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I have a friend with Hungarian ancestry who talks about these things.
I did it!! Shocked myself
Yes! I got it.
I did blueberry scones again yesterday. I thought I might have overbaked it but it came out fine. My "scones" are a whole wheat muffin recipe baked in a cast iron frying pan. I tell everyone they are scones and hit dissenters on the head with the frying pan. This allows me to use whole wheat and oil in my scones. After cheating this way for years, I figured out a way to do whole wheat scones which were more scone like, but this is faster and easier.
I missed this.
Its been very hot here, and I am running the air conditioner continually so I am doing crock pot baking again. Friday I had all three crockpots going at once. Congee in the smallest crock pot, buttermilk whole wheat cinnamon swirl in the largest, and KAF apple challah in the medium size one.
Everything turned out well unlike the time the cinnamon swirl turned out only fit for goose food. I haven't seen any stories of dead geese so it didn't do them much harm.
The cinnamon swirl was baked in a normal bread pan which fits in an oval crockpot. I let this rise normally and then baked for 2 1/2 hours on high to 190 degrees. It was perfect taste and texture but rather flat instead of a pretty dome.
The apple challah was baked in an 8x3 round cake pan that just fit in the crockpot. It was placed in the crock pot after it was formed and before the final rise and baked for 2 hours on high. At that time it wasn't quite cooked but I wanted to take it to a party so I baked it at 350 degrees for 15 minutes in a regular oven. I mainly follow the KAF recipe but this was all whole wheat, and I left out the honey and sugar. I also increased the cinnamon to 1 1/2 tsps as the honey and sugar would have enhanced the cinnamon flavor.
The bread had risen nicely and had a fine taste and texture.Missed it. I guess blindly on questions with numbers.
Chocomouse;
Baked English Muffins don't look like grilled English Muffins. Since I don't put a weight on them they look like little boules, or little mushrooms, or hamburger buns depending on how much they rise. I also don't have them coated with cornmeal since I don't worry about sticking to the bottom. Mainly I cook on parchment paper so that isn't a problem. Most of my baking is whole wheat and will be a nice color regardless of how much they are cooked :). The white flour English muffins normally turned out nicely browned on top and bottom due to a hot oven, just like a hamburger bun would. If its not browned on the bottom its probably not cooked.
I don't have a griddle so if I were to try frying, it would only be 3 or 4 at a time.Chocomouse;
I think it impressive that you can cook your English Muffins on a griddle. I know its the traditional method, but I've always baked mine because I don't have the patience to watch them cook. With an oven I can do them all at once and I don't have to stand over them.I got it!! This technique is very popular. I read about it a lot but only tried it once.
I missed this. I will have to look at different oils and calorie counts.
I did banana bread early on Tuesday morning. Its been very hot and humid here. I have the air conditioning on and am trying to avoid most cooking. I'd like to cook later in the week, but its going to be hot.
Chocomouse;
how many English Muffins did you make? Was this in the oven or on a griddle?Missed that. I got the city wrong.
I missed this one!
I am using oil for all my quick bread recipes, and butter for most of my yeast breads. It is easier to mix in oil with the liquids on quick bread, and butter is easier to knead into yeast breads. There are exceptions. My pizza/focaccia recipe calls for oil as does the challah recipes.
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