- Apr 5, 2009
We begin a new year. I plan on making a cheesecake later. And maybe a loaf of seeded rye.
What will you be baking?
What will you be baking?
I made those, and they were delicious, but the strange thing is that the cream cheese wasn't really noticeable, at first, but 3 days after putting them in the tin the aroma was there. Still, I had to strain to taste it - others didn't really taste it, though they were still very popular. But I think I know what you mean about not as "snickerdoodley", Ross - they weren't quite as "eggy" as the usual, plain recipe I make, which is also more yellow, from the eggs.
Over the last 3 days I've been making that favorite rye bread of mine - Old MW Rye - but this time with barley flour, instead of the rye. I had some leftover "barley flakes", which I use in a lot of cookies, so I decided to grind them to flour, and got about 3 cups of flour. So I started the fermentation with instant yeast 3 days early - it smelled great, as well as the baked bread, though I'm not sure if it's better than rye. And too hot to cut it yet.
WW barley bread, with the barley flour replacing the rye flour, in a favorite bread of mine. by pepperhead212, on Flickr
Here's my previous thread where I posted my favorite rye recipe, as well as variations I had done. This was a variation, with only 3 1/2 c barley flour (all I had), and WW flour, that is something I get from Lidl, and has 13.3 % protein, so it seems definitely a bread flour, as it is much higher than other brands. And it makes a very elastic dough, for that much barley flour in it.How do you make your rye bread?
Does anyone have a really easy recipe for a basic bread that even a numbskull with limited time like me can make?
My wife LOVES bread. And AGONIZES over it, to stay in shape.
Nonetheless, she will still serve slices of artisnal bread with alnost any dish no matter how disconnected in a culinary way.
I remember hearing about a NY Times recipe of "no -knead" or someting that ypu started one day, then baked the next.
Can anyone help a pure neophyte?
Here's my previous thread where I posted my favorite rye recipe, as well as variations I had done. This was a variation, with only 3 1/2 c barley flour (all I had), and WW flour, that is something I get from Lidl, and has 13.3 % protein, so it seems definitely a bread flour, as it is much higher than other brands. And it makes a very elastic dough, for that much barley flour in it.
Floorless chocolate cookies. From Christina Lane.
RossView attachment 50819
Those look great. What did you think of them? Have you tried making them using a silicon mat instead of the parchment paper?
Those do sound good, and I've baked similar egg white based cookies. They still stuck some to parchment, better on a silicone mat, but the best thing they baked on was the no-stick foil, with the silicone.