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Thank you Joan and Aaron. I don't make loaves too often as i usually opt for sandwich buns. One of the things I have to be careful about it letting the loaf overrise as that causes the crust to blow apart.
For many years I tried making a rye bread and the results were never satisfactory. Then maybe 8 - 10 years ago I ran across a recipe on a food site for a rye that uses a starter that you make at least one day before (up to 3 days). That turned out to be the key, I finally got a rye that had the proper taste and texture. To this day I bristle at rye recipes that don't use a starter, lol. Anyway, I tweaked the recipe a bit. For example, it called for using half the rye flour and water to make the starter. I figured the key to rye bread is the starter, the rye flour needs time to fully hydrate, so why only use half the rye for the starter? In my starter I use 100% of the rye and water. This bread has become one of my staples.
Today I made a rye bread. I made the starter yesterday. I wanted to give it some color so I used fresh brewed decaf coffee as the liquid and added a tablespoon of unsweetened cocoa. It just came out of the oven and looks good.
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You must be logged in to view attached files.I got a couple of beautiful red peppers so I decided to stuff them. I have not had stuffed peppers in a while. The peppers are large so I sliced them lengthwise to make 4 peppers. Unlike what most people seem to do, I make a meatball/meatloaf mixture and stuff the raw peppers with the raw meat and then roast them. Sometimes I use breadcrumbs in the meat and sometimes cooked rice, but regardless the pepper is treated the same way either way.
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You must be logged in to view attached files.I often place some pecan or walnut halves on the top. Sometime I will add up to 1/2 cup of chocolate chips to the batter. I usually substitute 1/2 cup of maple syrup for all the sugars. A half cup of maple syrup will make it less sweet but that suits my taste.
On Wednesday I baked a half dozen sandwich buns. Thursday I made Oatmeal fruit bars. The Oat fruit bars were on the Quaker Oatmeal box years ago but isn't on there now. It's low fat that uses yogurt, a touch of veg oil, a little flour, oats and dried fruit. The recipe calls for granulated and brown sugars but I use maple syrup in it's place. They make a great snack or breakfast.
You're welcome Joan, I'm glad you like them. I only made them a couple of times but they are always in the back of my mind, lol. But then I don't make cookies often. I need to make them again soon.
Do you like coconut? Oatmeal coconut cookies are good.
Although the recipe calls for lard I just used shortening.
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This reply was modified 8 years, 8 months ago by
RiversideLen.
I always use some semolina in my pizza dough, it makes the dough easy to work. I usually make enough dough for 3 small pizzas, one third gets used either that or the next day and the other thirds are used the following days. I find the third day on the dough is very fine. If I can't use it before 3 days I'll roll it out and freeze it.
There are two things about the KA recipe I would change. If you're making this a day ahead of time, I would use cold water, refrigerator cold. Let the dough proof at room temp for several hours and then put it in the fridge. I even do that when I'm going to use it the same day, I just make it early in the day to give it enough time to work. If the dough is being made ahead of time, I would cut the yeast by at least half. My go to recipe I use exactly one half the amount of flour the KA recipe calls for and I use only 1/4 teaspoon yeast. Pizza dough, especially thin crust, doesn't need the kind of rise a bread loaf needs.
When I have made lasagna I have mixed the cooked meat with the tomato sauce but I think you could also layer it and that could have some advantages. For example, the first layer in your pan would be the plain sauce mixture, then noodle, sauce, meat, veggies if used, cheese, noodle, etc etc. And then the final layer, noodle, sauce and parm. I think you want sauce on the final layer of noodle otherwise it could dry out.
Similar to Joan's advice, but what I would do is make a sponge. All the yeast the recipe calls for, a half cup of flour and enough water to make a medium batter, cover and let rise at room temp until doubled, then knead into your unrisen dough.
February 23, 2017 at 11:41 pm in reply to: What are You Cooking the Week of February 19, 2017? #6665I bought a quart of strawberries today and turned it into sauce. It's going to dress up my breakfast yogurt for the next 5 days or so.
BakerAunt, those muffins sound good, I like that they use a lot of oats.
I forgot to mention that when I made my doughnuts, I subbed maple syrup for the sugar. I have syrup that needs to get used plus they claim maple syrup has nutritional benefits over refined sugar. But the main thing is I have syrup to use up. Per info I got off the 'net, Maple Syrup World, I used 75% the amount of syrup that what the recipe calls for in sugar. They also suggest to reduce the amount of other liquids by 3 tablespoons per cup of maple syrup used. I didn't bother with that because I only used 3 ounces of syrup. I also subbed egg yolks with flax seed meal. The flour was KAF whole wheat pastry. Now I can convince myself that the doughnuts are a health food, lol. They came out fine.
February 20, 2017 at 10:02 pm in reply to: What are You Cooking the Week of February 19, 2017? #6652Yesterday I made an eye of round following America's Test Kitchen way, I'll be having it for the next several days. I love the days that all I need to do is slice some off and make a fresh side or two.
Today I made a half dozen bread rolls and a half dozen baked doughnuts. I bought some disposable piping bags and piped the doughnut batter into the pan, that worked out real well, better then using a zip lock bag. Chocolate frosting topped with coconut.
Mike, I think they had 4 chocolate episodes on, in one episode he did microwave tempering and in another episode he did it the old fashioned way.
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This reply was modified 8 years, 8 months ago by
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