BakerAunt
Mon. Jul 13th, 2026
This bread is WONDERFUL! It has the slight maple taste, even with the whole wheat I substituted in, and the texture is light. I will definitely be baking it again. I just wish that I had a less expensive source of maple syrup, but at least I can get free shipping from Vermont Country Store if I order at least three glass jars. (We don't like the plastic.)
I'm sorry to hear about the cases in your Mom's community, CWCdesign. I hope that the place is able to contain the spread.
Our county is now up to 544 cases and in the past week there have been 5 deaths. The "positivity rate" is 11.2% today, and it keeps climbing. We know our zip code had eight cases as of last Monday (those are weekly numbers), and we heard from a reliable source that at least three people in the town-lake area have tested positive.
Oh, yes, our numbers do not include people whose official residence is elsewhere. So the people who fled to their vacation homes here when the pandemic began, and those here for the summer, who may have or have had Covid-19, are not reflected in those numbers. We really are flying blind.
So are people being more careful? No. Indeed several big events are happening starting tonight and continuing into next week: concert, town garage sale, service club rummage sale, etc. Lots of people yesterday in store without masks. We would not go to the store at all if we did not need to re-fill our water bottles, as our well water is not great for drinking (lots of iron). We are starting to research Reverse Osmosis systems.
Clearly, we are a "No-Fry" zone.
CWCdesign--The Pillsbury biscuit "doughnuts" brought back memories, as I recall my Mom making those too, by cutting each biscuit into quarters. After frying, they were coated in cinnamon sugar.
I missed it.
According to the bird book (Sibley), the native turkey had a range from Mexico to the edge of Canada, and from the Rockies to the east coast.
My educated guess was correct.
Friday night’s dinner was salmon and couscous, using Penzey’s Mural of Flavor as the seasoning. We also had microwaved green beans from our garden.
Friday is cooler but muggy. We had one small rain, and with the clouds hope to get more, but nothing yet. I pulled out that recipe for All-Purpose Maple Buttermilk Bread that I posted about in its own thread and decided to bake it today. The loaf looks good. I've posted about it on the thread with the recipe link.
Ok, the bread is out of the oven. Here are my notes:
I used the bread machine, and the Zo handled the ingredients with no problem. As always, I let all the ingredients, except the oil, mix together, then drizzled in the oil near the end of the mixing period.
I made some changes—3 ½ cups whole wheat flour and 1 ½ cup bread flour. I ended up needing to add an additional ¼ cup AP flour and ¼ cup whole wheat flour plus a Tablespoon more while the machine was mixing and kneading. I added 2 Tbs. flax meal. I reduced the 2 tsp. yeast to 1 ¾ tsp and halved the salt from 1 tsp to ½ tsp. I replaced the 3 Tbs. butter with 2 Tbs. canola oil. I used 5 Tbs. maple syrup, a bit less than the 1/3 cup, but I proofed my yeast in water that I’d used to clean out the maple syrup jar.
The first rise was on schedule. The dough was very gassy, and even after turning it out, pre-shaping, and letting rest 5 minutes, I ended up banging it down on the counter a couple of times before final shaping. There is a lot of dough, and I chose to use my 10x5-inch loaf pan, greased with Crisco, which was a good decision. I think it would work in the “hearth” pan as well, but that one tends to let the bottom overbrown. (I need to see if USA pans now makes one in the shiny material.) I think it would also work in two 8x4 inch loaf pans.
After 43 minutes of the second rise and almost doubled, I put it into the oven and baked for 40 minutes. (Note: I did not do the egg glaze and sprinkle with flaky salt.) It registered at 194F after 40 minutes. I went ahead and removed it from the pan, as I had to turn it over to get the temperature at the bottom where it would not show. It’s cooling, and has just a faint wrinkling on top.
The oven spring was very good. It's a large loaf of bread. It should work fine in two 8x4 pans for smaller loaves, and it would nicely fill out the hearth bread pan.
I'll post back tomorrow on taste and texture.
Friday July 10, 2020 I finally got around to trying this recipe. It's in the oven right now, and I will give a report once it comes out of the oven and then again tomorrow after we cut into it.
I have no experience with frying, so I'm also unable to offer help.
I think that KAF has fried doughnut recipes, so perhaps check there?
OK, I've had time to read and look at the pictures in the second article on shaped sourdough breads. It's a fun read. I also found myself giggling, as most of us struggle to get our sourdough shaped into basic loaves. 🙂
I particularly like that pull-apart turkey. What a show stopper bread that would be for Thanksgiving.
We had leftover stir-fry.
Thanks for the tip about Bob's Red Mill Baking Powder Skeptic. I'll compare prices, some day, when BRM also gets baking powder back in stock.
Your dinner sounds delicious, Navlys.
