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On Saturday, I made another batch of Maple Granola, adapted slightly from King Arthur’s Whole Grain Baking.
I also baked two loaves of Dark Grains Bread, adapted from the second edition of Bernard Clayton’s New Complete Book of Breads. I have been working with this recipe for a couple of years.
I also think that grocery prices have been climbing over the past few years. Of course, I'm also living in a more rural area where the shopping choices are limited.
To go with beef stew on Friday, I baked, with some changes, the Buttermilk-Rye Rolls from the King Arthur’s Whole Grain Baking. I changed the flour to increase the whole wheat by ¼ cup and the pumpernickel by ¼ cup. I reduced the AP flour by ½ cup. I reduced the potato flour from 3 to 2 Tbs., the yeast to 2 tsp., and the salt to 1 tsp. I used 1 cup of buttermilk rather than 1 ¼, and I proofed the yeast in ¼ cup water. I replaced 4 Tbs. butter with 3 Tbs. olive oil. I let the Zo do the kneading; the dough needed an additional 2 tsp. buttermilk. Both rises were an hour and fifteen minutes. The rolls are very good, but next time I would decrease the caraway from 2 tsp. to 1 tsp., as it overpowers the rolls. I might also bake them in a 10x10 pan next time, rather than the 11x11.
I'm making beef stew for Friday's dinner. As usual, I'm more than doubling everything except for the beef.
Somewhere I have a supposedly vegan recipe (would depend on the chocolate) for fudge that uses avocado. My husband said, "Don't go there!" Supposedly, avocado has a neutral flavor, but as I like the taste of avocados, I would disagree. I confess to buying and eating whole avocados--hey, I have to eat the whole one at a time because they don't keep. 🙂
I'm bemused by the avocado toast craze. Just eat the avocado! I do like it in some of the sandwiches I've ordered in the past, and I adore guacamole, although, as the chips that go with it are not a health food, I stick to the pure avocado.
I made another batch of yogurt on Wednesday.
On Tuesday, I baked the Honey Spelt Sourdough Bread. The levain took a long time to develop; at twelve hours, it did not have that many bubbles, but four hours later, it was ready to use. The first rise took 90 minutes, and after 90 minutes, I thought that I was not going to get much more rise, so I slashed and baked. However, the top really burst open (slashing job could have been better), so it probably needed to be left to rise for another 30 minutes. I like this bread a lot, but I struggle to get it to turn out consistently. I bake it in the Emile Henry long baker, and I like how well it bakes. My issue seems to be with judging the rising times, which are much longer than the recipe states, but that may be the cold house. I made two changes to the recipe in that I used Bob’s Red Mill artisan bread flour for the cup of King Arthur AP, cut the salt from 1 1/4 to 1 tsp., and added 3 Tbs. special dry milk. I’m sure it will taste good when I cut into it for lunches tomorrow, but I would like to get a prettier loaf.
In addition, I baked cornbread to go with some of the leftover soup. I used my regular recipe, but I used half medium and half fine ground cornmeal, as I want to stretch out what I have left of the fine grind, as Bob’s Red Mill is not selling it anymore.
Compliments to Will on a lovely loaf. Oh, to have a taste!
With Len, now three of us have made pizza in less than a week. That reminds me of the time when we were all baking cinnamon rolls.
On Monday, I made dough for another batch of my Whole Wheat Sourdough Cheese Crackers. Although I only baked the last batch a week ago, it is diminishing rapidly.
I also mixed the levain for Honey Spelt Sourdough Bread (King Arthur recipe) that I will bake tomorrow.
I hope your recovery is progressing, CWCdesign.
Has Will always been such an adventurous chef/baker, or is this a development over the past months?
We had a lightly snowy day, with temperatures just above freezing, the kind of day when it is cozy to be inside. I made a large pot of soup for Sunday dinner and beyond. I used Bob’s Red Mill Vegi-Soup Mix (a combination of brown and red lentils, split green peas, and bits of barley). I always start by sauteing the carrots and celery in olive oil. I brown a package of ground turkey, then add sliced mushrooms, followed by a bit o chopped garlic. Then the carrots and celery go back in. This time I added 8 cups broth and 2 cups of the lentil mixture. I rehydrated 1 Tbs. dried onion, added chopped parsley, and 1 Tbs. Penzey’s Ozark seasoning. I had leftover cooked freekeh from the other night, so I added it as well, brought the soup to a boil, then simmered for an hour. I had discovered this past year, that my husband likes and does fine with that Ozark seasoning, which previously, I could not figure out how to use. However, I also really liked what the freekeh added to the soup’s flavor profile. I’m making a note to use it again..
I found a 1938 Newspaper Clipping:
https://www.newspapers.com/clip/27728870/1938-may-cookie-recipes/
It looks about the same but uses shortening, which may be more of a depression era cookie than using butter. It also includes an egg and 1 Tbs. milk. It doesn't say to double sift.
They bake at 400F for 15 minutes.
I'd guess that the original cookies used bleached flour, as that was what was available?
It's been a while since I baked sugar cookies, but I recall that those with Crisco spread less than those with butter. I also started rolling out the dough to the thickness I wanted BEFORE refrigerating, and refrigerating it on parchment on a cookie sheet. That way, the dough is colder. You could even cut out the cookies directly on the sheet, remove the excess dough from around them, and bake them directly. Any leftover dough could be rolled out, briefly refrigerated, then repeat.
All of this is to make your life easier, Italian Cook, when you use your leverage to get Aerogarden research....
I'm glad that I planned to do pizza tonight. Mike's pizza had my mouth watering.
I have had a strong desire for pizza, so on Saturday, I made sourdough pan pizza. I made sure to start the dough early, before lunch, so that it could have a longer rise in the cool house—three hours for the first rise and two for the second. It is my usual recipe, but I added 1 Tbs. of milk powder, and I added an additional tsp. water, as the dough is better if slightly wet. I topped with sauce I froze last October, Canadian bacon, 8 oz. mushrooms, mozzarella, green onion, black olives on my half, and Parmesan over everything.
I wish my husband were more adventurous when it comes to pizza. I may have to start making some for myself for lunch so that I can experiment.
Italian Cook, you certainly persevered. I would have pulled out the cookie scoop and plopped them onto the cookie sheet, perhaps flattening them.
Is there any reason they are called New Deal Cookies? What goes into them?
We finished up the roasted chicken thighs tonight. I cooked some freekeh in chicken broth to go with it, and we also had microwaved fresh broccoli.
My husband, who said he does not like Pfeffernusse, decided he liked them and plowed through my cookie supply. So, on Friday, I baked a new recipe, “Gma’s Ginger Crinkle Cookies,” which appeared in the Wisconsin Electric 2019 Cookie Book. My only change was to use white whole wheat flour. I used the #40 Zeroll scoop for shaping and ended up with 38 cookies rather than four dozen. My husband could not wait to taste test, so I had one as well. These cookies are excellent!
Note: I wrote about this recipe in a thread in December 2019, and Rottiedogs posted a recipe from a cookbook that is nearly identical, except that it uses double the amount of ginger. If you search here for "Ginger Crinkle Cookies," our comments show up.
Note: I corrected the date.
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