[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, 7 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.

[BakerAunt]

The lady from the honey place at the farmers' market had wonderful organic peaches last year. She told me that there will be none this year due to the late freeze, and she doubts there will be any in the area. I read that the Michigan peaches got hit badly also. Fortunately, I still have peach jam from the batches that I made last year.

• This reply was modified 6 years, 7 months ago by BakerAunt.

[BakerAunt]

For dinner on Monday, I made Salmon and Couscous with Penzey’s Sunny Paris seasoning and some dried chives (did not have quite enough of the Sunny Paris). We paired it with frozen peas that we microwaved.

[BakerAunt]

I missed it also.

How does one tell the difference between a freestone and a clingstone peach?

[BakerAunt]

On Sunday afternoon, I mixed up the dough for a double batch of my low-saturated fat, whole wheat sourdough cheese crackers. I’ll bake them in a few days—maybe using my new range, which is to be installed tomorrow! 🙂

[BakerAunt]

On Saturday evening, I baked my standard “knead in the bread machine” loaf. For the whole grains, I used 1 cup Bob’s Red Mill 5-grain rolled cereal, 1 cup whole wheat flour, ½ cup dark rye flour, 2 Tbs. flax meal, and 2 Tbs. wheat bran (have a lot that I need to use). I’m looking forward to the arrival on Monday of our new refrigerator-freezer, which will then give us two. I can then go back to baking more than one loaf at a time, as I will have room to store it.

[BakerAunt]

I know this one, as I have made a lot of doughs using it.

[BakerAunt]

For Saturday night dinner, I made a stir-fry using soba noodles, leftover turkey breast we had in the freezer, and a concoction of carrots, celery, green onion, red bell pepper, turnips, mushrooms, broccoli, and a few shakes of low-sodium soy sauce.

• This reply was modified 6 years, 7 months ago by BakerAunt.

[BakerAunt]

These look good. I need to try them.

• This reply was modified 6 years, 7 months ago by BakerAunt.

[BakerAunt]

I got it right. I have fond memories of eating "bangers" on a roll with a friend at a Renaissance fair, although they are not really from that era.

[BakerAunt]

I probably have an old email from her. If you like, I can try to contact her.

[BakerAunt]

Hi, Italian Cook; Actually, I make it in a 9x13 cake pan. The recipe needs the higher-sided pan. You should be able to bake it in your glass 13x9-inch pan as well. You might want to reduce the temperature by 25 degrees, or possibly bake it for a somewhat shorter period of time.

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