Forum Replies Created
-
On Monday, I made up the dough for David Lebovitz's "Salted Chocolate Chip Tahini Cookies," which we talked about a few weeks ago. It used up the rest of the tahini I had in the refrigerator and 2 cups of bittersweet chocolate chips. The dough has to sit overnight, so I'll bake them tomorrow.
I also made up the dough for Rye Crisps, from a recipe in The Baking Sheet 13.1 (Holiday 2001), pp. 18-19. I made them last year and liked them. This dough, after the first rise, goes into the refrigerator for up to 24 hours, so it too will be baked tomorrow. I've used up almost all the medium rye flour. I'll sneak the remaining 1/2 cup into the dough when I make rolls for our trip.
On Sunday evening, I baked a new recipe, "Spelt Raisin Pecan Bread" (but I used walnuts), that came from the back of a package of spelt flour that KAF sold. The recipe, which is not on their website, took a pound of spelt flour, or a little over 4 cups (so I think that I no longer have any in the freezer). I used golden raisins and 2 tsp. gold yeast and 1/2 tsp regular yeast. I considered cutting back on the yeast, but I've not worked with spelt flour in bread, so I decided not to do so; I recall that Wonky had tried to do an all-spelt bread and it came out heavy. However, with a first rise of 45 minutes and a second one of 20 minutes, perhaps I should use less yeast next time. The oven spring was dramatic, with the loaf almost too large for the 8x4 loaf pan. It needed the full 40 minutes baking time. I'll add a note tomorrow, after I sample it for breakfast, about taste and texture.
Promised Note: I had a couple of slices of the bread this morning for breakfast. It is good. It's substantial enough for slicing thinly. If I make it again, I would definitely try it with only 2 tsp. of yeast, since that might make for a softer texture. It should make good French Toast later in the week.
The weather cooled down on Saturday, so I seized the baking opportunity. I tried a new bread recipe, "Naturally Sweet Wheat Bread," from the KAF Whole Grain Baking book (p. 190). The need to use up various ingredients and substitute for others where I was short meant adapting the recipe. I left out the raisins, as my husband will use this loaf for sandwiches. I omitted the orange juice (we like the whole wheat taste) and substituted additional water. I used 2 Tbs. honey and no brown sugar. I used 1/2 cup half and half that was starting to sour, along with 1/4 cup 1% milk. I used 3/4 cup spelt flour (only one package left to use!) and 1/2 cup whole wheat flour rather than all whole wheat. I only had about 1 1/4 cups bread flour left, so I used First Clear Flour to make up the remainder. I also used the gold yeast, as that is all I have on hand. I should probably cut back on the gold yeast; the first rise was 45 minutes and the second one 30 minutes.
For dinner, I made the KAF Utra-Thin Crust Pizza. Now it is time to pack my large rectangular Emile Henry pizza stone.
Chocomouse and Navlys--Thanks for your comments. I hate to waste food, not to mention valuable ingredients. I also tend to stock up when there are sales, and I probably stocked up too much on some ingredients. I remember when Zen moved a few years back, and was trying to use up her stock or explain to her son why some items needed to be moved.
On Friday, I made Dilled Salmon and Couscous again. We did not plan this week's menu very well, and it was quick to pull out the last two pieces of frozen salmon from the freezer.
I made Four Bean Salad (recipe from my college roommate) on Saturday morning. I think that I posted it on this site. That uses up four cans of beans and finishes up the large bottle of cider vinegar.
Maybe we need a Cyber Clandestine Cake Club?
However, let's start by figuring out how to promote National Cake Week through this site.
I'm currently watching the season of GBBO that is airing on PBS. It is one that I haven't seen. Last week was "biscuits" and then cakes. They show two episodes. Tonight, one will be bread.
Hi, Skeptic7. I have also used this crust for pumpkin pie. It will hold up very well to blind baking, unlike my previous recipe that would collapse, even when refrigerated. It is also the easiest pie crusts I have used for rolling out and shaping. I like the flavor better than my previous recipe, and it is flakier.
I've used it for blueberry pie, peach pie, and pumpkin pie. I plan to try it with cherry pie and see how it works as a lattice top.
