Any Home Bakers Here?

[N F C]

Ok Bob, you inspired me. I'm trying out a new quick bread recipe (non-pumpkin), it's in the oven now. Review to come soon!

 

[DigMyChicks]

I need to find the rest of my bread pans... But here are pics, Debby's recipe on the left and DMC on the right. Haven't done a taste test yet, but they smell yummy and the batter was fantastic. I might not be able to choose a favorite. The turkey eggs gave the batter more volume than expected...
View attachment 1560453 View attachment 1560454

They look good, mine was better today as the moistness came through. I’ve eaten plenty!!

 

[ronott1]

Zucchini bread and banana bread freeze fine!

I slice them and pop them into a zip lock bag. When I want a slice, I pull it off of the bread in the bag, set in on a paper towel and give it 15 seconds on one side in the microwave. Turn and then another 15 seconds. I will add more time as needed.

The slice can then be toasted if desired.

Pumpkin bread should work the same way

 

[pennyJo1960]

Okay plan was to make a few biscuits for dinner decided had the sourdough so 1 cup no biggie right oops added 3 cups hot water 2 tab of yeast now hmmmmm 2 loaves and 12 biscuits soup on stove going to start it up now bread is in the oven

 

[DigMyChicks]

Ok, this is gonna sound like a weird question from a guy who uses all kind of food preservation techniques... How do you wrap pumpkin bread to freeze it, and then how and how long does it take to thaw? I've never frozen any kind of bread other than sandwich bread and that didn't turn out well. That's why I like Debby's refrigerator bread (which btw, I used 1 1/2 loaves today and next time I'll cook covered for 45 minutes and uncovered for 15) as I can have fresh bread in less than two hours or so.

I wrapped mine in saran wrap, then in tinfoil.

Ok, for the taste test of the two recipes. Dead on Tie! DMC's recipe was darker (very little) but from a flavor test. Can't taste a difference between the two recipes. We're keeping everything with nuts for us as DW can't take nuts to school. But one of those frozen loaves is going to school for the parents.

I use all those same spice amounts I used in the bread in my pumpkin pie. I like the flavor. I agree it is a darker taste.

 

[N F C]

Ok Bob, you inspired me. I'm trying out a new quick bread recipe (non-pumpkin), it's in the oven now. Review to come soon!

Hmmm, this one turned out not too horrible not a keeper. It was a recipe for a beer bread with cheddar and garlic.

There wasn't much (if any) garlic flavor to it and I think the cheddar made the inside a tiny bit gummy. Toasting a slice didn't do much for it either. Looks like the chickens will get some of the outer crust then I'll toss the rest away. At least it didn't take long to make.

Oh well, you don't know if something will work out until you try it!

 

[ronott1]

Hmmm, this one turned out not too horrible not a keeper. It was a recipe for a beer bread with cheddar and garlic.

There wasn't much (if any) garlic flavor to it and I think the cheddar made the inside a tiny bit gummy. Toasting a slice didn't do much for it either. Looks like the chickens will get some of the outer crust then I'll toss the rest away. At least it didn't take long to make.

Oh well, you don't know if something will work out until you try it!

Make this one and add some california garlic powder to it

Cheddar Bread
Buttermilk gives this cheesy quick bread a subtle tang and keeps it nice and moist. Serve with plenty of butter. Martha made this recipe on "Martha Bakes" episode 713.

Makes 1 loaf
Yield
Ingredients

• 4 tablespoons unsalted butter, melted and cooled, plus more for pan
• 2 1/2 cups unbleached all-purpose flour, plus more for pan
• 1 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 7 ounces sharp cheddar cheese, grated
• 2 large eggs, room temperature
• 1 cup buttermilk, room temperature

Directions

1. Preheat the oven to 350 degrees. Butter and flour a 4 1/2-by-8 1/2-inch loaf pan; set aside.
2. Whisk together flour, baking powder, salt, baking soda, and 6 ounces cheese; set aside. In a separate bowl, whisk together butter, eggs, and buttermilk until thoroughly combined. Add to flour mixture and stir to combine. Transfer to prepared pan; spread evenly with an offset spatula. Sprinkle over remaining 1 ounce cheese. Bake until a skewer inserted in the center comes out with moist crumbs attached, 50 to 55 minutes. Transfer pan to a wire rack to cool for 5 minutes. Remove bread from pan and let cool completely on wire rack.

