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Home › Forums › Baking — Breads and Rolls › What are you Baking the Week of March 22, 2026?
BakerAunt.Joan, you are 1 ambitious woman today! Let me know how the cake tastes. I went to the website and sent it to my email.
I made a loaf of white bread because I like it for French toast and grilled cheese
Aaron; I do the KAF apple challah often and don't have any problems. I've changed the recipe to use all whole wheat flour and no sugar or honey. I wanted to share with a friend who is diabetic. Perhaps the lack of sugar makes a difference.
Aaron--the King Arthur bread with apples that I baked did not get gooey. I used Winesaps, which tend to hold their shape when baked. It also had a lot of whole grains. I don't know if it makes a difference, but I leave the skin on the apples.
I wound up making two pizza with the dough I made, one had about 240 grams of dough and the other had about 170, so next time I think I'll split it into 2 balls of about 205 each.
It made a pretty good thin crust pizza. We used to get thin crust pizza when we lived in Evanston that was by far our favorite pizza ever. Not sure what their secret was, but I think this was closer to it than any I've made before.
The second one was just sauce, mushrooms and cheese. Next time I think I'll try using olive oil instead of canola and fresh mushrooms. I really need a source for whole milk mozzarella though. Sams used to carry it, their website says their Omaha store has it, I will be up that way in May for a HS graduation party, I may stop in to see if the website is right.
Our weather turned cold again on Friday after a warm day yesterday. Today, it stayed in the low 40s. In the evening, I baked Blackberry Brownies, using a container of the puree that I froze last summer. Scott has been working in the woods and tangling with blackberry vines, so he says that it is good to remind him that there is a bright side to having them around. I will refrigerate them overnight, and we will start having them for dessert tomorrow evening.
After I added the cocoa to the flour, I realized that I had used the dutched cocoa rather than the natural cocoa. Given that the recipe includes 1/2 tsp. baking soda, I realized that I needed to make a change, so I kept the 1/4 tsp. baking powder but used another 2 tsp. baking powder in place of the baking soda. The brownies smell lovely and have a nice rise, so I will see how the texture and taste are tomorrow.
I baked a small batch of Hot Cross Buns on Saturday morning. It turned out very nicely and I had no problems with the yeast. The yeast was from a jar of Kroger's brand yeast. I used the last of the currants and some of this years batch of candied orange peel. This was the middle of the three batches of candied orange peel, and the softest of the three. The last batch of the orange peel turned out the best and I gave it away with some of the Hot Cross Buns.
I gave some of the Hot Cross Buns to a neighbor who said she was Catholic but hadn't had Hot Cross Buns before. I thought that they were common among Catholics and Episcopalians. I first had Hot Cross Buns as a child in Iowa -- are they mainly a Midwest tradition?
Giving them away around Easter is probably more of a midwest tradition, my grandmother did it for years.
I think they're more popular in England, where they're available year round.
I'm originally from NJ and we ate hot cross buns every Easter. I'm Lutheran.
There must have been a recipe revival on Hot Cross Buns in the 1970s because I recall my mother baking some, although I think she either used a non-yeast recipe or maybe a quick-rise yeast or maybe refrigerated dough. I'm also Lutheran, but I do not recall Hot Cross Buns showing up that often at Easter breakfasts--back when churches had Easter breakfasts with a lovely array of baked goods. I do associate them with England, perhaps because of the Hot Cross Buns rhyme.