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Aaron;
Welcome back. Missed your voice particularly when the topic turned to Challah. I glanced at WaPo on pizza and I think I'd like it if they defined different types before trying for "best of". Now I want to know the difference between bar and tavern pizza, stuffed and Chicago. I remember when ages ago I knew of only thin and round, and square and pan, and a novel item was a white pizza.
I've drove past a place that sold coal fired Bronx pizza but don't know what distinguishes that from wood fired pizza.My oven is here but I am pissed. I paid for delivery and installation and having the old oven hauled off. However the they didn't install the anti tip device and I can't open the neighboring kitchen drawer since the oven door handle is in the way. The oven needs to be raised about half an inch for clearance. I couldn't get hold of the right people yesterday. I had a friend cut some wood to put under the oven and hope that this will do the trick, however I am now wondering if he cut the wood correctly. He first had two planks available, but then instead of cutting them both to the right length, he cut one down the middle. I think this would make it harder to put in the right place.
I hope you have lots of fun with your mixer! Candy apple red is a cheerful color.,
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. -
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