[BakerAunt]

I also guessed the incorrect city.

[BakerAunt]

It's in the 90s here as well, so the oven is staying off.

[BakerAunt]

The banana granola recipe does look interesting, although I would use canola oil for the coconut oil.

I like the maple granola recipe that KAF has on its site. It's an updated version of the one in the wholegrain cookbook, and it uses less canola oil and adds powdered milk. I made it a few weeks ago, and my husband was grabbing it for snacks, so I now need to make it again when the weather cools down a bit. I reduce most oil in my granola recipes.

I've banned most butter from my baking in my quest to lower my cholesterol. I've had good results with substituting some canola oil or olive oil. The olive oil gives a richer flavor and was lovely with apples. Cass tells me that oranges work well with it as well. Not all recipes can be adjusted with oils instead of butter, which is why I have not had scones for the past 10 months (SOB), and why I have baked very few drop cookies. The positive side is that I lost 13 pounds over the past year and can fit into clothes I'd though I'd have to give away.

[BakerAunt]

I missed it too.

[BakerAunt]

It is hot and humid, but I needed to use up some vegetables in a soup, so I made soup for lunch. I combined a scant 4 cups chicken/turkey broth, a 14 oz.-can tomatoes, with vegetables (onion, celery, carrots, mini-yellow and orange bell peppers) sautéed in olive oil. I added the last cup of frozen roasted garbanzo beans from the freezer (a recipe that is too much work for the results, so I won’t be making them again), ½ cup farro, and turnip greens. I added a pinch of baking soda, and toward the end ¼ tsp. dried basil and freshly grated black pepper. I had it with some Parmesan grated on top.

[BakerAunt]

I baked my version of Ellen’s Buns on Friday afternoon. I made twelve buns. We will start using them tonight for pork tenderloin sandwiches.

[BakerAunt]

Got it!

[BakerAunt]

That makes sense. I've been pleased with the chewy crust I get with the long Emile Henry Baker that KAF and others sell, although I've not tried it with rye bread. I don't think it would work well for large-scale bread production.

[BakerAunt]

Ah, Joan, it is the week for pork tenderloin!

The local grocery store had a good deal on pork tenderloin last week, so for Wednesday dinner, I made my Maple-Glazed Roast Pork Tenderloin (recipe from America’s Test Kitchen). I boiled new potatoes from the Farmers Market in some salted water, drained, then tossed with Land o’ Lakes Light Butter Canola Oil. Microwaved frozen peas rounded out the meal.

[BakerAunt]

On Tuesday, I again baked that apple-oil Bundt cake recipe that I printed from the old Zester website, and that Rottiedogs was able to find on the internet for us. [See May 26, 2019 "What are You Baking thread.] This time, I again cut the sugar to 1 ¾ cups. I substituted in ¾ cup barley flour for that much AP flour; I used ¼ cup olive oil, ¼ cup canola oil, and ¼ cup buttermilk for the oil amount. I added 2 Tbs. Bob’s Red Mill powdered milk and 2 Tbs. flax meal. I probably used close to 4 cups of grated apples. (I had 5 Jonathans left in the refrigerator to use.). The recipe makes 9-10 cups batter, so this time, I baked it in my Bundt “quartet” pan, for four cakes that serve four people each. I baked them for 45 minutes, then let them sit for about 13 minutes before turning them out on a rack to cool. I later froze two of them, since the weather is warm. We had half of one tonight with low-fat frozen vanilla yogurt. Ah, heaven.

This recipe would work well in a 10=cup Bundt pan as well; it would need to bake longer in the larger pan.

I did not bake this recipe in my new range, because it has not been installed yet. The hood must be done first, and we are awaiting the arrival of the outside vent, which had to be ordered from California. It should arrive by Friday, then I have to get the stove installation guys back.

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

[BakerAunt]

I'm out of my depth with this one, Aaron, but I do have a question or two. What do you consider the significant features of your deli rye? Are you trying to get a certain kind of crust that requires steam?

[BakerAunt]

I looked over the recipe that I had written down. I did make a few changes. I use active yeast, and I proof it in the warm water with either a pinch of sugar or honey. I just feel better about a yeast bread of any kind when I can see the yeast start to work. The rise will take an hour or even less because the recipe specifies one Tablespoon of yeast, which puts the blitz into this blitz bread.

I also cut the salt from 1 1/4 tsp. to 1 tsp. I substituted in 1 1/2 cup whole wheat or white whole wheat flour and added 2 Tbs. flax meal.

Note on 9x13 pan: spray first with nonstick spray--I use Pam olive oil--then drizzle oil evenly. Be careful, as it likes to pool in corners, and that can happen when you start putting in the dough.

It is important not to overmix. I mixed for 1 minute at speed 5 on my Cuisinart stand mixer, using the paddle attachment. (When I do other breads, I knead with a bread hook on 3 or sometimes 4.) It's a very wet dough, so you should not need to stretch it, just get it spread out in the pan. Possibly a silicone spatula would help with that. I also like to use slightly wet hands, especially on the corners.

To cover during proofing, I use a large deli cover (left over from a reception where I used to work--I insisted on moving all three of them).

I hope some of this information helps. I would have put it on earlier, but I cannot always get to the computer when the contractor and crew are here.

[BakerAunt]

Tuesday’s dinner was a stir-fry. I had about 1 cup of mixed whole grain cooked rice and 1 cup of cooked ground turkey in the freezer. I cooked ½ cup of freekeh (an ancient grain that is somewhat like bulgur, but with a more mellow taste—my first time making it). I sautéed onion, celery, mini-red, yellow, and orange bell peppers, carrots, and mushrooms in a bit of canola oil. I added ¼ cup of drippings from the rotisserie chicken we had late last week. I mixed in the rice, the turkey, and the freekeh, then added chopped parsley. It is yet another “grain bowl” triumph.

I also made broth from the bones of a turkey breast in the freezer combined with those of a rotisserie chicken from last week. It is nice to have two refrigerator-freezers again!

• This reply was modified 6 years, 5 months ago by BakerAunt. Reason: added information

[BakerAunt]

I'm not even going to guess, since I don't do carb counting.

[BakerAunt]

Italian Cook: I'm sorry that the recipe did not work for you. When I made it, I was able to cut pieces in half and to use them for sandwiches. I'm not sure why yours did not work well.

If the dough won't stretch, it helps to cover it and walk away for 15 minutes or so, then come back and re-stretch it. I use slightly wet hands to stretch out the dough.

I'll look back over my notes and see if I made any changes to the KAF recipe.

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