BakerAunt
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Rottiedogs--If you edited your posts, and did not uncheck the "keep a copy of" box that automatically checks itself, the spam filter gets confused and will throw the post into the spam file. I learned that after having several posts go astray. Perhaps Mike can check to see if it is there.
Meanwhile, I have gone ahead and posted Semolina Rolls in the recipe section, with my comments on the recipe. Italian Cook's original question has reminded me just how much I love these rolls, so I will be baking them when soup season is upon us again. They also make excellent dinner rolls.
That looks delicious, Len. I'm making a note of how you use walnut oil. I may have to see if I can find some.
On Sunday, to go with leftover roast chicken thighs for dinner, I made the Penzey’s Summer Quinoa Salad that I have made several times this summer. I did my usual reduction of olive oil to 1/3 cup, used the Penzey’s Sandwich Sprinkle. This time, I added a chopped red bell pepper from our garden, and more cherry tomatoes, since they needed to be used. I also added ½ tsp. Penzey’s dried parsley. After tonight, the salad will be a nice hearty side to tomorrow’s dinner entrée
Italian Cook--If you use bread flour, you should probably "knead" the dough to develop the gluten. Someone correct me if I'm wrong, but I am pretty sure that bread flour requires more vigorous kneading.
King Arthur AP actually should work quite well for this recipe, as it is 11.7 protein.
Also, if you need me to post the Semolina Buns recipe, I will do so, since it is now off the site, so unless Rottiedogs can find it on the Wayback machine, or someone posted it elsewhere, it would be lost.
Italian Cook--I looked for the recipe at the KABC site and did not find it. In fact, I did not find the semolina bread recipe that I have baked in the past, "Golden Semolina Bread," which is technically a no-knead, as the dough is beaten for 3-4 minutes. My notes say it came from the KAF Baker's Catalogue.
The recipe says to put it in a 9-inch pan, but my notes say I used a 7 1/2 inch English-made tartin pan. (Yep, KAF was selling it, and I never made a tartin, but I saw it and decided it would work well for round loaves.) I remember getting a nice, higher loaf.
Here are the ingredients, so we can compare:
1 cup water
1/4 tsp. sugar
2 tsp. active yeast
1 Tbs. olive oil (or garlic oil and pizza dough flavoring--guess what KAF was selling at the time?)
1 cup semolina
1 tsp. salt
1 1/2 cup KAF unbleached flourIt is very close to another Baker's Catalogue recipe (also now gone from the KABC site) for Semolina Rolls, that are wonderful
1 1/4-1 1/2 cups water
2 tsp. sugar
2 tsp. yeast
1 Tbs. o.ive oil
2 cups semolina
2 Tbs. dry buttermilk powder (must push those products!--I've deleted and used buttermilk for part of the water)
3/4-1 cup KAF AP flour
1 1/2 tsp. salt (I cut to 1 1/4 tsp.)
Optional 1/2 cup grated cheese, and/or red pepper flakes or chili powder, or cumin powder--never used)These make lovely puffy rolls. The recipe does call for 5-8 minutes of kneading.
I suspect that KABC is "purging recipes," although catalogue or email recipes did not always appear on the site.
I was able to make an educated, and correct, guess due to having studied French.
I made another batch of yogurt on Saturday.
I knew this one.
Friday night’s dinner was roasted chicken thighs, rubbed with olive oil and sprinkled with Penzey’s Buttermilk dressing mix. I roasted them on those silicone racks I bought, so that they would be out of the grease. While the chicken roasted, in the oven, I used the countertop convection oven to roast potato wedges. I cut Russet potatoes in half, then each half into thirds. I tossed with olive oil, then Penzey’s Buttermilk dressing mix. We had the chicken and potatoes with fresh, microwaved green beans from our garden.
For dessert, I had found a small banana Bundt cake in the freezer, so I thawed it and added glaze.
We ate the last of the bread for lunch. I baked Len’s Rye/Semolina/Whole Wheat—a double recipe made as two 8x4 inch loaves. I use buttermilk and add some special dry milk to increase the calcium. The oven spring made for beautiful loaves. One is for the freezer, and the other we will slice at lunch tomorrow.
Len--Our red bell pepper plants also take a long time. The reason we have so many, so early this year, is because my husband dug up the one last year, stuck it in a pot, and it sat there, looking very sad and dormant, although my husband kept it watered. (This is when we discovered that the porch did not allow heat in through the new windows.) It had two small green peppers, which we expected to fall off, but they didn't. As soon as it was warm enough, my husband transplanted it to the garden, and it took off. Not only did the original little peppers turn red and be ready, but we have harvested five additional large peppers, and there are still more on the plant.
A second bell pepper plant, started from seed, has grown, but it is not producing. (Maybe it needs a winter on the porch.)
I also know this one.
We will mull over this information on monitoring refrigerator and freezer temperatures. It would probably need to be one sensor in each building.
We have fast tracked whatever was open in the refrigerator, and it seems to be fine.
On Thursday morning, I baked Whole Wheat Sourdough Cheese Crackers from the dough I made up last week. I had planned to bake them on Tuesday, but we were without power until later in the day and it was hot.
I have also found that Moonie's buns need to be on a higher rack and/or a heavy baking sheet, or the bottoms will get overdone.
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