The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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bj's picture
bj

i made the sourdough starter from pineapple at day7 i made a stupid thing i had it in the oven and without thinking turned it on it was partially baked liquid in the center it looks alive should i try too save it ...............thanks bill

okieinalaska's picture
okieinalaska

Whole Wheat RollsWhole Wheat Rolls

I am a magazine junkie.  The checkout stand is my downfall.  I love in particular cooking magazines, craft magazines and just anything creative.   

A couple of weeks ago I bought the Better Homes and Gardens Holiday Baking magazine. The pumpkin praline pie on the cover won me over instantly, but inside I found another treasure....some recipes from King Arthur Flour Whole Grain Baking.  Six different recipes with wonderful mouth watering photos of the end products.  I was determined to try them.

Right away I made the Cheddar Onion Fantan Rolls....I didn't care for them.  Personally I don't like onions in bread so I am not sure why I thought I would like these, LOL.   Sorry, no picture of those but I did try the wheat rolls today. 

I made a double recipe, let them rise, made the rolls and then let them sit in the fridge overnight. This morning I took them out and let them rise.  The end result, they were pretty good but I know I can do better.  Usually I make cloverleaf dinner rolls but I didn't have the time or the energy last night to do that so I tried to just roll them into balls and set them next to each in the pan (not touching).  Most turned out ok but I think they would have looked much nicer as cloverleaf rolls.  The double recipe made 31 rolls. 

We took them to our Church Thanksgiving Feast today (along with a huge amount of sweet potato casserole).  I had expected a lot of people but there was less than 30 of us.  I think everyone was just as surprised as I was as there were 4 very large turkeys and a ton of other food.  Even after dinner, 2nd's, 3rd's and taking home leftovers I have a little bit left of everything.  (which was fine with me, LOL)  Speaking of the sweet potato casserole, it had rave reviews and they loved it.  I will def. make it every year from now on.

 Happy Thanksgiving to all those who celebrated it today. : )

Amy

ejm's picture
ejm

semolina fennel bread

As soon as I saw Susan's (Wild Yeast) post entitled "Semolina Bread with Currants, Fennel, Pine Nuts", I knew I HAD to make it. (Make sure to take a look at Susan's bread.)

I can't decide what I like more about this bread.
The aroma of it baking?

  • Fennel!

The flavour?

  • The currants! The fennel! The slight hint of sourdough flavour from the wild yeast!

Sliced warm with roccolo cheese? Toasted with butter?

  • It's impossible to pin it down. All I know is that we both love it.

semolina and all-purpose flours

We buy our semolina in Indiatown - semolina is called "suji". Even after about 10 minutes of kneading, I decided that the bread dough would probably always be a bit grainy feeling. I added the currants and pinenuts and amazingly, as I was working the dough to distribute the currants evenly, the dough suddenly became smooth and silky!

I really couldn't be more thrilled about the bread. I have only one complaint. It takes no time for a loaf to disappear!

Thank you once again, Susan!

Floydm's picture
Floydm

Yet another miche I baked last night...

miche

The sad thing is I'm just going to chop this up and let it dry out to make stuffing out of it. Yes, it is cheaper and easier for me to do this than go buy a bag of bread crumbs at the store. Besides, this will taste considerable better I am sure.

okieinalaska's picture
okieinalaska

Aunt Bert's Cinnamon Roll's

Aunt Bert's Cinnamon Roll's

 Scald 1 Cup milk, add:

      5 Tbsp. Sugar

      1 TBsp. Salt

Mix - then set aside to cool.

Dissolve 2 ½ tsp. dry yeast and 1/8 tsp. ground ginger in 1 cup luke-warm to medium warm water. Yeast should start to bubble a little in about 15 minutes.

Put milk mixture in large bowl and let it cool before adding yeast mixture.

Add 3 cups of flour, (I always use Gold Medal All Purpose) beating good. Then add 6 Tbsp Wesson oil (or any kind of liquid shortening). Add rest of flour (about 3 Cups).

Raise once. Punch down dough, cover with bowl and let dough rest for 5-10 minutes.

Lightly dust your counter top with flour. Roll dough into rectangle and brush the top with melted butter,  add  the filling.  Roll the rectangle up and cut 1" slices. I don't usually measure the filling, I just go by feel but below is a low end estimate you should probably double it. 

