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I have Orange Barley Pound Cake (recipe on this site) baking in the oven. I'm also about to start the KAF Ultra-Thin Pizza Crust, so that we can have pizza for dinner.
Note: On the pizza, as usual, I drizzled in the olive oil after the rest of the ingredients started mixing. However, for the first time I weighed the ingredients rather than measuring by volume. The dough was a bit stickier, but my husband said it was my best crust yet, and I agree.
I'm trying out a new recipe for Orange Cream Scones that I tore out of a Bon Appetit (August 2000), p. 104. (I'm trying to cut down on stuff before our move, and I have some nice organic oranges.) I'm making a half recipe, and I'm substituting in 1 cup of barley flour for one of the two cups of AP Flour. I'll cut the butter into the dry ingredients tonight, then refrigerate it overnight. Tomorrow, I'll add the egg and half and half, mix, shape, and bake for breakfast. I'll report back on the recipe by adding an addendum to this post.
Addendum: The scones are fabulous. I did add 1/4 tsp. of orange oil. I froze three of the six I baked. I kept two others out, and I will check to see if they hold up over a couple of days.
Second Note: The scones are very good the second day, but they are truly excellent when freshly baked and warm.
The last set of papers and exams I will ever have to grade are finished, so Friday evening found me back in the kitchen. I tried a new recipe, "Lemon-Poppy Seed Bread," from the KAF Whole Grain Baking (p49-50). I made two substitution, by using buttermilk in place of lemon yogurt and using Penzey's dried lemon peel in place of the fresh zest. I baked it in three mini-loaf pans (remember Baker's Secret pans?) rather than a 9x5, so that I can freeze two of them. I chose this recipe because it used up 1/2 cup of lemon juice from the freezer, and 1/4 cup of poppy seed, which I also need to use up.
I then baked the Four Leaf Clover Rolls from the KAF website, but I made them as eight rolls on a baking sheet. This was a way to use some of the Irish Wholemeal flour in my freezer and some golden raisins and walnuts. I will freeze some of these as well. I used half regular yeast, and half gold yeast, because I am running out of regular yeast and I have a lot of the gold yeast.
Addendum: I made it as 9 rolls, because after I weighed the dough, the math was easier (101 grams each). This time, I also brushed them with 1 Tbs. of melted butter when I took them out of the oven. Oh, it was so good for Saturday morning breakfast, that I had to forbid myself to eat two.
I'm not sure how anyone has the space in a regular kitchen to bake 144 loaves. Perhaps they rent space. Different states also have different requirements for home bakeries, and these sites must be Farmer's Markets located in major urban centers.
Once we have moved and gotten settled, I plan to try selling at the Farmer's Market in the small town that has an influx of summer people. Over the past summers, I have been observing what is sold, and I would look for a niche that I could fill. Small Bundt cakes and scones seem good possibilities. The bakers I've seen there mostly do sweet rolls and cupcakes, except for an Amish woman who does a little of everything. I'm not looking to start a business but to finance my baking addiction once I retire.
I only recall making one recipe from an edition of The Joy of Cooking that my mother had (and did not use), and that was for a plum coffee cake in an effort to use up a bumper crop from our plum tree. I have my mother-in-law's copy, which I think is from the 1960s. Hm. I may have used that one for a peach pie this summer, so perhaps my total is two. My mother either went to her red and white checked Better Homes & Gardens, or a bunch of little cook booklets that were in an Encyclopedia of Cooking binder. I have some of those booklets, and I broke down and bought a binder at an estate sale. (One of my sisters has the other one.)
I'm currently going through some stacks of Bon Appetit magazines and pulling out any recipes that I think that I might cook or bake some day. I stopped subscribing in the early 2000s, as there was too much in the magazine that I would never use. Now that we are packing to move at the start of July, I need to lighten the load as much as possible.
