Home › Forums › Baking — Breads and Rolls › What are you Baking the Week of September 15, 2024?
- This topic has 11 replies, 4 voices, and was last updated 12 hours, 38 minutes ago by Joan Simpson.
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September 15, 2024 at 11:19 am #43929September 15, 2024 at 8:21 pm #43935
I made a batch of Rye/Semolina/Wheat rolls today. I made 9 rolls, each weighing in at 85 grams pre-bake weight.
September 16, 2024 at 7:09 pm #43940I made custard this afternoon and plan to try making keto-friendly chocolate meringue cookies later tonight.
September 16, 2024 at 10:21 pm #43942We were given six small reddish gold pears over a week ago. We each ate one, but they are not a flavorful variety for eating raw, so on Monday evening, I cut up the rest of them and baked six large Pear Cardamom Oatmeal muffins. I will have one for breakfast tomorrow and freeze the others--if I can find space in the freezer!
September 17, 2024 at 12:32 pm #43946I made my friend a Red Velvet cake and I made an orange coffee cake for me.The recipe was for a loaf pan but I made it round.
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You must be logged in to view attached files.September 17, 2024 at 1:21 pm #43949Interesting lace top on the coffee cake.
September 17, 2024 at 4:08 pm #43950The cake was good,not too sweet and I drizzled with icing going one way then the opposite way because I had too much..
September 17, 2024 at 4:16 pm #43951Mike when you click on the picture the recipe does come up.
September 17, 2024 at 7:29 pm #43954I had planned to bake sweet rolls on Tuesday, but I realized at lunch that with both of us eating sandwiches--my husband because he always does and me to take advantage of our tomatoes for turkey bacon sandwiches--that we needed more for tomorrow. I baked a tweaked version of King Arthur's Chewy Semolina Rye Bread. My tweaks are replacing 1 ½ cups of the water with buttermilk, adding 3 Tbs. special dry milk, omitting the dried onion and vital wheat gluten, cutting the salt by a third, and replacing 2 Tbs. sugar with 2 Tbs. honey. I used Bob's Red Mill dark rye flour, but I think the recipe uses medium rye, judging by the picture that accompanied the recipe in the catalog. The bread bakes nicely in the Emile Henry long baker. Unfortunately, the battery in the instant read thermometer is failing, and I did not have a replacement, so I had to use one of my other thermometers, which is rather slow. The bread needed about 8 minutes longer after the upper time the recipe specified.
I was able to time the baking, so that when I took out the roasted chicken breasts I made for dinner, I could turn down the oven temperature and put the bread in to bake within about 15 minutes.
September 17, 2024 at 7:32 pm #43955Your cake is beautiful, Joan. I think it looks much better than it would have as a loaf! While the lacy look may be because you had a lot of glaze, it works well.
I'm impressed that you were able to find good oranges, but then, you do live closer to Florida than I do.
September 17, 2024 at 8:12 pm #43959Mike when you click on the picture the recipe does come up.
Yeah, it won't always display the full image/page from other sites, I think it's a bug in WordPress but it's probably a feature. 🙂 Probably has something to do with the size of the image.
September 18, 2024 at 7:29 am #43961BakerAunt the oranges I used were actually minneola or some call them honeybells easy peel sorta like a tangelo, I was skeptical it would be good but it's very good and so moist I actually used two and all the zest from them.
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