June 2, 2019 at 2:58 pm #16413
I’m baking bread this Sunday afternoon. I’m using the basic bread machine mixing recipe that I like and making my variation with ¾ cup Harvest Grains and ¼ cup Bob’s 5-Grain Rolled Cereal. I added 1 Tbs. of wheat bran to the grains when I soaked them in 1 cup of buttermilk for about 90 minutes before starting. I have a lot of wheat bran to use up, so I decided to start adding a bit to my various breads.1+June 3, 2019 at 12:49 am #16424
I made a lemon cake. Used a vanilla cake mix, subbed a half cup of the milk with fresh lemon juice and the zest of one lemon. Made the frosting with lemon juice and the zest of another lemon. It came out real nice.2+June 3, 2019 at 4:39 pm #16436
I did a whole wheat cheese pizza with jarred pizza sauce. How much pizza sauce do you put on a pizza about 12 inches across. I kept an eye on it and I found that I used 2 – 3 tablespoons. Enough for a bit of flavor and salt, but not enough to be messy.3+June 6, 2019 at 9:52 am #16460
Skeptic, I like a lot of pizza sauce on the pizza I make most often: a fairly thick crust, with lots of veggies and either pepperoni or sausage. However, when I make a thin-crust pizza which features a more unusual pizza veggie, say asparagus with arugula, I use very little or no red sauce.1+June 6, 2019 at 9:54 am #16461
Yesterday I made a rhubarb cobbler. The flavor is excellent, but there is a lot of juice in the bottom. I think today I will try to drain most of that juice off, and thicken it with cornstarch or flour, then use it as a sauce over the cobbler, or on ice cream.3+June 6, 2019 at 10:34 am #16463
I just did a fairly plain whole wheat quick bread, with only 1/4 cup of honey for flavor and sweetness. I made it to eat with strawberries instead of a shortcake. Its very boring but that was sort of what I was aiming for.2+June 6, 2019 at 11:21 am #16464
For pizzas for us the amount of sauce and cheese varies based on what is on top and who it is for.
I typically make five or six 12 inch pizzas depending on who is home and how much they are eating. We have two teenage boys and an almost six year old girl. She used to like to keep up with her big brothers until one night when she woke up sick. It had nothing to do with how much pizza she had eaten but she now blames that and has reduced her consumption.
Cheese pizzas have about three tablespoons of sauce and 5.2 ounces of cheese. I started weighing the cheese before I put it on.
Olive and veggie pizzas usually have more sauce (for my wife who likes extra sauce). This is a little tricky as the veggies tend to release water so I need to balance out what my wife likes with what won’t become a soggy mess. These are lighter on cheese (about 4.7 ounces) because of my wife’s taste.
Meatzzas have about three tablespoons of sauce and about 4.8 ounces of cheese.
Also the veggie and the last cheese pizza I have sometimes have extra sauce because they will have leftovers and go into the refrigerator. This dries them out so having extra sauce to begin with makes them taste better the next day.
2+June 6, 2019 at 3:54 pm #16467
- This reply was modified 2 weeks, 5 days ago by aaronatthedoublef.
I made burger buns yesterday.1+June 6, 2019 at 5:14 pm #16470
Getting my sourdough starter ready to make another loaf tonight or tomorrow.2+June 7, 2019 at 1:30 pm #16480
I made a cheese pizza last night. The main difference is that I used white whole wheat flour instead of regular whole wheat flour. The dough was rougher and not as smooth or bouncy. I don’t think it rose as well either. The pizza had a milder flavor than a regular whole wheat pizza and was slightly more dense. I used about 3 tablespoons of tomato sauce on it.
Today I am making pumpkin whole grain bread, mainly taken from the KAF recipe. I plan to bring it to a party where the hostess is diabetic so I left out the sugar and used all whole wheat flour. I also kneaded in a little over 1 cup of Cabot Sharp cheddar cheese cut in 1/3 inch cubes. I’m going to try baking it in a crockpot on high for 3 hours. This is the second time I’ve done this but last time I baked it in a crockpot on low for about 8 hours.
Aaron, thanks for the information about your pizzas. How do you manage 5-6 pizzas for one meal? Its all I can do to cook one pizza. I think I could make 2 at a time if I pushed it but thats about it. Does each teenager need their own pizza?1+June 7, 2019 at 3:59 pm #16484
I realized on Friday morning that we were almost out of bread, and my husband had not told me. I baked another loaf using my basic bread machine mixing recipe. I used 1 cup of BRM 5-Grain rolled cereal, 1 cup whole wheat flour, ½ cup white rye, 2 Tbs. flax meal, 2 Tbs. special dried milk; 2 Tbs. wheat bran (need to use it up) and 1 ½ cup bread flour. I used 1 cup buttermilk but reduced the water to ½ cup, and that made a better loaf. I used half regular and half special gold yeast, which I need to use up. The bread, baked in an 8×4-inch pan, came out very well, and I look forward to cutting into it tomorrow.
On Friday, I again baked Black Raspberry Oatmeal bars, using that Apricot Oatmeal recipe. I tried adding 2 Tbs. of powdered milk to the crust/topping. We will see how that turns out.
Addendum: The bars are as delicious as always, so sneaking in a fine powdered milk works.
1+June 7, 2019 at 8:24 pm #16489
- This reply was modified 2 weeks, 3 days ago by BakerAunt.
I made my sourdough up last night letting it rise on counter overnight,kneaded it and panned it up this morning and let rise.It took about 3-4 hours for last rise and baked up very nice and light.Will cut it tomorrow.I know one thing for sure,keeping that starter up makes a big difference.2+June 7, 2019 at 10:44 pm #16491
I made a batch of chocolate chip oatmeal cookies last night to take to the Barstow Alexander Workshop wrap-up party.2+June 8, 2019 at 10:45 am #16503
I cut the sourdough bread this morning for toast-excellent!Happy here.A very good sourdough taste but lighter than the previous ones,good crumb.1+June 8, 2019 at 11:46 am #16504
I’m making Vienna Bread today.2+
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