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A bit more about butter--does it need its own thread? 🙂
About six years ago, I baked some Nordic Ware pan gingerbread houses for a church Christmas market. The recipe called for melted butter rather than creamed butter. I was surprised at how well the details stood out, compared to when I had baked such cakes with creamed butter. A non-baker thought that I had created the detail after baking!
Now that I am baking with oil, I do not get that level of detail, although with some recipes, it does seem to come out clearer.
On Tuesday, I used the King Arthur "Sandwich Rye Bread" recipe as my starting point to bake a pumpernickel loaf that was half whole grain. I did that by using 2 ½ cups Bob's Red Mill bread flour, 2 cups KABC pumpernickel, and ½ cup BRM whole wheat flour. I cut the salt to 1 tsp. and used 1 cup of dill pickle juice from our favorite German pickle brand in place of that much water. I also increased the yeast to 2 ½ tsp. and used 4 Tbs. olive oil. I baked it in a hearth pan and shaped it in a kind of football shape, so it is smaller at the ends than in the center. It needed 40 minutes to bake. We will slice it tomorrow, first for lunches, and then to use for ham sandwiches at dinner. When I add up the weights of the flours, it is not half wholegrain, but if we like the result, I will probably push it toward that goal by using a full cup of whole wheat flour next time and reducing the bread flour to 2 cups.
Wow! That is a front cover of the cooking magazine worthy chicken, Len!
I roasted sweet potatoes to go with leftover chicken thighs and leftover coleslaw for dinner on Tuesday.
Well, wouldn't melted butter--which is what browned butter would be--change the texture? Or did Aaron chill the browned butter before making the shortbread dough?
I had to give up shortbread, alas, but back when I was baking it, I found that the colder cookies held their shape and the pressed designs better. I usually formed them into small balls, then stamped them with a ceramic cookie stamp.
I own several large ceramic shortbread molds. I baked in one of them once or twice, but I found it more convenient to make more smaller cookies. I need to figure out what else I could use them to bake.
I made yogurt on Monday.
For dinner, we had leftover chicken thighs, leftover roasted potato chunks, and microwaved frozen green beans that came from our garden.
Joan, I agree with you that the amount of water partly depends on the whole wheat flour, which usually requires more liquid. I think it also depends partly on the sourdough starter. Everyone's starter is different. Also, I have noted that mine is sometimes thicker and sometimes less thick. That's what makes baking, with sourdough, fun.
I have been meaning to follow up on this post. When I used my food processor today to make coleslaw, I remembered to do it. Looking at my original post, I did put forth the theory that the glue dissolved. However, I thought it might help others to repeat the advice not to let the work bowl sit it water.
I think that nothing "broke" on the work bowl; instead, the glue that holds the piece into place failed. I had set the work bowl in water, and whether it was age or something else, the glue failed, and the piece fell out. I still have that work bowl and the piece, so if I can figure out how to glue it so that it is in the correct position, I would have two work bowls. I would have to figure out what glue to use and how to situate it correctly.
So, if you have an older Cuisinart food processor with work bowl, I suggest that you do not allow it to sit in water. I am not going to allow my replacement one to sit in water either.
I made our favorite buttermilk coleslaw on Sunday, using the last cabbage I had from the fall farmers' market. We will have some for dinner, along with ham sandwiches on Pompanoosuc Porridge Bread. Dessert will be some of the pumpkin cake I baked yesterday. We got a good price on the ham. Some will be used in sandwiches, and some will be frozen for future meals.
A more detailed article on the closing:
https://link.eater.com/view/6340b6080c8ba62ff00979a5i09we.2f78/72a1b596
Count me, as well, Mike, as an admirer of your snow peas and stir-fry.
For dinner on Saturday, I roasted chicken thighs. I also roasted potatoes, cut into pieces with their skins, tossed in olive oil, and sprinkled liberally with Penzey's Chicago blend. I warmed up the rest of the butternut squash that I roasted last week to complete the meal.
On Saturday, I baked oat cakes, which are about the size of a fifty-cent piece and somewhat like a cracker and somewhat like a not that sweet cookie. Both my husband and I enjoy them, either plain or with a bit of jam spread on top.
I also baked my Pumpkin Pecan Bread again, but this time I baked it as a small Bundt cake.
I can see why that restaurant concept would not be sustainable. I find it hard to keep up when I'm baking my own crackers and making my own yogurt! Some of the sourcing extended, I read, to the pottery bowls used.
I baked my Whole Wheat Sourdough Cheese Crackers on Thursday from dough I made last week.
Joan--Your husband does not know what he is missing!
Mike--Glad to hear that Diane is on the road to recovery.
For dinner on Thursday, I made salmon and couscous with Penzey's Greek seasoning. We also had microwaved frozen peas and carrots.
Best wishes to Diane, Mike, for a quick recovery.
I had a bag of cranberries in a refrigerator drawer that I needed to use, and after sorting out the bad ones, I had about a cup. I also had half an orange, left over from the Julekage I baked last week. On Wednesday evening, I used them to make Jane Brody's Cranberry-Orange relish. I make a couple of changes in that I increased the sugar for the half recipe to ¼ cup, as 1 ½ Tbs. is not going to cut it, and I do not have orange liquor to add. This recipe used to be my go-to for cranberry relish before I found the cherry-cardamom cranberry relish that is now my favorite. I will use this cranberry relish as a stir-in with my morning yogurt, a topping for toast, and a little on the side for me when we have chicken.
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