October 13, 2019 at 8:36 am #18629October 14, 2019 at 2:28 pm #18640
On Monday, I baked another batch of my adaptation of Ken Haedrich’s Whole Wheat and Oatmeal Zucchini Bread. This time, I used my four-well Nordic Ware Bundt loaf pan. It’s older, so it has the darker finish. I reduced the baking temperature to 325F. I baked them 10 minutes longer, as these are larger loaves. They turned out very well. I plan to freeze these four.
I also baked my seeded crispbread. This time, I put the baking shelf up one notch, which seems to work better for crackers and cookies than the one below it that I use for breads.
2+October 16, 2019 at 7:10 pm #18667
- This reply was modified 1 month ago by BakerAunt.
Wednesday afternoon consisted of two baking experiments. I took the KAF recipe for Zucchini Chocolate Chip Pecan Bars that I baked in September and we liked. However, I already had 8 oz. of shredded squash that I needed to use, and I did not want to clean the food processor. I am also out of quick oats, and I wasn’t feeling a desire for chocolate. So, I mixed the canola oil and light brown sugar, added the egg, then mixed in the squash. I added 1 ½ cups of 5-grain rolled cereal (Bob’s Red Mill). I deleted the vanilla. I used white whole wheat flour and the rest of the dry ingredients as given, except that I cut the salt to ½ tsp. and added ½ tsp. cinnamon. I also stirred in 60g (about 1/3 cup of cinnamon chips. I baked them for 37 minutes. They came out well with my changes, although a bit chewy from the 5-grains cereal. I’ve been avoiding the cinnamon chips due to the saturated fat (14g in this half cup), but I have a lot (leftover from before KAF stopped selling them), so I try to use them occasionally, and I wanted that cinnamon flavor in the bars.
My other experiment is a recipe for Three Grain Bread, from Breads, Breads, and More Breads (no. 37) in a Pillsbury recipe booklet from about thirty years ago. It’s another bread that I used to bake all the time, and that was when I kneaded by hand. I recall baking it about six years ago and discussing it with the now defunct KAF Baking Circle. I made some changes in that I increased the medium rye flour and the whole wheat flour to 2 cups each and reduced the bread flour by ½ cup. I reduced the two packages of yeast to 3 ½ tsp. I reduced 2/3 cup honey to 3 Tbs. and 2 Tbs. molasses to 1 tbs. I added 1/3 cup special dry milk. I replaced ¼ cup “shreds of whole bran cereal” with ¼ cup flax meal. I used 2 cups buttermilk in place of the regular milk. The dough was a bit dry with ½ cup water that I used to proof yeast. I added 2 Tbs. Next time I’ll use 1/3 cup water. I also used ½ cup less bread flour. I replaced the 3 Tbs. margarine with 2 Tbs. canola oil. The bread took 90 minutes on the first rise and 1 hour 15 minutes on the second and perhaps should have gone a bit longer. The house was cool, and I forgot until the second rise that I need to put a mat under the dough container since the counters are cold. There was not much oven spring, so the loaves are smaller than expected. We’ll see how they are when I cut into them tomorrow.2+October 16, 2019 at 10:16 pm #18669
On Monday I did English Scones from the Cook’s Illustrated recipe. A friend wanted to try the English custom of scones and clotted cream. She had found a recipe for making clotted cream by baking cream in the oven for hours, and I had agreed to make scones to accompany them. Monday Columbus day was a perfectly cool day just right for cooking and a Federal Holiday. So she made the cream and I did more or less this recipe
I found this was too soft with white flour and I made drop scones instead of cut scones. These were baked at 350 degrees for 20 minutes instead of 425 degrees for 10 minutes. Between one thing and another these were rather flat. But they were very tasty and the clotted cream was great.
Today I am making this recipe,.
Comparing this recipe with the fake braid in the 200th Anniversary Cookbook, this recipe has half the amount of dough and the same amount of filling. I have one braid with notably less filling than the other, I hope the braid with two much filling turns out. The dough was very soft, I should have added more flour. I ended up rolling it out with extra flour between two sheets of wax paper. I am going to let it rise overnight and bake tomorrow morning. I hope it turns out well.3+October 18, 2019 at 11:48 am #18702
By the next morning the braids had raisen but weren’t too puffy. The fake braids baked up to a beautiful golden brown. The one with more filling leaked at one side edge and was a little misshapened, the other one is beautifully symmetrical. I wrapped them up carefully and put them into the refrigerator. Will take to a party tonight.1+October 18, 2019 at 12:39 pm #18703
I’ll be interested to know how the clotted cream recipe turned out.1+October 18, 2019 at 12:53 pm #18704
The clotted cream was wonderful! I put a little leftover cream in hot chocolate the next day. I think she baked 2 pints of heavy cream in a baking dish for 12 hours at low temperature, perhaps 200 or 25 degrees. She said that at the end the cream was golden cover and had sperated. She skimmed the solids off and refrigerated it as clotted cream and kept the liquid for cooking.4+October 19, 2019 at 12:28 pm #18718
I’m about to feed my sourdough starter, then make the dough for sourdough pan pizza, which will be our dinner tonight.
On Saturday, I fed my sourdough starter and made my sourdough pan pizza. I used the tomato sauce I made with the last of the tomatoes from our garden. In addition to cooked ground turkey and sliced mushrooms, I used red bell pepper and green onions from the farmers market. I topped it with cubed low-fat mozzarella and grated Parmesan.
