2025 Edition - What are you baking?

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I thought the bowl was delicious. It was sturdy, had a nice crumb and held up well to the soup. As the liquid soaked into the bread, the crust remained firm and was almost crunchy. The bread was soft to the point of touching the hardened crumb. At dinner, I ate every bite of my bowl. Frank is not a huge fan of whole grains but ate a significant part of the bread. I found, by using freshly ground flour, the bread to be more sweet and almost nutty compared to regular whole wheat flour that I've gotten off of the store shelves.

The soup was scrumptious. In fact, I have found my pot pie filler in this soup. If I use it for standard pot pies, I will simply thicken the broth a bit more. (Not a lot more though.) I've made chicken pot pie in the past and it was good. Good is the enemy of great and this soup was great. Buttery in parts, full of meat and veggies, and the soup part was velvety. I'll definitely make it again.

I got the basic recipe for the soup from this location, but I made some changes. I'm not huge into salt so I cut it back to two teaspoons. We like pepper, so I upped it to 2 teaspoons. Instead of regular chicken stock, I used BTB to make 3 cups of chicken and 3 cups of veggie stock. I used 10 ounce packages of corn and peas. I had hoped to find a mix but didn't, so just used a package a piece. Last of all, I did not shred the chicken but tore it into bite-sized pieces as I deboned the rotisserie chicken. (Yes, I could have used the carcass to make stock, but felt lazy on the day I made it.) Oh, I also used some snow mushrooms because they were what I had on-hand. They held up well and were very tasty.

It made enough for 6 hearty eaters. With us, it made enough for um....5 meals. :whistling

I sliced up the remaining bread into planks and dried them in the oven, and have been eating them like melba toast or crackers. Very crunchy and VERY yummy.
 
I'll do that tomorrow, when I'm making my first sandwich! It didn't rise a lot, since the rye is about 40% of it, and I didn't add any gluten this time.
 
I'm intrigued, Pepper. Please add a taste review! Rye with pickles are always a good combo with me, so pickle juice seems interesting.
 
@Kathleen I found a recipe with pickle juice back in the 70s, in one of the earliest bread books I got - The Complete Book Of Bread, by Bernard Clayton Jr. It has some of my favorite rye recipes, that I use to this day. The original one with the pickle juice only had 1/2 c, plus some dill seed and weed, but eventually I would increase it considerably, to about half a cup per loaf! Only have to add maybe a half tsp of salt to them, depending on the pickles. My Mom used to save her pickle jars for me, with the juice, and get a loaf in return, when I'd get around to making them. Here's another post I made on a much larger recipe I made with some juice:

@dragnlaw Here's that loaf sliced, and the Braunschweiger pieced on it, for my first sandwich of the day! Also had some pickled green tomatoes with it.
Sliced rye bread. by pepperhead212, on Flickr

Rye bread with some braunschweiger pieces onto it. by pepperhead212, on Flickr
 
I did some english muffins yesterday... umm not doing that recipe again! LOL The flavour was actually there but they didn't rise and took forever to cook through on the griddle. Probably me, but meanwhile I will put that particular recipe aside while I try others. Edible for me but would never serve to others.
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Started a Rye loaf in the machine hoping to take it out just before going to the gym. Then follow son for tire changing. Yup, home grab gym bag, get back from gym to a lovely smell of the rye bread.
I usually take the bread out and bake in oven myself. Today, because of tires and gym, I let the machine do the whole job. Well, forgot the crust was on dark so... very chewy crust on the rye! It rose sort of funny too. Think it's time to grab drag'n by the seat of the pants and give a little shake to pay attention to quantities, methods and timing. Most of all concentration on steps of moving this to get to that and turn those to access the other, yadda yadda yadda.... sigh.... (and yes, I'm whining and bemoaning my fate)
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But the taste is there! Just good exercise for my jaw on the crust. :LOL:
 
Does anyone here know about jammy dodgers? I have been baking tons of them, because I made a batch and everyone in my house loved them and now I can’t keep up!
It’s just simple pastry with a jam filling.
 
I'm pretty sure we have something similar. Of course, I just can't think of the name. Would it be similar to a "thumbprint" cookie?
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I especially like the heart shaped made by Dessert for Two. Most of the recipes are with a shortbread biscuit. Then any jam you would like.
 
Exactly it, @dragnlaw ! They have numerous names. In the UK they are called jammy dodgers, here in Australia, they are called jam drops. My variants include apricot, blackberry, raspberry and lemon curd. I made 60 yesterday!
 
I'm pretty sure we have something similar. Of course, I just can't think of the name. Would it be similar to a "thumbprint" cookie?
View attachment 73553 View attachment 73554 I especially like the heart shaped made by Dessert for Two. Most of the recipes are with a shortbread biscuit. Then any jam you would like.
I make a version that has cream cheese in the cookie dough and the jelly is added before baking.

I call mine cream cheese and jelly cookies (how original, LOL). Everyone loves them. I use several different jellies/preserves.

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