2022 Edition - What are you baking?

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msmofet

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We begin a new year. I plan on making a cheesecake later. And maybe a loaf of seeded rye.



What will you be baking?
 
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pepperhead212

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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

 

CharlieD

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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






How do you make your rye bread?
 

pepperhead212

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How do you make your rye bread?
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.
https://www.discusscooking.com/foru...rye-bread-today-old-milwaukee-rye-102670.html
 

buckytom

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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?
 

Cooking Goddess

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Got Garlic is a big fan of the no knead bread recipe. Hopefully she'll see this and help you out. I know she's used the recipe/method for breads and rolls. Me? I've bookmarked all the pages...and still pull down my bread machine to do all of the work except for the baking. [emoji38]
 

taxlady

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near Montreal, Quebec
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?

I am a neophyte with regards to no knead bread. I made this one. I baked it in bread pans. I sort of plan to make some tomorrow. Then, I want to start switching it to wholewheat flour. https://alexandracooks.com/2012/11/...ad-the-best-easiest-bread-you-will-ever-make/ A friend recommended it.
 

GotGarlic

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This is the recipe and method I use. It makes enough dough for four loaves and lasts up to two weeks in the fridge. The flavor gets more sourdough-like the longer it's in the fridge.

This page is wordy because it describes the method in detail, but it's really simple to do.

https://artisanbreadinfive.com/2013...tes-a-day-is-launched-back-to-basics-updated/

Btw, CG, I use my bread machine for some breads, but it doesn't make crusty bread like this.
 
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CharlieD

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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.

https://www.discusscooking.com/foru...rye-bread-today-old-milwaukee-rye-102670.html



Thank you
 

GotGarlic

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I had some apples that were starting to get soft, so I made some apple muffins with a brown sugar-oatmeal streusel topping. I have my own in-house inspector who ensures their quality ;)
20220116_183346.jpg
 

pepperhead212

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Woodbury, NJ
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.

 

Just Cooking

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Springfield, MO
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.


To be honest, I am disappointed in the cookies.
Too chewy and sweet for my taste.

I use parchment paper and had no sticking issues.

Ross
 

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