[skeptic7]

I am so sorry that you didn't find any apples! There are plenty of apples at Farmer's markets around here but I don't personally know any U-Pick orchards. I hope you find some, I though Indiana would have a lot of apples. Perdue university has or had a great research program in apples.

I hope you find more apples later.

[skeptic7]

Chocomouse;
It might be cooked before 200 degrees, all I know is that 170 degrees was too low, the knife stuck in the middle came out sticky. 190 degrees might be sufficient.

[skeptic7]

I made Boston Brown Bread last week and it was very firm and dense, but I baked/steamed it for much longer than called for. I was cooking it as one big 7 inch round in a slow cooker, but I tried cooking it on low for four or five hours, and when it was not cooked after that time, I turned the slow cooker to high and cooked for an hour and a half, until it reached 200 degrees and the knife came out clean. I don't think the depth of the water would make a difference, the steam is actually hotter than the water.
Perhaps your bread was too moist? My pan has vents in the top so the bread lost water as it cooked.
The steamed bread recipes resemble some of the old fashioned pudding recipes so famous in the Aubrey/Maturin sailing ship novels.

[skeptic7]

Thursday I made cinnamon swirl bread. I started with the whole wheat buttermilk bread from Laurel's Kitchen, but only made one loaf or a half batch. I patted it flat into a rectangle and then sprinkled it with cinnamon sugar and rolled it up. this fit in a normal loaf pan. I was going to try baking it in a slow cooker but didn't have time so I covered it with a plastic bag and put it in the refrigerator. Thursday night, I took the bread out of the refrigerator and then baked it in the slow cooker. It turned out great. The taste and texture was fine even if this only had one rise instead of two.
This is probably the last time I am going to try bread in the slow cooker for the season. Its gotten cool enough around here that I should be able to bake in the oven like normal.

Saturday I made New England style cornbread using maple syrup as the sweetner. It was great.

[skeptic7]

BakerAunt;
The Pumpkin braid sounds wonderful! KAF has a very pretty picture on its website
I found some other recipes for steamed breads on the Internet. A couple use maple syrup.

What is Steamed Bread?

Mike, Chocomouse;
The combination of cornmeal and beans in the same meal would make a complete protein combination. It does seem incomplete without any vegetables. I stirred fried some greens to add balance when I finished it up.

[skeptic7]

I had pork chop with apples, and baked beans and Boston brown bread. I stirred fried some Edible Chrysantheum leaves -- it was what i had in the refrigerator to keep the plate from being completely brwon. The brown bread and beans went well with the pork chop. The beans balance the strong flavor of the brown bread.

[skeptic7]

I used up the last of my rye flour for this recipe, otherwise I'd be tempted to repeat it and leave the molasses out completely. This is nearly three times the amount of molasses I would use in gingerbread. i don't have hot dogs on hand currently, but I am going to try the bread with pork chops and baked beans. What sort of vegetables do New Englanders eat with Boston bread and baked beans?

[skeptic7]

I make Boston Brown Bread from the recipe in KAF 100 year cookbook. I made it in my slow cooker -- does this count as baking? Its basically boiled/steamed in a hot water bath. I was surprise at how heavy and dark the bread tasted. The molasses flavor is overwhelming. Since it was going to cook for such a very long time I added some yeast to hopefully make it lighter. Its still very dense.

I ate some as a snack, and then I decided to be traditional and warmed up some canned bake beans for supper and ate that with the bread. The texture isn't bad but it still has a very overwhelming almost caramel flavor.

• This reply was modified 6 years, 3 months ago by skeptic7.

[skeptic7]

I did Pumpkin Gingerbread, by using my favorite pumpkin quick bread and adding 1/4 cup of finely chopped candied ginger and 1 teaspoon ginger powder with 1 teaspoon cinnamon ( normal ) and 1/2 tsp allspice. I sweetened this with 1/4 cup honey instead of molasses as I was afraid the molasses flavor would drown the pumpkin. Tasted nice.

BakerAunt;
I read about the KAF Golden Semolina bread and it looked interesting. I can't see why they advertised it as a "No Knead" bread when it is kneaded in a mixer or bread machine in the recipe. As a person who kneads or doesn't knead by hand this seems like false advertising.

[skeptic7]

I did a Pumpkin cheese bread in the gold cake pan and the round crock pot. I was going to use a normal bread pan, but the bread dough used 4 cups of flour, and then I kneaded in 1 cup of cheddar cheese and the resulting dough nearly filled the loaf pan. I moved it to the round pan which fit it more comfortably. I baked it on low for about 4-4 1/2 hours. This worked great. The bread was cooked to 190 degrees, it didn't seem burnt or dry! I got some sleep instead of staying up to watch it. After it was cool, the cheese had melted some but still had visible streaks and filled holes, the texture was great -- the bread dough had obviously risen before baking. The bottom wasn't over cooked and it tasted great. It was moist but not gummy. I had worried that the cinnamon would have prevented the yeast from rising.
The original recipe is the KAF Whole Grain pumpkin bread -- I added 1/2 cup more water and omitted the sugar. Most notably I kneaded in at the last, 1 cup of sharp Vermont cheddar cut into 1/3 inch chunks.

