What are you Baking the Week of May 3, 2026?

[Mike Nolan]

I'm doing thin-crust pizza for supper tonight.

I got some excellent marbled rye at Aldi a couple of months back, but it a special item and they haven't had it since. I may have to make some using the Reinhart recipe in BBA.

Maybe if we all get on the Aldi feedback page and ask for the marbled rye bread to become a regular item, they'll pay attention to a groundswell of requests. 🙂

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[BakerAunt]

On Sunday, I experimented with a vegan hamburger bun recipe. My base recipe is the Honey Oatmeal Rolls recipe from King Arthur that I baked earlier this year. I had already replaced the butter with avocado oil and used two-thirds whole wheat flour when I baked the recipe as rolls. It was just a matter of changing the buttermilk back to water (although I should have reduced it from ½ cup back to 1/3 cup) and omitting the dried milk. I also used maple syrup rather than honey as some vegans do not eat honey, and I do not know my brother-in-law's preference on it I ended up with a dozen buns. They are respectable but did not rise as high as they would have with the buttermilk or if they had included an egg. We will taste test them tomorrow.

[skeptic7]

BakerAunt;
The Vegan buns sounds good. I hope they have good texture and taste.

[BakerAunt]

The buns came out fine, skeptic, but I would have liked them a little higher. I had one as a tuna salad sandwich for lunch, and they are a good sandwich bread.

[BakerAunt]

I baked Black Raspberry Oatmeal Bars on Tuesday. I always think of S. Wirth when I bake them, as she called the recipe to my attention.

[BakerAunt]

I baked two Chocolate Olive Oil Blood Orange Cakes on Wednesday. I made them with half barley flour. I used a 6 cup Nordic Ware swirl pan and a 5-cup Nordic Are pan, as I did not have a 4-cup one, so that cake is smaller. I will freeze the small one for dessert emergencies. Tomorrow I will make a Blood Orange glaze for the swirl one, and we will start eating it for dessert.

[skeptic7]

I did two individual chicken pot pie yesterday with plenty of vegetables - carrots, kolhrabi and peas -- and left over hot water pie crust from the previous pie. I ate one and found the pie crust tough and chewy and the filling boring. I threw away the crust from the second pie, and recooked the filling with the more herbs -- parsley, thyme, rosemary, marjoram -- basically everything easily grabbed from the freezer, and left over chicken filling not used yesterday. Then I made an oil based pie crust and used that on the pot pie. I had enough filling for two pie crusts again.
This turned out much better and I ate a pie for lunch quite happily.
I'll try Hot Water Pie Crust again sometime, it was interesting and easy to work. I might need to tweek the recipe more and research it, but at the moment I like the crunch and texture of the oil based pie crust better. The oil based crust seems to be a medium flake pie crust, while the Hot Water Pastry is more solid. Its texture reminds me of a flour tortilla. Mike seems to use Hot Water Pie crusts quite happily and it was his posts that encouraged me.
I also baked a Cherry quick bread in a cast iron frying pan. This is the same recipe I did this weekend without the chocolate, Its basically a muffin recipe but it works very nicely with whole wheat flour.

[BakerAunt]

I'm glad that you were able to find a way to redeem the chicken pot pie, Skeptic. Sometimes, we just have to start over.

Speaking of starting over, I tried a variation on another vegan bun recipe, and the results are much better in that these have the height that I like in a "hamburger" bun. I will check taste and texture tomorrow. It's the recipe that I mentioned in the Vegan Sandwich Bun thread. I used half whole wheat flour and reduced the salt to 3/4 tsp. I added 2 Tbs. of flax meal and increased the olive oil to 3 Tbs., which is what I use when I bake Len's bun recipe. I had to increase the water by 3 Tbs., probably because of the whole wheat flour and flax meal. I deleted the herbs and onions and the topping, I preheated the oven to 370, then dropped the temperature to 350 and baked 20 minutes, which was perfect, rather than the 25 minutes in the recipe. I also made eight buns instead of six.

[Mike Nolan]

We had the 2nd pizza from the batch of dough I made on Wednesday. I used a bit more sauce and whole milk mozzarella cheese, both made the pizza better.

[kimbob]

Made blondies to give to my friend tomorrow

[BakerAunt]

When we were visiting southern California two weeks ago, one of my sisters, who lives there, gave me ten lovely lemons from the tree in her yard. On Saturday, I used the zest and juice from two of them to bake my Lemon Barley Oatmeal Cookies. Just smelling the lemon reminded me that there is no comparison between lemons from a tree in the yard and lemons from the grocery store.

I also made dough for Whole Wheat Sourdough Cheese Crackers which I will bake next week.

[Mike Nolan]

I made two loaves of marbled rye bread, Peter Reinhart's recipe from BBA.

[BakerAunt]

Mike--I'm going to have to try making marbled rye bread, as we went back to a rest in New Buffalo at the cousins' reunion, and I again had the Rueben on marbled rye bread. The entire sandwich was wonderful, as were the onion rings I had with it. If any of you are ever in that Michigan town, I recommend a visit to The Stray Dog. It's a great restaurant, even if it does not serve desserts!

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