What are you Baking the week of June 9, 2019?

[BakerAunt]

On Friday, I baked Sub[marine] rolls, using a recipe that came with a 5-well perforated pan that I bought from KAF years ago. I played with the recipe a bit. I substituted in 2 1/2 cups of whole wheat flour. I substituted in an additional ½ cup of white rye flour. I added ¼ cup special dried milk, and I substituted ½ cup of buttermilk for that much water. I used 2 Tbs. olive oil in place of 2 Tbs. butter, and I reduced the salt form 1 Tbs. to 2 tsp. I replaced the 1 Tbs. of sugar with 1 Tbs. of honey. I needed to add an additional ½ cup plus 2 Tbs. of flour to the dough. It was a slack dough, but then the recipe works best if not too much additional flour is added. A little oil on my silpat mat helped me form the rolls. We will eat two or three of them, and I’ll freeze the rest.

[BakerAunt]

Saturday is another rainy, cool day. I baked a new recipe, Granola Bars with Dried Fruit and Seeds,” by Katherine Sacks, which appeared on Epicurious on Sept. 2017:

https://www.epicurious.com/recipes/food/views/granola-bars-with-dried-fruit-and-seeds

I made a few changes: I reduced the honey to ½ cup, the salt to ¼ tsp., the coconut to ¼ cup, deleted the vanilla, and added 1 tsp. of chia seed in order to empty a container in the refrigerator. I used peanut butter (the kind that is only peanuts and minimal salt). I don’t know why the recipe says to spray the pan AND line it with parchment. I did not spray the pan. I used metal clips to arrange the parchment in the pan. I used dried fruit mix from KAF, as I had it on hand, along with a few dried cranberries.

I'll add a note after we sample them. I hope that they will work out. One of my nieces seems to have an allergy to tree nuts, so I wanted a dessert/snack bar that she could eat. It's also vegan, and two of my nephews follow that diet.

Promised Note: The granola bars are excellent. They are chewy. The recipe says that if you want them crisp, cut them into bars and put them back into the oven.

• This reply was modified 4 years, 10 months ago by BakerAunt.
• This reply was modified 4 years, 10 months ago by BakerAunt.

[chocomouse]

I baked two loaves of oatmeal-whole wheat bread.

[BakerAunt]

For Saturday night’s dessert, I baked another new recipe, Deb Perelman’s Strawberry Granola Crisp, from a Bon Appetit email.

https://www.bonappetit.com/recipe/strawberry-granola-crisp

I only had 1 ½ pounds of strawberries, so I reduced the recipe by 25% and baked it in a round 8-inch Fire King dish. I forgot to add the two pinches of salt, and I omitted the coconut. We let it rest for 30 minutes, as the recipe states, then had it for dessert with frozen low-fat vanilla yogurt. It was good, but it had a lot of juice. Next time, I would use Clearjel instead of cornstarch.

[skeptic7]

Wednesday evening, I tried baking focaccio in a slowcooker. I placed it directly on the bottom of the slowcooker insert lined with parchment paper. I cooked at on low starting at 11:00 pm. I checked on it at 3:00 am or so and found the temperature was 140 degrees so I left it alone. I looked at it again in the morning and found the temperature was still 140 degrees but the bread was hard and crispy and dry on the bottom half! Not a success. I guess cooking a loaf in its own pan is differnt from cooking flat bread directly on the cooking surface.
If I try this again, I am definitely checking much sooner like after 3 hours and not only with a thermometer. I ate it ayway even though the texture was more like rusk toast.

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