Forum Replies Created
-
On Thursday, I’m baking the King Arthur Whole Grain cookbook’s Maple Granola, but using the tweak posted online in their recipes of reducing the oil to ½ cup and adding ½ cup milk powder. (I use Bob’s Red Mill, not the KAF special dry milk.) I also add 2/3 cup pumpkin seeds.
Chocomouse--Welcome Back! For the frosting/glaze, I used 1 cup powdered sugar, 2 Tbs. 1% milk, and 1/4 tsp. vanilla. My husband says, "Don't change a thing!" I drizzled it on about twenty minutes after I took the rolls out of the oven.
NOTE: I meant granola, not biscotti, and have changed the post to reflect that. (Yes, I've also had biscotti on my mind.)
Follow-up: The cinnamon rolls are yummy. I may cut back the glaze by using just 3/4 cups of powdered sugar next time, but they are certainly delectable, and in MHO, definitely Level 1. 🙂 Now we'll see if they pass the Cousins Test at the reunion.
Oops: Mike just reminded me in a post down below that I should have said Level 3.
Hi, Skeptic--I'm doing it for health reasons. I have been told by the doctor that I need 1200 mg of calcium per day. While I agreed to take 300mg as a supplement, along with 2000mg of Vitamin D, current guidelines state that it is best to get as much calcium as possible from food rather than supplements. I said no to an additional 300 in supplements and said I would make sure that I got it in my diet.
It’s been a while since I baked “Grandma A’s Ranch Hand Bread,” which was a favorite on the former Baking Circle and is posted at Nebraska Kitchen. We are almost out of bread, and it’s a cloudy day that is struggling to rain, so a Sunday afternoon in the kitchen is welcomed, as would be three loaves of bread. I’ve played a bit with the mixing directions in that I prefer to start with the bread flour and whole wheat flour. I also add ½ cup flax meal and this time substituted in ½ cup dark rye flour for part of the wheat and AP flour, as well as ½ cup special dry milk. I replace the sugar with honey and 3 cups of the water with buttermilk. I use 4 Tbs. canola oil instead of butter, which I mix in after the first rest period. I’ve reduced the salt to 1 Tbs. I kneaded by machine for 4 minutes. [Note: this is a lot of dough, so know your mixer’s capabilities. There is also a scaled down recipe at Nebraska Kitchen that makes a single loaf and can be done in a bread machine, posted originally at the baking circle, by Zen, who now goes by the name Pyewacket.]
Added Note: The first rise was 1 hour, and the second was 40 minutes. I baked for 40 minutes, the minimum time, but they got a bit dark on top, so next time I’ll check them at 35 minutes.
