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I got this.
February 23, 2020 at 11:37 am in reply to: What are you Baking the week of February 16, 2020? #21550Joan, I'm glad your husband is enjoying eating again. I hope his strength returns quickly.
I did a bread based on Mrs. Cindy's Chocolate Cherry bread. I left out the cherries and use part buttermilk for the liquid -- about 1/2 cup buttermilk. I also sweetened with honey and increased the butter slightly. I also added a cinnamon swirl with brown sugar/cinnamon. I was thinking of Mexican chocolate when I planned this. This was placed in a normal loaf pan and let to rise overnight It was baked in a slow cooker for 3 1/2 hours till 190 degrees.
I was very pleased with the bread its very chocolatey with a cinnamon after taste. Not too sweet and it had risenvery nicely indeed being light and fluffy. I gave some away and the receipients liked it.I can't understand the no-knead trend. I have a recipe(s) which doesn't require much kneading, but even that requires some kneading to prevent dry and wet spots where the flour wasn't well distributed.
Thats an interesting recipe.
I had looked up melting propensities of cheeses once. I was surprised to learn that some Indian Cheeses don't melt at all. Cheddar melts when young but not well when aged.
Its a pity that your professor is missing the very first loaf. I'm quite sure the subsequent ones will be just as pretty.
My Cloche is the type thats used dry. I also used the Dutch oven without any additional water. I don't put the bread directly down on either. With the cloche the bread is a round cake pan, and a normal loaf pan for the Dutch oven. I can do that as I have an oval Dutch oven. I've gotten used to round boules out of necessity but given a choice I prefer other sizes and shapes.
I bake using a cold Dutch Oven it seems so much safer than trying to handle the hot cast iron. I've also tried a clay coche over my bread and I like the results. The bread seems to rise higher and has a thinner crust. Has anyone tried baking in a thinner covered pan, like a small roasting pan? I'm wondering if the good results come from using a closed container, or from using a container with a relatively high thermal mass.
Those look wonderful. I'd gladly eat any of them. How big are they? Like a softball? They look like a group of hot cross buns but with cut crosses instead of frosting.
That sounds like a well thought out experiment! You and your wife must be very popular at work.
Got it
Mike;
How did the pie come out? Was it a one or two crust pie?I guessed wildly, and guessed wrong.
I did Yankee style cornbread yesterday -- 1/2 flour, and 1/2 cornmeal and sweetened with honey. It was very good. I baked it in a square cast iron frying pan. I bought this frying pan years ago when I was curious to see how the different styles of cast iron worked. I couldn't find a lid for this, so I don't think I ever used it till now. It worked very nicely but it seems heavier and harder to balance than the round pans.
I guessed wrong too.
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