Hi,all. I guess I'm the newbie here,but I've been baking for nearly thirty years. I usually do white/ww and use
the trusty KitchenAid to do the heavy work. I've recently tried the NYT no-knead and had results from REALLY
bad to great. I finally learned to weigh the flour! Looking forward to a happy time with you all.
For thanksgiving I again made my pumpkin bread (recipe), and this time I made one jack-o-lantern, like last time, and one bread shaped like a turkey.
Thanksgiving turkey bread
The picture was taken the day after the bake (Wed bake) and due to some bubble under the crust, it wrinkled a little). Still, this worked out well I think, both shape and flavor. There is nothing left at least!
The 2nd time's a charm!
Partially Proofed Rolls - they started out 1/2 inch apart.
A few extras. These are baked in a 6 1/2" x 10 1/4" sheet.
Interior Crumb
For Thanksgiving weekend, we've got guests for the first time in years. When we lived in Boston, Aurora and I decided after a couple of years traveling to Atlanta for Thanksgiving that it's just too much to hop on a plane. Flying on the Wednesday before Thanksgiving sucks rocks, and both of us always have to work that day, so we had to rush to the airport in the evening holiday traffic. Then we spend just a few short days before rushing back home on Sunday, hoping our flights don't get canceled or delayed, leaving us marooned in some strange city and missing a day of work.
Whole 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.
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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?
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.
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.
