Do you knead the dough to pass the window pane test? CI’s recipe just recommends kneading for about 4 minutes, minimizing gluten development to make the buns more tender. However, Peter Reinhart’s recipe recommends 10 minutes kneading, whatever it takes to window pane. I’ve done the latter and it produces a good bun, but I’m wondering if less kneading might make an even better one. Any thoughts?

Thanks

Is it possible to make a chewy chocolate chip cookie or do companies do that with preservatives and weird stuff?

Don't laugh at me! I'm no pro-

Send me recipes-thanks!

Hi everyone!

I'm new here, but I'm curious who's got a great pound cake recipe? I can't make one moist enough!

I'm not looking for lemon pound cake, or sour cream pound cake, or your great-granny's rutabaga madness pound cake-just good old pound cake.

tell me everything and BE SPECIFIC!

Thanks for your help!

Can anyone suggest some alternate fillings for cinnamon buns (the roll up ones)? Would be interested in other sweet fillings, but don't want to have to change the dough, only the filling you spread on the dough before you roll it up.

I would like to try apple somehow, but not sure what to do with the apples, and maybe chocolate of some sort?

Any suggestions would be greatly appreciated :-)

I've seen the damnedest thing this week. I don't think I've ever actually seen Rainier cherries cheaper than Bing cherries in the entire time I've been eating them, but I went into my local grocery stores this week to find one store selling for $3.97 per pound and the other selling for $3.47 per pound...a dollar less than Bings. In both cases. O.o I'm in Iowa, mind you, so it may be a regional thing. I'm not really complaining (who would?) as Rainiers actually make more sense for me for eating raw (must half and pit for my daughter - Bings get rather messy), but I was going to make a cherry-blueberry tart and wanted Bings for the dark color.

Another thing I'm not liking is the lack of available sour cherries, even frozen. Neither store has them locally, and I'm wanting to make a pie. I can get canned ones, but at $3.49 for a 15 ounce can, I'd rather have the frozen or fresh.

Anyone else experiencing strange cherry season?

Slicing filled, rolled dough into slices for buns (cinnamon buns) - how do you do it? I have tried dental floss, fishing line, and knives - serrated and straight.

None of them seem to give satisfactory results. They seem to grip the dough and pull at it, or squash it, rather than slice smoothly.

Thanks :)

I started here at the Fresh Loaf determined to stick to flour, water, and salt.  Ha!  I just tried Danish for the first time.  Oh my!

Curse you Dan DiMuzio!  Now I'll be looking for stretch pants.

:-Paul

Where can I find them for a good price?  I need 9" pie tins, regular depth and 10" brown pie boxes with or without a window.

We also need brown cupcake boxes, brown flat boxes to fit a dozen strawberries and brown shredded paper for the strawberry boxes.

We've just opened our business and are currently buying our packaging from our local grocery store but would like to purchase our supplies in bulk.  We want to use all brown/recycled packaging.

Does anyone have a recipe they would share for traditional German cookies called rock raisin cookies? The back story is that I met a man at a party who mentioned that when he was a little boy he and his grandfather used to make them. (I thought it might be fun to try and re-create them.) He remembered a few things that might help.

• They were giant cookies (as "big as boulders")
• Had a mix of black and yellow raisins in them
• Were similar to a simple butter-based cookies (ie, Lemon Sugar Cookies from America's Test Kitchen) that I made for the party, which had lemon zest in the dough and on the outside (they were rolled in sugar/lemon zest)

I've found a few recipes for rock raisin cookies online but trust that someone in the group has made something authentic, tried, tested, and true (and something not made with lard). Any ideas?

Kind regards,

Arlene

Hi all,

I'd like to reproduce an old favourite of mine, a nutty and jammy tart of Austrian traditions. Does anybody have a recipe for "Linzer Torte"?

I remember, growing up in Switzerland, having slice after slice of this cake throughout the winter months.

I have found a couple of reliable-looking recipes on the net, but I'd like to hear if anyone here has a recipe that could be considered very close to the original...

Thanks in advance,

claudio