Any Home Bakers Here?

[ronott1]

Ron, Debby. recipes? King Arthur Chocolate Cake
Coddle? Aria

The King Arthur Chocolate sourdough cake is on here somehwere. It will not hurt to post it again though

Sourdough Chocolate Cake

Chocolate cake made with sourdough starter? Don't worry; you'll never taste the sour, just the rich, full flavor of chocolate. The coffee icing, with its pretty dark chocolate drizzle, takes this cake to another level.

New to sourdough? Find the help you need for all of your sourdough baking at our Sourdough Essentials page.

Cake

• 1 cup sourdough starter, ripe (fed) or discard
• 1 cup milk (whole milk or 2% preferred) or evaporated milk
• 2 cups King Arthur Unbleached All-Purpose Flour
• 1 1/2 cups granulated sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 1 1/2 teaspoons baking soda
• 3/4 cup unsweetened baking cocoa (not Dutch process)
• 1 teaspoon espresso powder, optional
• 2 large eggs

Icing

• 6 cups confectioners' sugar
• 3/4 cup butter
• 1/2 cup plain yogurt or buttermilk
• 1 tablespoon + 1 1/2 teaspoons espresso powder
• 1 tablespoon hot water

Drizzle

• 1/3 cup semisweet chocolate chips
• 1 tablespoon milk
• 1 tablespoon corn syrup

Directions

1. Combine the starter, milk, and flour in a large mixing bowl. Cover and let rest at room temperature for 2 to 3 hours. It won't necessarily bubble, but it may have expanded a bit.
2. Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.
3. In a separate bowl, beat together the sugar, oil, vanilla, salt, baking soda, cocoa. and espresso powder. The mixture will be grainy.
4. Add the eggs one at a time, beating well after each addition.
5. Gently combine the chocolate mixture with the starter-flour-milk mixture, stirring till smooth. This will be a gloppy process at first, but the batter will smooth out as you continue to beat gently.
6. Pour the batter into the prepared pan.
7. Bake the cake for 30 to 40 minutes, until it springs back when lightly pressed in the center, and a cake tester inserted into the center comes out clean.
8. Remove the cake from the oven, and set it on a rack to cool while you make the icing.

 

[Aria]

The King Arthur Chocolate sourdough cake is on here somehwere. It will not hurt to post it again though

Sourdough Chocolate Cake

Chocolate cake made with sourdough starter? Don't worry; you'll never taste the sour, just the rich, full flavor of chocolate. The coffee icing, with its pretty dark chocolate drizzle, takes this cake to another level.

New to sourdough? Find the help you need for all of your sourdough baking at our Sourdough Essentials page.

Cake

• 1 cup sourdough starter, ripe (fed) or discard
• 1 cup milk (whole milk or 2% preferred) or evaporated milk
• 2 cups King Arthur Unbleached All-Purpose Flour
• 1 1/2 cups granulated sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 1 1/2 teaspoons baking soda
• 3/4 cup unsweetened baking cocoa (not Dutch process)
• 1 teaspoon espresso powder, optional
• 2 large eggs

Icing

• 6 cups confectioners' sugar
• 3/4 cup butter
• 1/2 cup plain yogurt or buttermilk
• 1 tablespoon + 1 1/2 teaspoons espresso powder
• 1 tablespoon hot water

Drizzle

• 1/3 cup semisweet chocolate chips
• 1 tablespoon milk
• 1 tablespoon corn syrup

Directions

1. Combine the starter, milk, and flour in a large mixing bowl. Cover and let rest at room temperature for 2 to 3 hours. It won't necessarily bubble, but it may have expanded a bit.
2. Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.
3. In a separate bowl, beat together the sugar, oil, vanilla, salt, baking soda, cocoa. and espresso powder. The mixture will be grainy.
4. Add the eggs one at a time, beating well after each addition.
5. Gently combine the chocolate mixture with the starter-flour-milk mixture, stirring till smooth. This will be a gloppy process at first, but the batter will smooth out as you continue to beat gently.
6. Pour the batter into the prepared pan.
7. Bake the cake for 30 to 40 minutes, until it springs back when lightly pressed in the center, and a cake tester inserted into the center comes out clean.
8. Remove the cake from the oven, and set it on a rack to cool while you make the icing.

SUPER....Thanks Ron.

