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My "whole wheat scones" use a muffin style batter baked in a cast iron frying pan and cut into wedges. I tell people that they are scones and threaten to whack unbelievers with the frying pan. These are easier to mix since they use oil instead of butter.
Due to the recent shortage of whole wheat flour I baked a couple batches of white flour scones and found I like the short time they take to bake, and dislike the time needed to cut in the butter. I was hoping that you would have had a solution to this since you were eliminating butter from most recipes.It is wonderfully cool here right now, but it will get hotter as the day progresses. I've got windows open to let the cool air in.
I plan to bake some raisin bread today. 1/3 whole wheatBaker Aunt; Do you know any scone recipes that use oil instead of butter? I was thinking how much easier it would be to mix in oil instead of cutting in the butter.
I missed this. I am not very familiar with Avocados.
Happy Birthday!!
Those are great ideas. I love the swans and the bowties.
I guessed correctly.!
I went grocery shopping at 7:00 am at Wegmans. They had plenty of flour including KAF All purpose flour. I bought a bag. They didn't have KAF WW flour of any sort, but they did have store brand whole wheat flour so I bought a bag of that too. I was tempted to stock up but I don't have much spare freezer space.
Yesterday, I made a spinach pizza one of my regular recipes, but the pan pizza crust was made with all white flour instead of whole wheat. It was bouncier and rose higher. I had to start the pizza crust the night before and refrigerate it over night, and made the filling at 6:30 in the morning, backing it at 8:30 am in order to avoid the summer heat.
Today is somewhat better, it was 65 degrees at 7:00 am, but I'm going to have to do the bulk of my cooking in the early morning for many months.I got this. It seemed very strange when I first heard about it.
I didn't know the answer and my guess was wrong!
I did a correct guess.
I did cornbread today. Its basically the same recipe as last week, the yeast risen Northern style cornbread. This time I did an overnight sponge with 1/2 cup milk, 1/2 cup buttermilk, 1 cup cornmeal, 1/4 tsp yeast. The next day I mixed in the rest of the ingredients, poured it in a cast iron frying pan, let it rest while the oven preheated -- more than half an hour. and baked it. The previous time I was cooking in a slow cooker. Its lighter and fluffier than last time with bigger holes. I can still taste a hint of sourness from the buttermilk.
I like it and its interesting to make a cornbread with yeast instead of baking soda and baking powder. I am not sure its worth the extra time necessary.I messed this one up.
The local grocery store is now well stocked with toilet paper, there are no empty spaces on the shelves any more. There is flour in the flour section, and even 5 bags of KAF all purpose flour, and lots of more common brands of flour. No whole wheat flour unfortunately of any brand.
I redid the buttermilk cinnamon swirl bread, this time letting it rise and rise and rise. I used 1/4 tsp of yeast in the sponge. but let it sit for 3 1/2 hours in a hot kitchen. Yesterday was sweltering. Then I mixed in all the other ingredients into the dough and kneaded it a bit, and then refrigerated the dough overnight. The next morning after the dough was warmed up, I finished kneading the dough and kneading in the butter and about 1/2 cup more flour as the dough was still very soft. I rolled it out and spread with cinnamon sugar. Then rolled it up and put it in the loaf pan. I let it rise almost to the top of the bread pan about 2 hours. I then baked in on high in the slow cooker for 2 1/2 hours to 190 degrees. The bread is soft and high and light. The top crust is unpleasantly pale but the sides are actually a nice light brown.
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