Home › Forums › Baking — Breads and Rolls › What are you Baking the Week of November 10, 2024?
- This topic has 25 replies, 7 voices, and was last updated 4 days, 7 hours ago by BakerAunt.
-
AuthorPosts
-
November 10, 2024 at 10:35 am #44620November 10, 2024 at 2:35 pm #44621
I made Peter Reinhart's recipe for Onion and Wild Rice bread again today, and shaped it into rolls, some to go with our Duchess soup for dinner and the remainder into the freezer for future soup meals.
November 11, 2024 at 6:52 pm #44626I made dough for Whole Wheat Sourdough Cheese Crackers on Monday. My husband has had to avoid crackers due to his last dental procedure, but we are hoping he will be cleared to eat them after his appointment on Wednesday. It will be five or six days until the dough is ready. My starter really needed to be fed!
November 11, 2024 at 7:05 pm #44629I made a yellow cake from a box mix and topped it with white chocolate ganache.
November 12, 2024 at 1:15 pm #44633I made the mini scones for our community thrift store fashion show. Actually filling the triangles in the mini scone pan was probably more time consuming then rolling and cutting the dough. They were tasty. I used a 1/4 cup scoop. Maybe weighing the dough and dividing it by 16 would have been easier .
November 12, 2024 at 1:34 pm #44634Yeah, dividing them by weight, rough shaping them into triangles and then pressing them into the corners seems like it would be less work.
November 12, 2024 at 4:12 pm #44636Navlys--Is there a typo? A 1/4 cup scoop seems rather large for mini-scones.
November 12, 2024 at 4:13 pm #44637Earlier this year, Vitacost mistakenly sent me a package of Bob's Red Mill Gluten Free Muffin Mix instead of the BRM pumpkin seeds that I had ordered. Their customer service was excellent, in that they refunded the price of the pumpkin seeds and told me to keep the mix. It had a November expiration date, and I hate to throw anything away, even though I am not keen on gluten-free foods, so I baked them for breakfast on Tuesday. The package included suggestions to vary the mix, and I chose the Pineapple Coconut option. While it called for ½ cup of drained pineapple, the can had about 2/3 cup, so I used all of it. I cut the oil back from ½ to 1/3 cup. I used ½ cup BRM shredded coconut (at some point, I'll use it up) and added some chopped pecans. I baked them for 25 minutes as six large muffins in muffin papers coated with non-stick spray. The warm muffin I ate this morning was very good. I froze two and have kept the other three out for breakfast over the next three days.
If you need to bake for someone who must be gluten-free, this mix is a good choice. If you are baking for a group that is mixed with gluten-free and gluten-eating people, it would satisfy both groups. Of course, I am partial to the variation I followed.
My only complaint is that I find the muffins overly sweet.
November 13, 2024 at 6:09 pm #44644I realized at lunch on Wednesday that we were running out of bread, so I baked my adaptation of Pompanoosuc Porridge Bread.
While the dough was rising, I baked Pumpkin Snacking Cake for dessert tonight and the rest of the week.
November 14, 2024 at 7:37 am #44646The Ka mini scone recipe says that each crevice? takes approx. 1/4 cup of dough. That turned out about right. It was still difficult to fill the crevices ? with a scoop.
November 14, 2024 at 9:22 am #44647Navlys: Maybe Chocomouse could weigh in on the size of scoop she uses. She said cookie-sized in her post of two weeks ago.
I use the 1/4 cup scoop for my 8-well scone pan, and it fills nicely.
November 14, 2024 at 3:12 pm #44648Now, I cannot remember if I use the 1/4 cup scoop or a scoop slightly smaller than that, maybe it is a 2 tablespoon scoop, but not sure. It is kind of tedious to push some of the scooped dough into the corners of the triangle; I use a table knife or a clean finger! I actually think the mini-scone pan is a waste of money, in hindsight. It would be less stressful (and less time?) to pat the dough into a square (8 x 8 is my guess) and using a dough scraper to cut it into squares and then in half for triangles.
November 14, 2024 at 3:23 pm #44649I just remembered (golden age memory - my brain is like a sieve some days) seeing this not long ago on the KABC website:
"The easiest way to fill this pan is to use a plastic bowl or dough scraper to pick up the dough, spread it into the wells, and then flatten out the dough by running the scraper across the top."
Maybe that means to pat the dough into a rectangle the size of the mini-scone pan first, then pick up that rectangle and lay it on top of the pan? or just spoon up gobs of dough and randomly distribute them on the mini pan and then push the dough into the wells with the scraper? Their description is pretty vague about how to "pick up the dough"!!
November 14, 2024 at 4:55 pm #44650Today I baked a loaf of sourdough and subbed one cup of whole wheat. I'll cut it tomorrow looks good. I also made a Spiced Applesauce Cake for poker game tomorrow night.This recipe doesn't have eggs, baking soda for leavening. It smells divine I'll let you know tomorrow how it tastes.It didn't call for frosting but I did anyway. It said if you were vegan you could use olive oil, I used canola oil.
Attachments:
You must be logged in to view attached files.November 14, 2024 at 5:25 pm #44653I went to edit and got 2 photos?Take one off Mike, sorry.
-
AuthorPosts
- You must be logged in to reply to this topic.