Any Home Bakers Here?

ronott1

A chicken will always remember the egg
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Cranberry, Honey, Cinnamon Cookies:
1 cup cranberries
1/4 cup sugar
3 eggs
1 1/2 teaspoon baking powder
1 teaspoon cinnamon
2 1/4 cup flour
3 teaspoons extract( I used lemon, almond, vanilla)
1/2 cup veggie oil
1/2 cup milk
Drop teaspoon, flatten
375 oven 12-15 minutes.....Makes 2 dozen
While warm spread a light frosting (confection sugar, extract, water)
Note: I think I posted the Pepper Cookies before? Aria
View attachment 2006153
Nice! Thanks for the recipe
 

ronott1

A chicken will always remember the egg
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Cinnamon Rolls (You start with a sweet Yeast Dough)
The number one thing to remember when you are working with YEAST.
Yeast is alive....and it does not like HOT or COLD...it usually likes liquid
added 105-115 degrees.

Here is one recipe for Cinnamon Rolls:
In a bowl (you can do with a mixer or by hand mixing) I prefer the mixer.
2 cups warm water
2 1/4 teaspoons dry yeast or 1 packet
2/3 cup dry milk powder
1 tablespoon sugar (this sugar is to feed your yeast
6 tablespoons melted butter (not hot) or veggie oil)
1/2 cup sugar
2 eggs
7 cups flour
Mix the dough... (this is a soft dough...but not sticky)
You may want to cut the recipe in half....since this is your first time.
Place the dough in a well greased bowl...cover and let Rise. Double in
size. Place the dough on a baking surface board Roll out..about 1/2 inch
In a bowl mix: 6 tablespoons soft butter, 1 tablespoons cinnamon, l cup brown sugar and l cup raisins. Spread this mixture on your rolled
out dough. Roll away from you. Cut (I use a string or dental floss to cut) 1 inch. Place in a 9 x 13 baking pan. Cover and let rise l hour or
top of the baking pan. Bake 400 degree oven 20 minutes. WATCH them until they are just golden brown...(you want them cooked just
right). In a small bowl 1 cup confec. sugar 4 tsp milk or water...some
extract (watch in liquid)...not too much, just enough to be able to
spread over your cooked golden brown Cinnammon Rolls.

I STRONGLY RECOMMEND YOU CUT THIS RECIPE IN 1/2. I did that
when I first started working with Yeast. You need to learn a lot ...be ready. You need practice. And be ready to do well...or fail. That is to
be expected. "Rome was not built in one day". Questions? Regards, Aria
1309594-ab8eb8daf1ee1d385f87048ba602f3a6.gif
 

ronott1

A chicken will always remember the egg
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I baked no knead bread today. Lots of recipes in the index for that type of bread. I used my Romertoff clay baker.

I used the fold method after the bread proofed at 75 degrees about 15 hours. I raised the temperature to 85F and folded every 20 minutes for about 4 folds. I dropped it into the banneten and floured the sides https://breadtopia.com/no-knead-bread/

No Knead Bread oblong.jpg


I let it raise for 45 minutes and then dropped it into the pre heated clay baker

It baked for 30 minutes at 425 and then another 15 minutes with the lid off

No Knead Bread oblong in baker.jpg


It is cooling now
No Knead Bread oblong in cooling.jpg
 

Aria

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Oct 15, 2010
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I baked no knead bread today. Lots of recipes in the index for that type of bread. I used my Romertoff clay baker.

I used the fold method after the bread proofed at 75 degrees about 15 hours. I raised the temperature to 85F and folded every 20 minutes for about 4 folds. I dropped it into the banneten and floured the sides https://breadtopia.com/no-knead-bread/

View attachment 2006375

I let it raise for 45 minutes and then dropped it into the pre heated clay baker

It baked for 30 minutes at 425 and then another 15 minutes with the lid off

View attachment 2006378

It is cooling now
View attachment 2006379
Ron, That is a SUPER SHAPE....Love it...Aria
 
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