[BakerAunt]

I recently read about raisins, so I chose the correct answer.

[BakerAunt]

My post disappeared after I edited it, so here it is again:

On Monday I baked Bischofsbrot. The recipe is posted here at Nebraska Kitchen. I began a thread about substituting oil for melted butter, read the responses from Mike and Aaron, then did a tweak. I also substituted 3/4 barley flour for that much of the AP. My experience is that barley flour gives a bit softer texture, rather like cake flour or whole wheat pastry flour. I had no currents, so I used golden raisins in their place. The cake--which is what it is--baked well, and came out of the pan easily. (I used a fresh batch of the Grease, which seems to me to work best when its freshest, although I always stir it up when it has been sitting.) I'll slice it on Tuesday and report back on the other thread.

On Monday evening, as we were out of bread, I baked two loaves of my Buttermilk Sunflower Oat Wheat Bread, substituting in an extra 1/2 cup whole wheat flour for that much bread flour. the bread rose and baked well. These are 9x5 pan loaves. I'll freeze one.

[BakerAunt]

On Monday afternoon, I baked Bischofsbrot (recipe here at Nebraska Kitchen), replacing the 6 Tbs. of melted butter with 4 Tbs. oil whisked with 2 Tbs. buttermilk. I used one cup of bittersweet chocolate chips that I bought from KAF before the high cholesterol was diagnosed. I’m allowing myself the chocolate splurge since I replaced the butter in this cake. I didn’t have currents, so I used half golden raisins and half regular raisins. The regular ones were a bit dry, so I put a little hot water over them and let them sit, then blotted them dry with paper towels. I had about eighteen maraschino cherries left in a jar, so I used all of them. I replaced ¾ of the AP flour with barley flour.

After making a fresh batch of the Grease, I used it to coat the pan, and once baked the cake released beautifully. I accidentally had the oven on convection for the first 30 minutes, but changed it back to regular baking, rotating the loaf pan at that time. The cake tested done at 90 minutes. I really like using the stand mixer for this recipe as the eggs must be beaten for a while at high speed, then the sugar added 2 Tbs. at a time, then continue until the mixture is thick. When I first started baking this recipe, I used a hand mixer, and even then, it was hard on my arm, not to mention having to stop to add the sugar.

I also am baking two loaves of my Buttermilk Sunflower Oat Wheat Bread, with an additional ½ cup of whole wheat flour replacing that much bread flour. I reduced the sunflower seeds to 2/3 cup. The bread is on its first rise, so it will be a late evening.

• This reply was modified 6 years, 1 month ago by BakerAunt.
• This reply was modified 6 years, 1 month ago by BakerAunt.

[BakerAunt]

I took it out after 90 minutes, having turned it around at the time I discovered the convection was on and switched back to regular. It seems to have baked well, with an aroma that wafted upstairs to my husband. I used the Grease on my pan, and the bread came out nicely after cooling for 15 minutes. We will slice it tomorrow, at which time I'll comment on taste and texture.

[BakerAunt]

Thanks, Mike and Aaron. I decided to use 4 Tbs. oil whisked together with 2 Tbs. of buttermilk. My dark raisins were a bit dry, so I hydrated them, then blotted them mostly dry with a paper towel. The Bischofsbrot is in the oven. Unfortunately, I had the convection feature on for the first 30 minutes. Sigh. It's easy to do when setting the dial, which has to be turned to the left to reduce the pre-set temperature of 350f.

However, so far, it looks good.

[BakerAunt]

On Tuesday, with three inches of snow on the ground outside, I made pea soup for lunch. I had to use green split peas, as I have not been able to find yellow ones locally or at a reasonable shipping cost, but I like green pea soup as well. My husband is not a fan, so I get to eat the whole batch myself. It goes well with the crispbread that I baked last week.

[BakerAunt]

I got this.

[BakerAunt]

I do use the Baker's Special dry milk in my yeast breads. In all my other baking, I use Bob's Red Mill milk powder, which I prefer to the granular stuff I find in stores. I don't taste the powdered milk in what I bake. I did try adding a tsp. to my oatmeal, and I did notice and not care for it. I'll only do that again if we are out of milk.

My mother liked to mix powdered milk and combine it with regular milk to stretch it. We kids drank it but preferred the straight milk at my grandmother's house. I'm not sure if it were a matter of cost or nutrition or both with my mother's mixing of the two.

[BakerAunt]

Thanks, Mike. I thought it was rather odd. I looked up the recipe I plan to bake on the KAF website:

https://www.kingarthurflour.com/recipes/raisin-pecan-rye-bread-recipe

The recipe there states "salt," not "artisan bread salt." I've noticed with KAF recipes that the catalog will often list a specific ingredient that would need to be ordered, but if I go to the website, there is usually a substitution available.

I use "sea salt," so I'm not going to worry about a special salt for this bread. I also never try to bake with Kosher salt or any large crystal salt. I save it for cracker topping.

[BakerAunt]

We're having leftover hamburger stroganoff on brown and mixed rice, with microwaved mixed vegetables from the freezer. I like having leftovers.

[BakerAunt]

Ah, but I want to know who put the tribbles in the quadrotriticale?

[BakerAunt]

I ate a jar of the yogurt at breakfast the next morning. It has a mild taste and a creamy texture. I am happy with the result and will make it again.

At some point, I will experiment with using Greek yogurt as the starter to see if a good nonfat Greek yogurt will also give me good results with less saturated fat.

[BakerAunt]

I have never heard of it, so I guessed and answered incorrectly. Interesting!

[BakerAunt]

Peter Reinhart does the cheese on the dough in his pizza book and KAF has also picked up on it. I thought of trying it, but I have to use less rather than more cheese on my pizzas. I also suspect my husband would not like the chewy cheese.

[BakerAunt]

I checked the yogurt after five hours, and it didn't seem quite set, so I let it go another hour, and it seems fine. I've refrigerated it and will try it at breakfast tomorrow. I also had the yogurt maker sitting on the cold counter until the last hour. It occurred to me that it was likely losing some heat, so I put it on one of those fold up "dish mats," which I've never used for dishes but have used for containers of dough for either rising.

One of my gripes with a lot of store yogurt is the added thickeners--pectin, food starch. I dislike how it feels in my mouth. I prefer my yogurt slightly creamy, which is why I liked Stonyfield regular and Chobani Greek yogurt. (I saw plain nonfat Stonyfield Greek yogurt in Walmart, but it was over $6 per carton.) Greek yogurt is higher in protein but lower in calcium, so it's a trade-off. A good yogurt should taste good without additives. Sometimes I stir in some of my homemade jam. Lately I've been sprinkling a bit of my homemade maple granola on my Chobani Greek yogurt, so I'll try it with the homemade yogurt.

Each jar is about 200mg calcium and 2g saturated fat.

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