I made the first two stages of the Ginsberg Jewish Deli pumpernickel recipe yesterday, I'll finish it today.
I will probably make more pumpernickel this week and another batch of semolina bread, since we're on the last half-loaf.
My rye starter is smelling a bit sweeter, I've been feeding it more frequently.
I am doing a small pre-sliced ham today. Well, I'll heat a few slices for me, my wife prefers hers without being marinated and baked.
Probably some potatoes au gratin, too.
Somehow I don't think crab stuffed shrimp (they must be big ones) is the 'easy' route, though.
King Arthur has posted instructions for making rye puff pastry (using rye and wheat flour) and several things you can make with it
I started a batch of sauerkraut today, probably about 9 pounds. We'll use it mainly for snacking, I suspect.
You could make a whole wheat flat bread or pita and cut it into wedges then bake it a second time into chips.
I baked 4 of the cinnamon/maple fan tan rolls this morning. I took them out of the freezer and put them in a muffin tin, preheated the oven, and put them in about 20 minutes later, at which point they were not yet fully defrosted. I baked them for 25 minutes at 325.
They rose just fine in the oven, and the butter/sugar mixture stayed together longer since the butter was still mostly frozen, so there were lovely pockets of caramel in between layers. That made them better than the ones I baked the other day but didn't freeze.
The only thing I might do differently is put them in some mini-loaf pans instead of the muffin tin, we may try that tomorrow.
We had artichokes for supper.
I got tomato plants started indoors today, 8 different varieties. I'll probably start another set of them in a week using a slightly different approach. (These were done in pellet pots, the next batch will be in peat pots with soil.
The link I gave earlier used flour, sugar, water and milk. I can see how a little made with some yeast or a fat (including egg) might be softer but still enough different in color to make the cross visible.
Or you could go the opposite way and make the cross darker, such as by adding cocoa.
I know my Zo Classic had a bell to signal when to add things like raisins, but I seldom heard it, probably because I was in another room. It also wasn't all that loud.
Well, the tangzhong batch of hot cross buns didn't rise as much as the original recipe batch, either in bulk proof (even though I gave them additional time) or in final proof. The internal crumb is a bit finer, a lot of smaller holes rather than not quite as many holes but bigger. Hard to compare taste, the interiors are different, the exteriors are similar.
I'll see how they taste again tomorrow, but right at the moment I'm leaning towards the original version as better. I'll also be watching to see if they stay moist longer
Apparently one way is to pipe something like cookie dough on top.
hot cross buns with stripe in the dough
I've seen hot cross buns where the cross is from dough baked into the roll, but I'm not sure how they do that. A different dough, maybe?
We had salads followed by hot cross buns (with extra icing, of course.) Slightly better than yesterday's meal. 🙂
