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On Wednesday, I baked my variation on Ellen's (Moomie's) Buns, which I made as a dozen pan rolls. I usually substitute in 1 1/4 cups whole wheat flour, but this time, I used a bit of remaining rye flour and buckwheat flour, then made up the difference with whole wheat flour. Instead of the 3/4 cup buttermilk that I usually use, I used up some half and half.
On Tuesday I baked a double batch of my Sourdough Cheese Crackers, using the dough that I made up last week.
On Monday, I used the KAF Barista Bites recipe, but I added 3/4 cups of hazelnut meal. I will not be dipping these in chocolate, as they would not travel well in the heat. I also made the KAF Irish Cream Scone recipe, but this time, I substituted a cup of pastry flour for the regular flour. I also added a little over 1/2 cup of hazelnut meal (I used it up!). I used 1/2 cup of half and half rather than the Bailey's Irish Cream, and I used hazelnut flavoring rather than the Irish Cream flavoring. I also made corn bread muffins to go with the leftover pot roast for dinner.
Addendum: I did the scones in triangles, but they spread a bit. I probably should have dropped them. However, they are tasty.
I realized today that I did not post what I cooked on Saturday. I made another "throw-together" soup, using canned Spam (bacon one), onions, garlic, carrots, celery, some red bell pepper, about 3 cups white beans that I found in the freezer, and the rest of the black rice and the brown rice. These were combined with 8 cups of chicken/turkey stock and seasoned with sage and thyme. However, I did not get to sample it until the following Monday because I had to go check our building after flooding from the heavy rain Friday evening, and I went out to lunch with friends after church. This is the second time I've tried Spam in a soup. I'm just not impressed.
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This reply was modified 8 years, 2 months ago by
BakerAunt.
Sigh. I could not read it either.
Saturday evening, I pulled out an old recipe, "Oatmeal Crunch Bars," that came from A Pillsbury cookbooklet (#51) that I probably bought about 30 years ago. It used up the rest of a jar of orange marmalade, as well as some coconut and walnuts. I also threw in some mini-chocolate chips. I reduced the butter by 2 Tbs. and the brown sugar by about 1-2 Tbs. When they cool, I'll cut them and wrap them as single serving "granola" bars.
I also baked "Lattice-Top Cherry Pie," from Baking Illustrated (pp. 194-195), but I used my own buttermilk crust recipe. I decided to use pastry flour rather than Gold Medal, although I still used a bit of whole wheat pastry flour as well. The dough rolled out beautifully. This recipe used up three jars of Trader Joe's Morello cherries. I would have waited to bake it for Independence Day, but the weather is going to get hot again, and we are also busy preparing for another moving run.
The Bob's Red Mill Unbleached Super-Fine Cake Flour produced the lightest of these cakes that I have yet baked. The ones in the past have been a wee bit dry, but needed to bake the 35 minutes to be done in the center. This one had exactly the right moistness. As usual with this recipe, I did have a slight dip in the center, even with the cake straps and building up the sides slightly. Next time, I will use the more finely ground sugar or grind it fine myself. I might also wait 15 rather than 10 minutes before removing the cake from the pan. It was delicate and required careful handling, and it got a bit ragged around the edges where I'd run a knife around.
Everyone loved the cake. It was a good way to culminate my cake baking for staff parties over the past four years.
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This reply was modified 8 years, 2 months ago by
BakerAunt.
Welcome, Wendy! It's great to see you posting here. My favorite flours for pizza are semolina and duram wheat flour--the KAF Ultra-Thin Crust recipe.
I just baked the Lemon Cake variation of the "Basic 1-2-3-4 Cake" in Susan Purdy's The Perfect Cake (pp. 84-85. I am lazy, and so I did not separate the eggs; denser cake is fine when there will be a lemon curd filling. I did substitute Bob's Red Mill Unbleached Super-Fine Cake flour for the regular flour. I would have used extra-fine sugar if I'd had it around or had not packed what I could have used to grind it down. This cake rises so high that I think next time I will use 9-inch cake pans.
The cake is for an "Un-Birthday Party" at work. I always baked the birthday cakes for the office parties. I'm retiring after next week, so I promised the staff one more lemon cake. I will assemble and frost it this evening.
This evening, I baked the two doughs I made last night--Chocolate Chip Tahini Cookies (see thread) and Rye Crisps. I'd made the Rye Crisps before, using the bread machine, but this time I used my stand mixer with the paddle, and the dough came together quickly. As I did last time, I substituted 1/2 cup buttermilk for that much water, and reduced the baking powder from 2 tsp to 1 1/2 tsp. and added 1/8 tsp. baking soda. Instead of trying to roll out and bake all the crackers at once--which last time resulted in some burning on the edges, this time I divided the dough in half and made the crackers in two batches. I did not have any problems with burning, and the crackers baked evenly, so I will do this from now on. If anyone is interested, I will post the recipe with my changes.
I baked these cookies this evening, after making up the dough last night. I had to let the dough soften before I could scoop it. On heavy baking sheets, they needed to bake for 18 minutes, and they must be well-spaced, as they spread. Definitely sprinkle a bit of salt on top when they come out of the oven. After eating a warm one, I can report that they are superb.
I always love reading your menus, Joan. Now, if we could just arrange to taste food over the internet....
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.
I think that I did make these, maybe four or five years ago and commented on it on the KAF Baking Circle. I used a recipe from a cookbook (Was it called Baked Elements?), which unfortunately is now packed. It was by two brothers who structured the book around four elements, one of which was Dulce de leche. It is put in these cookies like sandwich filling. I remember that it used a lot of cornstarch. I think this was before I started the What Did You Bake Thread, so I may not have notes on it.
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.
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This reply was modified 8 years, 2 months ago by
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