skeptic7
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I went to two large grocery stores, both of them were seriously short of flour. one of them had some bags of BRM all purpose, and a little specialty flour. The other had only a little cornmeal and some storebrand flour. One of them did have toilet paper, they were selling 1 bag or 6 rolls per customer. There must be more people willing to bake than I expected or something is putting a glitch in the supply chain.
I was out looking for more whole wheat flour. I have enough for the current recipe but not much extra.I got it. I've seen celeric in the grocery stores.
Aaron;
I have never been able to use white whole wheat flour to make a 100% yeast bread successfully. I think its the lower protein compared to the red whole wheat flours. I have basically given up on white whole wheat flour for 100% whole wheat yeast breads.
I can't see your recipe, but I get better rises on bread that contains eggs.BakerAunt;
Yes my pie has a top and bottom crust. Its like having the meat part of a Cottage pie enclosed by pie crust. This is my favorite white flour oil pie crust which has the advantage of microwaving quite nicely.
They Rye breads sound fabulous!Mike;
The rolls in your other thread look great. Are they 100% rye?I got it too. Mainly luck
RiversideLen;
I wouldn't think so, that isn't very much flour compared to the rest of the ingredients in a cake.Wednesday I made a large batch of Hot Cross Buns. It was basically from a recipe found in King Arthur Flour's baking newsletter but I changed the spices to be more varied. I baked it, checked the temperature and then put it back in the oven to bake longer till the internal temperature was180 degrees. A small pan came out loooking beautiful but was too soft inside and I am treating them like brown and serve rolls and rebaking before eating. I gave most of the properly cooked rolls away.
I also make Cornish Meat Pie from "The Garndener Museum Cafe Cookbook". This is a meat pie with 2 lbs of hamburger and a little carrot and onions and potatoes. Its very heavily seasoned with 1 tablespoon each of dried thyme, marjoram and basil, and minced garlic. I used my favorite oil based pie crust. This turned out very well, with about 2 cups of filling left over after the pie was made. I used a 10 inch frying pan as a pie pan so it made a deep pie, it would probably have made 2 shallower pies. It was slighly bland which surprised me as I remembered it as being very strong tasting. But it cut beautifully after being refrigerated overnight and I look forward to the leftovers. I opened a jar of cranberry sauce I had canned last year to go with this.
This differs from a traditional Cornish pastry in that the hamburger is cooked before being mixed into the filling. I think its easier to manage and less likely to cause food poisoning this way.I got it!
I got it.
I got this.
.I got this.
.I was at two grocery stores today. There shelves were very bare yesterday but they have gotten in shipments of food and now there is bread and fresh meat on the shelves. I bought milk and butter and eggs. .
My Rosemary Focaccio came out well and I delivered it to the neighbor across the street. We kept four or five feet apart as I handed her the bread in its plastic bag. If she hadn't answered the door I was going to leave the bag on the door knob.
My plan was to spend the next two weeks baking and giving away Hot Cross buns but I am thinking of just baking enough for myself and not visiting even at a decent distance, I basically feel fine now but feel the very start of a cold coming on.I missed this.
That's scary. I got the correct answer by guessing.
I'm going to make Rosemary Foccacio as a gift for a neighbor. The hot cross buns turned out well, soft and a little spicy. Now that they are cool, I'm going to frost them.
no pie, but I started on a batch of Hot Cross Buns, mainly based on the recipe in 200th Anniversary Cookbook. I'll let the dough rise overnight and form it into buns tomorrow.
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