2+October 19, 2019 at 9:19 pm #18726RiversideLenParticipant
- This reply was modified 1 month ago by BakerAunt.
I made an apple pie with a crumble top (oats, a little flour, chopped walnuts and walnut oil instead of butter)2+October 23, 2019 at 8:26 pm #18776
On Friday I made whole wheat pumpkin bread starting form the KAF Whole Grain pumpkin yeast bread. I made two large loaves as I was planning to bring these to share with friends on Saturday and Sunday.
I have modified the recipe to use four cups of flour, 1 cup of pumpkin, 1 egg and 1/4 cup of water per loaf so these are quite big loaves. One loaf was a cinnamon and allspice swirl baked in larger loaf pan. The other was done as a boule with > 1 cup of diced cheddar. The weather was nicely cool so I let them rise overnight and baked them on Saturday morning in the oven. I baked the loaf pan in an oval Dutch oven, and the boule was baked in the ceramic cloche. Both loaves turned out wonderfully.
I also made sugarless pumpkin cream cheese to serve with the swirl loaf. It was very well received.3+October 24, 2019 at 8:53 pm #18791chocomouseParticipant
I made a chicken-broccoli braid for a bookclub monthly meeting with a Halloween themed potluck. I shaped it like a mummy, with a rounded head.2+October 24, 2019 at 10:58 pm #18794Joan SimpsonParticipant
Tonight I made a loaf of banana bread.3+October 25, 2019 at 11:46 am #18808aaronatthedoublefParticipant
This week I made a dozen scones. To Skeptics point this recipe starts out a little wet but I fold in flour until the dough is no longer sticky. Then I form circles and cut the circles into wedges and push the wedges together. This helps keep them moist.
I made 10 dozen chocolate chip cookies for the high school band.
I made deli rye. It’s the first time I made this in a mixer and I made about five pounds of dough which shrank to four and a half after the first rise. I made three loaves. I have access to a 10 quart mixer and it was more than big enough to handle this. I can probably up this to 10 pounds and will try that next week. The rye tastes good but probably needs a bit more salt. I need lots more practice shaping. I tried to make batards with diagonal slashes and still had blowouts.
Also the recipe called for a starter that I have to make each time. This adds about 12 hours as I let it sit overnight. If I have a standing starter then I can shave some time off this.1+October 25, 2019 at 12:39 pm #18809
I’m making a small batch of 4 cinnamon rolls to go with the chili I made last night, it will not be frosted.2+October 25, 2019 at 1:34 pm #18810aaronatthedoublefParticipant
Cool. Is this to add a cinnamon flavor to the chili through the role? My mom made chili with cinnamon.1+October 25, 2019 at 2:22 pm #18811
The public schools in Lincoln have served cinnamon rolls with chili for as far back as anyone can remember. Of course the kids dip the roll in the chili. Their rolls are not very sweet and either aren’t frosted or don’t have much frosting on them.
In any event, nearly every restaurant in Lincoln that serves chili will bring a cinnamon roll with it, because everyone expects that.
I also took a couple of tips from the Epicurious cinnamon roll episode that was in a recent thread:
I made a compound butter with softened butter, brown sugar and cinnamon and spread it on the rolled out dough.
I also used a 24″ carpenter’s straight edge to make sure I had a nice rectangle (a tool we used in chocolate school), and then used that same straight edge to cut the dough before I rolled it up. That went surprisingly well. They’re still rising, I’ll post some pictures after they’re baked.1+October 25, 2019 at 2:57 pm #18812October 25, 2019 at 3:14 pm #18814
The rye bread sounds delicious, Aaron. With your plans for the deli, you can probably afford refrigerator space for a standing rye starter. I have some rye recipes that I’d like to try, but they call for standing starters, and I’d just not bake with it enough to justify having it. As we get into winter, I’ll need to see if I can use some of my regular sourdough starter to create a one-time use rye starter for when I want to try rye bread. (I am more fond of rye bread than my husband, in part because it is sometimes hard on his digestive system.)
Might the blow outs in the rye bread perhaps be due to changing to a mixer? I didn’t have much of a blow out issue until I began using a stand mixer. I do better with my shaping now if I form the dough into an oval, let it rest, then flip it over (so the smooth side is on the bottom), then fold it lengthwise. I flatten it slightly with the palm of my hand, then use the side of my hand to press it down around the edges. I then roll it, and smooth out the bottom seam and the sides. Usually there are no blowouts with that method, although I do occasionally get small holes within the bread if I am not careful with the flattening part.1+October 25, 2019 at 6:12 pm #18819chocomouseParticipant
I made two loaves of whole wheat bread and added a cup of KAF’s Harvest Grain mix to the dough. I also made an Apple Sharlotka, which I am going to cut into very soon. It looks and smells wonderful.2+October 25, 2019 at 6:40 pm #18820
Here’s a photo of my cinnamon rolls, they came out a lot like Chelsea buns.
I’d be tempted to make them a bit smaller next time, maybe 6 or 9 to a batch instead of 4. My wife thinks they need more cinnamon, she thinks most cinnamon goods need more cinnamon.
Attachments:You must be logged in to view attached files.3+October 25, 2019 at 10:16 pm #18830RiversideLenParticipant
I made my sandwich buns topped with KAF’s Everything Bagel Topping.1+
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