BakerAunt
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Temperatures are back in the mid-70s today, so it was a good day to bake. I baked Whole Wheat Sourdough Cheese Crackers from the dough I made last week.
I also baked Zucchini-Cinnamon Chip Bars, using as my base recipe the KAF recipe for Zucchini Chocolate Chip Pecan Bars. I used the food processor, for what may have been its swan song (see thread requesting help). I had 4.5 oz. of zucchini, left from when I made the turkey-zucchini loaf, not the 5 oz. stated. I reduced the oil to ¼ cup, then added buttermilk to make the 1/3 cup. I reduced the brown sugar to ¾ cup. I added 1 tsp. cinnamon and reduced the salt by a third and the vanilla by half. I added 2 Tbs. BRM milk powder and 2 Tbs. flax meal. I replaced the 2 cups of chocolate chips with 1/3 cup cinnamon chips (60g, which is 14g of saturated fat!). I forgot to sprinkle pecans on top.
I'll add a note to this post after we try it for dessert tonight.
I like the recipe for English Muffin Bread in Bernard Clayton's New Complete Book of Breads (pp. 52-53). He has directions for mixing by hand, by stand mixer, and by food processor.
His directions are to use the steel blade. Put 3 of the 4 cups flour, yeast, dry milk, and salt in work bowl and pulse to mix. With machine running, add the hot water. Add remaining flour and process for 1 minute. He says that the dough will pull away from the sides of bowl in thick ribbons.
I should note that after the first rise, he mixes in some baking soda.
I had nice holes with this recipe. I did use my stand mixer (easier for me to clean than the food processor). I also substituted in some white whole wheat flour.
I narrowed it down to two and chose the incorrect one.
Wednesday night’s dinner was leftover turkey loaf, freekeh cooked in chicken broth from the freezer, and microwaved fresh green beans.
Wednesday is a hot and muggy day. My husband even turned on the air conditioner. I did not want to use the oven. The electric mini-pizzella maker that I bought from KAF arrived yesterday, so I looked at the first recipe, “Caterina Casola’s Family Recipe,” and decided to make a half recipe. That means 3 eggs and ¼ cup canola oil, or 10g saturated fat in the entire batch. I ended up with about 45 nicely shaped larger pizzella and some little ones as well, so we will have somewhat healthy cookies tonight! It is a challenge getting just the correct amount of dough for each of the three small wells. I ended up using my Zeroll 100 scoop, which is about 1 tsp. I learned not to over or under load it. The only thing that would make dessert even better tonight would be if strawberries would have shown up at the farmers market.
I guessed and missed.
On Tuesday, I roasted russet potato wedges that I had tossed in olive oil, then sprinkled with a bit of salt, garlic powder, and roasted onion powder. I used the countertop convection oven because it is hot here, although we did get a very good rain, which was most needed. We had the potatoes with leftover turkey-zucchini loaf and microwaved fresh broccoli.
I noted that King Arthur is out of yeast again. People must still be baking.
They are still out of the Bakewell cream baking powder--and that I will need sooner rather than later. I'll keep an eye out for it.
King Arthur is also selling its 3 lb. bags of AP flour in a three-pack for $9.50 for three bags. A single 3 lb. bag is now $3.50. They are still out of most other flours.
I missed it, but now I have some cool information with which to dazzle others. 🙂
I made Maple Granola on Monday.
My experiment with Oatmeal Whole Wheat Sourdough Bread came out well in that the bread is light and tasty. The recipe said three 8x4 loaves; it does make three but they are small. Once in the oven, there was little additional spring, which concerned me until I cut into a loaf at lunch and was pleased at the soft texture. I will continue playing with this recipe. For now, however, I have enough bread in the freezer to take us through our continuing hot spells.
I missed it.
Aaron--honey is supposed to help prevent staling. Maybe it is also a preservative? I do find that wholegrain bread can go moldy faster in hot and humid weather.
I made pancakes for Sunday breakfast using equal parts of 1 cup Bob’s Red Mill pancake mix, 1 cup of quick oats, and increasing the water to 1 cup. I have almost finished the mix.
We had a nice cooler Sunday, so I have taken advantage of it for baking. I began by baking my Rye Barley Crispbread.
I then pulled out a recipe for Sourdough Oatmeal Bread, from a second edition of Sunset Breads. I baked it once a long time ago, liked the recipe, and typed it on a card. I'm a more experienced baker now, so I began making changes to make it a mostly wholegrain Oatmeal Wheat Sourdough bread. It had a sponge, and now it is on its first rise. I will report later on results.
I made another batch of yogurt on Sunday. I also made my Turkey-Zucchini Loaf with Dijon Peach Glaze. We had it with the last of the quinoa salad and some microwaved green beans.
I blindly guessed and was wrong.
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