BakerAunt
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You make a good point about where to put a Zo. My other bread machine is small enough, and light enough, that I can put it on a shelf in one of the utility closets and pull it out as needed. The Zo is longer and a lot heavier. It probably needs a dedicated space on a counter or cart--and I've already filled all of it up.
You could allow your dough to rise in the machine. The second rise, in the pan, would be the issue. If you could put the loaf pan in a plastic box with lid near the stove, that would give it a warm, safer place to rise. I recall that Frick, from the KAF Baking Circle was a proponent of plastic containers for this purpose, and I actually use a plastic cake box for my loaves while they rise.
Note about kitchen remodels: Never assume that the person who does not use small appliances in the kitchen (my husband, for example), knows anything about location of electrical outlets. I did catch his attempt at one end of the kitchen, where we have a freestanding cabinet, to put the outlet down low. I pointed out that I needed to be able to plug in the countertop oven and my food processor. However, I didn't realize that he would still tell the contractor to put it 2 inches (corrected measurement) below where the cabinet top is. That is also why I do not have an electrical outlet at the other end of the kitchen, at the far end of the peninsula. It never occurred to me that someone (my husband) wouldn't realize that of course there should be an outlet there, especially, since before we extended the peninsula there was an outlet there that I used all the time. (Clearly, he didn't use it.) That omission limited where I can put the stand mixer. (My mixer controls are on the right as I face it--next to the wall and overhead cabinets. Because the cabinet at the far end of the peninsula is where the contractors would need to go to put in an outlet where I need it, the fix would be difficult and expensive. The best I could do there was to have a joint switch and outlet flipped at the peninsula's other end, and that extra inch helps, but it's still a pain.
My scientist husband can be attentive to many things, but he also missed that the light that had been outside next to the sliding glass door needed to be moved to the location of the new door. The contractor didn't see it either. I noticed after the siding was on, I turned on the light at the door, and wondered why there was no light. Well, there was light but four feet over!
Now I'm craving a sandwich made with Aaron's rye bread! Ah, the testing parties and potlucks we would have if we all lived close to each other....
After lunch on Thursday, I baked Apple-Cider Doughnut Cake, a recipe from Martha Stewart’s A New Way to Bake, which, is also available on the internet. I made some minor changes in that I used white whole wheat flour rather than whole wheat. I also increased the cinnamon in the batter to 1 ½ tsp and added ¼ tsp. nutmeg. I don’t use kosher salt in baking, so I used ½ tsp. salt in place of the ¾ tsp. After reading some comments, I reduced the olive oil to ¼ cup and made up the difference with ½ cup canola oil. I also added ¼ cup Bob’s Red Mill milk powder and 2 Tbs. flax meal. I used cider we bought at a local orchard. I decided to try it in my 10-cup Nordic Ware Autumn Wreath pan, instead of a 12-cup Bundt pan, and it fit well. I used The Grease, and the cake easily came out of the pan. The pattern shows up pretty well, but I am concluding that it will never be as sharp as it can be with a butter cake. Nonetheless, I’m opting not to do the cinnamon sugar “coating,” as I don’t want to obscure the pattern that is there.
Here is a link to the recipe: https://www.marthastewart.com/1513135/apple-cider-doughnut-cake
Update: We like the cake a lot and don't think it would need the sugar coating. I will bake it again, with the same changes I made this time.
