BakerAunt
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We braved the next town today for groceries. Kroger had King Arthur flour for $4.99 for 5lbs., which is about their regular price. They also had Bob's Red Mill AP and Whole Wheat for that price. There was no Gold Medal unbleached but plenty of the bleached. I found a small bag of Arrowhead Mills organic spelt flour and bought it. I don't usually buy that brand, which is not common here.
I noticed that Aldi's did have some kind of yeast packets.
Skeptic--I have started using my square cake taker almost exclusively as a bread rising chamber. It fits two 8x4 or 9x5 loaves beautifully. My observation suggests that a snapped down lid improves the rise. I have discovered, however, not to put it on the quartz countertop, which is too cool. I either put a pad underneath it or let it rise on the table in the dining area.
Maybe your bread needed more liquid? At least it is tasty.
I answered correctly.
My sister made a beer bread a long time ago, and it was like a quick bread. All the pictures I've seen look like quick bread unless yeast is used.
Aaron--Baker's Authority has first clear flour in 5 lb. and 50 lb. bags.
What happened with my millet bread is that the pieces of millet were attacked by the mold, so the part that was left had green polka dots! Cooked millet holds a lot of water.
And you might throw out your shoulder....
I'm not sure if my results are partly due to using whole wheat pastry flour. I find that it makes a lighter final muffin, scone, quick bread, etc. I do think, however, that it is key to whisk together the oil and buttermilk (or regular milk).
I'm sure the frying pan works fine--and is more traditional than my scone pan, which when I was making butter scones I rarely used except for this Cranberry Scone recipe, as the dough was rather sticky, and the original recipe had called for dropping them from a scoop. Usually, when I was using butter, I would just form it into a circle. Sometimes I cut them apart and baked them separately; sometimes, I left them in a circle after cutting into sections and slightly moving them apart from each other.
So far, on naming this delicious treat, I've rejected "Faux Scone," "Un-Scone," and "Not a Scone." I could call it Neither Scone Nor Muffin, but that is rather a mouth full. Of course, there are oil-biscuits, so perhaps I should settle on Oil Scone?
Ah, so it is not the buckwheat causing the issue. That makes sense, since I had no problem with the Dark Grains Bread that includes buckwheat. We lost the last part of my millet bread because my husband was in one of his "cut back on bread" moods, which had I known, I would have eaten it. My husband is also helped out by our bread dog, who loves any kind of bread, but I have requested he cut back, as she is about 5 pounds overweight, due to her refusal to take walks. She is sensitive to loud noises, and we live in an area of constantly starting construction projects, not to mention people target shooting. And then there are the fireworks and thunderstorms.
I like the Easy Buckwheat Oat English Muffins recipe posted here at Nebraska Kitchen. Their only downside is that the buckwheat will cause them to mold after a few days, so any not being eaten within two days need to be wrapped and frozen.
Skeptic7--If you go to the week of April 19, "What are You Baking?" I did a post (on April 21) on substituting canola oil for butter in my Cranberry Scones. You can also find it by using the search tool with "Cranberry Scones."
I think that the key is to whisk the oil and buttermilk (or regular milk) until it is a "creamy emulsion," as my pie crust recipe says. I then added it to the dry ingredients and tossed with a fork, then used a bowl scraper to bring it together. I baked these in the Nordic Ware 8-well scone pan. It makes a respectable "faux" scone. I would like to find another name for this delicious treat. No, it's not a scone, but the name implies that it is somehow not worthy in its own right, and it is. The texture was very different from a muffin, perhaps due to the amount of flour.
I've been thinking of trying oil in our favorite cinnamon oat scones, but I've not done so yet, as I froze some of the cranberry ones and have not used them yet. They are my early morning go-to breakfast (defrosted the night before) for when we are going somewhere early in the morning. Due to Covid-19, there have been fewer early morning departures.
Now that you have reminded me of this experiment that is on hold, I may need to try it soon.
Finally, I break my losing streak! I attribute my correct answer to the avocado trees that grew in my family's back yard. I love eating avocados.
We are enjoying cooler weather, with highs in the mid-70s, so Sunday is Pizza Night! I made my sourdough pan pizza. I experimented by adding 2 oz. more water and 1 Tbs. flax meal. It was very messy getting it out of the bread machine. I topped it with homemade tomato sauce that I made a couple of weeks ago and had frozen, a package of 8 oz. chopped ham, 4 oz. cubed mozzarella, 8 oz. sliced mushrooms, sliced green onion and grated Parmesan. The crust came out nice and light, yet crispy on the outside. The extra water does produce a superior result, although it is more of a mess to clean the bread machine.
I made another batch of yogurt on Sunday.
My streak of wrong guesses continues.
Congratulations on your experiment, Aaron. I suspected that it would work, based on my experience with her pumpkin maple bread, but I'm glad that someone has now put it to the test. I eagerly await your report about the interior and taste.
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