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Home › Forums › Baking — Breads and Rolls › What are you Baking the Week of March 1, 2026?
aaronatthedoublef.I have been craving Orange Cinnamon Swirl Bread. I have Cara Cara oranges, which are in season and are the only ones I like for this recipe, so although I should have put the project off a day, on Wednesday evening, I baked my version of this recipe from Bernard Clayton Jr.'s The Complete Book of Breads. I use the Special Gold yeast, as the recipe has a lot of sugar, but each rise required 90 minutes. I was up until after 1 am., but it is worth it to have this wonderful bread for breakfast in the morning.
BakerAunt; That sounds good. I like Cara Cara oranges for the color and taste but never tried cooking with them. Why do you think they are better in this recipe than Florida juice oranges or navel oranges?
Skeptic--I haven't eaten a good regular Navel orange in many years, perhaps because I lived in Texas and now live in Indiana. They were always dry and sour. I took a chance on the Cara Cara oranges when I saw them at Kroger here. They only appear seasonally. They are sweet, and the zest from the skin is flavorful. They actually do not produce a lot of juice. I needed three oranges to get to 3/4 cup of orange juice. (I usually eat the pulp after juicing them.) the orange flavor really stands out in baked goods.
BakerAunt, I was thinking about that recipe the other day, wondering if I could adapt it for make rolls, or maybe use a cupcake pan for baking it. I haven't had time this week to do any baking, alas. Maybe Saturday.
Chocomouse--Some reviewers used their long bread bakers to do four or five of the rolls and put the others in bread pans. I think a cover is important if you plan to use the Everything Bagel topping because I suspect it would bun if baked uncovered at the high temperature for that long.
We are out of bread for sandwiches, and in paging through saved recipes, I came upon yet another recipe from the King Arthur Catalog for "Apple Cider Oatmeal Bread." I replaced 2 cups of the bread flour with whole wheat flour and reduced the salt from 1 ½ to 1 ¼ tsp. I had a shy tablespoon of boiled cider and needed 2 Tbs. (forgot to order it last time), so I put some water in the bottle and shook it around to make the 2 Tbs. I used regular cinnamon and Winesap apples. I added 2 Tbs. Bob's Red Mill milk powder.
I'm not sure that recipes with short rest times in the mixing process work so well with my new mixer. (See Adventures with my Ankarsrum Mixer for details.) I thought that I had added enough flour, but during the subsequent folds, I needed to add more. I was talking to my sister as I was kneading and doing the rest time, and I may have cut out one of the rest times. The recipe is not the easiest to follow, and if I keep it, I will re-write the instructions. I baked it in the Emile Henry Dutch oven pot. It took 40 minutes with the lid on and another 15 minutes with the lid off to come to temperature. the loaf has a nice shape. I will slice it tomorrow at lunch.
I made peanut butter cookies for the poker ♥️ game tonight.
My wife has been into ginger snaps lately, so I'm think of making BLJ's molasses cookies.
I also plan to make another batch of choux paste for eclair shells either today or tomorrow.
Mike eclairs is on my bucket list, never made them.
I did look at the photo that I reduced in size ... this photo was 1.3 MG and reduced in size to 449 KB
I did a plain cheese pizza today, using the Kroger's Fast Rise Yeast. The pizza dough has no additional sugar but it still took a long time to rise. I added some additional yeast after 6 hours of little change, but it still took an overnight rise to double. It made an acceptable but not spectacular pizza crust. I am tired of trying to figure out if this yeast is going to cooperate so I bought 3 foil packages of Fleishman's Active Dry yeast.
Skeptic--I have had several fails over the years with the small packages of yeast. When I have to buy it at the grocery, I usually buy the jar.
No baking here today, but I cut into my bread, and my husband and I both agree that the flavor is delicious. I think that I may have slightly overdone the flour, so I will use a different process next time and will also soak the oats in the milk initially for about 5-10 minutes. That will help me figure out how much flour to add later in the process.
Ok, I have to ask: Mike, what are all the eclair shells for?
On Saturday, I baked Whole Wheat Sourdough Cheese Crackers from the dough I made a week ago.
Some get filled, some get both filled and frosted, some just get dipped in pastry cream and some are eaten plain.
It started out just as something to practice piping with, but my wife likes taking the empty shells to work as a fairly low-carb snack.
Sorry I'm late to this. I use SAF Red in challah and apple cider is 44% of flour with honey being 14%. The only full on fail I had was when I used SAF Gold.
I have a sealed block of Fleischmann's ADY I could try that too. I have no idea how old it is though and if it is still alive.