October 7, 2018 at 3:17 pm #13652October 7, 2018 at 9:49 pm #13654
For Sunday dinner, I made Pizza Margherita. This is the third time I’ve baked it this year, probably because we still have nice tomatoes from the garden. I went back to the crust I developed the first time with semolina and durum wheat flour, rifting off KAF’s sourdough pizza crust recipe and their directions for Pizza Margherita. This crust seems to be able to hold up to the tomatoes. I did, however, make sure to slice them thinly, and I set the slices on paper towels to draw off juices before I put them on the pizza. We had it with small bowls of lentil soup.
Quick Note: I made it in a half-sheet pan. I noted that KAF suggests, when baking pizza in these pans, to spray with a cooking spray, and THEN drizzle with olive oil. As I’ve occasionally had a bit of sticking, I followed that tip, and the pizza did not stick at all.
As I had the sourdough starter out, I decided to set up for waffles for breakfast tomorrow. I started with the KAF recipe for High-Fiber Sourdough Waffles, then like my friend Wonky, proceeded to make “a few changes.” ? (We miss hearing from you, Wonky.) I’ve never seen any reason to buy KAF’s “Hi-maize flour, and so one change led to another. I used ¾ cup KAF AP flour, 1 cup white whole wheat flour, ½ cup quick oats, ¼ cup buckwheat flour, and 2 Tbs. flax meal. These are mixed with sugar, buttermilk, and 1 cup starter and allowed to sit overnight. When I make them in the morning, the recipe has a 4 Tbs. butter or 4 Tbs. oil option; I’ll use oil but reduce the oil to 3 Tbs., which is what the substitution chart I found suggests.
I’ll add a note to this post tomorrow reporting on my experiment’s result.
Promised Note: The waffles did not come out very tasty. In the end, I need some butter in my waffles. I added a bit more milk and 1 tsp. vanilla after tasting the first one, but that only made them tolerable under maple syrup. I froze the extras. I think that eating a single square with jam might be the way to use them up, like a variation on toast.
0October 8, 2018 at 6:52 pm #13661
- This reply was modified 8 months, 1 week ago by BakerAunt.
- This reply was modified 8 months, 1 week ago by BakerAunt.
- This reply was modified 8 months, 1 week ago by BakerAunt.
I’m making honey wheat bread today.0October 8, 2018 at 8:19 pm #13665
On Monday, I baked two loaves of my Buttermilk Barley-Whole Wheat Grape Nuts Bread.0October 8, 2018 at 11:22 pm #13667
I make Boston Brown Bread from the recipe in KAF 100 year cookbook. I made it in my slow cooker — does this count as baking? Its basically boiled/steamed in a hot water bath. I was surprise at how heavy and dark the bread tasted. The molasses flavor is overwhelming. Since it was going to cook for such a very long time I added some yeast to hopefully make it lighter. Its still very dense.
I ate some as a snack, and then I decided to be traditional and warmed up some canned bake beans for supper and ate that with the bread. The texture isn’t bad but it still has a very overwhelming almost caramel flavor.
0October 9, 2018 at 7:52 am #13669
- This reply was modified 8 months, 1 week ago by skeptic7.
I’ve found that, for me, a little molasses goes a long way. When I baked Bernard Clayton’s Dark Grains Bread for the first time, the 1/4 cup molasses came front and center–even with 70% whole grains. My husband didn’t mind it, but for me it was overwhelming, although after a couple of days it mellowed. I switched it out with honey after that time, and I prefer it.
I have a steamed bread mold that I bought from KAF a couple of years ago. My idea is to try it in a pot on the wood stove. I have a recipe (somewhere) that came out of the catalog. It’s probably this one (out of several) on the KAF site:
I’m pretty sure that 3/4 cups of molasses would be far too much for me. One person who commented on the recipe replaced half the molasses with honey for that reason.
There is also a crock pot recipe at the KAF site for Boston Brown Bread baked in four 1-pint canning jars.0October 9, 2018 at 9:01 am #13670
I have 2 loaves of sandwich rye bread rising this morning. I used to make steamed brown bread years ago in a stainless steel utensil holder, but haven’t made it for ages. Not sure what recipe I used, but I’m pretty sure it is in my old-fashioned, hard-copy, 3 x 5 card recipe box! ‘Tis the season for it; I think it would be good with bean soup or chili.0October 9, 2018 at 12:22 pm #13671
Boston Brown Bread is heavy and very molasses tasting, try it with some baked beans.
It was intended as a replacement for the protein in a meal, incidentally.0October 9, 2018 at 2:17 pm #13674
Yup, baked beans, hot dogs, and brown bread are a traditional Saturday night supper here in New England. Lots of protein, relatively cheap, and a very hearty meal.0October 9, 2018 at 3:30 pm #13675
I used up the last of my rye flour for this recipe, otherwise I’d be tempted to repeat it and leave the molasses out completely. This is nearly three times the amount of molasses I would use in gingerbread. i don’t have hot dogs on hand currently, but I am going to try the bread with pork chops and baked beans. What sort of vegetables do New Englanders eat with Boston bread and baked beans?0October 9, 2018 at 5:42 pm #13676
Historically, I suspect the people who ate Boston Brown Bread and baked beans wouldn’t have had access to many vegetables in cold weather.0October 9, 2018 at 8:35 pm #13678
Thank you you for the shout-out BakerAunt. I also miss reading and posting, but life keeps getting in the way.
