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I tried another new recipe on Saturday (wow: I'm caught up!), "Asiago Bagel Buns, a.k.a. Faux Bagels," from The Baking Sheet (Winter 1999), p. 25. It's also on the KAF website. I wanted to use up some Sir Lancelot flour, and to use some of the non-diastatic malt powder I have in the freezer. They are called "faux" bagels because instead of the water bath, they get brushed with a solution of non-diastatic malt powder and water twice before going into the oven, and then once during baking. We each had a warm one with dinner. The flavor is good. The second rise might have been a bit too long, but the texture is good. I'll probably try the recipe again in the next couple of weeks, since I have the rest of the cheese to use up. I'm almost done with the Sir Lancelot flour (about one cup left), so I would have to use the Bob's Red Mill Artisan Bread flour in the pantry to make up the difference.
So far, I've only missed one week in my resolution to try a new recipe every week this year. On Tuesday, I baked "Lethal Layers," from Dying for Chocolate, a murder mystery series by Diane Mott Davidson, in which Goldy the caterer solves mysteries in between jobs. I made two changes: I used light brown sugar (I prefer the taste) and Ghirardelli 60% Cacao Bittersweet Chocolate Chips (my husband is a dark chocolate fanatic). I also lined the pan with parchment paper. My husband and I liked them very much, so I will rename them "Luscious Layers." (Did someone else on this site also try them and call them Luscious Layers?)
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.
