BakerAunt
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I did bake on Sunday: Bob's favorite Scottish Oatcakes. I baked this recipe from the Bob's Red Mill site last December and posted about it. This time, I used a combination of 1 Tbs. melted butter, 1 Tbs. canola oil, and 1 Tbs. buttermilk, rather than 4 Tbs. butter. I increased the cane sugar from 3/4 tsp. to 1 tsp. I had forgotten that the recipe on the website uses more water than the recipe on the bag, and I was following the one I printed from the website. So, I mixed in the greater amount of water and had a dough too sticky to roll out. At first, I thought perhaps I'd used too much water, as the Snackasaurus (aka my husband) was foraging in the kitchen, which distracts me. However, I then found the bag recipe and realized what had happened. Instead of trying to roll the dough, I used a Zeroll #40 (1 Tbs.) cookie scoop and made 17 mounds. I then flattened them slightly with a glass and put just a bit of large crystal white sugar on top. That may be what I do from now on, as it is certainly easier than rolling out and using a cookie cutter. These are not designed to be sweet, per say, but to serve as a base for lemon curd and berries or cheese, smoked fish and herbs. I may try to take the recipe more in the direction of a cookie next time I bake it. That will have to wait until I obtain some more Bob's Red Mill Scottish Oatmeal.
Thank you to Aaron and Mike for organizing the Virtual Pizza Party. It was fun. I'm sorry that Chocomouse's computer did not allow for her to join us on video, but I'm glad she was able to get in on audio.
I also like the idea of brunch or "the taking of a toast and tea."
I should have gone with my first hunch. I missed it.
Now why is it called "Wonder" bread?
It's great that you got into the spirit, Joan!
I made a sourdough half-sheet pan pizza, using homemade tomato sauce (with just a bit of garlic), Canadian bacon, sliced mushrooms, mozzarella, Parmesan, and on my half, black olive halves and sliced green onion.
My husband said it was the best crust yet, maybe because I used only a scant 1/4 tsp. of yeast and let it rise two hours in the bulk rise and two hours in the pan.
My pizza is in the oven and will come out shortly before 7:30 eastern time. I'll head over to the zoom site as well.
I think that I may have read about purple yams in one of the food emails that I receive. I did select the correct answer after narrowing it down to two.
I'm pretty sure this chocolate has been around for more than a few years. It has been in the refrigerator. It does have the bloom, but I knew that wasn't a problem.
I decided on Friday afternoon to try the Hazelnut Pain au Chocolat but with vanilla rather than hazelnut. I replaced the 5 Tbs. of butter with 3 Tbs. canola oil. I reduced the salt from 1 ¼ to 1 tsp. I used Special Gold yeast, so I halved the amount for 1 ¼ tsp. My chocolate sticks are old, but they still smell like chocolate, so I went ahead and used them, two per roll. The first rise took an hour, as did the second rise. For shaping, I rolled each quarter portion into a 34.5 cm x 10 cm rectangle, then cut into three strips (at 11,5 cm and 23 cm.) Yes, you can use the inches given, but it is so much easier in metric. I used two sticks of chocolate per roll. It is a sticky dough. I rolled it on a Silpat mat, with saran over the top, using a smaller rolling pin (from a ravioli set). Before baking, I sprinkled with some coarse white sugar but did not do brush them with milk. I baked on the third rack up in my oven, so it is a bit above halfway. I let it bake for 23 minutes but perhaps could have removed them slightly earlier. (It will depend on your oven.) After 5 minutes, we each bit into one. The bread is so soft and the chocolate so melty. Clearly, we each had to have another, as just out of the oven, they are at their best.
I was tempted to make my thin-crust pizza but decided to stick with the sourdough pan pizza. We have no ground turkey, and the store here does not sell a kind we like, if they even have it, which they usually do not. So, I'm going to use Canadian bacon. I made the tomato sauce today. I'll have mushrooms on it, mozzarella, and Parmesan. I plan to put black olives and green onion on my half.
I'm debating if I want to get adventurous and try a completely sourdough crust (no yeast) with an overnight levain and a long rise the next day.
Skeptic--I'm actually baking these today, and the dough is on the first rise. I'll put the details on the baking thread. I have a LOT of the chocolate sticks, for some reason, and some are rather old, but the chocolate still smells fine, so I'm using 24 of them.
In preparation for the Virtual Pizza Party on Saturday, I made tomato sauce using six Roma tomatoes from the store. As usual, I start by heating some garlic in olive oil, add the tomatoes and a pinch of salt, and cook to break them down and reduce the liquid. I have no fresh garlic, and all they had in the store was the stuff from China, which tastes old to me, so I did not buy it. I used ½ tsp. of Penzy’s dried garlic. I added ½ tsp. sugar late in the process and some freshly grated pepper. That gave me 1 cup of thick sauce, which is enough for a half-sheet sourdough pan pizza.
That's correct, Len, but he went a bit far in the other direction when it comes to breakfast. Oatmeal was always the better choice!
In order to use King Arthur’s Baker’s Bucks before they expired back in April, I added Pompanoosuc Porridge to my cart. On Friday I decided to make some for breakfast and for baking KAF’s Pompanoosuc Porridge Bread. I cooked a half recipe of the porridge that morning but discovered after I took out a cup of it that there was only about ¼ cup for breakfast. For the bread, I made a few changes (didn’t see that one coming, did you?). I replaced 1 cup of water with buttermilk, which I mixed with the porridge. I used the water for proofing the yeast to clean out the bits of syrup still in a jar. I replaced the sugar with 1 ½ Tbs. dark maple syrup. I replaced the butter with 1 ½ Tbs. olive oil. I reduced the salt from 2 ½ tsp. to 1 ½ tsp. and the yeast from 2 tsp. to 1 ¾ tsp. I let the Zo do the kneading. The first rise was 90 minutes (69F in house); the second rise was 50 minutes (70 F). I use the baking bowl I bought from King Arthur, which I grease and sprinkle with farina. I did crosshatch slashing. After 40 minutes (second rack up), the bread was only at 157F. I baked for another 10 minutes to 199F. (The recipe says 190F, but I like my bread a little browner, and my experience is that the bread bowl requires increased baking time. The bread has a center height of 4 ¼ inches, thanks to the bread bowl, but it does have a “belt” around the sides due to the oven spring taking it above the bowl. I look forward to cutting into it tomorrow.
I answered correctly because I had done some reading on the Kellogg sanitorium. In investigating the history of our house, I discovered that our house was built by a pair of brother-in-laws, one of whom passed away at a relatively young age at the Kellogg sanitorium. It was 1918, and the newspaper story mentioned that he had been ill in Chicago the previous winter. I've wondered if he were one of the influenza epidemic casualties. There seems to have been quite a sanitorium push in Indiana and Michigan. One of the Indiana state parks hotels is a former sanitorium. The idea was to relax and take the nature cure. Ironic that cornflakes--not particularly natural--became a hyped breakfast food.
I'm a little confused as to how this works. I'll be coming in on a computer. Do I click the link then put in the meeting ID and password?
Do I still need the phone number if I use the computer? If so, although I am closer to Chicago than New York, my part of Indiana is on Eastern time, like New York. So, would I use the New York number?
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