Hi!
I’m in process of making more bagels. I just finished kneading the dough, and this time I’m letting them sit overnight so they can be very fresh tomorrow. (We’ll see how that goes…)
But anyway. This time, I actually invested in a pastry stirrer cutter thingy, and watched a video on kneading dough. The video was actually for white bread, but the technique still worked.
Happy baking!
Hi!
Sorry I haven’t posted in… almost a year? Wow. I’ve been busy, and I’ve mostly been using old recipes. So, nothing new to share.
But today. Today was fun. I didn’t invent this recipe, but I decided to actually try making bagels!
I (mostly) Followed this recipe, with the exception that I 1) likely didn’t knead for as long as I should have, 2) didn’t bother with the egg wash, and 3) added a tablespoon of brown sugar to the Boiling Water Bath.
They turned out nicely!
Anyway. This was a lovely Saturday activity. But I expect it would be a nice Sunday activity, too. Regardless, yay food.
Enjoy!
Hello!
As may recall from the previous post, I just recently got a new miniature cast-iron skillet.
And tonight, I made a pull-apart biscuit, using premade buttermilk biscuit dough.
The caption basically has all the directions… I used some form of pre-made dough, took an individual biscuit’s worth, made mini dough-balls from the single biscuit serving, placed int the skillet, and then baked it in the toaster-oven. (Note: I needed to go up a few degrees and cook for a while longer than indicated on the packaging. I’m guessing this is primarily due to the toaster oven itself. But, yeah. Be aware of that.)
The end result was quite good.
Enjoy!
Hello, readers!
So, no recipe today… but I GOT A NEW TOY!!! It’s a silicone mini loaf pan, and I’m basically in love. It’s a very lightweight 100% silicone (it passed the “pinch test”) mini-loaf-sheet-thingy. And it is the best non-stick silicone I have ever used, I kid you not. Probably because it’s so thin and flexible.
Or maybe I actually put enough oil in. Whatever.
But yeah. I kindof went a little overboard with the baking (and eating baked goods) today…
The two types of bread pictured include a normal (for me) variation on a yeast bread (except, you know, with that leftover nut flour I made, a bit of flax, and estimation on the salt…). The others are a slightly sweeter bread. I got inspired by an idea I saw for a strawberry quick-bread that used strawberry puree, and so I mixed up a bit of a berry puree thingy with some water and milk to get the proper fluid amount that the beer-bread recipe called for. I also added a handful of dried cranberries.
I baked the berry-bread at about 350 (I think, maybe 375) for about 15-20 minutes, or until it looked done. (I know. So helpful…)
The result is delicious. I have had waaaay too many of those mini-loaves today.
I’m definitely going to make some mini beer-breads with this new pan! And other quick breads. And normal breads. And who knows what else, because this mini-loaf-sheet-thingy is fantastic. (California Kitchen, by the way, if you’re interested.)
So, yeah. Have a great day!
Hello!
Recently, my apartment-mate hosted a BYOB party thing, and for some reason we got to keep the leftover beer. That left us with a very full fridge. So, I decided to turn some of that beer into bread! (Yay free beer!) I originally made one using this recipe.
Then today, I decided to modify it a bit to make it healthier. Or at least, “heartier”. (Yes, I’m making beer healthier. No, that’s not the normal direction I go — usually I successfully make health-foods unhealthy/tasty.)
So, here’s the recipe.
I have yet to figure out how to get the loaf out of the pan without the bottom sticking. I’m wondering if cooking it for less time is the answer, but I don’t know. I’m not actually complaining too much, since the crust is one of the best parts, and therefore if it separates from the loaf I can have the bottom crust all too myself! BWAHAHAHA! But, yeah. I thought you’d want to know.