  FILLING:
1 cup brown sugar, packed
2 1/2 tbs ground cinnamon

 I take my huge 17x12x3 pan and spray it with Pam, then line it with parchment paper (the Pam helps keep the paper from curling up and also gets the spots the paper doesn't cover). Then I melt approx. 1/4 cup of butter (more or less) and pour it in the bottom of the pan.  Then I take cook and serve butterscotch pudding powder (DO NOT USE THE INSTANT KIND!) and sprinkly some very lightly over the butter.  (don't over do it, less is more) Place the cinnamon rolls in the pan approx. 1" apart; let rise again.  (typically this takes an hour for me) Bake at 350° until done in the middle. (30-45 minutes is how long it usually takes for me)

ICING:  Usually I take 1 pound box of powdered sugar and mix with 1/8 to 1/2 tsp of maple flavoring then add enough milk to make it runny enough to pour.  Sorry, again I don't measure usually.  Make it to the consistency you like.  After I take the rolls out of the oven, I let them cool 5 minutes then pour the icing over the top of all the rolls. I like to have them just barely iced, it keeps the tops soft and from feeling dry and adds a little kick with the maple.

This batch I accidently put  more icing on them than I usually do but they still taste dandy.  (and usually it's a little runnier too so it's more like a light glaze)  Some people like a cream cheese icing on them but not me. 

Makes approx. 20-24 rolls.  I have a huge 17x12x3 inch pan I always bake the entire batch in. It's by Chicago Metallic Professional.  These always come out perfectly done, not doughy.  I like that they have a little crunch to the crust.  You could make these of course in smaller pans and bake in several batches.  When I am giving these away I use those little square tinfoil pans and I think they held 5.  That was a nice size to give away to friends and neighbors.

I made these for a church potluck once before and I had people hunting me down to get the recipe.  I was asked to make these for the potluck tomorrow by several people after the last time I took a cheesecake and they still couldn't stop talking about the cinnamon rolls, LOL. 

Sorry I am not so good at writing directions.  I use this same basic dough recipe for cloverleaf rolls. I will be making some for THanksgiving and will post a pic then. : ) This recipe is supposed to be almost 100 years old (the dough recipe anyway) and is from my husband's Great Aunt Bert who they think got it from her Aunt or Mother. Don't know if it's true or not but it sounds good, LOL.

Amy in Alaska

 

okieinalaska's picture
okieinalaska

Cheese SnailsCheese Snails

cheese snails 2cheese snails 2

Cheese Snails 3Cheese Snails 3

These are the marvelous cream cheese snails that have been made and posted many times here. I thought they looked delicious and decided to give them a try. I really like cream cheese so decided not to make the ones with raisins/cinnamon and did the entire batch this way. At first I thought they were too small but they did rise enough that they were just the perfect size for me.

I mentioned before that I am still fairly new to bread making but I think making the same exact recipe (my mother-in-law's dinner rolls and cinnamon rolls, yes, it's the same basic dough) over and over for the last year has helped a lot. I will always be greatful to her for teaching me. I wish she lived closer as we would have a great time in the kitchen together. All of our family is in Oklahoma and we are in Alaska though, so we don't get to see them very often.

The other thing I am greatful for is patience. And I have been reminded that bread making takes lots of that as well. It's great meditative work for me (as is snow shoveling but I don't enjoy a clear driveway near as much as I do the end results from baking). But I need to keep shoveling to work off the REAR end results from baking, LOL.

Hope you all have a great weekend! I will be making a batch of cinnamon rolls for the church potluck on Sunday and will be sure to post a photo. If I get really ambitious I might try to make chocolate sticky buns as well.

Amy

 

Floydm's picture
Floydm

As you may have noticed, in the past couple of days I've replaced a few of the ads on this site with ads for Food Buzz.

The folks at Food Buzz approached me a month or so ago to talk about sponsoring the site. After chatting with them I agreed because it seemed like a mutually beneficial relationship. Food Buzz will include The Fresh Loaf as one of their Featured Publishers, thus increasing the exposure of this site. Presumably that'll increase traffic here and expose more people to the great content we're creating here.

For us it establishes a relationship with a vibrant, growing food portal. Their site is structured more like a social networking site and includes a lot of features I'll be unlikely to add here, thinks like geographically tagged restaurant reviews and photos. It seems like a good place for some of us who have other food-related passions than just bread to go find other like-minded folks to share our enthusiasm with.

This relationship should also improve the finances of TFL. I'm afraid I'm not able to quit my day job to devote myself full-time to The Fresh Loaf or anything like that yet, but I should be able to do things like migrate the site to a faster server or pay for a backup service in the next few months without going into the red. I have a few other projects I've been meaning to work on here too, and this increases my incentive to get on it as soon as I can. So it seems like a good thing all around.

psmeers's picture
psmeers

HI,

 This is my first post, and I really hope somebody can help me out.  My mom's recipe for holiday buttery egg bread is lost.  Consists of flour, eggs, yeast (little sugar for the bugs to eat), butter and milk.  Makes a batter-like dough, which rises in the fridge, punched down and left overnight.  Next day, dropped by spoonfuls, spongy into loaf pans coated with melted butter.  Forms a crunchy crust.  I need proportions and timings, etc.

 Sound familiar to anybody?  Thanks in advance.

