[BakerAunt]

Re: Cinnamon rolls. I have a recipe that I adapted from my husband's aunt's friend. I can post it if you are interested. I used KAF AP flour and a little less than 1/3 white whole wheat, in deference to my husband's cousins who do not seem to care for whole wheat breads. (They devoured both pans.)

I also use the special gold yeast, due to the sugar in the dough.

For glaze, I used a cup of powdered sugar, 2 Tbs. milk, and 1/4 tsp. vanilla. This was for a 13x9 pan of 12 rolls. It is a lot of glaze, and could be cut in half.

• This reply was modified 6 years, 5 months ago by BakerAunt.

[BakerAunt]

I had to think about it for a bit, but I got the correct answer.

[BakerAunt]

Ah--Thanks Len. I'll do that next time.

I used a technique on my crispbread where I sprinkle on the seeds, cover with waxed paper, and roll on top with a rolling pin. I wasn't sure that would work with the rolls, but I'll certainly push them down on the shaped buns before the rise next time.

[BakerAunt]

I had an email from Bob's Red Mill. The message was that with high demand, they are temporarily out of many products but are working 24 hours, 7 days a week, to mill, package, and ship.

So, they, like KAF, are working on it.

[BakerAunt]

Sunday dinner was leftover pork loin roast on freshly baked Len's buns, with microwaved broccoli on the side. We ate in the front room next to the fire and watched the March snowstorm. So far, we've had 1 1/2 inches, and it is still snowing.

[BakerAunt]

The cake is pretty good, but the pears get a little lost with the cinnamon crumb topping. I think that a 2% Greek yogurt might also be better, but I used what I had.

I tried some of the Everything Bagel topping on two of Len's rolls. I should have used the egg wash to keep them on. However, the garlic in the topping can burn, so I wonder why KAF includes it.

[BakerAunt]

Our Farmers Market went to 1st, 3rd, and 5th (if there is one) Saturday beginning in the later fall and usually stays on that schedule until May. This past weekend was a market weekend, but they knew that they could not hold it inside the community room at the library. So, one of the two market managers put a lot of effort into creating a way for people to order online, and the other manager did some publicity. People could pull into the library parking lot, pay (exact change or check), and receive their items.

I didn't participate as this time of year, the produce is limited to greenhouse spinach, lettuce, kale, green onions, and microgreens (never have tried these). I didn't need any of the produce this week, and I don't have a bill smaller than $10.

Most of the crafters probably chose not to participate, although the jewelry designer did. In addition to the lady with the greenhouse, and the couple with microgreens, there is also a local beef and pork seller. and the microgreens guy also sells small artisan breads and chocolates. There is also a lady who sells muffins (well cupcake muffins) and quick breads.

Apparently the experiment was a success, although with a few hiccups, so they plan to do it again the first weekend inn April.

[BakerAunt]

Yes--use the metal blade for Stella Parks' recipe. I had that question too, but after reading the manual, I realized that the plastic kneader is only for large batches. My FP is at least 35 years old.

[BakerAunt]

On Sunday, I tried a new recipe: Olive Oil Coffee Cake with Blueberries and Pears, which I found at:

Olive Oil Coffee Cake with Blueberries and Pears

However, that was just a starting point. I have a Pear-Walnut Coffee Cake recipe in my recipe box (from the Dark Ages when I would type recipes onto cards), which came from something called “My Great Recipes.” I was craving the coffee cake and saw two Bosc pears on sale early last week. However, my original recipe has 10 Tbs. margarine or butter, which is not acceptable. So, I went surfing for an oil-based recipe and found the one in the link. Then I began to make changes. I used the two unpeeled pears and no blueberries. I don’t see the point of mixing the two fruits, although if we like the recipe, I might try it again with frozen blueberries. I used half AP flour and half whole wheat pastry flour. I reduced the baking powder to 2 tsp. and added ¼ tsp. baking soda. I used nonfat Greek yogurt. For the topping, I used a streusel from Recipes from the Old Mill that I like on an apple cake. It uses just 1 Tbs. of butter. I used pecans, as I have more of those than walnuts. The recipe used a ceramic dish. I used a 13x9 inch glass one. I would have done so anyway, as I’ve discovered that fruits (apples, blueberries) affect the finish on USA pans. I baked for 40 minutes on the third shelf up in my Wolf oven. My husband has been smelling the cinnamon all afternoon and is excited for dessert tonight.

On Sunday, I also baked Lens Rye/Semolina/Whole Wheat Buns. I used white whole wheat flour this time and let the bread machine do the kneading, so that I could work on the coffee cake. I sprinkled some of my free sample of KAF’s Everything Bagel Topping on two of the buns. We will use the buns for dinner sandwiches, but I’ll have one with the topping, which I don’t think my husband would like.

[BakerAunt]

Thanks for clarifying Aaron. Clearly I was muddled.

We made a quick trip to our local grocery today. I actually found organic long grain brown rice at a reasonable price. There was a fair amount of brown rice on the shelves. I think people don't know how to cook it, or in this area are unfamiliar with whole grains. I was also pleased to find frozen turkeys at 99-cents a pound. We bought the smallest, which is still over 14 pounds. My thought is that some restaurants are not buying food now, so the retailers are turning to the grocery stores. I stowed the turkey in the freezer of the apt. refrigerator.

Our grocery store sent out a request for egg cartons, since the only eggs they could find (originally destined for restaurants) were not in cartons. They were able to find some used cardboard holders.

I'm low on wheat germ, which I use in my granola. There was none at the store, so the next batch of granola will use only what I have.

It's good that I wasn't looking for flour, as that section was bare, although the tiny health section had some small bags of Bob's Red Mill wholegrain rye. I read a story about a cook and her boyfriend, who is a cook, who are both laid off due to restaurant closings, and she mentioned a flour shortage, so it is hitting nationwide.

Of course, we were commenting on some flour scarcity BEFORE all of this started.

[BakerAunt]

Nice pizza, Len!

We are all going to get very good at using the variety of flours we have on hand during this challenging time.

[BakerAunt]

Aaron--I thought Sir Lancelot was the bread flour. Wasn't there a Sir Galahad as well? And yes, I may start mixing it in with other flour.

Mike--Thanks for the response. I pulled out my copy of Peter Reinhart's book and told my husband that bagels will be making an appearance, perhaps within the next two weeks.

• This reply was modified 6 years, 5 months ago by BakerAunt.

[BakerAunt]

Aaron--The only 100% whole wheat bread that I've ever made was the Stella Parks recipe that uses a food processor. It's a mess to clean the food processor, but it is a very good bread. There should be a link somewhere here on Nebraska Kitchen, as both Mike and I have made it. I just checked, and she used regular whole wheat. However, maybe the technique would work for you.

I've not used white whole wheat in most of my breads; I've kept it for cookies. I really liked the white whole wheat (ivory flour) that Bob's Red Mill had, but they don't produce it any more. I thought that it had a better taste than the KAF white whole wheat.

• This reply was modified 6 years, 5 months ago by BakerAunt.

[BakerAunt]

I got it. I think I've seen it referenced in some cooking articles or maybe a weird Bon Appetit recipe.

[BakerAunt]

Could it be used in the recipe you used in the Bagel thread?

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