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Ken Haedrich has a recipe in The Harvest Baker for Roasted Beet, Spinach, and Feta Cheese Flatbread, which I tried last year and liked. I decided to bake it for lunch on Monday, with leftovers for the week.
Our farmers' market is currently in a spinach lull, but the golden beets I bought had lovely tops, so I cleaned them well and used them instead of spinach. The kind of onion is not specified; I chose red onion. The recipe calls for 2 cups feta cheese. I bought a 4 oz. log of goat cheese and cut it up to use as the topping.
I used his crust recipe--well, sort of used it. He has a variation where a cup of whole wheat flour can be substituted for AP flour. I did that, but I used King Arthur's Italian-Style Flour rather than AP, and for the extra 2 Tbs., I used semolina. I also use water rather than milk but add 2 Tbs. special dry milk. My other alteration was unintentional. I noticed that the dough was rather dry as it was kneading in the bread machine, so I added 2 tsp. water. I only realized when the dough had risen that I had forgotten to add the egg, which was still sitting on my counter. Mise en place only works if the counter is not cluttered. 🙂
Instead of making two separate flatbreads, I made one big one that I rolled out and put on my 1 and 2/3 sheet pan. I baked for 24 minutes. The result was a thin, crisp, cracker crust. The topping is superb. Given how well the crust turned out, I will not bother with the egg but instead use 2-3 tsp. water when I make the recipe again.
It also may have health benefits if, as thought, it lowers cholesterol, helps with blood pressure, and improves blood sugar.
I regularly use half barley flour in many of my cakes. I had planned to use half barley in this one, but as I checked some internet sites to make sure barley and chocolate go together, I read that barley can be substituted for AP flour and decided to experiment. There was a warning to substitute by weight not volume.
The sources did state not to use too much of it in yeast breads because of its low gluten content.
We had the rest of the leftover stir-fry, which is why I could do a major cake baking project this afternoon.
On Sunday afternoon, I baked Chocolate Zucchini Bundt Cake, a recipe from an email that Williams Sonoma recently sent. I baked it as four small Bundt cakes, using my Nordic Ware 9-cup pan that makes four small ones, and the batter fit perfectly. I decided to weigh ingredients using the metric measurements. I replaced the AP flour with barley flour, after researching it online and finding a lot of chocolate cakes that exclusively use barley flour. I halved the salt since I was not using kosher salt. I added 2 Tbs. of Bob’s Red Mill milk powder. I used the canola oil option. I used light brown sugar rather than dark, as that is what I have. I reduced it from 280g to 224 (20%), and I also reduced the granulated sugar slightly from 125 g to 109g. I used the fine grating disc for my food processor to achieve the finely grated zucchini. I had a bit more than needed but added all of it. I baked for slightly less than 45 minutes, cooled in the pan for 15 minutes, then turned them out with no sticking. (I used The Grease.) I will let them rest overnight. One will be sliced at dessert after dinner on Monday. I will freeze at least two of the others for dessert emergencies.
I will add a note to this post tomorrow about taste and texture.
Promised Note: The flavor is good, and I can even taste a bit of the 1/2 tsp. of cinnamon. Next time, I would use avocado oil instead of canola, because it needs a bit more fat. I might also bake it for a few minutes less.
It still looks like a great loaf, CWCdesign. I find that most of the KABC recipes have much longer proofing times than my dough needs, particularly in the summer.
I use the gold yeast mostly for sweet doughs. I use a combination for my Grape Nuts Bread, which seems to rise better with some of the special gold added. However, I seem to recall that Len uses the special gold for all his breads. Perhaps he can weigh in on the issue.
I used the last of the blueberries on Sunday to bake my adaptation of that oatmeal blueberry muffin recipe I baked a couple of weeks ago for breakfast this morning. Next time I may reduce the brown sugar from a half cup to a third cup, but I will go ahead and type my version for my recipe binder.
There were no electric mail trucks on order last year, but there were surcharges.
Last year, I was caught by surprise, so I wanted to make sure people on this site are aware this year and plan accordingly.
I was able to buy lovely organic Kennebec potatoes at the farmers' market, so I made potato salad on Saturday, which we had with roasted chicken thighs and microwaved frozen peas.
I made a stir-fry for dinner on Thursday using the leftover pork, deglazing liquid, soba noodles, carrots, celery, mushrooms, broccoli, and, from our garden, red bell pepper and snow peas.
I baked two loaves of my Buttermilk Whole Wheat Grape Nuts Bread. I am still making minor changes to the recipe. I have realized that it is a good idea not to let the Grape Nuts Soak in the buttermilk for too long, as the bread I produced last time was a bit gummy. These loaves look good, so I look forward to slicing one tomorrow. I will freeze the other one.
Yes, the pizza party was fun! Maybe we need a cinnamon roll party?
August 11, 2022 at 8:23 am in reply to: 2022 Hummingbird Migration Underway (and other birds) #35917We have not seen hummingbirds this year, until my husband saw one yeasterday. They usually like our flowers, and our neighbor has a large hanging flower basket to attract them. Perhaps we should put out a feeder.
One of these days we should try another virtual meeting. Perhaps high tea?
Lovely presentation, Len, and I bet that it tasted delicious.
I baked Blueberry Cobbler on Wednesday. I have almost used up all the blueberries from our second picking trip that I did not freeze. I have enough for some muffins in a couple of days.
Thanks for the good wishes.
I baked Blueberry Cobbler on Wednesday. I have almost used up all the blueberries from our second picking trip that I did not freeze.
Thank you, Chocomouse. Best Wishes on your anniversary--and on all the family celebrations! It is so good to be able to have them again.
Tuesday was a lovely, cool day, ideal for baking. I baked Maple Granola, Oat Cakes, Zucchini Muffins, and Whole Wheat Sourdough Cheese Crackers from the dough I made a week ago.
Thank you for the good wishes!
I did not bake again today to avoid heating the house. It should be cooler tomorrow. If not, I will see what else I can bake in the countertop oven.
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