What are You Baking the Week of March 28, 2021?

[Mike Nolan]

My new rye starter is doing something the previous ones didn't, it smells like acetone. That's a symptom of being underfed, according to what I've read. So I'm going to feed it twice a day for a few days.

[Mike Nolan]

Today's pumpernickel rye bread is out and smells pretty good. We used it for Reubens, and they were great. I'll have a full review posted later tonight, but this recipe is a real keeper.

[kimbob]

Made Kafs easy hot cross buns using the tangzhong method. The only change I made was to substitute 1/2 cup of www for 1/2 cup ap flour. I've never made these before nor used the tangzhong method so don't know if it really did anything. Lol. At any rate, they're very good. Moist and fluffy.

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[kimbob]

My first bite.

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[Mike Nolan]

Nice crumb.

I've been using the Hot Cross Buns recipe in the King Arthur Whole Grains book for quite a few years, I'll probably make at least two batches of it on Thursday, I may try one using tangzhong to see if I can tell the difference. (The rule of thumb is that you use up to 10% of the total flour and a 5-1 ratio between water and flour in the roux.)

[kimbob]

Mike, I'd be interested in hearing your results. I was gonna use the recipe in the whole grains book but wasn't too sure mom would like them. I would. I'll try those next time.

[Mike Nolan]

Over the years I've given away hundreds of those rolls. I make them smaller than the recipe calls for, 1.5 ounces each. A 6 inch round pan holds 8 of them comfortably, 7 around the outside and one in the middle. I've done them in an 8 inch pan, which holds more like 15 of them, and I did them in a 12 inch pan once, I think it held around 36 of them.

I used to send in a big batch of them to my wife's office (bringing in home baked items was dying off even before the pandemic shut the campus down, the university had banned pot lucks completely), and she seldom had any left at the end of the day. I know several of our neighbors look forward to them every Good Friday. (For some strange reason, I never seem to make these any other time than then.)

Their biggest drawback is that they dry out fairly quickly, like in 2 days. They do freeze well, though.

[Joan Simpson]

Kimbob your Hot Cross buns look nice,I've never had one.

[kimbob]

Joan, they're good. Mom likes the Entemanns ones but there were none in the grocery store the other day. What's with that? I mean, Friday is good Friday and Sunday is Easter! Things are not the same.

[skeptic7]

I baked the whole wheat Hot Cross buns yesterday morning. I think they turned out well but I've forgotten just how much time it takes to make a batch. This recipe made 32 Hot Cross buns which were nicely fluffy and tasty. This was a doggy friendly variety so I took some to. the friend that appreciates whole wheat and dotes on her dog. I'm not sure if Linus will get any, he is a Corgi and the long low dogs tend to bad backs if they put on weight.
I still would like to make a couple more recipes this season but I will wait a while before starting.

[Mike Nolan]

I don't think I've ever seen Hot Cross Buns available around Easter in the stores in Nebraska, which was why I started baking my own.

[kimbob]

Went to stopnshop a little while ago. They had mom's fav so I bought her 2 boxes. $6.99 each!!!

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[skeptic7]

I started baking Hot Cross Buns after my parents moved from Iowa City, Iowa where the local bakery always had Hot Cross Buns, to Lexington Ky where I couldn't find any. I was 11 when they moved so I probably didn't start baking them immediately but I was going through recipes a couple of. years later.
The local grocery stores around here -- Fairfax, Virginia -- have Hot Cross buns every spring. I bake my own in order to have enough to really indulge in it. I can eat 3 or 4 at a sitting. My brother once ate 8 as a snack before supper.

[BakerAunt]

I wanted a light dessert in these days before Easter, so I baked the Apricot-Oatmeal Bars recipe (posted here at Nebraska Kitchen). My changes are to replace the AP flour with white whole wheat, cut the salt in half, and reduce the brown sugar to ½ cup, and use my own jam. I used homemade strawberry-seeded blackberry jam that I canned in August of 2019, using the meager blackberry crop we had that year and some ringer strawberries from the market.

[chocomouse]

Today I made cinnamon chip scones, brushed with maple syrup when they came out of the oven. Good for breakfast or a snack!

Top of my list, maybe I'll make on Friday, is BakerAunt's oatmeal bars. I'm planning to use some of my homemade orange marmalade.

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