[BakerAunt]

Cuisinart sent me an email today. They said that they are producing new blades as fast as they can, but they are still behind. They promise an email when the blade ships.

They did include a link to a free interactive recipe book to download for those people who are waiting for their blades.

[BakerAunt]

On Thursday, I baked two loaves of Buttermilk Grape Nuts bread, as my husband was out of his bread. I also baked the Cheddar-Sourdough Cracker dough that I had mixed up last week. It really is better if it is refrigerated for at least several days. I hope there are enough for two weeks or so.

[BakerAunt]

That chicken salad sounds good. I can see how the yogurt would work, since I often use Penzey's buttermilk salad dressing with half mayonnaise and half yogurt.

Sheet pan dinners are wonderful--one pan and lots of different foods.

[BakerAunt]

I had to google Provel to find out what it is: a combination of provolone, mozzarella, and swiss cheese that has a low melting point, and bites off cleanly. It's mostly sold in Saint Louis area.

Hey, part of the fun is having the gooey, stringy cheese while eating pizza!

[BakerAunt]

For Tuesday dinner, I roasted chicken legs and cut-up sweet potatoes, drizzled with olive oil, maple syrup, and rosemary.

[BakerAunt]

On Tuesday, I tried a new recipe: KAF's Going with the Grain Bread. I made some changes: I soaked the harvest grains in a cup of buttermilk for about 2 hours. I substituted 2 Tbs. of honey for 2 Tbs. of sugar. I used a cup of whole wheat flour. I added a bit too much extra liquid initially and had to add in some flour. [Note for next time: just add 2 extra Tbs. of water--not 3 Tbs. buttermilk and 1 Tbs. water.] I also added a 15 minute rest period before adding the last cup of flour and the salt. The first rise took an hour and a half. The second rise was 50 minutes. I slashed it and baked it in my bread bowl (the one KAF sells) at 375F (after preheating oven to 400F). It required 55 minutes to get to 190F. I've noted with the bread bowl that the bread seems to take longer to bake, and it will get pretty brown on top while waiting for the center to come to temperature. It got very nice oven spring, and it smells wonderful. I'll report on the taste after I cut into it--probably tomorrow.

Next Day Note: The bread has a good flavor. I like it without butter. If I make it again, I'll use either no buttermilk or less to see what that does to the taste. It doesn't wow me, but it is good bread.

• This reply was modified 8 years, 5 months ago by BakerAunt.
• This reply was modified 8 years, 5 months ago by BakerAunt.
• This reply was modified 8 years, 5 months ago by BakerAunt.

[BakerAunt]

I keep most of the wholegrains in the refrigerator or freezer. (It's a good thing that we have two refrigerators.) In cooler weather, I have in the past left the whole wheat flour out without any problems.

As we are going to move in June, I need to work my way through most of these.

[BakerAunt]

Oops--I also have almond and hazelnut.

Double oops--I also have Swans Down and the BRM unbleached cake flour.

• This reply was modified 8 years, 5 months ago by BakerAunt.

[BakerAunt]

On Monday evening, to go with leftover soup, I baked cornbread in two Nordic Ware snowflake muffin pans. That made a dozen. I'm not sure that we are going to see any snow here this year. Temperatures today hit 70F.

[BakerAunt]

Here we go:
1. Gold Medal unbleached
2. Hudson Mill bleached
3. KAF unbleached
4. KAF bread flour
5. Bob's Red Mill (henceforward abbreviated as BRM) Artisan Bread Flour (unopened)
6. KAF Sir Lancelot (need to use up)
7. BRM Dark Rye
8. KAF Medium Rye
9. KAF Pastry Flour
10. BRM Whole Wheat Pastry Flour
11. BRM Whole Wheat Flour (also use KAF)
12. KAF Semolina Flour
13. Montana Gold White Whole Wheat Flour (also use KAF)
14. Durum Wheat Flour
15. Semolina Flour
16. Barley Flour
17, KAF Irish Wholemeal Wheat Flour
18. KAF First Clear Flour

Non-Wheat Flours:
BRM cornmeal finely ground
BRM cornmeal, medium grind
Flax Meal
Buckwheat Flour

Also, old fashioned oats, quick oats, barley flakes, malted wheat flakes, wheat bran, and wheat germ

Hey, I can stop any time I want to....

🙂

• This reply was modified 8 years, 5 months ago by BakerAunt.
• This reply was modified 8 years, 5 months ago by BakerAunt. Reason: added to list

[BakerAunt]

Thank you Cass and S. Wirth for the birthday wishes.

The spice cake recipe and frosting came from a bag of Gold Medal Flour many years ago. If anyone is interested, I will post it. If it was on a bag of flour, it must be in the public domain!

Aaron--maybe I should start a discussion thread titled: How many different kinds of flour do you have in your house? I'm pretty sure that for me it is at least 15.

[BakerAunt]

Cwcdesign--You could loosen the chicken skin and put the spice underneath it onto the chicken.

[BakerAunt]

That's a great idea, Aaron. What did you use to mark it? I have markings that came on my Joseph Joseph pin, but they seem to be fading.

[BakerAunt]

Thanks to all for the birthday wishes.

Aaron--one thing I have noticed with bleached flour is that the butter seems to be more uniformly incorporated. When I used bleached flour and was rolling into balls, they were always a bit greasy.

Mike--I will check and see if I have any threads related to the bleached vs. unbleached discussions. Perhaps Rottiedogs has some of those threads? We have not see Rottiedogs for a while. I hope Rottiedogs is ok.

[BakerAunt]

I've had a request from an office staff member to bake this cake again for her birthday. She REALLY liked the frosting. Her birthday is mid-February, so that gives me time to think about the sinking chips issue. This time, I will use mini-chocolate chips (half the amount) and dust them with a bit of the flour, I will use mini-chocolate chips as well to sprinkle on as decoration. I have a yet to be opened container of KAF espresso powder, so this time I'll be sure about its freshness (and it won't be clumped!).

• This reply was modified 8 years, 5 months ago by BakerAunt.

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