BakerAunt
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The recipe does have allspice. Maybe I'll add a bit of clove next time. I was also wondering about a dash of Worcestershire sauce.
I know this one, thanks to the measuring cup I use when I make yogurt, which is marked in both systems.
I wanted to make Sloppy Josephines for Monday night’s dinner, but we are low on ketchup. My husband uses most of it, so I did not realize we were low. I wanted to leave the remainder for him, and I have tomato paste, so I went online to look at ketchup recipes and found this one at The Spruce Eats:
https://www.thespruceeats.com/easy-tomato-ketchup-recipe-1327422
I made a half recipe. I used the cider vinegar rather than the white wine option. I cut the cinnamon back to 1/8 tsp. I did not use the optional ground cloves or cayenne pepper. I did add ¼ tsp. celery seed. It makes a more full-bodied ketchup than the high fructose corn syrup-free one we usually buy. This one is thicker, has a deeper, less sweet flavor, and certainly contains more tomato. (Remember the presidential administration that tried to have ketchup included as a fruit or vegetable for the school lunch program?) I added the whole batch to my ground turkey for my Sloppy Josephine recipe, which I seasoned with just ¼ tsp. more celery seed and ½ tsp. Penzey’s Adobo seasoning. I also added a little more brown sugar. My husband liked it. I did too, but my taste buds seem to find something missing. We had our Sloppy Josephines on Len’s buns, with microwaved frozen mixed vegetable.
S. Wirth’s mention of jam led me to recall that I still have a lot of peach jam that I canned almost two years ago. On Monday, I baked the Apricot Oatmeal Bars (recipe on this site, thanks to S. Wirth) using my peach jam, which I sprinkled with a bit of ginger. While a Memorial Day pie would have been nice, these are nice too.
On Monday, I baked my Sourdough Whole Wheat Cheese Crackers from the dough I made last week.
The Cinnamon Raisin Sourdough bread is wonderful. I'd give my effort a B or B- for outward looks, a B+ for inner looks, as the swirl ended up toward the top of the loaf (as a result of my shaping difficulties) but the crumb is lovely with the nice smaller holes typical of my sourdoughs. I would give it an A for taste and texture. Next time, I'll use just a bit more flour.
I know this one!
Mike--Oh, the chocolate did dominate, especially as I used two sticks per roll. 30 seconds in the microwave re-warmed them enough to make the chocolate melty. My husband, however, ate the rest of his share without re-warming, as he didn't want to wait to get to the chocolate, not even 30 seconds.
That bread looks wonderful, Mike. I like ham and rye, turkey and rye, tuna and rye, cheese and rye....
I had a slight collapse in the center of my Cinnamon Raisin Sourdough Bread today, but I think it was due to not enough flour in proportion to the liquid, especially as I had a small blow-out on one side.
Oh, I hope we get good strawberries here this year.
S. Wirth--Did your son learn about cooking and canning from you, or did he take it up on his own after he left home?
Italian Cook--I've been using parchment paper under the racks when we roast chicken pieces. It protects the pan and makes clean-up a snap. That only works if one is throwing away the juices (fat in the case of the chicken). With a whole chicken, turkey, or ham, I would want the drippings.
Your bread looks beautiful Len. As for buns--I baked your recipe as ten buns Sunday evening. As usual, I substituted ¾ cup buttermilk for that much water. I also cut the yeast down to 1 ½ tsp. from the 2 tsp. in the recipe. It made absolutely no difference in the rising times. (The house is warmer today, as we had our first real summer day with temperatures in the mid-80s.) I experimented by baking them on the third rack up—above the center, which is what Ginsberg’s rye roll recipes usually require. They needed 18 minutes, but the bottoms did not overly brown, so that will be a permanent change for me.
Cinnamon Raisin Bread has been on my mind, and on Sunday, I pulled out a KAF recipe for Cinnamon Raisin Sourdough that I have never baked. I wanted to see if I could reduce the yeast and use more sourdough starter, so I used 1 cup of my thick starter. I replaced 2 of the 3 cups of AP flour with whole wheat and the third cup with bread flour. I mixed the sourdough starter with the 2 cups of whole wheat flour and ½ cup of warm water and let it rest, covered for an hour. I proofed yeast in a bit of the sugar and ¼ cup water, mixed that in, then put it into the Zo. I added the egg and the cup of bread flour with the salt (reduced from 1 ¼ to ¾ tsp.). I used 3 Tbs. olive oil in place of the butter. I added an additional Tbs. of flour early on. The dough looked good. I went ahead and added golden raisins when the Zo beeped, rather than waiting and putting them in the filling. It was a very sloppy dough. I debated adding more flour but decided not to do so.
It rose in 50 minutes, and it was clearly a higher hydration than I usually tackle. I put it onto a mat, dusted with white rye, and did some stretch folds. I patted it out to 6 x 16 inches after I realized that I had selected the wrong Silpat mat (should have been 6x20). I did not use an egg and flour in the filling—just the cinnamon and sugar, which I spritzed with water before rolling. It was not as hard to roll up as I had feared. I dusted the outside with some more white rye after I had sealed it and tried to get it tight. I plopped it into the loaf pan—then realized that I’d not greased the loaf pan. (My husband was yammering at me about issues with the printer.) I was able to dump the loaf back out, grease the pan, then put it back. The second rise took 50 minutes.
After it went into the oven, I tented it after 20 minutes. The total baking time was 40 minutes to 192F. Some filling leaked out along one side, which I smelled early. I was able to put a piece of parchment on the rack under one side of the pan to catch some additional spill, but I’ll have to figure out how to clean it off the oven floor. When I bake this recipe again, I will put the bread pan on a piece of parchment.
The loaf looked good, and to my relief did not stick to the pan. The center sunk a bit while it cooled. I know the hydration was too high. I would add another 3 Tbs. of flour next time. It smells good, so I’m looking forward to a slice at breakfast tomorrow.
FedEx is unable to handle the capacity of shipments. They also tend to go the scenic route (i.e.--a hub), based on some of the tracking on mine. If they deliver the package to the post office, then the next day is when it will get to you.
King Arthur orders are taking several weeks to ship. Bob's Red Mill, which uses UPS is quicker; I've had those packages within a week, although I have to pay $9.99 on shipping. Of course, the trick at KAF and BRM is to be on the website when they actually have the products you want in stock.
I have a $10 Bakers Bucks to use before mid-June at KAF. I'm hoping that I will find enough to use it on. I did email a while back to see if they would extend the expiration. No one replied.
I made another batch of yogurt on Sunday, in between baking projects.
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