We have had several open houses at my Dad’s farm. We are taking sealed bids, and the bidding will continue until October 15th. We do have a reserve, so are sure all the bids will be serious. We will get together in the evening of the 15th, open the bids, and notify the winner. Then it will be on to the final paper work with the attorney…blah, blsh, blah.
I have been very ill for over two weeks, and like most all of us “medical people”, we make the worse patients. It started out with swollen lymph node and painful jaw and shooting pain to my ears. Of course, I took the “it will go away” road. It did get a little better pain wise, but then I got a horrible cough which I attributed to bronchitis, which I have had before. I could’t sleep due to the cough, and the horrible head ache and spent most of the night sitting up on the edge of bed hacking up a lung. My ribs hurt so much, I ended using the husband velcro back brace to try to get even a little relief. My two dogs, who were trying to sleep in their beds on the floor next to my side of the bed, were very confused. Oh, yeh, my husband was not overly impressed either. Then a couple of days ago, I started with the chills and 101.5 temp. Okay…time to call the doctor. When he listened to my logs he was aghast, ordered a quick chest xray, and low and behold…some very serious water soaked pneumonia ridden lungs. He wanted me to go the hospital for IV antibiotics but I refused that you know “us medical people know better.” He finally relented, and perscribed 2 weeks of Augmentin, an Albuterol inhaler and some nice little steriods. I have follow up xrays in a week, and then in another week. Sooooooooo That is my story, and I am sticking to it.
Needless to say, I have not done any baking, but if I feel even a little bit better tomorrow, I will have to do the WW bread for the day care.
Baker aunt…your pizza sounds wonderful, and I am looking forward to trying that when I am feeling a little better Hmmmmmm….do you think I will have to change anything. Love you girl, we are baking sisters from different mothers.0October 9, 2018 at 9:44 pm #13683
We’ve been getting ready for the storm Michael,not much baking.I did bake 2 loaves of Banana bread today,kept one and gave one to my sister.0October 10, 2018 at 8:22 am #13687
Skeptic, New Englanders generally don’t eat anything else with that meal (except maybe a pie), just the beans, hot dogs, and brown bread. Not what we today would call a healthy meal! During the winter years ago, their vegetables were those that stored well, such as potatoes, winter squash, turnips, rutabaga, kohlrabi, carrots, and then later on they canned lots of vegetables and fruits. Today, of course, many people in New England no longer eat that meal, but “mature” people often continue the tradition. Until about 10-15 years ago, the local VA hospital’s Saturday night menu was beans and hot dogs, and the older veterans, who made up the majority of the hospital’s patients, looked forward to that meal all week!0October 10, 2018 at 1:25 pm #13688
I know this will be anathema to the New Englanders, but what about substituting maple syrup, rather than honey, for the molasses? Would it go with the rye flour? I can’t do a beans and hot dogs dinner because my husband will not eat most dried and then cooked beans (lentil, lima beans, and black-eyed peas seem to be the exception), and currently I’m staying away from hot dogs (saturated fat and sodium). I’d still like to try steaming bread on the wood stove.
Wonky–Take care of yourself! You may be a “medical person,” but you are not indestructible, and you have been under a lot of stress these past few months, so it is no wonder your resistance is low. (If you read my thread on lowering saturated fat, you will find that, although I am not a “medical person,” I, too, will question my doctor about treatment. 🙂 That’s not a bad thing.) I need my baking sister to inspire me!
Joan–I was thinking of you and Bev today with the news about the hurricane and the expected rain. Stay safe. And if there are other members and readers of this site in the danger zones, please take care.0October 10, 2018 at 8:38 pm #13690
A rainy, cool Wednesday afternoon was the perfect time to try a new recipe, Ginger Pumpkin Braid, that I pulled out of the KAF catalog last year. (Yes, I also bought the mat that shows how to do a six-strand braid.) I began by proofing the Gold yeast in the warmed 15 oz. pumpkin puree that I had defrosted, along with some of the sugar. I then mixed in the eggs, then nearly ½ cup of diced candied ginger. I had decided to add whole grain flour, and I like to add flour in two stages, with the whole grains first. I substituted 2 cups white whole wheat flour (Bob’s Red Mill Ivory flour) and added the rest of the sugar; I then added ¼ cup flax meal and 1/3 cup special dried milk (getting in the calcium!). I mixed those in, then let the dough sit for 15 minutes. I replaced the 4 Tbs. of butter with 4 Tbs. of canola oil, which I mixed in. Then I mixed in the remaining bread flour (from BRM) with the salt (reduced to 1 ¼ tsp. from 1 ½ tsp.) and spices. (I used 1 ½ tsp. cinnamon, ½ tsp. ginger, and ½ tsp. freshly grated nutmeg, which is my pumpkin spice blend.) At that point, I switched to the dough hook. I had read the comments on the KAF site, which noted that a lot of people needed to add flour. I expected to do so, since I use homemade pumpkin puree. In the end, I needed an additional cup of bread flour. I kneaded for 5 minutes at speed 3 on my Cuisinart stand mixer. I let it rise in a greased dough bucket. It took about 50 minutes.
