[chocomouse]

I have a similar problem when I make blueberry pancakes. I pour the batter onto the griddle, and then sprinkle blueberries over the top of each pancake. When I slip the pancake, the blueberries end up on the bottom, right on the griddle, and the berries stick a little. It just makes cleaning the griddle difficult.

[chocomouse]

Baker Aunt, I've made the Maple Cinnamon Rolls from sallysbakingaddiction. My written comments on the recipe are: dough soft, difficult to handle; no maple flavor. I also have a recipe (but have not made it) for maple sticky buns (don't know where it is from) that pours maple syrup into a greased 9 x 12, sprinkled with nuts, and with the cut spirals of dough laid on top. That is the only maple in the recipe.

I know that I've made maple cinnamon rolls numerous times. I use maple syrup in the dough instead of sugar, just use your favorite sweet dough recipe for the dough. After I roll the dough out into a rectangle, I brush it liberally with maple syrup, no idea how much I used. Then sprinkle with brown sugar and nuts and roll up. Not sure if I used any melted butter in that filling or not; probably not. I do recall that some of the syrup oozed out during baking. I suspect that is why I decided to make sticky buns instead of cinnamon buns. If you are frosting the rolls, I would put maple syrup in with the confectioner's sugar and butter. I've never use maple sugar, although I currently have several bags of it in my pantry, waiting for a good recipe. We make the syrup in our sugarhouse, as well as candy, but do not make sugar. Maple is such a subtle flavor (especially if you are using the "fancy" or "light" grade; I always use the dark) that maple flavored goods are often a disappointment.

My concern with using the Maple Buttermilk bread recipe for the rolls/buns is that mine was growing/expanding as I tried to shape it for the pan - it surely would not work for shaping into rolled buns!! I will make it again, but will look at your changes first. This time I followed the recipe exactly.

• This reply was modified 4 years, 11 months ago by chocomouse.

[chocomouse]

Finally posting a photo of the Maple Buttermilk bread I baked last week. It shows the dough only half-shaped, since I had to try to stuff it all into the pan as it was growing so much bigger as I worked on it!! As you can see, getting all the dough into the pan was not easy! It is a light fluffy bread with good flavor. It's very moist, almost too wet, compared to the much dryer whole grain breads I usually make. I'll make it again, probably with some slight changes.

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[chocomouse]

Friday night we had boneless pork chops, potato salad, and our first green and yellow beans from the deck garden. So good! I have another planting of beans started in a 3 foot planter, also on the deck.

Tonight we had grilled chicken breasts, leftover potato salad, and a fresh from the garden broccoli salad.

[chocomouse]

Good evening, Cass. It's good to hear from you and thank you for your detailed suggestions about my bagel baking.

Due to my arthritis, I use a bread machine to knead all my doughs. I've never had a problem with poor gluten development, although I do understand how that might result in a shriveled up product. I have used bread flour sometimes for my bagels, but we don't care for the real chewy bagels and find the combination of half bread flour and half AP (from KAF, with it's higher protein level) usually results in the perfect chew. Next time I make bagels, I will use your recommendation to boil them for 1.5 minutes per side. I appreciate your help!

My husband really likes this batch, and his only complaint is they are "skinny". I think they taste good, the outside is crisp, and the inside is dense but not overly chewy. I'll try the recipe again, and report back on the results.

[chocomouse]

I wonder if the new home bakers will continue to bake from scratch, or turn to using mixes. They may have less time for baking, if they've gone back to work, kids back doing kid activities, everyone socializing more, etc. We all know that from-scratch doesn't take that much more time than using a mix, but I think most people believe a mix saves time.

[chocomouse]

I really don't have a clue about what went wrong with these bagels -- I must have not measured correctly or skipped something. But the recipe is so simple, that would be difficult, and I have made this recipe before. I have not cut into the bagels yet, but will certainly at least try eating one. I think the dough was a little wetter than my usual bagel dough, and a little lighter. I let the dough balls rest for 25 minutes, and they puffed slightly. Then I shaped them (poked a hole) and set them aside while I did the rest of them. They rose quite a bit, and quickly. It was a warm day, mid-70-80 in my kitchen. I boiled them 4 at a time, 2 minutes on the first side, 1 minute on the second side (not using a timer, just estimating). They looked fine, although still obviously "risen". Put them on a baking sheet and baked for 25 minutes. They came out all shriveled up, wrinkly. They are flat, half the size as they were when they went into the oven. And flatter than any bagel I've ever made. I think the problem is 1. they rose, a lot (in hindsight, I recall about double in size) 2. They shriveled I'm not going to obsess over this, I'll just try again, or not. I have another recipe I often use, and so far that one is fine.

Aaron, I don't like a really chewy bagel (want to save my teeth!). So I use 2 cups of bread flour and 2 cups of AP. I sometimes use 1-2 cups of whole wheat. I do use KAF AP, which is higher in gluten, more comparable to bread flour.

Mike, I've used the bagel recipes in both the BBA and ABED; they're fine recipes too. Some days, I just like trying different recipes, other days I stick with something I know works.

[chocomouse]

Today I made bagels. I couldn't find my favorite, marked up recipe, so tried a new one. Something is very wrong, I won't be using that one again!!

[chocomouse]

I had a plain ground beef patty and a green salad. Sandwich Sprinkles is my favorite Penzey's seasoning. Try it on a veggie wrap with a little mayo. Best in a spinach or red pepper fajita wrap.

[chocomouse]

We had a one-pan meal tonight: sliced potatoes and kielbase, red and green bell peppers, and onions, with a tomato-onion salad. It was too hot to be cooking in the kitchen (90*) but also too hot to cook outside.

[chocomouse]

I am in the process of making the Maple Buttermilk Bread. Wow! Gassy? I guess so - it just kept growing while I worked with it! Mine was pretty wet, I should have added another 2 tablespoons or so of flour, although I did use 5 1/2 cups of AP, and used the bread machine. I followed the original recipe exactly this first time, except subbing canola oil for the butter. I've panned it in a 5 x 9 pan, and also shaped 6 hot dog buns of 75g each. I'll comment further after it's baked and cut.

[chocomouse]

I agree that the KAF recipe for doughnut muffins is good. I used to make it quite often, but not for several years now. They are like the old-fashioned cake donuts. I don't eat doughnuts, don't like them, and they settle in the pit of my stomach. Except for Krispy Kreme donuts! Raspberry filled! But it's a three hour drive to the nearest one, which is probably a good thing.

[chocomouse]

The menu tonight was grilled chicken thighs, broccoli, and green salad. As we were sitting down to eat, we lost power, and just got it back. Hot, humid, no air moving. And still no rain here, although it has been forecast for several days.

[chocomouse]

That looks like a good recipe to try. The spices topped with the lemon glaze combo is interesting.

[chocomouse]

Lots of salmon meals last night! My favorite fish.

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