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Happy Birthday Mike! I hope you have a great day. Thanks for this board and all the advice.
Baker Aunt;
That cake sounds great! I'll have to look at the recipe. How do you prevent chocolate crumbs on the white frosting?I'll be getting my new stove on Wednesday, so I will be able to bake again. Weather permitting.
I haven't had the energy or the stove to bake anything. I liked the King Arthur spiced rye cookies when I made them several years ago.
I decided to try the Japanese Milk Bread, without any milk as I was out. This time I didn't add extra flour to make it more manageable so had to sort of pat it into shape and roll it up with just a sprinkle of cinnamon. It came out much better than the last rolls, it rose better and was more moist. I knew milk makes a difference in how well the bread rose but it also makes it more tender.
My oven decided to stop working, its as if the button for turning on the oven wasn't working at all. I took it over to a friend's house and used her oven. I'm ordering a replacement oven and will be making only pancakes for the next couple weeks. There isn't enough counter space to make a portable oven a viable option.I think rye breads need an acid. I do know that too much yogurt or buttermilk doesn't work with all whole wheat breads it softens the gluten too much. But I've make buttermilk cinnamon swirl white breads before without noticing any particular problems.
My cinnamon rolls turned out acceptable but a little small. I was hoping for the high light fluffiness of the Japanese milk bread instead of my slightly dense normalish rolls. I am going to have to try this again without the buttermilk. they will probably be good with maple frosting.I didn't have enough milk when I was making the cinnamon rolls so I put buttermilk in instead. Now the rolls are on their final rise before baking and they are just sitting there instead of rising to be nice and fluffy. I'm willing to wait for a while longer but what could be going wrong?
I went to read the recipe in the tarateaspoon.com site and found it almost identical to the KA Flour recipe. That having been said I don't understand why KAF had sugar in the original Japanese milk roll recipe and then took it out of the Cinnamon rolls. I know its common to use butter the layers of a cinnamon roll and then spread cinnamon sugar on it, but I've left out butter in that area and been very pleased.
I think I'm going to start with the Japanese Milk Bread rolls and then turn it into cinnamon rolls. After baking I'll probably make a maple syrup icing if it seems to need it.ItalianCook;
Have you tried other methods to make breads moist? I've increased the amount of butter, and used the tangzhong paste. I've tried a few other things but don't remember how well they worked. The cooked white rice bread was boring.
I found the Japanese Milk Rolls stayed moist for several days. I'm going to try the KAF cinnamon rolls which use the tangzhong later.Happy Anniversary Baker Aunt and Chocomouse!
I did lamb shanks in the slow cooker last night with onions, carrots, celery and red wine. Very tasty.
BakerAunt;
How did the Squash, Whole Wheat and Oat bread come out.I did zuchinni and raisin bread yesterday. I baked it in an 8 inch cake pan and it took longer than I thought it would about 45 minutes. Its rather moist and gummy, Next time I'll reduce the liquid a little bit.
I did Japanese Milk Rolls again in the KA stand mixer. This time I made 20 small rolls instead of 10 big ones. Also I knead in dried cranberries in half the dough. The cranberries were a success. I probably put far too many cranberries in and the cranberry rolls are notably smaller and denser. I might do it again with less cranberries and with the cranberry rolls in their own pan so I can let them rise longer before baking.
The mixer is working great. No overheating or spraying flour. Of course I'm only doing a small batch of dough 3-4 cups of flour or less each time so not a strain on the mixer and fitting easily in the bowl. I might run into problems if I try bigger batches of dough.
If I wanted to mix larger bread doughs for say 3 loaves of bread, how would I do it? Could I just mix the dough in the mixer, and then knead by hand? Mix the dough and then divide it in half and knead in two batches by machine? I am curious as to what other people have done.I did my two little Challah using the KA stand mixer on Tuesday and Wednesday. They came out very well, soft and fine grain. I changed the recipe by leaving out all the sugar and the egg wash. The bread would have been improved by the egg wash, it came out a light brown and not especially pretty.
Why was there sugar and honey in an ordinary Challah recipe? Its not suppose to be a sweet bread or is it? I'm perfectly willing to put sugar in Moravian sugar bread, or chocolate bread, or other sweet breads but it seems odd for a Challah which should be savory.
This is my third bread with a stand mixer and I'm getting more used to its abilities. Also limitations -- this time I added flour by the spoonful, next time I might make a funnel out of a paper plate. Dumping the flour into the bowl from a quart container isn't going to ever work.
I went searching the Internet and there were people who really hated the way their Kitchen Aid mixer handled bread dough. Have you had any problems? Could I over heat the mixer if I tried to make two loaves at once?Great story;
I was reading various bread recipes for using a stand mixer. Do any of you have different standards for using a mixer as opposed to doing it by hand? For example I have different ways of dealing with whole wheat and white bread.
1). White bread. Use all the liquid ingredients, but start with 3/4 of the white flour. Knead in enough of the reserved white flour and any additional to get bread dough of proper consistency.
2). Whole wheat bread. Use all the flour and all the liquid. Let the dough rest for 10-15 minutes at least. Add more liquid to get dough of proper consistency. Use additional flour if needed but that doesn't happen very often.I have read recipes for white bread with the stand mixer which starts with using all the flour and reserving a portion of the water. The water is added until the dough is a proper consistency. If necessary additional water is added.
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