What are you Baking the Week of February 2, 2025?

Home Forums Baking — Breads and Rolls What are you Baking the Week of February 2, 2025?

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  • #45416
    Mike Nolan
    Keymaster

      It's Groundhog Day! Phil saw his shadow.

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      #45419
      BakerAunt
      Participant

        I have been thinking longingly of "Orange-Barley Pound Cake," a recipe that Cass helped me with that originally was in Martha Stewart Living (April 2016). I had noted that in the picture with the recipe, the center was sunken. Cass explained that it happened because the sugar outweighed the flour and told me by how much I should reduce it. He also recommended grinding the sugar in the food processor to make it extra fine. I baked it several times. However, as it uses 12 Tbs. butter and 4 oz. of cream cheese, so I have not made it in a long time.

        As it was a dreary Sunday afternoon, I decided to experiment, especially as I had one last orange from Florida that I wanted to use for baking, to see if I could bake a healthier version of this loaf cake. I also looked at an old thread where CWCdesign wanted to replace 10 Tbs. of butter in a pound cake, and Cass explained how to do it.

        I used 9 oz. of avocado oil and a scant 3 oz. of orange juice (with water to make 3 oz.). I replaced the 4 oz. of cream cheese with 4 oz. of nonfat Chobani Greek yogurt. I inadvertently put in 1 1/3 cups AP flour instead of 1 ¼ cups. I added 2 Tbs. Bob's Red Mill milk powder. I increased the baking soda from 1/8 to ¼ tsp. to account for the acidity of the yogurt and the orange juice. In addition to the vanilla, in the past, I have added ¼ tsp. orange oil, but I do not have any, so I used ¼ tsp. Penzey's orange extract. I mixed the grated orange peel with the superfine sugar and let it rest before I proceeded, as that helps distribute the orange flavor.

        I used the Grease on a 4 1/2 x 10-inch Kaiser loaf pan, the size that I used in the past for baking the cake. After 30 minutes, I turned the pan around in the oven. I checked the loaf after it had baked for an hour. It required another ten minutes. I let it rest in the pan on a rack for ten minutes, then turned it out onto a rack to cool. We will slice it for teatime tomorrow.

        #45442
        BakerAunt
        Participant

          We sliced the Orange Barley Loaf for dessert this evening, and it is so good! It's probably a bit lighter in texture than the original one with butter and cream cheese, but I am so pleased that I was able to take what I learned from Cass and what I learned from my previous experiment replacing cream cheese with yogurt and thus bake a healthier version of an old favorite. I plan to type up the recipe in the next few days, at which time I will post it here at Nebraska Kitchen.

          The cake should also keep better over the next few days, as butter cakes tend to dry out.

          #45461
          BakerAunt
          Participant

            I baked Whole Wheat Sourdough Crackers on Wednesday. My husband is happy.

            #45465
            RiversideLen
            Participant

              I finished the last of my rye bread at breakfast this morning so I'm making a batch of rye/wheat/semolina buns. I'm just waiting for them to rise up and then into the oven.

              I changed up the proportions of flours because after I measured out the semolina I had just a little left in the container and I wanted to use it up. So I used about an additional one and a half ounce and reduced the bread flour by an equal amount.

              #45470
              BakerAunt
              Participant

                On Wednesday, I baked Wholegrain Sourdough bread, using a bowl and a cloche cover. It looks beautiful, and I anticipate slicing it for lunch tomorrow.

                I also baked Sugar Crusted Apple Cobbler, a King Arthur recipe that I modified slightly. We began eating it for dessert tonight. For some reason, the Winesap apples that I got this fall do not soften that much when baked in a pie, so the cobbler is a much better use for them.

                #45474
                Joan Simpson
                Participant

                  I made another batch of brown sugar today and baked Cinnamon rolls for the poker game tonight.

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