Home › Forums › Baking — Breads and Rolls › What are you baking the week of February 3, 2019?
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chocomouse.
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February 3, 2019 at 4:13 pm #14672February 3, 2019 at 5:00 pm #14673
Today I made another loaf of sourdough bread recipe one I've baked a lot from all.recipes.com called Sourdough 1 by Becky Richardson it turned out much lighter and better taste than one I did this past week.This recipe you mix up the night before and let rise overnight then knead next day and pan up for another rise.My starter did well with this recipe,the bread baked a pretty brown crust and crumb was very good.Recipe calls for making 2 loaves and I always cut it in half to make one loaf.
February 3, 2019 at 6:39 pm #14677I made the Buckwheat and Mushroom Stromboli from the KAF site. The filling was delicious, but I didn't care for the dough. It was so soft and tender, and very difficult to work with. It has bread flour, buckwheat, and spelt flour, which should make it tender, but I tore big holes in it as I shaped it, although I knew it needed special handling. I also didn't like the feel of the soft dough in my mouth, and am not too crazy about the flavor. I will use the filling recipe again, but make a different dough. I'm thinking to use my pizza dough, with some semolina to give it some "chew", or maybe an unsweetened dough for a braided savory loaf. The filling would also make a great pizza topping!
February 4, 2019 at 3:53 pm #14679Not scratch baking but...i had a pkg, of brownie mix and used light olive oil for oil( didn't have anything else) and spread the warm brownies with a squeeze pkg. of Duncan Hines frosting and topped with crushed chocolate peppermint pretzel crisps. Surprise,surprise they were good. The frosting was a freebee from my supermarket. It took all my strength to squeeze the frosting. I don't think it's going to be a winner.
February 4, 2019 at 5:36 pm #14682I think if you had put the tube of frosting in warm water for a few minutes, it would have been easier to squeeze out.
February 5, 2019 at 6:45 pm #14687Today I made a lemon-zucchini coffeecake, using some of the shredded garden zucchini in my freezer. This has lemon juice powder from KAF in the cake and also in the streusel. If you love a strong lemon flavor, I highly recommend this powder, expensive as it is. It out=performs any of the lemon oils I've ever used, or lemon juice and zest.
February 5, 2019 at 7:49 pm #14690Although I enjoyed our vacation, I am glad to be back in the kitchen baking. Today I baked my Barley Whole Wheat Buttermilk Bread.
February 6, 2019 at 3:56 pm #14693Glad you had a good vacation BakerAunt!Welcome back!
February 6, 2019 at 6:43 pm #14696Thank you, Joan.
I tried a new recipe today for Whole Grain Peanut Butter Chocolate Chip cookies, which I changed around and tried to convert into a bar cookie. I'll post about it in the dessert thread.
February 6, 2019 at 7:06 pm #14698I made 3 loaves of Vienna bread today.
February 7, 2019 at 4:06 pm #14700On Thursday morning, I baked Seeded Crispbread, a Scandinavian recipe I baked last year and to which I posted a link at that time. This time I used the finely ground cornmeal, and the recipe came out better than with the medium grind. As I did last year, I replaced the flax seed with 2 1/2 Tbs. flax meal, since the human digestive system cannot break down flax seed. These make a nice, low in saturated fat, cracker, and they are very easy.
February 8, 2019 at 2:56 pm #14710I baked a whole wheat pizza, my normal medium crust recipe. but since I had been looking at Serious Eats Philadelphia Tomato pie, I used only tomato sauce on the crust and no cheese. It was ok but I think I prefer cheese without tomato sauce to tomato Sauce without cheese. This was on Tuesday night. I ate half that night and 1/4 for breakfast with ham.
I cheated and used jarred pizza sauce with a little extra garlic and cooked it down until thick.
February 8, 2019 at 4:18 pm #14711On Friday, I baked the Easy Italian Honey Whole Wheat Breakfast Cookies again, as I enjoy having one at breakfast with my coffee after eating my steel-cut oats. This time, I still left the vanilla at ½ tsp., and I still added 3 drops of Fiori di Sicilia, but I also rehydrated 2 tsp. of Penzey’s dried orange peel with 2 Tbs. of water. I’m still working on the flavoring, as I am rationing my vanilla, and I rarely have an orange around the house that I can grate for zest. I'll add a note tomorrow on the taste.
February 8, 2019 at 5:35 pm #14712Today I baked some sugar cookies that was on sugar bag from Publix.I made the dough last night and rolled them in logs,sliced and sprinkled with red sugar today.They puffed up but didn't spread out at all and tastes just OK.Nothing special.My sister came for a visit today so they were baked and ready for coffee when she arrived.
February 8, 2019 at 6:20 pm #14717Today I baked English muffins, using the recipe we used in my class at KAF 2 weeks ago. I made a couple of small changes: I used white whole wheat instead of AP for one cup of flour, and buttermilk instead of regular milk; I also made 8 muffins instead of 9 because that is what will fit on my built-in griddle. They came out great!! They rose twice as high as the ones we made at KAF! Much lighter, same good flavor. I had a little trouble finding the right temp on the griddle, as it is labeled 1-10, not in degrees F. The thermometer said 200* but I think the insides should have been cooked a little more, they were a tiny bit gummy. I've noted the cooking temps, and will make some adjustments next. My only disappointment is that they are not very holey - and that is the same problem I've always had with my English muffins. Oh well, they still taste better than store-bought.
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