 

[N F C]

Make this one and add some california garlic powder to it

View attachment 1561203

Cheddar Bread
Buttermilk gives this cheesy quick bread a subtle tang and keeps it nice and moist. Serve with plenty of butter. Martha made this recipe on "Martha Bakes" episode 713.

Makes 1 loaf
Yield
Ingredients

• 4 tablespoons unsalted butter, melted and cooled, plus more for pan
• 2 1/2 cups unbleached all-purpose flour, plus more for pan
• 1 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 7 ounces sharp cheddar cheese, grated
• 2 large eggs, room temperature
• 1 cup buttermilk, room temperature

Directions

1. Preheat the oven to 350 degrees. Butter and flour a 4 1/2-by-8 1/2-inch loaf pan; set aside.
2. Whisk together flour, baking powder, salt, baking soda, and 6 ounces cheese; set aside. In a separate bowl, whisk together butter, eggs, and buttermilk until thoroughly combined. Add to flour mixture and stir to combine. Transfer to prepared pan; spread evenly with an offset spatula. Sprinkle over remaining 1 ounce cheese. Bake until a skewer inserted in the center comes out with moist crumbs attached, 50 to 55 minutes. Transfer pan to a wire rack to cool for 5 minutes. Remove bread from pan and let cool completely on wire rack.

Thanks Ron, I'll keep this one to try another time. One reason I went with the recipe I found was I wanted to use up some of that Guiness sitting on the counter (DH & I rarely drink and then it's usually a glass of wine).

 

[ronott1]

Thanks Ron, I'll keep this one to try another time. One reason I went with the recipe I found was I wanted to use up some of that Guiness sitting on the counter (DH & I rarely drink and then it's usually a glass of wine).

Use the beer in a year bread recipe or in Irish Stew. I like it a lot in the stew recipe:
Double the recipe and it uses a cup of beer.

Irish Beef Stew With Guiness Recipe

Irish Stew

Ingredients:

2 Tbsp olive oil
3 bay leaves
2 lbs stew meat, cut into 1 1/2 - 2 inch cubes
1 large yellow onion, peeled and cut into 1/4 inch slices
2 cloves garlic, peeled and chopped
1 tsp dried thyme, whole
1 tsp dried rosemary
2 -3 tsp all-purpose flour
3/4 cup beef stock
1/2 cup Guiness Stout
1 Tbsp chopped parley
1/2 lb carrots, sliced
Salt and freshly ground black pepper, to taste

Directions:

Heat a 6-quart stove-top casserole and add the oil and the bay leaves. Cook the bay leaves for a moment and then add the meat. Brown the meat on both sides on high heat. Add the sliced onion and cook for a few minutes until it is clear. Reduce the heat to low and add the garlic, thyme, rosemary, and flours, and stir well until smooth.

Add the beef stock and stout; simmer, stirring, until the stew thickens a bit. Add the remaining ingredients and cover. Place the pot in a 275 F degree oven for about 2 hours, stirring a couple times. Check for salt and pepper before serving.

 

[N F C]

Use the beer in a year bread recipe or in Irish Stew. I like it a lot in the stew recipe:
Double the recipe and it uses a cup of beer.

Irish Beef Stew With Guiness Recipe

Irish Stew

Ingredients:

2 Tbsp olive oil
3 bay leaves
2 lbs stew meat, cut into 1 1/2 - 2 inch cubes
1 large yellow onion, peeled and cut into 1/4 inch slices
2 cloves garlic, peeled and chopped
1 tsp dried thyme, whole
1 tsp dried rosemary
2 -3 tsp all-purpose flour
3/4 cup beef stock
1/2 cup Guiness Stout
1 Tbsp chopped parley
1/2 lb carrots, sliced
Salt and freshly ground black pepper, to taste

Directions:

Heat a 6-quart stove-top casserole and add the oil and the bay leaves. Cook the bay leaves for a moment and then add the meat. Brown the meat on both sides on high heat. Add the sliced onion and cook for a few minutes until it is clear. Reduce the heat to low and add the garlic, thyme, rosemary, and flours, and stir well until smooth.

Add the beef stock and stout; simmer, stirring, until the stew thickens a bit. Add the remaining ingredients and cover. Place the pot in a 275 F degree oven for about 2 hours, stirring a couple times. Check for salt and pepper before serving.

I did use it in the Dublin Coddle (that's why I bought it to begin with). But man does not live by stew alone...trying to use it for other things.