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Home › Forums › Baking — Breads and Rolls › What are you Baking the Week of May 31, 2026?
BakerAunt.I baked Rustic Wholegrain Sourdough Bread in a baking bowl with a cloche cover on Sunday.
Made a loaf of buttermilk cheddar cheese bread.
On Monday, I baked Whole Wheat Sourdough Crackers from dough that I made last week.
I'm making a batch of honey wheat bread this evening.
I baked a doubled recipe of my Scottish Oatcakes recipe on Tuesday. Doubling it did not cause any baking issues. I cut these with a 2-inch biscuit cutter, with a yield of 31. We like having these at teatime with a bit of my homemade jam spread on them.
For Tuesday night's dinner, I made Sourdough Pan Pizza. The crust came out very well, in part because the starter has been fed twice in less than a week. I am also getting better at adjusting the recipe to the Ankarsrum.
I baked an Asparagus Goat Cheese Quiche on Wednesday. It was going to be done too late for lunch, as it needed to rest for an hour or two after coming out of the oven. My husband is not fond of quiche, nor does he care for asparagus, so it is now refrigerated, and I will begin eating it for lunch tomorrow, although I have not ruled it out as breakfast food.
I had a personal quiche from the farmer's market. I can vouch that it makes a very good breakfast! How big is your quiche? My little one was about 3 inches in diameter and about 1 1/2 inches deep.
Today I baked 2 loaves of banana bread, lemon oatmeal cookies and fudgy brownies from KAF.
Skeptic--I made my quiche in a 9-inch, deep dish, Emile Henry pie dish. I cut it into six slices and have a slice of toast with it. I used five eggs rather than four, because I had some smaller ones from the farmers market. I think it is the best quiche I've made using this recipe, which I try to bake once a year when asparagus is in season. I seem to be more of a "bit of sweet" person at breakfast, so usually I prefer eggs at lunch.