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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.
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.
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.
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.
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!!
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.
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.
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.
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.
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.
That looks like a good recipe to try. The spices topped with the lemon glaze combo is interesting.
Lots of salmon meals last night! My favorite fish.
I've never fried anything. Not even tempted to try!
We had grilled salmon, potatoes roasted with olive oil and an assortment of herbs snipped on the deck, and beet greens also grown in a planter on the deck. We're still in a heat wave here, 94* today, but rain should move in around midnight and if you believe the weather forecast, it looks like it might rain for the next three days!
Today I made raspberry cookies, using the lemon cookie recipe. They are OK, but not as strong a raspberry flavor as the strong lemon. I had to add a lot of raspberry oil as well as a lot of raspberry liquor. Therefore, I also had to add more flour. So the cookies are borderline chewy-cakey. My husband really like them; I much prefer the lemon. Of course, I love lemon anyway!
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