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Did you know that cream of tartar is a by-product of wine making. After the wine making process, it is scraped off the sides of the wine barrels, cleaned and ground. Arn't you glad you asked?
BakerAunt, Skeptic and Joan...Skeptic, I am sorry I forgot to answer your question about kneading...yes, probably 90% is done in my KA Pro, but I usually finish with a short 2 minute or so hand knead, just because I like to feel the dough, and make certain it is just how I want it to feel. Joan, why do I amaze you? I am sure you are a superior baker. BakerAunt...thank you for your kind comment. I have had some of the mom's request to buy loaves, which I really love. When I delivered the loaves to my sister today, there was an order of 8 loaves taped to her cabinet for one of the mom's.I will work on that next week.
I have been asked by several people to offer a bread baking class. So far, I plan to use the Home Ec room at the high school, that has 6 kitchenett's. I will probably supply all if the product, and ask that those that have KA/s or Bosch etc. machines to bring those. Also, will probably ask them to bring bread pans, or pans for dinner rolls, which ever they want to make. This is still in the planning process, so am not sure of all the details. Probably will limit the class to 12 participants, so that we have oven space etc. I will have some hand outs, with recipes, and tips etc. We will see how this proceeds.If anyone has ideas or comments, I would love to hear them.
skeptic...I normally make my own recipe for white bread when I make cinnamon swirl. I have made light whole wheat/cinnamon swirl, but not for quite some time. When I make lt. w/w, I usually use my own white bread recipe, but add extra liquid, usually milk, a little extra butter, and obviously a portion of whole wheat and just proceed with with swirl. I roll out the dough to pan size, paint it with beaten egg, wait about 5 minutes for the egg to set up. I then sprinkle on the cinnamon/sugar, and use my hands to press it into good contact with the egg and dough. I then roll it up, pinch the seams and proceed as normal.
The reason my sister orders so much bread, is that she and her daughter, my niece, are certified midwives, and I am a certified midwife assistant. She has moms in labor for extended periods of time, and the husbands are also there. We generally feed them toast, sandwiches, and yogurt, which means she goes through a lot of bread. We had 15 babies from March 14th through yesterday alone. Our next biggest month will be July, when we have 20 babies due.
The hot cross buns are for my SIL and brother's Easter celebration, which will be on April 7th, as this is the only time they can get all of their children together. I will be making two double batches of the buns, so she can send some home with her children.
Today I baked 8 loaves of oatmeal/molasses bread, one of my most requested breads. Tomorrow I plan on making 4 loaves of blueberry infused cranberry bread, and 4 loaves of pomegranate infused cranberry, both highly requested also. This along with the 12 loaves of cinnamon swirl, 4 loaves of lt. whole wheat, and 4 loaves of lt. whole wheat with molasses will complete my sisters order. I will deliver it to here this weekend. I don't plan on baking next week, but I am sure I will change that plan, as I always do.
BakerAunt and Chocomouse...Thank you for your nice comments. I did not put anything in the little logs. The logs are probably to small to do that, but I think I might try rolling them in cin/sug and then braiding. I also think rolling each log in a garlic/herb concoction would also be good. These were made with a sweet dough, but I am going to make them out of my regular white bread recipe also. They would be so lovely for a bridal/baby shower brunch. I would slice each one, and have a variety of sandwich fixings for the guests to make their own personal sandwich.
I also love making "fancy" breads, and currently have two other beautiful bread projects on my bucket list.
Tomorrow plan to made Calico Beans, to go with hot ham & cheese sandwiches, and coleslaw.
Made four loaves of my special white bread...my husbands favorite. Then Made a batch of sweet dough to make a batch of braided rolls. Divided the dough into 10 pieces, and then each piece into 3 pieces. I rolled each piece into a small log, and braided them. They turned out just perfect. 10 beautiful braided rolls. I made a vanilla frosting to top them off. A lot of fussy work, but I really enjoyed it, and they were so beautiful. I brushed them with an egg wash also before baking, and they came out shiny and lovely, even if I do say so myself.
BakerAunt, if you are following me in my floury footsteps, give this a whirl. Wonky
Mike...there are several fairly new spinach varities that do not bolt in the summer. Have you tried any of them? Just a thought. I have not had a garden for several years now, due to bad hips, but I used to plant them, and they did very well. I am not sure where I got the seeds, but might be Burpees.
Welcome Patty...glad yo "see" you here. I am in Wisconsin, about 60 miles East of Eau Claire, where in Minnesota do you live? We probably share about the same weather, cold, and a lot of snow, but summers are beautiful...Wonky
Tonight, home made sloppy joe's (can't stand Manwich) on home made hamburger buns, with potato salad and calico beans.
There are many no-knead artisan bread recipes made with sour dough. Go to Breadtopia and Eric can guide you with many different sour dough recipes. There are many recipes that come up if you google it, but I don't always trust internet recipes, including those on pinterest. Some are great, but I have had failures with some of them. Good Luck, and share your results with us. Wonky
Joan...when I remove my bread from the oven, I put it on a cooling rack, let it remain in the pan for 10 minutes, them tip it out onto it's side. I usually tip it right side up after about 20 minutes or so. This seams to work for me. I also have had bread "squat" when I put it right side up immediately after removing it from the pan.
I remember on the BC we had a thread on this, and some said they tipped it on the side, and pulled the pan partially off, and left it to cool for a while that way, before removing the pan totally.
It amazes me how often those of us who were on the BC, keep referring back to it. It also amazes me that I can actually remember so much of it, as it seems to me my memory is not what it used to be. HELP!!! I hope that I never forget how to bake. I might at some time possibly leave the oven on with the bread in it, and burn the house down, but at least I will have still remembered how to make it.
Oh, I'm sorry what were we talking about, it seems to have slipped my mind.
Mike and BakerAunt...I love using the pan grease. I do find that I have to remix it every now and then, as the oil will separate and settle on the bottom of the container you are using.
I usually use it very sparingly, as a little goes a long way. I also NEVER wash my bread pans. I let them cool, and wipe with a paper towel. I have separate pans for things like batter breads etc. My newest pans are from Amazon they are USA Pan...they have a corrugated appearance, and I love them. When I got them, I washed them in warm soapy water, dried, and rubbed a small amt. of pan grease in each one. Since then, I have never greased them, and the breads pop right out. I would highly recommend them. the bread really has a nice appearance, as the corrugated sides and bottom really make the loaf like nice.
I have had my customers ask how I get them to look so pretty...and I always tell them that is my SECRET!! Then I tell them the truth.
I am baking soft peanut butter cookies, something I have not made in quite some time.
BakerAunt...I would absolutely knead that dough in my KA Pro. I may however, stop the machine half way through the kneading process, and let the machine have a cool down period.
Ever since I burned out my last KA (my fault), I have become very paranoid, even tho this new KA is a much more powerful tool. In fact, I have used those gel packs, that you might put on a sprain ever since. I use the one that has two flaps and is divided in the middle. I just lay it over the top of the machine with one flap on each side. Depending how long I am kneading, like when I make tangzhong bread, I may change out the pack with a fresh one from the freezer. I have no knowledge of your machine however, and I am not sure if this process would work for you.
Your bread sounds wonderful. Let us know how it turns out.
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