What are you Baking the Week of November 2, 2025?

[Mike Nolan]

I'm making honey wheat bread today.

This time I used some Turkey Wheat whole wheat flour that I bought from a vendor at the farmer's market a while back. Not sure how much it affected flavor or texture.

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[BakerAunt]

On Sunday, I baked "Cinnamon Swirl Brad," from the King Arthur whole grain cookbook, a recipe that I have been wanting to try for a while. My changes to the recipe were to replace 4 Tbs. of butter with 3 Tbs. avocado oil, replace the orange juice with water, replace the milk with buttermilk, and to add 1 Tbs. flax meal and 2 Tbs. special dry milk. It was a heavy dough, and I add a teaspoon of water. Next time, I will add an additional tablespoon. It was a fun bread to make, although it takes some doing to roll out a 40-inch rope of dough, which is then coiled into a pan. I used a round Emile Henry baking dish (yes, the one King Arthur is currently selling). I baked it for 33 minutes, but I would probably cut that to 30 minutes, as the bottom was slightly overdone. We enjoyed having slices for dessert tonight. The bread is a bit heavy, so the additional tablespoon of water is needed. I cut the powdered sugar in the glaze from 1 cup to 3/4 cup and used just 1/4 tsp. vanilla, but next time, I would use 1/2 tsp. I did not add the drop of almond extract.

[navlys]

I purchased a bunch of ripe bananas on sale to make banana bread. Normally I use frozen bananas which I squeeze out of the skin. The recipe called for 3 1/2 bananas per loaf. I made 2 loaves which was a mistake (too much work) . I swear I used this recipe before but I didn't remember having to whisk the eggs and sugar for 10 minutes. I ended up with too much batter. Was it the non frozen bananas? Was it using my KA to whisk the egg/sugar mix? Did I convert the cups to grams incorrectly? One loaf sunk a bit in the middle? Did I pour the batter in unevenly? Will have to taste the results and let you know how it came out!

[BakerAunt]

I baked my Half Whole Grain Flatbread on Monday and flavored it with two generous tablespoons of Everything Bagel topping. They are tasty!

I made sourdough pan pizza for dinner, but for some reason, the dough stuck to the pan, and I had to pry off the pizza. That has never happened before. I recall that the dough, when I put it into the pan for the second rise seemed denser than usual, and the baked crust is drier. I speculate that I got distracted and added one of the wholegrain flours twice, which would explain the lower hydration. The pizza was still tasty, but the pan is soaking.

Navlys, sometimes, as with your banana bread and my pizza crust, things go wrong.

[navlys]

Just an fyi. My husband liked the banana bread. Whoppee!

[Joan Simpson]

Navlys glad your banana bread was a winner!

[BakerAunt]

Navlys, it is always good when we think that we are staring into baking disaster to find out that we have instead achieved a triumph!

I baked my version of "Dutch Oven Dinner Rolls," from King Arthur's site. I make mine with two-thirds whole wheat and use 5 oz. water. I use ¾ cup of buttermilk. I reduce the salt from 1 tsp. to ¾ tsp. I add a tablespoon of flax meal. I use malted milk powder, which I increase from 2 to 3 Tbs. I replaced 4 Tbs. butter with 4 Tbs. olive oil. The rolls bake in the Emile Henry round Dutch oven, which I grease and coat with farina to prevent sticking. The rolls are perfect for sopping up any leftover stew broth in the bowl, as they are soft.

[BakerAunt]

On Thursday, I baked my Maple Cookies without butter, but this time, I replaced the white whole wheat flour with whole wheat pastry flour. I wanted to see if I liked the texture better, which it turns out I do, and since I bought 8 lbs. of whole wheat pastry flour, forgetting that I still had another 5 lbs. in the outside refrigerator, I have been doing more experimentation. I did not have to add any water, as I do when I use white whole wheat flour. I used my Nordic Ware Autumn cookie stamps, which are square instead of round, like the rest of their line. I initially rolled out the dough with the idea of stamping them, but it did not work well, so I used a Zeroll #16 scoop (1/4 cup). After I flattened them with the stamp, I used a pizza cutter to trim the edges. The Nordic Ware stamps are somewhat of a disappointment. The maple leaf left an excellent impression, the pinecone left a somewhat good impression, but the acorn was disappointing as the design was faint. The taste of the cookies is good, based on a small leftover piece of dough that I baked, for a shorter time, as a small cookie and ate with my tea. It had the more tender crumb, but I will need to check when the regular ones have cooled, as this one was slightly warm. I did a double recipe, which with the larger square stamps, gave me just eleven large cookies.

We each had a cookie for dinner. The taste and texture are excellent, so from now on I will use whole wheat pastry flour along with King Arthur AP.

[chocomouse]

Today I made scones using a KAF Apricot Sour Cream Scone mix. I had a $10 coupon so stopped at the KAF store on my way home from my volunteer job yesterday. It was cold, dark, and raining, but I raced inside to treat myself. I bought two mixes: the apricot scones and English muffins. The scones are delicious, but won't last long in this house. I've not been pleased with the English muffins I've been making, from a KAF recipe, so am curious to compare them to the muffins I will make from the mix. Does anyone here have a good English muffin recipe to share?

[cwcdesign]

Chocomouse - I have one I really like and it's easy. https://bakingsteel.com/blogs/recipes/legendary-english-muffin-recipe

This comes from The Baking Steel - I have both a steel (that Mrs. Cindy gave me) and one of their griddles - I think the cooking technique is as important as the recipe). They have videos on cooking them - I haven't made them in a couple of years even though I keep meaning to - I've also thought about adding whole wheat or white whole wheat to the dough

[BakerAunt]

Chocomouse: This is my favorite English muffin recipe. I use a cast iron griddle and a Le Creuset griddle. I haven't made them in a while. I used an infrared thermometer to check the temperature of the baking surface. That thermometer's batteries leaked, since I used it infrequently, so I don't have one right now. However, I've been thinking about the recipe, so maybe I will see about getting another one.

Easy Buckwheat-Oat English Muffins by sue/theviewfrom…

[cwcdesign]

I LOVE my infrared thermometer for when we've got the steels on the stovetop or grill. Obviously a regular griddle will work as well - I just happen to have the steels.

And, thank you BA - I feel a little better this morning

[Mike Nolan]

I am making Banh Mi rolls today.

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