What are you Baking the Week of November 10, 2024?

Home Forums Baking — Breads and Rolls What are you Baking the Week of November 10, 2024?

Viewing 15 posts - 1 through 15 (of 26 total)
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  • #44620
    Mike Nolan
    Keymaster

      Probably no baking here today, don't want it to taste like onions, since I'm caramelizing 10 pounds of onions in the oven for the next 6-8 hours.

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      #44621
      chocomouse
      Participant

        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.

        #44626
        BakerAunt
        Participant

          I 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!

          #44629
          RiversideLen
          Participant

            I made a yellow cake from a box mix and topped it with white chocolate ganache.

            #44633
            navlys
            Participant

              I 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 .

              #44634
              Mike Nolan
              Keymaster

                Yeah, dividing them by weight, rough shaping them into triangles and then pressing them into the corners seems like it would be less work.

                #44636
                BakerAunt
                Participant

                  Navlys--Is there a typo? A 1/4 cup scoop seems rather large for mini-scones.

                  #44637
                  BakerAunt
                  Participant

                    Earlier 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.

                    #44644
                    BakerAunt
                    Participant

                      I 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.

                      #44646
                      navlys
                      Participant

                        The 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.

                        #44647
                        BakerAunt
                        Participant

                          Navlys: 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.

                          #44648
                          chocomouse
                          Participant

                            Now, 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.

                            #44649
                            chocomouse
                            Participant

                              I 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"!!

                              #44650
                              Joan Simpson
                              Participant

                                Today 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.

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                                #44653
                                Joan Simpson
                                Participant

                                  I went to edit and got 2 photos?Take one off Mike, sorry.

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