BakerAunt
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On Monday evening, I made the dough for “Crispy Rye and Seed Crackers,” a recipe in Peter Reinhart’s Artisan Breads Every Day, (pp. 133-136). It’s a variation on the recipe in his Whole Grain Breads. I was not sure what kind of rye flour to use and decided to use medium rye. Instead of grinding flax seeds (I do not keep those in my pantry), I substituted flax meal by weight. I used canola oil and honey. The dough seemed a bit sticky, so I mixed in an additional tablespoon of white rye. (I had put the medium rye back in the apt. refrigerator and did not want to go get it again.) I did the brief kneading using white rye flour sprinkled on the mat. I’ve divided the dough into four pieces and refrigerated it, as he says it improves after a day or two in the refrigerator and can be held there for up to a week or frozen to use later. If the recipe works for us, I will have an additional cracker recipe. Due to the ground seeds, however, they only keep about eight days at room temperature. I suspect that would not be a problem at Aaron's house.
I guessed correctly.
Today's Cathy Commiserations cartoon is a comment on some of the Pandemic Cooks and Bakers:
Although today was not as cool as it was supposed to be, and there was only s little rain, I went ahead and roasted a whole chicken on top of baby carrots and cut-up potatoes that I had first tossed in olive oil, then sprinkled with rosemary and Sunny Paris seasoning (Penazey's). I like doing the chicken this way, but the vegetables underneath do not cook as thoroughly. We had it with microwaved green beans from our garden.
I'm wondering about this bread recipe as a base for a maple sweet roll, perhaps making a pan of twenty? I'd need to use a larger pan than the 13x9. Has anyone ever made a maple sweet roll filling that has the flavor? The maple sweet roll recipe I have used in the past is brown sugar and maple extract, but I'm wondering how maple sugar would work. I'd definitely have maple in the glaze.
Of course, I would need company if I'm going to try that experiment, as two people should not be eating that number of sweet rolls.
What recipe did you use, Aaron?
I was able to work out the correct answer.
Sometimes people are so caught up in the trendy that they do not use common sense.
It was clear to me this morning that the chicken thawing in the refrigerator would not be ready for roasting this morning, so I made the “Jacob’s Stew” recipe from Bob’s Red Mill, with the changes that I incorporated when I made it a few weeks ago. This time, however, I used turkey broth from the freezer, added a half yellow bell pepper that I needed to use, and added some kale at the end. The day is cooler than it has been, so that worked for dinner, and we have leftovers for another night later this week.
Thanks, Mike. Maybe the small R/O system is not the way to go. Of course, there does not seem to be a good way to go....
We tried an iron filter for the apt. It filled far too quickly to be practical, and we ended up getting a separate water softener system for the apt.
What we were thinking of was a small system that we could put in the garage beneath the apt. that would just be for drinking water. What we fill up with at the grocery is the product of R/O. I didn't know it could damage aluminum pans.
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.
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