long baker, but it was too long to allow for a higher rise. I then turned to a 12 x 4 x 2 ½-inch Kitchen Aid loaf pan, but I felt the sides were too low for adequate support. Last December, King Arthur featured a cream-colored Emile Henry loaf pan with scalloped edges that is 11 x 4 ¾ x 3 ½ inches. That seemed the right size, so I bought it. This loaf pan is perfect for this amount of dough, and a loaf with lovely rise. However, it stuck in a couple of places when I turned the loaf out of the pan. I think that is due to the ceramic being thinner than most of the Emile Henry that I own. Also, this recipe has higher hydration (one of the reasons more side support is important), and those breads can stick to ceramic no matter how well a pan is greased. Next time, I will grease, then coat the interior with farina before putting in the dough.
On Monday, I baked Sugar Crusted Apple Cobbler, a recipe from King Arthur that is a favorite of ours. I reduced the sugar a bit, added powdered milk to the dry ingredients, and used Winesap apples.
We had a dusting of more snow very early this morning. Temperatures stayed in the 20s, which is fine, because when the snow starts to melt, the ice will form on the pavement.
I baked my no-knead bread today and it came out beautifully! I used the parchment slings link Mike had recommended and they worked great. I will slice and freeze it tomorrow.
BakerAunt - my Emile Henry long baker is also cream colored. I wonder if that has anything to do with the bread sticking.
I made Anadama bread today. I'm going to work my way through a new (to me) cookbook, Secrets of a Jewish Baker.
Chocomouse;
I scald milk before using it to deactivate the enzymes. This does make a difference for whole wheat bread, and makes less of a difference when using white flour. The enzymes in normal powdered milk haven't been deactivated so I reconstitute and scald it. KAF special baker's powdered milk has been treated to deactivate the enzymes so it doesn't need to be scalded and can be added with the dry ingredients.
Milk powder doesn't need to be treated for cookies and quick breads.