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I have used oil crusts with reasonable success on pies. Then there is yeasted crusts which could be made with oil instead of butter. The texture is different but it would be better than no pie.
Len;
Pumpkin raisin bread would be great, and even better with a cinnamon swirl.
I once made pumpkin cinnamon rolls with bits of candied ginger in the cinnamon spread.On Tuesday, I did two batches of pumpkin corn bread, northern style with pumpkin instead of buttermilk, and maple syrup instead of honey. Both batches of bread had cinnamon and ginger and allspice, but one of them was made Vegan with ground flax seed and water; and the other one had the normal egg. The normal one was enlivened with 1/2 dried cranberries.
On Wednesday I did cinammon currant whole wheat bread in the slow cooker. I was working from home that day and had a two hour project, so I put the bread dough in the slow cooker and cooked it on high and 2 hours and 37 minutes later it had risen was at 175 degrees and I decided it was cooked. Its very tasty but a little too moist, next time I will try for at least 180 degrees. I gave the Vegan pumpkin bread away and ate the normal one. My vegan friend wants me to make her gluten free vegan treats but I don't like gluten free flour and got tired of Southern style pumpkin bread.
Today I did strawberry quick bread -- a double batch of whole wheat bread sweetened with 1 cup of strawberry jam instead of honey and baked in a 9x13 pan. This is a birthday gift for a friend who likes strawberries.
It looks a little overly complicated for a simple loaf of bread even with pumpkin added. I am still going on the "knead until you get bored, wait 5 minutes and then knead some more" I have had fairly good bread that didn't window pane
I have had 6 or 7 tomatoes from my one volunteer tomato plant. I've eaten two or three and they were great! The Chinese chive seeds are all full grown and blowing off. I should remove the seed stalks and try eating the leaves again. I gave up cutting them when the flowers were in bloom.
Some of my rosemary has a bad case of scale. I sprayed soap and water in the early summer which didn't stop the infestation, and now I am doing oil sprays. I hope the plants survive the winter but from past experience the weakened branches are more likely to die. I am going to take two small plants inside for the winter. They are in pots.
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.
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.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.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.
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.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.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.
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?
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.
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This reply was modified 6 years, 5 months ago by
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.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. -
This reply was modified 6 years, 5 months ago by
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