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Thread: Last thing you baked?

  1. #3376
    no more door to door! :) walkonby's Avatar
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    Just made the filling for a large batch of beef empanada's. Puff pastry is in fridge thawing. I'm making these to bring to the gathering for my SIL 70th b'day on Saturday!
    These will be pan frozen, then bagged. I'll bake them up just before we leave to go over there. Mmmmm.
    Hopefully they'll turn out as good as these ones from 2023.

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    no more door to door! :) walkonby's Avatar
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    Not actually " baked ", more of an assembled dessert. The inspiration came from Jack Astor's dessert menu. For a limited time they have a flaky croissant layered with ice cream, whipped cream, sliced strawberries with a fruit compote sauce all over! My version turned out fabulous.
    I just bought a 6 pack of cheap NF croissants, sliced them into 3 thin layers each and baked them 10 minutes to be crispier. The strawberries had been sprinkled with a scant bit of white sugar, left to soak. I used French vanilla ice cream, whipped cream, a compote made with grape jelly, maraschino cherries and sour cherries using an immersion blender.
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    Looks delicious! @walkonby
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    made 2 ( 10 x 13 ) pans of pineapple upside down cake. The guys usually finish off one right away so I decided to have a backup! I also enjoy it too! More than just pineapple went into it though. Maraschino cherries, dried cranberries, drained canned nectarines, a few sour cherries and leftovers from a tub of apple pie filling ( Bulk Barn ).
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    no more door to door! :) walkonby's Avatar
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    The massive loaf of Kaiser Bread is baking now! Haven't made any yeast bread in ages.

    Name:  Kaiser Bread July 23, 2024.jpg
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    I placed a teaspoon in front to show it's massiveness. lol
    Last edited by walkonby; Tue, Jul 23rd, 2024 at 11:37 PM.
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    That looks phenomenal @walkonby ! Could you please share the recipe
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    Quote Originally Posted by crafter View Post
    That looks phenomenal @walkonby! Could you please share the recipe
    @crafter I use this Kaiser Rolls recipe but I added 9 tsp of Fleishman's Bread Booster to it. ( 1+1/2 tsp for
    every cup of flour ).
    Name:  Bread Booster.jpg
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    This time I used Bread flour ( just because I had some ), and I shaped the entire dough ball into one big loaf
    instead of making buns. Bake time was still the same 400 degrees for just 20 minutes.

    https://www.tasteofhome.com/recipes/kaiser-rolls/
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    Quote Originally Posted by walkonby View Post
    The massive loaf of Kaiser Bread is baking now! Haven't made any yeast bread in ages.

    Name:  Kaiser Bread July 23, 2024.jpg
Views: 51
Size:  126.1 KB


    I placed a teaspoon in front to show it's massiveness. lol

    That looks yummy. Will give the recipe a try thanks for sharing .
    Last edited by flemeth; Wed, Jul 24th, 2024 at 03:16 PM.
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    Quote Originally Posted by walkonby View Post
    @crafter I use this Kaiser Rolls recipe but I added 9 tsp of Fleishman's Bread Booster to it. ( 1+1/2 tsp for
    every cup of flour ).
    Name:  Bread Booster.jpg
Views: 50
Size:  20.3 KB
    This time I used Bread flour ( just because I had some ), and I shaped the entire dough ball into one big loaf
    instead of making buns. Bake time was still the same 400 degrees for just 20 minutes.

    https://www.tasteofhome.com/recipes/kaiser-rolls/
    Cool. Thanks so much for the share. Esp the tip on the bread booster

    Sent from my SM-G950W using Tapatalk
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    I have Blueberries and Apples coming out my ears, which wouldn't be an issue except I pressed my luck and bought the blueberries at a store I do not have the best luck with. I was there, they were on sale, they looked good when I bought them but I should have Price Matched them. The apple looked good when I bought them but 2 days later tons of marks, now I could have returned the apples as the store I bought them at a satisfaction guaranteed but figured lets just use them instead.

    So the blueberries became blueberry muffins and the apples became Nanny's Special Apple Pie (not my Nanny, my Nanny did not bake). The Apple Pie is basically an upside down Apple Pie but the crust is a shortbread type crust except you add an egg (make sense, right???).

    Still have apples left so more baking to come.
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    I'm trying to get back to baking bread at least semi-regularly, so last week, my go-to crusty no-knead recipe with 20% whole wheat flour plus dried cranberries and poppy seeds as add-ins, split into 2 small boules. Yesterday, the same base loaf with different add-ins, parm and Italian herbs, as a single boule.

  12. #3387
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    This morning I " almost " baked a recipe I found online. It was called Zero Waste Delight. Transforming stale rolls into apple pie perfection.
    Here's the recipe, from a uk site.

    Apple pie from dry rolls. Recipe.txt


    https://dailywrap.uk/zero-waste-delight-transforming-stale-rolls-into-apple-pie-perfection,7056469465548929a



    I was THIS close to making it, got 2 pounds of apples peeled, sliced, soaking in lemon juice and water. There was
    no way I was going to use 2 KILOS that they suggested. I started doing the math to lower the other ingredients to
    compliment the lower apple amount.
    That was when I had an " aha " moment. Something didn't sit right as I read the remaining items and the method?
    Went back online to find another similar recipe to compare and there were NONE! Plus this posting is only few days
    old. What if the recipe was a hoax?! lol I decided not to trust it and made an apple pie in a cast iron skillet instead.
    Used up a box of my Dr. Oetker pastry to make the 2 pie shells, saved myself 3 eggs and lots of milk.

    Turned out great!
    Last edited by walkonby; Thu, Aug 8th, 2024 at 01:43 PM.
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    whole wheat bread..missed 1/2 a cup of flour when opening a new bag lol...turned out okay but not as good as normal
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    Quote Originally Posted by Arjon View Post
    I'm trying to get back to baking bread at least semi-regularly, so last week, my go-to crusty no-knead recipe with 20% whole wheat flour plus dried cranberries and poppy seeds as add-ins, split into 2 small boules. Yesterday, the same base loaf with different add-ins, parm and Italian herbs, as a single boule.
    oh nice @Arjon , I would love to get your base recipe. I usually use my breadmachine for the dough but I'm trying to be a bit more adventurous.
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    Quote Originally Posted by crafter View Post
    oh nice @Arjon, I would love to get your base recipe. I usually use my breadmachine for the dough but I'm trying to be a bit more adventurous.
    400 gm AP flour
    100 gm whole wheat flour
    350 gm water (70% of the total flour weight)
    10 gm salt
    3 gm yeast

    Add-ins can be many different things. I suggest trying 10% of the total flour weight, so 50 gm, then adjusting as you see fitfor subsequent loaves.

    Assuming the 50 gms of add-ins are something dry, 35 more gm of water to keep the overall water % at 70%. If the add-ins have some moisture (e.g. cheese is often about 30% water), then a bit less. This doesn't have to be exact.

    As for the method, it's pretty much the same as https://cooking.nytimes.com/recipes/...no-knead-bread I don't always use a dutch oven though. Instead, I put the dough on parchment, place that on a pizza stone and use an old roaster to cover it.

    Note that no-knead bread is crusty and has some chew to it. I haven't baked other types of bread in years, but there are plenty of recipes on the web. You can also check out https://www.thefreshloaf.com/forum as a place to find info from experiencad bakers including some pros.
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