[aaronatthedoublef]

In Bread Baker's Apprentice Peter Reinhart uses brioche so an enriched bread like challah with oil would work. You could also vary the eggs in it based your doctor's advise about them.

I used to make a white bread that was a challah recipe without eggs. Have to find that again.

[aaronatthedoublef]

Thanks for the links. I'll have to watch the show on Epicurious. I don't make cinnamon rolls often. The recipe I've used most is for schnecken which was my mom's tradition for Rosh Hashanah.

The recipe I have makes a log and then cut it with a knife or dental floss and then second rise and baking is in muffin tins.

[aaronatthedoublef]

I like the 'beery'-ness. My family like 1-2 days and if it were up to me I would refrigerate it for about five days.

If I need it to go from freezer to oven fast I leave it out on the counter. It defrosts in about two hours. My oldest brought a friend home unexpectedly and I had to pull out extra dough. I can thaw it faster if I run the bags under luke-warm water.

[aaronatthedoublef]

Agreed. I wrap dough in oiled plastic wrap and that goes into freezer bags and into the freezer. I let it thaw on the counter or in the refrigerator depending on how quickly I need it.

[aaronatthedoublef]

Thanks for the tip about pounding the dough. Pie dough is on my list for this week.

After all our discussion last week I made English muffins. My boys love them. My daughter not so much. My wife might try one... The recipe calls for buttermilk but I used powder so there isn't any buttermilk tang. I let the dough rise on the counter for 24 hours instead of following the recipe so I have some fermentation flavor. Next time I will use some more flour as the dough was a little too slack. I will also sub out a cup of bread flour for WWW flour.

My wife volunteered me to make oatmeal cookies for the cross country team this week. It's an out-of-town meet so only 10 kids are going, thank goodness. The coaches here take as many kids as want to run so our boys XC team has about 130 kids. And after a 5K (plus warmups and cool downs and just in general) they can EAT. I may try the apple oaties I just saw here or I may just make my usual oatmeal cookies.

[aaronatthedoublef]

BA, we are eating your share! Based on my family's consumption I would have thought it would be higher. I just reduced our pizza consumption by a few ounces and so far no complaints. But we eat A LOT of cheese.

[aaronatthedoublef]

Cool! And then I can claim any bread I bake is "multi-grain" which is obviously better for you! 🙂

[aaronatthedoublef]

Happy Birthday Mike!

Okay, next starter question - my rye bread has a starter with rye flour in it. Can I use this as a generic starter for other sourdoughs? I supposed I can test it and see how much it changes the flavor. But the rye in the starter would be a pretty small part of any non-rye recipe.

Thanks!

[aaronatthedoublef]

I'm about to make and keep my own starter.

How can I use it? For example, can I start to use it in some of my regular recipes like my pizza dough? What about my rye bread recipe that calls for making a poolish. Can I sub in a regular sourdough starter and skip the day it takes for the poolish to develop flavor?

Thanks

[aaronatthedoublef]

I was given a bread class as a gift. It was by a chef who knew less about bread making than he thought he did. But I can usually learn something from anyone.

He did have a good English muffin recipe that my kids love. My wife only likes Thomas's. 🙂 It has milk, butter, and butter milk.

It is not a slack dough although I may make it a bit looser after reading the comments above. I make four ounce balls and flatten those. I cook all of them on a sheet pan on a griddle and then finish them in the oven. But I may stop using the oven, again, based on the comments above.

I was under the impression that English muffins only had nooks and crannies if you fork split them. Store brands like Thomas's are pre-split so they will always have them. But some fancier, more expensive brands are not and people cut them with knives and are disappointed.

Because crumpets are only cooked on they always have the holes.

[aaronatthedoublef]

BA, it seems like there are two types of English Muffin recipes - batter and dough. Have you made both? Which do you prefer?

I've only made dough. Thanks

• This reply was modified 6 years, 5 months ago by aaronatthedoublef.

[aaronatthedoublef]

This was in School House Rock many years ago!

[aaronatthedoublef]

Chocomouse, I'm looking at the brownie recipe and if you added some melted chocolate to them instead of just using cocoa that might help make them fudgy.

After our discussion of ice cream cones and sandwiches I made my own. I made s'more ice cream sandwiches.

A couple of problems/lessons learned.

First, I used both caramel and semi sweet chocolate on the graham crackers. I'm not sure that I needed both but if I do it again I'll either drop the caramel or use bittersweet chocolate. My wife complained they were two sweet but no one else did. I could also could fancy and make salted caramel. Also between heating and cooling the caramel became a little grainy. I could probably add a little corn syrup or maybe some cream to it. It can be more liquid than it was as the chilling will make it hard.

Next, I just melted chocolate and spread it on the caramel coated graham crackers. I think next time I'll make a ganache and spread it. Like the caramel it will harden in the freezer but it will be more pliable.

I used marshmallow spread. I think I need to use marshmallows. And I need a real torch (I think I have one if I can find it) to brown them. My broiler might have worked but they were on parchment and the broiler ignites the parchment.

I need to make my own graham crackers (I used store bought to make this quick) and I need to make my own marshmallows. I need thin, square marshmallows and then I can cut them to fit the graham crackers.

It was cool to make this and there may be a more efficient way to do it but it was a multi-step process, layer various things on the graham crackers.

[aaronatthedoublef]

Just looked at BA's link and those look AWESOME. Or you could make them with graham crackers and make s'more ice cream sandwiches!

[aaronatthedoublef]

Anyone here looking to unload bake goods can always send things to my kids. I have two rail thing teenage boys who will happily help you as will their little sister.

This article was great. I didn't know ice cream cones had ever gone way but clearly people are doing knew things with them.

Making ice cream sandwiches out of ice cream cone material. I would break a lot, particularly if I was rushing. We've had chocolate chip cookie ice cream sandwiches here in New England at least since I was in college (just had my 35 reunion in May). We sold Chipwhiches at the school snack bar at night. Now, they too, have gone fancy with various cookie choices and making them on demand.

[Author]

Posts