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November 19, 2018 at 10:27 pm in reply to: What are you Baking the week of November 11, 2018? #14097
I had November 12 th as a holiday so I baked 3 little pie pumpkins. I bought them on sale on Halloween for 50 cents! I actually bought 4 pumpkins but one started to mold and had to be thrown out. These had a lot of seeds and not so much flesh. I only have 2 pints of rather dry pumpkin puree.
I also made a cornmeal - whole wheat bread flavored with dried rosemary, sage and thyme. I've given the recipe in another posting. The temperature was so cold I felt wonderfully happy to be able to preheat the oven and then bake the bread for nearly an hour and a half. There was no guilt about heating up the kitchen for so long as there would have been in the summer.I also made a gluten free, vegan apple-walnut maple syrup quick bread the next day. This is the first time I used Bob's Red Mill gluten free flour. Its very white. It seems to behave just like regular white wheat flour and bakes for the same amount of time. I made it for a friend and didn't actually taste it or examine its texture.
On Friday I made the Easy One Bowl No Knead Apple cake from KAF 200th anniversary cookbook. This starts by slicing and cooking two apples with sugar and spices and a little butter. Then making a yeast batter with both white and wheat flour and brown sugar and spices. Place the batter in a 9 inch round, and then carefully placed the cooked apples on top. Let rise ( it says 1 1/2 hours ), I let it rise over night and then bake. This was actually good! Its very strange, I thought it wouldn't rise with the apples weighing down the batter but it does. I also thought the liquid from the cooked apples would wreck the batter but it doesn't. This is amazing.
I also make a cornmeal-whole wheat yeast bread with cheese on Friday, but that is described in detail elsewhere.
Years ago, I did a white rice and white flour bread from "English Bread and Yeast Cookery" by Elizabeth David. I only did it once but it starts with cooking the rice in a large amount of water until very soft and then mixing in flour and yeast. I gave it to a friend who was suffering from morning sickness and she found it very digestable.
BakerAunt;
The Cinnamon Apple Flatbread looks fascinating. It reminds me of apple pizza, but I commonly slice the apples for apple pizza not dice them.I tried to write about my experiment with a whole wheat version of Portuguese Broa which didn't turn out very well. It didn't turn out inedible but it reminded me of hush puppies only baked, or of oyster crackers only whole wheat.
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?
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