What are you Baking the Week of November 9, 2025?

[Mike Nolan]

I might make chocolate chip cookies today.

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[cwcdesign]

Today I made a loaf of the Chewy Rye Semolina bread from KAF. I followed the recipe and made the dough in my bread machine and then baked in the Emile Henry long baker.
I'm including photos because it rose nicely, but I used my paring knife to slash and did not get all the way through or deep enough. And then, it stuck to the pan again. I don't know what to do about that - I greased it with avocado oil and then greased again just to make sure it was well greased. The last photo is of where it stuck along the edge - the bottom was fine - just the middle - I'd like to not have it happen again (this is the second time).

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[Mike Nolan]

You could try lining the pan with parchment strips. I usually make one strip the width of the pan bottom and one the length of the pan bottom and put them in so they overlap.

I've been moving to silicone pans because I'm trying to get away from any that have any kind of non-stick coating, those start to wear off too quickly. Biggest disadvantage is silicone is a better insulator than metal or glass, so the sides and bottom take longer to get fully baked. I've been fiddling with baking temps and times, don't have most recipes dialed in yet.

[Joan Simpson]

Cwcdesign I know you were aggravated with the pan sticking...grr. Today I baked 3 loaves of banana bread for my sister in law.

[cwcdesign]

The parchment strips are a good idea Mike - the pan is glazed, so I would think there wouldn't be a sticking problem.
Many years ago, I got the silicone pan bug - they were OK, but after a couple of uses, they were difficult to clean, so I got rid of them. I'm sure the materials are better now, but I'll stick with my USA pans.

[BakerAunt]

CWCdesign--When I use my Emile Henry baking dish to bake bread, I grease it with Crisco then coat it with farina (cream of wheat). I have no problems with it sticking. You can also use semolina, but the farina is less likely to overbrown or burn.

On Monday, I baked my Spiced Cider Pumpkin muffins for breakfast. I did not have cider, but I had some frozen apple juice from when I made applesauce last year, so I used that.

I also baked three loaves of my Whole Wheat Oat Bran Bread. Three loaves is a bit risky since two will need to be frozen, and we are planning a big grocery run for later this week that will perhaps involve a turkey that will need to go into the freezer. The loaves took about 15 minutes longer for each rise due to the colder weather.

[RiversideLen]

I made a batch of burger/sandwich buns. I didn't have whole wheat flour in the kitchen, although there is a back deep in the chest freezer. I didn't feel like fishing it out so I changed up the recipe a little. I increased the rye from 3 ounces to 4 and the bread flour from 4 to 7. Also, rolled them in sesame seeds, something I haven't done in a while. They baked up nice, but I haven't tried one yet, probably not until tomorrow.

[BakerAunt]

On Tuesday, I baked Soft Ginger and Molasses Cookies, a recipe that I adapted from King Arthur to use avocado oil rather than butter. I also use white whole wheat flour and add milk powder. It made 34 cookies, so I hope that they will last a week. Three are already gone, as I had one and Scott had two for dessert.

[Mike Nolan]

I did make cookies today, half of the batch had m&ms and half had chocolate chips.

[BakerAunt]

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

[Joan Simpson]

I made lemon oatmeal cookies and a cream cheese lemon pound cake I haven't decided yet what I'm taking for poker ♥️ tomorrow night.Either way I'm covered.

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[BakerAunt]

Yum, yum, Joan!

[BakerAunt]

I baked a crumb-topped apple pie on Friday evening, using the original Winesap apples. I made the crust with half whole wheat pastry flour and half regular pastry flour, instead of just a third of the whole wheat pastry flour. Eventually, I want to see if I can make the crust with only whole wheat pastry flour, since Bob's Red Mill has stopped selling either kind of pastry flour. I do have another source for the whole wheat pastry flour, and I have plenty of it on hand. I am pleased with how the apples in the filling baked, although we will not slice for a taste until tomorrow. I now know the ask for original Winesaps, not "traditional," which is what I got last year and found do not make good pies as they do not soften very much.

Saturday note: We sliced the pie for afternoon tea (for Scott) and coffee (for me). It is delicious and exactly as I remember a Winesap apple pie should be.

[Mike Nolan]

Can't say I've heard about 'traditional' vs original Winesaps before.

I didn't go to any of the apple orchards this season. Nebraska City might still have bushel crates of Winesaps in their cold storage, but I'm trying to use up a lot of the apple pie mix I have in the freezer first.

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