Forum Replies Created
-
AuthorPosts
-
I did whole wheat cheddar cheese bread yesterday. It came out fairly well I think. I made it as a present but I won't hear back from the receipent until later. I forget how much time it takes to knead a loaf of bread when I'm not doing it.
I'm going to make some scones, I think chocolate cherry is what I am want right now.Chocomouse;
I've got instructions from your husband on sealing maple syrup in glass canning jars. I'm going to try this sometime after the holidays. It looks very easy. Soak and boil the jars, heat the maple syrup very hot using a candy thermometer to make sure it gets the correct temperature, then put the syrup in the jars, and put a lid on them. This doesn't need to be heat in a hot water bath to seal. Have you tried it? Should I buy a metal canning funnel? My current one is plastic. I would probably use wide mouth pint jars.I did some pumpkin biscotti. I think I might have to make a double batch next time, they were disappearing fast until I put the survivors into the freezer.
Harris Teeter had a sale on KAF flour. A 5 lb bag was $3.49, not as good as BakerAunt's prices but its $1.00 cheaper then the regular prices and about $2.00 cheaper than some other stores. I bought 2 bags of the whole wheat.
Joan, I hope you have a swift and complete recovery.
I cooked my large pink banana squash/pumpkin. It made 6 pints of pumpkin puree and one pot of curried pumpkin soup. I like this soup recipe a lot and make it at least once a year during pumpkin season. It mixes cooked chickpeas, pumpkin chunks, onions and curry into a very hearty flavorful soup.
One thing I've done for sensible gluten free friends -- these most likely have a mild wheat intolerance, is make apple crisp with oatmeal and oat flour for the topping. This isn't truly gluten free but works for wheat allergies. I've also made cheesecake with cornmeal thickener and cornmeal pastry crusts; and Southern cornbread. Spoonbread would also be gluten free.
I basically don't like gluten-free flour with xanthem gum. If someone wants to go gluten free why all this effort to get fake flour baking? They should change their diet completely and eat rice and beans with corn tortillas, and Southern spoonbread, and baked apples stuffed with raisins. Or Southern Chinese food with nary a wheat kernel in site.I made pumpkin muffins with maple syrup. This was made for a Vegan friend and I didn't bother tasting any before I gave it to her. I used 1/4 cup maple syrup instead of 1/4 cup honey so its probably much less sweet. Vegans think of honey as an animal product and prefer to avoid it so I used maple syrup instead.
This friend has romantic notions of the health benefits of gluten-free baked goods, however she isn't allergic or intolerant so I don't bother getting gluten-free flour for her. If she really wants gluten free bread or cookies, she can bake them herself.Most of the farmers' markets are closing up for the season. Some of them will have a few days open near Thanksgiving. There are a couple who will stay open year round, but all the ones I know about are out doors. I've bought several kinds of apples already but will probably buy a half bushel at the last farmers' market on November 11th.
An indoor farmers market should not be much more dangerous than a grocery store.I just got some organic dark rye flour at the Coop yesterday, about 2 lbs so I can do some experiments over the winter. Any suggestions for very easy bread recipes? Are there other things I should try? KAF was promoting a chocolate cake that looked tasty.
Any advice on rye flour in general?Thanks for the recommendations. I remember the buttermilk bread from several months ago. I thought it used too much maple syrup to be worth trying as I was hoarding my maple syrup then.
I went to a neighborhood parade and gave out my candy there. A lot of it went to the Band Kids from the local high school who came to provide live music during the costume judging contest. This is the first time in years that I wasn't trying to give out candy. I normally don't get too many people, maybe 5 or 6 groups of a couple kids.
Chocomouse -- I now have three quarts of your maple syrup! Will it keep indefinitely unopened? Should I keep it in the basement which is relatively cooler than upstairs. I'm looking forward to trying more recipes using maple syrup now that I have plenty. I was saving my maple syrup for oatmeal and pancakes and frosting where the flavor would stand out.
I like the idea of the "spianatoia" and am so glad that you found a use for yours instead of just leaving it in storage. I didn't get one for myself because it looked like it would be hard to wash and store. I normally knead on my largest plastic cutting board for a loaf of bread, and on the plastic sheets made for rolling out pie crust for larger amounts. This gives me a clean surface to knead but they do tend to move around the counter top.
The Rosetta rolls look lovely! I love the way that you move them from one container to another to monitor the rise.
I did whole wheat pumpkin yeast bread on Saturday/Sunday. I started with the recipe I used last year at this and started playing around with it. I started out wanting to use up one cup of pumpkin puree, and about 4 cups of whole wheat flour. I had a tiny preferment -- 1/4 cup water and flour and some yeast, I did a tangzhong 1/2 cup water and 3 tablespoons flour. I also had one cup pumpkin puree and one egg as the liquid. I mixed 1 teaspoon of salt, 1/2 teaspoon ginger two tablespoons of potato flour into 1 cup of whole wheat flour and beated it in. Then I just kept on mixing in flour until it was a reasonable consistency. I let this sit a while and then started kneading it on an oiled board. I put more oil until I had 2 tablespoons in the dough. I let it rise and then rolled it out, sprinkled 1 teaspoon of cinnamon and 1/2 teaspoon of allspice on the dough and rolled it up. I put this in my large loaf pan. I let this rise overnight and but it in the dutch oven and baked 1t 350 degrees for 50 minutes until it reached 190 degrees.
I sent half the bread off to a diabetic friend -- which is why there is no added sweetener.
The bread had a pretty subtle spiral and a good texture. Its all right but I wished I had made pumpkin cream cheese to go with it. It lacks pizzaz. But it was nice making a loaf of bread without following a strict recipe. -
AuthorPosts
