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Whole Wheat, Soy, and Tofu Cinnamon Rolls

tattooedtonka on 18 Jan 2008 at 17:03

This recipe is from "Hodgson Mills Whole Grain Baking" book.  I was reading this book last night when I came across this recipe.  After reading it over I thought, why not.  I like Cinnamon Rolls. 

Heres the recipe:

For the Dough:

Yeasted Apple Cinnamon Cake.

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Thegreenbaker on 18 Jan 2008 at 09:05

 

It got a little mangled as I didnt line the tin and it stuck. :S But, How delicious.

I have always wondered what I would do to make a cake minus the raising agents! Some one posted I think on here their version, it was I think Nectarine? I may be delusional so who knows.

I found the recipe, and made the cake and it is almost gone (and it isnt even 24 hours old!

 

Wholemeal Oat Bread

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Thegreenbaker on 18 Jan 2008 at 08:42

I baked a fair amount this week, so this is the first of two or three posts.

 

Wholemeal Oat Bread.

Pre soak

1cup Rolled Oats

1 1/2 cups just boiled water

1 1/2 teaspoons salt

1 teaspoon honey (or sweettner of your choice if you choose to even add sweetner)

 

Dough

1 1/2 teaspoons yeast

1- 1/12 cups water

3 cups of wholemeal flour. (high gluten/strong/very strong)

1 - 2 cups extra for kneading.

Taking sourdough bread to school

Toast
AnnieT on 17 Jan 2008 at 14:52
Today was the appointed day so I packed up two loaves, my bread board and knife, a tub of soft butter and napkins, along with a jar of starter. Unfortunately Mrs. T had forgotten she had a meeting and there was a substitute in charge, so things got a little confused. I never did get round to my spiel on sourdough starters, but I left the jar on the desk for them to watch it grow. Sliced the first loaf and the gannets descended!. I cut the loaf in half and then stood it on the cut side and sliced "half" pieces. After a while the sub. started buttering and that went much faster.

Batards - Danielle Forestier Recipe

Toast
holds99 on 17 Jan 2008 at 07:55

I used Danielle Forestier's baguette recipe from her demo on Julia Child PBS video to make these batards.  My oven wasn't large enough to make baguettes so I opted for the batards.  She doesn't use a pre-ferment, only yeast. I didn't get the nice large holes in the interior that are characteristic of French baguettes/batards but I suspect it was because the dough should have been a little wetter and I wasn't gentle enough with the dough when rolling, pinching and shaping it, but they tasted very good.  I'll keep trying. 

holds99 

hobby

Toast
AnnieT on 16 Jan 2008 at 13:52
A friend just sent me some comments by Dave Barry, including one I thought rang a bell:"There is a very fine line between 'hobby' and 'mental illness'". Maybe 'obsession' would be kinder, A.
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