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I did Boston Brown Bread last week, putting in pumpkin puree for part of the buttermilk and sweetened with maple syrup instead of molasses. I think the long cooking gives it a deeper and harsher taste unless thats due to the rye. I used the traditional flour mixture, cornmeal, rye and whole wheat. I know this is a quick bread but since I had time, I also added 1 teaspoon of yeast and gave it some time to rise before cooking.
No picture sorry.I just got my first Covid shot ( Pfizer ). A mass vaccination center opened up in the empty store at a nearby mall. I was able to sign up online and go in that same day. I was afraid that I would be searching for an opening for weeks. I had a sore arm that afternoon but the pain was mild and I didn't feel the need for pain killers.
I have had success baking in a cold Dutch oven, a 1 1/2 lb loaf -- 4 cups of flour -- takes about 50 minutes. A hot Dutch oven seems to be so dangerous. How long does it take to bake with a hot Dutch Oven.
Yesterday I finished up the Hot Cross buns that I had started on Eater Sunday. I normally go to great efforts to bake the penultimate batch on Sunday morning, but this year lethergy won and I just started this on Sunday. I had had plans for making whole wheat sugar free Buns for a diabetic friend, but didn't get around to that.
Rottiedogs;
You have an ambitious program for Easter. I hope to get some cookies and two batches of Hot Cross Buns before Sunday. What is your Easter Pizza like? I've looked at Italian Easter Cheese/ham pie recipes. Is it like that loaded with cheese and meats and all sorts of tasty things?I experimented with pastry stripes on Hot Cross Buns one year. I found that flour/oil/water mixtures piped on just before baking worked fairly well. Just Flour/water turned out hard as a rock. This is only worth it when trying to make sugar free Hot Cross buns for some reason.
I think it would be like Neopolitan Ice Cream, my favorite as a child since I didn't want to have to decide on just one flavor. You would need a group so it could be finished off in one sitting.
That is a very over the top cake!
I started baking Hot Cross Buns after my parents moved from Iowa City, Iowa where the local bakery always had Hot Cross Buns, to Lexington Ky where I couldn't find any. I was 11 when they moved so I probably didn't start baking them immediately but I was going through recipes a couple of. years later.
The local grocery stores around here -- Fairfax, Virginia -- have Hot Cross buns every spring. I bake my own in order to have enough to really indulge in it. I can eat 3 or 4 at a sitting. My brother once ate 8 as a snack before supper.I baked the whole wheat Hot Cross buns yesterday morning. I think they turned out well but I've forgotten just how much time it takes to make a batch. This recipe made 32 Hot Cross buns which were nicely fluffy and tasty. This was a doggy friendly variety so I took some to. the friend that appreciates whole wheat and dotes on her dog. I'm not sure if Linus will get any, he is a Corgi and the long low dogs tend to bad backs if they put on weight.
I still would like to make a couple more recipes this season but I will wait a while before starting.I started on the whole wheat hot cross buns. I'd like to try a cross between a Boston Brown bread and a pumpkin bread. KA website had a steamed pumpkin bread but it also has a lot of sugar. I guess I can start with a brown bread recipe and add pumpkin.
I just finished the buttermilk Hot Cross Buns. These were a little big but nice and light and fluffy. This used about 8 1/2 cups of flour to make 32 buns with traditional fruit, lemon peel, orange peel and currants. I'd like to drive around and give them away but with the Covid crisis I ought to really stay near home and give them to neighbors.
The University of Kentucky Special Collections used to have a cookbook section. I don't know if they still do or their collection criteria but you could ask. Ages ago they tried to keep any book by a Kentucky author or about Kentucky so I had donated some Science Fiction by a Kentucky author to them. I think I gave them some cookbooks as a joke when I was an undergrad and they took them.
My favorite King Arthur cookbook is still the 200 Anniversary Cookbook. I have the others and have looked through them but they aren't as useful or as used. I think I liked the Cookie Companions the next best especially the way the chapters highlight different types of cookies.
I finished the doggy safe hot cross buns. It made 28 buns, good rise, nice texture tasty. I am very pleased with these. This one had everything to make it keep longer -- potato flour, tangzou paste, and it started with a poolish to add flavor and save on yeast. The next regular batch will be buttermilk based. If you can't tell I am making up for lost time with a splurge of Easter baking. I might be overly ambitious.
I'll have to start the whole wheat versions soon -- I like the fruity ones and I have a very plain version almost not worthy of the name for a diabetic friend. -
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