[skeptic7]

oops. I should have put the last in the baking thread.

[skeptic7]

On Friday the 28th, I made KAF Whole Grain Pumpkin bread with some changes. I left out the sugar and used 4 cups of whole wheat flour, and 2 tablespoons of potato flour. I also used 1 1/2 tbsp of oil instead of 1 tablespoon of oil. The water was increased to 3/4 cup water.
I mixed everything together Friday morning but didn't have time to do very much with it so I kneaded it a little bit, formed it into a ball and refrigerated it. I took it out of the refrigerator on Friday night and let it sit. I then cut up 1 cup of sharp Vermont cheddar cheese into small but not tiny cubes. Possibly 1/3 inch square. If the cheese is too small it melts into the dough, too large and it doesn't melt at all and is harder to knead in. I wanted it large enough to form cheese lined holes in the finished bread. I knead the bread dough a bit, which was hard as it was still cold. I did my best to knead thoroughly Eventually I rolled it out and then kneaded it to gether. Rolled it out a bit more and put most of the cheese on and rolled it up. Then I rolled it out, put the rest of the cheese on, and rolled it up and kneaded some more.
I eventually formed it into a round ball, but in my covered crockpot cake N bread Pan, put that in the round crockpot and baked it on low for about 4 hours. It was late and I was tired. This actually worked. At 4:30 am or so, I took out the bread and it was cooked, not burnt and 190 degrees. I let it cool until a reasonable hour, and then sliced it up and took it to an event.
This was well received, particularly by the person I had in mind. She is diabetic and can't eat sugar but likes whole wheat fancy breads. She shouldn't eat too many carbs as a rule but the whole grain breads are the best of a bad option.
I was worried that cheddar cheese and pumpkin might not be a good combination but they worked well.

[skeptic7]

BakerAunt;
I have uploaded Judy's Biscotti -- low fat, low salt.
How did the crackers and biscotti come out after the flavors had a chance to mellow.
I am impressed by the Whole Grain Sourdough, it must have been difficult to knead properly.

[skeptic7]

I did another crockpot bread on Sunday night/Monday morning. This time it was baked in a regular loaf pan in a large oval crockpot.
I had adapted a chocolate yeast bread recipe. By the time I had finished various changes to the recipe and techniques it was more of a soft batter like a batter bread. It came to 2/3 of the pan. I baked it for a short time on high and a longer time on low, I wanted to see if it would overbake if cooked too long but I thought that this was a good risk as the dough started out so moist, and it was in a very heavy aluminum pan that would take a while to heat up.
The dough raised a little above the rim of the pan and was just a little heavy. Its making a very rich snack, I find myself only eating a couple of slices at a time instead devouring the whole thing.

Mike, I think this would be a good technique for 18 hour baking. It wouldn't take up your whole oven and can be left unattended without too much worries.

[skeptic7]

I baked Chocolate Cherry bread in my slow cooker on Sunday night/Monday morning. This was adapted from a recipe on page 127 of "Crumpets and Scones" by Iris Idhe Frey. I have had the book awhile and have long wanted to try the bread -- I might have tried to make it sugarless which was a failure.
This is much like Mrs. Cindy's chocolate cherry bread, except it has almost twice the cocoa and a little more flour. I changed the recipe in the book deliberately by using whole wheat flour, and 1 cup of dried cherries instead of walnuts. I also used buttermilk instead of regular milk. I accidently added an extra 1/4 cup of water.
By the time I finished I had a very soft dough that wouldn't keep its shape. I lined a regular loaf pan with parchment paper and spooned the dough into the pan and leveled it out. I placed the loaf pan into an oval slow cooker and started cooking it on high. This was late at night. After about an hour, I turned the slow cooker to low and went to sleep. I took it out very early in the morning and found the bread was at 200 degrees and felt cooked. I took the pan out of the slow cooker and then the bread out of the pan and let it cool. The bread had risen about double and was slightly dry. It is rich and tasty. I like it with a cup of milk, its a little dry on its own. I'd like to try this again and not cook it as long. Its nice not to worry about rising the dough twice and shaping it or being very careful not to over bake.
I also did a spinach pizza on Monday -- my normal recipe only I had broccoli instead of spinach and used 1 tablespoon of smoked paprika instead of nutmeg, and cheddar and provolone cheese instead of parmesan. This had a completely different texture due to the broccoli. When is something a new recipe instead of variations on an original?

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