 

[pennyJo1960]

Never thought to use a beer in potato's using a Guinness would add a good flavor Thank you

 

[rjohns39]

Well the cobble is in the oven. Worried that I should maybe add more stock? How wet was yours? I increased bacon to a full pound and 2 pounds of sausage a little more potato and onion.

 

[pennyJo1960]

To me I think adding more just means more to eat good thing I do lot's of protien and vegies as Son is still loosing weight

 

[DigMyChicks]

Goodies from church fall festival and sisters wedding.

 

[ronott1]

Goodies from church fall festival and sisters wedding.
View attachment 1554344 View attachment 1554345 View attachment 1554346 View attachment 1554347 View attachment 1554349 View attachment 1554351 View attachment 1554352

Very Nice!

 

[ronott1]

I baked cinnamon swirl Bread:




Cinnamon Swirl Bread


Classic cinnamon-swirl bread makes wonderful toast. Spread with soft butter or peanut butter, there's nothing better — except perhaps cinnamon-swirl French toast!
Dough

• 3 cups King Arthur Unbleached All-Purpose Flour
• 1/4 cup potato flour
• 1/4 cup Baker's Special Dry Milk
• 1 1/4 teaspoons salt
• 1/2 teaspoon cinnamon
• 3 tablespoons sugar
• 2 1/2 teaspoons instant yeast
• 4 tablespoons butter
• 1 cup lukewarm water

Filling

• 1/4 cup sugar
• 1 1/2 teaspoons cinnamon
• 1/4 cup raisins or currants
• 2 teaspoons King Arthur Unbleached All-Purpose Flour
• 1 large egg beaten with 1 tablespoon water

Streusel topping

• 2 tablespoons butter
• 2 tablespoons sugar
• 1/4 teaspoon cinnamon
• 1/4 cup King Arthur Unbleached All-Purpose Flour

Directions

1. In a large mixing bowl, combine all of the dough ingredients, mixing until the dough begins to come away from the sides of the bowl.
2. Knead the dough with an electric mixer for 2 minutes; allow it to rest for 15 minutes, then continue kneading it for an additional 5 to 7 minutes, or until it's smooth. If you're kneading by hand, transfer the dough to a lightly oiled work surface; knead it for 3 minutes; allow it to rest for 15 minutes, then continue kneading till smooth, an additional 8 to 10 minutes. You can also simply knead the dough using the dough cycle of your bread machine.
3. Transfer the dough to a lightly oiled bowl (if you're not using your bread machine's dough cycle), cover the bowl with plastic wrap, and set it aside to rise for 1 to 1 1/2 hours; it'll be puffy, if not doubled in bulk.
4. Transfer the dough to a lightly oiled work surface, and shape it into a long, thin rectangle, about 16" x 8".
5. To make the filling, combine the sugar, cinnamon, raisins or currants, and flour in a food processor (mini preferred) or blender, processing until the fruit is chopped.
6. Brush the dough with some of the egg/water, and pat the filling onto the dough. Beginning with a short edge, roll the dough into a log. Pinch the side seam and ends closed (to keep the filling from bubbling out), and place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan.
7. Cover the pan with lightly greased plastic wrap, and allow the bread to rise for about 1 hour at room temperature, or until it's crowned about 1" over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.
8. In a small bowl or mini processor, combine the streusel ingredients, cutting in the butter until the mixture is crumbly. If you're using a mini processor, watch carefully; streusel will go from crumbly to a cohesive mass in just a second or so.
9. Brush the loaf with some (or all) of the remaining beaten egg, and add the streusel, using your fingers to gently apply it to the dough, being careful not to deflate the loaf.
10. Bake the bread for about 45 minutes, tenting the loaf lightly with aluminum foil for the final 15 minutes or so if it appears to be browning too quickly.
11. Remove the loaf from the oven, and after about 5 minutes, gently remove it from the pan. Some of the streusel will fall off, but you can alleviate this by first loosening all around the edges of the loaf with a knife, then turning the pan on its side and gently pulling it away from the loaf. Streusel will continue to fall off as you maneuver the bread — we've never figured out how they make that stuff adhere so nicely on the store-bought loaves! — but you'll still be left with some nice, sweet topping.

 

[rjohns39]

DMC you're sooooo talented.

Debby, you''ll love this. GD used two slices of crusty bread buttered to eat all her juice then devoured what was left in her bowl. coddle was a huge hit here.

 

[rjohns39]

Banana bread is being made now for desert OMG, I'm stuffed...