Floydm's picture
Floydm

The Gingerbread I baked last night I did not bake long enough, so the ends were done (and quite tasty) but I threw away the majority of it. So sad.

However, the miche I baked Monday night came out fantastic.

miche

Pretty, pretty loaf.

browndog's picture
browndog

Grandmother's Apple Cake

5 tablespoons plus 1/4 cup sugar

1 cup AP flour

1/2 teaspoon salt

1 teaspoon baking powder

1 egg

2 tablespoons milk

1 teaspoon vanilla extract

4 tablespoons unsalted butter, at room temperature

2 medium baking apples

1/2 teaspoon ground cinnamon

 

1. Set the oven to 400 degrees. Spray the bottom of a 10 inch cast iron skillet with cooking oil spray. Sprinkle 2 tablespoons of the sugar into the pan.

2. In a bowl, sift the flour, salt, and baking powder.

3. In another bowl, whisk the egg, milk, and vanilla.

4. In an electric mixer, beat the butter with 1/4 cup of sugar for one minute or until light. Remove the bowl from the mixer stand. Stir in one third of the flour, then one third of the milk. Add the remaining flour and milk in the same way.

5. Use the back of a spoon or your fingertips to spread the batter in the skillet - it will be thick and sticky.

6. Peel and core the apples. Slice them 1/8 inch thick. Starting at the outer edge, arrange the apples on the cake in slightly overlapping concentric circles.

7. In a small bowl, mix the remaining 3 tablespoons with the cinnamon. Sprinkle over the apples.

8. Bake the cake for 20 to 25 minutes or until the apples are tender and a skewer inserted into the cake comes out clean. Let the cake cool for 10 minutes.

9. With a wide metal spatula , loosen the edges and bottom of the cake from the pan. Place a large plate on top and invert the pan and cake together. Lift off the pan. Place another plate on top of the cake and invert it again, so the cake is right side up. Serve warm.

 

Be careful not to burn this cake!

Heirloom apples are a palette of the past. Their names reach across centuries: Ashmead Kernel, Cox Orange Pippin, Lamb Abbey Pearmain, Reine de Reinette, Sheepnose or Black Gilliflower. Their flavor does, too--either one in the mouth takes you to a tree in a stone-edged field, discussing apples with a man in leather and homespun.

Hudson's Golden Gems

Our neighbor Willis Wood makes cider from antique apples on a press bought new by his family in 1882.

The best cider comes from knowing the apples and how to combine them.

This cake uses 3 cups of it.

Willis boils fresh cider into syrup and jelly.

A little more than half way along the forest trail that leads from my house to the cider mill, the scent of apples meets us, pungent, sweet and vinegary, odd against the smell of fallen leaves.

Beth Hensperger's Fresh Apple-Walnut Loaf

Ingredients

1 tablespoon active dry yeast

2 tablespoons light brown sugar

1 cup warm water (105-115 F)

1 cup warm milk

6-6 1/2 cups unbleached all purpose flour or bread flour

2 medium-large tart cooking apples, peeled, cored, and coarsley chopped (2-3 cups)

1/2 cup dried currants

1/2 cup walnuts, coarsley chopped

2 tablespoons walnut oil

2 large eggs, at room temperature

2 teaspoons ground cinnamon

1/2 teaspons ground mace

1/2 teaspoon ground allspice

1 tablespoon salt

 

1. In a large bowl using a whisk or in the work bowl of a heavy duty electric mixer fitted with the paddle attachment, combine the yeast, brown sugar, warm water, warm milk, and 2 cups of flour. Beat until smooth, about 1 minute. Cover the bowl loosly with plastic wrap and let stand at room temperature until foamy, about 1 hour.

2. Add the apples, currants, walnuts, oil, eggs, cinnamon, mace, allspice, salt, and 1 cup more of the flour. Beat until creamy, about 2 minutes. Add the remaining flour, 1/2 cup at a time, until a soft dough that just clears the sides of the bowl is formed. Switch to a wooden spoon when necessary if making by hand.

3. Turn the dough out onto a lightly floured work surface and knead until smooth and springy yet firm, about 5 minutes, dusting with flour only 1 tablespoon at a time as needed to prevent sticking. Push back any fruit or nuts that fall out during the kneading.

4. Place the dough in a greased deep container. Turn the dough once to coat the top and cover with plastic wrap. Let rise at room temperature until doubled in bulk, 1 1/2 - 2 hours.

5. Gently deflate the dough. Turn the dough out onto a lightly floured work surface. Grease two 9 by 5 inch loaf pans. Shape into two braided or regular loaves. Let rising pans till tops are an inch above rim of pan, about 45 minutes.

350 degrees for 45-50 minutes.

 

 

A wild apple tree is as gnarled and angular as an elderly aunt.

Most evenings deer gather beneath this tree, till the snows bury the remains of the season's apple crop.

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