BakerAunt
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On Monday, I baked the All Purpose Buttermilk Maple Bread recipe that I first baked this summer. Based on the previous bake, I used 4 cups whole wheat flour, 1 cup Bob’s Red Mill Artisan Bread flour, and ½ cup KAF high-gluten flour that I want to use up. The whole wheat is my substitution. I cut the salt to ½ tsp., and the yeast to 1 ¾ tsp. I added 2 Tbs. flax meal. I let the Zo do the kneading. It was cool in the house, so the first rise (in the 4-qt. dough bucket) took 2 hours. The second rise went an hour and 25 minutes. The bread had excellent oven spring, and I was glad that I used the 10x5 loaf pan. I checked it at 40 minutes, and it needed an additional 5 minutes to get to 194F.
Note: I was already planning to bake this bread before Skeptic posted about the maple syrup. 🙂
I also don't like rectangular containers, as it is easier to get the dough out of a rounded one.
I also have a 1-quart rising container, although I've yet to use it for dough. It was from KAF (before they were KABC) and has the nice older logo.
I've had problems with some KAF recipes where I worked by the metric weight rather than by volume--and yes, I measure my flour as the now KABC suggests. If you want to use weight rather than volume on one of their recipes, I suggest measuring ingredients by volume, then weighing them and writing down your results.
I love the pumpkin rye recipe on the The YorK Bakers blog. That's Ginsberg of The Rye Baker. I baked it four times last year, and I'm thinking next week might be nice to bake it again.
I recommend this one: https://www.tastecooking.com/the-buttermilk-bread-miracle-dough/
Be aware that the loaf is a bit large in the 9x5 pan. I might try it in a 10x5 pan.
Our area does not get trick-or-treaters, as we are outside the town in what I like to call the rurburbs--not rural, given the density of the houses, but not a suburb per se, as most of the houses are only occupied in the summer or or weekends (or in event of a pandemic). Our area has too much walking for too little potential gain.
Yes, I remembered to turn the clock back.
I made another batch of yogurt.
Sunday dinner was roast chicken with carrots and potatoes. I seasoned the carrots and potatoes with Penzey’s dry Ranch Dressing (1 Tbs.), after tossing in olive oil, and I also put the seasoning on the chicken after rubbing it with a bit of olive oil. I put the chicken up on a small silicone rack and put the vegetables around the sides, which makes for even roasting of the vegetables, but the underside of the chicken does not roast as well. I ended up turning it over and roasting for an additional 20 minutes. In the future, I will likely start it upside down for the first part of the roast, then turn it over
Italian Cook--I measured the 2-qt. dough bucket this morning. It is 4 inches high and 7 inches in diameter. I remember now that I bought two of them so that when we go to my husband's family reunion (with my smaller bread machine in tow), I can make two concurrent batches of cinnamon rolls. I always lightly oil the bucket, with either canola (sweet rolls, most breads) or olive oil (pizza and certain specialty breads). The dough buckets stack inside each other nicely, and the 4-quart (which KAF does not sell, fits nicely with the smaller ones.
Yes, that is expensive flour. I will need to go back to the website and read the comments. Right now, I'm mulling over buying a special flour for a future attempt at the Rosetta Rolls, and I thought that was expensive.
One of my friends, whose grandparents emigrated from Italy, prefers her pizza with just cheese. I wondered if a lot of toppings is an American innovation.
Italian Cook--I have three sizes of dough buckets. One is a 6-quart, one is a 4-quart, and two are 2-quart. The largest and smallest came from King Arthur, but the mid-sized one I found at the local thrift shop for 5o cents. I have two of the smallest size because KAF had a better deal on two. I keep them stacked inside each other, with the lids on the top. The lids of the 2-quart and 4-quart are interchangeable. The 2-quart is only about six inches high. It's perfect for pizza dough or a recipe of rolls, or a single small loaf of bread. For a larger loaf or two smaller loaves, I use the 4-quart. The 6-quart is perfect for when I make three loaves. Snap on lids seem to help retain warmth, which I think is lost less quickly than in ceramic bowls. It also cuts down on the need for saran. The 4-quart (size KAF does not sell) is a bit shorter than the 5 lb. flour holders they sell.
You might want to ask if a recipe is included. I am intrigued by the Rouge de Bordeaux but not sure how to use it.
For Saturday night dinner (Halloween!), I made my sourdough pan pizza. I topped it with homemade tomato sauce, frozen in August, Canadian Bacon, mozzarella, mushrooms, green onion, black olives on my side, and Parmesan cheese.
For dessert on Friday, I adapted a recipe for Pumpkin Streusel Muffins from Breads, Breads, and More Breads, a Pillsbury cook booklet (#37). The recipe is a long time favorite. I replaced ¾ of the AP flour with whole wheat pastry flour, added some flax meal and milk powder, and made some other changes. After putting the streusel on top, I put some Halloween sprinkles on top of it. I used Halloween baking papers.
Dinner on Friday night was Salmon and Couscous with Penzey’s Greek Seasoning, along with microwaved frozen peas.
Unless your neighbor is one of the people who has the gene that makes cilantro taste like soap. In that case, your forgetfulness is a win!
Last year I experimented with creating a maple cookie, low in saturated fat, using an Italian Breakfast Cookie recipe I had found, and using maple syrup in place of honey. It was ok. On Wednesday, I tweaked the recipe further, using maple sugar in place of regular sugar, using ¾ cup white whole wheat flour with ½ cup AP, and adding 1/8 tsp. maple extract. I used Halloween Nordic Ware Cookie Stamps on balls of dough, scooped out with scant 2 Tbs. dough (Zeroll #30), which gave me 11 cookies. I refrigerated the stamped cookies (took the impression well) for 30 minutes. I baked at 375F for 10 minutes, turning halfway through. The cookies needed an additional six minutes to be crisp on the bottom. We had a couple for dessert tonight, and the maple flavor comes through. These are not as sweet as most cookies, but we find them satisfying.
On Wednesday, I also made another batch of Maple Granola, and this time I had a stash of raisins, hidden from my husband to mix in after the granola baked.
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