BakerAunt
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I was able to work out the correct answer based on having read stories that describe slices being cut off for frying and thinking about industrialization and food.
A Note on the Cherry Cobbler: It was in the area of ok yesterday, the day I baked it. Today, after having sat a day, it is very good indeed. So, Len, if you make the Cherry Cobbler, do it a day in advance of when you want to start eating it.
Some further recipe sorting turned up two additional versions of this recipe.
The first--my copy from the email forgets to include the salt, but it has been corrected in the link that Rottiedogs posted, and so appeared later on the website (what I'm calling the second version).
The third version was called Whole Grain Pain au Chocolat. It was changed to include some products KAF was pushing at the time: Buttery Sweet Dough Flavoring (so no vanilla and no hazelnut); grape seed flour, and glazing sugar. Proportions also differ. Here is the ingredient list:
1 cup lukewarm water
3 Tbs. granulated sugar
4 Tbs. butter
2 tsp. Butter Sweet Dough flavor or vanilla extract
1 1/2 cups KAF unbleached flour
3/4 cup KAF organic whole wheat flour
3 Tbs. Baker's special dry milk
3 Tbs. potato flour (or 1/3 cup potato flakes)
3 Tbs. grape seed flour (optional for extra antioxidants)
1 1/4 tsp. salt
2 tsp. instant yeast.It uses a topping of 2 Tbs. milk and 1/4 cup glazing sugar or confectioner's sugar.
The shaping is done in a different manner, and that shaping may be what Skeptic recalls:
First, it divides the dough in half, and works with each half in turn. Each half is shaped into an 8"x 9" rectangle, each of which is cut into a 4"x3" piece. Each piece is positioned with the 3" side facing the baker. A stick of chocolate is put on the dough about an inch from and parallel to the far edge. The far edge is then folded toward the baker, over the stick to the middle of the dough, and the edge is pressed lightly to seal. A second stick of chocolate is put on that seam. The rear short edge (away from you) is then folded over the second stick, and the seam pressed lightly. The second seam should be about an inch from the new top edge of the roll.
The roll is then flipped over, so seam side is down and put on the parchment-lined baking sheet. The recipe states that the chocolate sticks will not melt out, so there is no need to seal the outside edges of the dough.
So, the third version is designed to be open on the ends and glazed.
Our farmers market is open in that one can order from the different vendors on line, then show up at the location to pay and have them move the purchase from their car to yours. I haven't done any ordering yet, as there is not much produce yet, and part of the fun was to be able to go and see what is there.
Congratulations, Aaron! I still haven't tried a completely sourdough bread. Maybe it's time to try.
I got it wrong, but I am suitably amazed at the numbers!
Bob's Red Mill occasionally has items available as well. Their shipping is faster than KAF's. The BRM order arrives in about a week. My last KAF order took about three weeks.
I have the KAF non-stick baking mat with the instructions for a six braid. I find that I need to put the numbers across the top on a piece of paper to keep track of where I am.
On Tuesday, I pulled out one of the two cans of Red Tart Cherries in my pantry. I do not recall why I bought them, but they have been there a while, and I am making an effort to use such items. I searched at the Oregon Specialty Fruit website and found a recipe for Cherry Cobbler that would use one can. I made a few changes: I replaced ¼ cup of the AP flour with barley flour, I reduced the baking powder to 1 tsp. and added 1/8th tsp. baking soda and reduced the salt by half. I used buttermilk rather than regular milk. I used a 9-inch ceramic square dish, which I greased lightly with Crisco, and I reduced the baking temperature from 400F to 375F. I baked it on the second rack up of my oven. We liked it, but of course it would be at its best with some frozen vanilla yogurt--not available locally.
Tuesday night’s dinner was Tarragon Chicken, Mushrooms, and Rice, a recipe that I have discussed before. I substituted 1 Tbs. of shallots for the dried onion I have been using. I used my 12-inch diameter Calphalon sauté pan, as there were eight chicken thighs in the package, and I put in some extra sliced mushrooms. The recipe calls for initially baking the rice mixture, covered, before adding the chicken and roasting for 50 minutes. I decided to switch to the roast setting for my oven but did not realize that I needed to re-set the temperature, so dinner was 45 minutes later than it would have been. I am embarrassed to have made that error. The recipe still came out well. We had it with microwaved fresh broccoli. I made enough chicken and rice for three more meals.
I tried to join a Zoom meeting for a local county group on Saturday and was unable to do so. I'm not sure if the issue was on my side or theirs. I had no other contact information and so gave up. I did get a preview screen of me and realized that the lighting in here makes me look ghastly.
I know this one.
It's time for a virtual brunch!
Furnaces have a diabolical understanding that ceasing to function is ALWAYS on the weekend.
It's not gardening, but on Friday, we had an influx of sparrows, who are still here on Monday. There are a lot of little bugs outside, and the sparrows are going after them in an amazing aerial ballet. Some have even perched on our screens to eat the bugs there. Swallows do show up around this time, but we've not seen this kind of show in the three years that we've lived here permanently.
My plans for Monday morning is to make Maple Granola, the recipe on the KAF website, not the one in the whole grains book, which uses more oil. This time, I have wheat germ again, thanks to Bob's Red Mill. I also use BRM milk powder rather than the special dry milk, and I halve the coconut and add pumpkin seeds and delete the vanilla.
Yes, Kimbob, that slice of raw onion is essential!
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