What are You Baking the Week of February 23, 2025?

[BakerAunt]

I baked a new recipe on Sunday: "Everything Bagel Pumpernickel Bread." It appears on the pumpernickel rye bread bag, but I went to the website, since it tends to have more information, and I could also check the reviews. I became interested in the recipe after King Arthur, in my latest order, sent me three bags of pumpernickel flour rather than the one bag that I ordered. So, it was time to widen my pumpernickel use beyond the sandwich rye, the rye-barley crispbread, and the Cornmeal Pumpernickel Waffles. I have a small container of the Everything Bagel mix, which although technically expired (2020), smelled fine. It was a free sample. My husband is not a fan of seeds, etc. on the outside of bread, but the recipe calls for using 2 Tbs. in the bread. It's an interesting recipe that is mixed by hand and has a 45-minute rest, then kneaded for 3 minutes before another 45-minute rest, then shaped, with a rise of just 30 minutes before baking. I cut the salt by a third (from 1 ½ to 1 tsp.) as a couple of reviewers found the bread too salty. I did not have the optional deli-rye flavor, which I think is not worth buying, so I added ½ tsp. caraway, ¼ tsp. dill seed, and ¼ tsp. mustard seed. The bread uses 2 cups of King Arthur AP and 1 cup pumpernickel flour. The savory aroma has us excited about slicing it tomorrow. I didn't do a seed coating but just brushed the loaf with water before the last rise.

One instruction in the recipe surprised me: the dough is NOT covered for any of the three rises. Usually, dough will dry out, but it did not.

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[BakerAunt]

We really like that bread. Scott's only complaint is that the small loaf will only last us for three days.

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[BakerAunt]

I made sourdough pan pizza for dinner on Monday with the usual topping of sauce, Canadian bacon, mozzarella, mushrooms, red bell pepper, green onion tops (from my husband's pot), Parmesan, and Greek olives on my half.

I also baked Barley Pumpkin Bread, for the second time, from Mother Grains (pages 43-45). As I did last time, I cut the salt in half and reduced both the oil and the sugar by a third. I also leave out the candied kumquat (where would I even find kumquats?) and the golden raisins, as I have never been a fan of raisins in pumpkin bread. I also eliminate the optional barley malt syrup topping. The grease works well for an easy pan release ten minutes after removal from the oven. I used an older 8 x 4-inch non-stick loaf pan because I thought the loaf would bake better in it than in my standard bread pans. I will let it rest overnight before we begin slicing it for dessert tomorrow.

I started the pizza dough while our contractor and his son were installing our new banister for the stairway. One of the two aluminum holders on the previous banister snapped before Thanksgiving as my husband was coming downstairs. Thankfully, he was not depending on it for support. I have never liked how that first banister was done, as it ended before the final two steps, due to some construction oddities. We took the opportunity to move the banister to the other side and to install an end post. It also now has three iron holders. It is slimmer, as well, so we can easily get our hands around it. We have a great contractor. Not every contractor can figure out a way to correct a previous contractor's mistake.

[Joan Simpson]

Glad to hear you got the bannister redone and Scott didn't have an accident. Your bread looks great BakerAunt!

[BakerAunt]

Thanks, Joan!

We had some of the Barley Pumpkin Bread for dessert tonight. It is so good, and it is moist enough and sweet enough without the oil and sugar that I cut.

[BakerAunt]

On Wednesday, I baked "Honey Buckwheat Sandwich Bread," by Mario the Sourdough Guy. I will post about the details tomorrow on the thread with that name and will also post pictures.

I forgot to mention that my second bonus grandson was born yesterday in Colorado. If all goes according to plan, the family will be visiting us this summer.

[BakerAunt]

I made Maple Granola on Thursday.

[BakerAunt]

I baked Big Lake Judy's Best Ever Molasses Cookies on Friday, as we ran out of cookies yesterday. I had to cut the baking time to 13 ½ minutes after the first sheet was slightly overdone at 14 minutes. I used a #30 scoop and got twenty.

I also baked Whole Wheat Sourdough Cheese Crackers from dough I made last week.

[BakerAunt]

We awoke on Saturday to a light snowfall, just a dusting, although our area continued to get the occasional snow shower throughout the day. I baked King Arthur's Sugar Crusted Apple Cobbler this afternoon, and we had some for dessert tonight.

[Mike Nolan]

I made chocolate chip oatmeal cookies on Saturday.

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