[BakerAunt]

KAF is also now selling 4-inch and 6-inch round pans. I actually found a nice set of each at T.J. Maxx when we lived in Texas. I've made some sets of 4-inch versions of 8-inch cakes.

[BakerAunt]

I think the curved design is for the shape. It makes the longer loaves that look like the ones you find in the store, pre-cut and sold as sandwich rye. I have two (which I cannot find among the moving boxes; I suspect that my husband probably closed up and labeled the box, and he only wrote general labels or what he saw on the top--sigh). I use mine for the KAF sandwich rye and for some "hearth" breads. I also use them for my Swedish Limpa Bread. I find the shape helps give me a higher rise than when I was doing them on a baking sheet, but my shaping technique was not that good back then. It has improved due to tips I've picked up here at Nebraska Kitchen, but I would still use the pans--when I finally find them!

[BakerAunt]

Saturday night dinner was one of my "grain bowls." I sautéed red bell pepper and mushrooms in grapeseed oil, then added a lot of broccoli florets. I cut up the leftover roast from earlier this week and added it and the leftover broth. I combined that with the cooked brown rice and sliced green onion over it before serving.

[BakerAunt]

We only let the pie cool for a little more than an hour before we cut into it. Because of the Beauty Apples, it is not overly juicy, the slices hold their shape, and the filling did not run all over the pan when slices were removed. We really liked the combination of mostly Beauty apples and a large and a small Cortland. I also used an entire cup of sugar rather than 3/4 cup, and of course the streusel had 1/4 cup brown sugar. I liked the addition of a tablespoon of sugar to the buttermilk pie crust.

[BakerAunt]

The apple pie in Baking Illustrated is pretty good. KAF has a recipe as well, but it does call for boiled cider.

[BakerAunt]

I'm baking French Apple Pie from Bernard Clayton's The Complete book of Pastry: Sweet and Savory (pp. 88-89). Fortunately, I have this one copied into one of my recipe books, since somehow my husband managed to bury the boxes with most of my cookbooks. (I have some that I kept separate, but unfortunately, that was not the pie baking books.) It is an apple pie with a streusel topping. I'm using Beauty apples, the ones I bought a half-bushel of a few weeks ago, that made a tart pie. I will put a large Cortland apple (bought some at farmers' market today) to add some additional sweetness to the filling. For the crust, I'm using my buttermilk crust recipe, but I added 1 Tbs. of sugar. I also am using some Hudson Mill bleached flour, since Kid Pizza's remarks made me realize I should use it up as it has been setting out.

My husband has begged off of our going to the covered bridge festival. After all the moving, he is tired of travel for now. We will do a day trip for some hiking in Indiana Dunes, so I'll see if there is any place along the way to score the ideal baking apples. I envy Mike Nolan his Winesaps!

[BakerAunt]

For slicing layers, I use a cake cutter with a fine wire that is adjustable for different heights. Mine is a German one I bought through KAF, but I recall the Mike Nolan uses a Wilton one, which you could probably get with a coupon at Michael's, if there is a Michael's near you. (It's not a store I visited frequently, but I do miss having one close to where I live.)

I also have used a cake knife and followed Susan Purdy's technique in The Perfect Cake.

[BakerAunt]

On Thursday, I baked a Pumpkin Pecan Coffee Cake, using as my base recipe the "Glazed Pumpkin-Pecan Cakes" recipe in Better Homes and Gardens 100 Pumpkin Recipes, p. 12. I had made it before as 12 Bundlettes, but this time I used a 10 cup star Bundt pan. I did not sprinkle the pecans in the bottom of the Bundt pan, because I feared they would scratch it. instead, I put 1/2 cup diced pecans into the batter. The cake baked well. I will glaze it tomorrow--but not with the orange glaze the recipe uses. I think a maple glaze would be nicer.

Joan--I'm glad my pie crust rolling technique was helpful. I usually put parchment paper on the bottom--simply because it is wider than waxed paper--and saran on the top. I hope the pie will taste ok.

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

[BakerAunt]

Your dinner menu sounds delicious, Italian Cook!

We are having a cool, rainy day, the first one in a very long time. I'm making a beef rump roast in the crockpot with Yukon Gold potatoes, carrots, and mushrooms. I'm experimenting by cooking it for longer on low.

I also baked two pie pumpkins, removed the peel, and processed the pumpkin. I'll freeze it in portions later tonight.

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

[BakerAunt]

I always have good intentions of doing decorative piping on cakes, but I rarely had the time when I was working. I was just glad to get the cake baked and iced! However, for my lemon cake, piping a dam before putting in the lemon curd is essential. I'm not baking many cakes these days, and I was sad that National Cake Week came and went last week with no cake from me, but with my husband's family reunion, at which there was pumpkin pie and apple pie, not to mention an apple Bundt cake, there was no need for another dessert, other than my Maple-Walnut Biscotti. I miss doing the birthday cakes for the office staff. I may branch out to cookies.

[BakerAunt]

For breakfast Wednesday morning, I baked my usual bran muffin recipe but used dried cranberries rather than raisins.

[BakerAunt]

Italian Cook: Michael's has disposable "piping" bags--very reasonable with one of their coupons--from Wilton. Wilton even makes small sets with four tips that includes some bags. Also, you can use a baggie with a clipped corner. My mother used to make cones out of a piece of parchment paper.

The piping keeps the "flooded" frosting from running down the sides; it makes a "dam." You can outline all the cookies, then go back and do the flooding.

[BakerAunt]

Mike and Italian Cook--Try looking at this:

How To Use Wafer Paper

[BakerAunt]

I'm baking a new recipe, the KAF Heart of Winter Loaves. (The recipe says "loaf" but it makes two, so it should be loaves.) I've made a few tweaks to the recipe: I used 2 Tbs. honey instead of sugar. I deleted the special dried milk. I used 3/4 cups buttermilk and 1 cup of water. I used 1 tsp. of the gold yeast and 1 tsp. of the regular yeast. I did have to add an additional 2 Tbs. regular KAF flour. I'm using the bread machine to knead it. I may bake it as two loaves in my double "French Bread" pan (the one with all the holes to crisp the bottom). I won't do the seeds, since they are a problem for my husband. I'll add to this post later.

The rise was much faster than the recipe states, although I did use half regular and half special gold yeast. The first rise took only 50 minutes, then I divided the dough, shaped it into ovals and let it rest covered for 10 minutes. I shaped it and put it into the French bread loaves pan. 40 minutes later I put it in the oven, and it only needed 25 minutes baking time.

With my changes, it's a lovely, soft wholegrain bread. I will definitely bake the recipe again.

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

[BakerAunt]

My husband's cousins are arriving today for a family reunion, beginning Friday. It's a group of great cooks and bakers, but they like to plan as they go, so I'm never sure what to make. I decided to bake the "Not Quite Whole Grain Baguette) that was posted on the now closed KAF Baking Circle by sbdombro, who adapted it from a Mark Bittman recipe in The New York Times. I had it copied into my recipe book, and when I looked here, I noted that it does not appear to have been posted, so I will do so sometime in the next week. (I'll look to see if I have the original anywhere. I remember reviewing it favorably and getting a response from the poster.) It makes three baguettes (and I've done it as a boule before), and I used a combination of whole wheat and rye flour (40 grams of medium rye and 60 grams whole wheat for the whole grain portion but added a couple tablespoons of flax meal) along with the 400 grams of KAF flour. I was able to use the bread machine to mix it, and I used my three slot baguette pan for the bake. I did reduce the temperature from 450 to 425 about mid-way through the bake.

I also baked the Maple-Walnut Biscotti from the KAF website.

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