I decided to try the six-strand braid and make a large loaf. I have the KAF mat that includes directions for a six-strand braid. It took me four tries, but I did get it braided. It was a very thick loaf. I let it rise 45 minutes, then brushed it with the egg-water glaze and baked. It took about 33 minutes. My husband and I had a couple of slices this evening. It’s a lovely, barely sweet bread. I might use more crystalized ginger next time. (I omitted the optional raisins.) I might also use three instead of two cups of white whole wheat flour, since I’m likely to need to add a cup of flour anyway.0October 11, 2018 at 3:49 pm #13696
The Pumpkin braid sounds wonderful! KAF has a very pretty picture on its website
I found some other recipes for steamed breads on the Internet. A couple use maple syrup.
The combination of cornmeal and beans in the same meal would make a complete protein combination. It does seem incomplete without any vegetables. I stirred fried some greens to add balance when I finished it up.0October 11, 2018 at 7:11 pm #13699
I knew there was some combination that made it protein-complete, thanks.
I made Vienna-style bread today.0October 11, 2018 at 8:14 pm #13702
Yesterday I made a pumpkin pie. I made an oil crust that I found on YouTube. It’s a cup and 2/3 of AP, 1/3 cup each of oil and milk and a tablespoon of sugar. It’s the best oil crust I’ve made and was just the right size for my deep dish pie plate. I didn’t realize I was almost out of cinnamon, I used up the last of it that I had from KAF. I season my pumpkin pie with cinnamon and vanilla only. It came out great.0October 11, 2018 at 9:29 pm #13706
I’ve been yearning for chocolate, so on Thursday afternoon, I baked Espresso Brownie Bites, a recipe that came with the Nordic Ware Bundt Brownie Baking Pan. I decided to try it with half oil and half buttermilk, and I reduced the espresso powder to 1 tsp. I used Double Dutch Cocoa. I used THE grease to coat the pan cavities. These came out very well; indeed, we like them better than the ones made only with oil, and I saved 3.625 g of saturated fat overall by making the substitution. Each of the twelve has about .833g saturated fat.
Thursday evening, I made up the dough for a double recipe of my Whole Wheat Sourdough Cheese Crackers, using the substitution of 1/3 cup oil for ½ cup butter. As an experiment, I added 2 Tbs. special dried milk to the dry ingredients before mixing them in. I’ll bake the crackers later this week.
0October 12, 2018 at 7:52 pm #13715
- This reply was modified 8 months ago by BakerAunt. Reason: clarity
My sourdough starter was punchy after being fed yesterday, so on Friday, I decided to use it. I chose “Rustic Sourdough,” from Sift (Spring 2016), p. 65. I’m sure it’s on the website, and I am also pretty sure that I’ve baked versions of this recipe before. It calls for 5 cups KAF AP flour in addition to the starter. I mixed together 2 cups Irish Wholemeal flour, ½ cup dark rye flour, and 2 Tbs. flax meal. I added that to the yeast, sugar, sourdough mixture, mixed, then let rest 15 minutes. I added 2 ½ cups KAF AP with 1 ¾ tsp. salt (reduced from 2 ½ tsp.). The dough was not quite right, so I added ¼ cup whole wheat flour. I kneaded on 3 (Cuisinart Stand Mixer) for 4 minutes, then for an additional minute. I put it into a dough bucket to rise.
The first rise was an hour. I de-gassed the dough, preshaped it, waited 5 minutes, then shaped into one loaf, which I put into my hearth pan (not sure if KAF still sells these, but others do). I let it rise 50 minutes, slashed it, sprayed it with water, and put it into a 400F oven. After 5 minutes, I sprayed it again, and I did that again after another 5 minutes. I then baked for 28 minutes, until it reached 201F.
I’ll add a note to this post tomorrow about taste and texture.
Promised Note: The Irish Wholemeal flour gives this bread a great flavor. The hearth pan was just the right size for a nice sandwich loaf.
0October 14, 2018 at 6:39 pm #13726
- This reply was modified 8 months ago by BakerAunt.
Thursday I made cinnamon swirl bread. I started with the whole wheat buttermilk bread from Laurel’s Kitchen, but only made one loaf or a half batch. I patted it flat into a rectangle and then sprinkled it with cinnamon sugar and rolled it up. this fit in a normal loaf pan. I was going to try baking it in a slow cooker but didn’t have time so I covered it with a plastic bag and put it in the refrigerator. Thursday night, I took the bread out of the refrigerator and then baked it in the slow cooker. It turned out great. The taste and texture was fine even if this only had one rise instead of two.
This is probably the last time I am going to try bread in the slow cooker for the season. Its gotten cool enough around here that I should be able to bake in the oven like normal.
Saturday I made New England style cornbread using maple syrup as the sweetner. It was great.0
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