Any Home Bakers Here?

[Aria]

The recipe Sue used was from Jill @ The Prairie Homestead

Cranberry Orange Soda Bread (From the Prairie Homestead Cookbook) Yield: One 10-inch loaf 3 & 3⁄4 cups all-purpose flour 2 tablespoons sugar, preferably organic whole cane sugar 1& 1⁄2 teaspoons baking soda 1⁄4 cup cold unsalted butter 1 cup dried cranberries 1 large egg 1 teaspoon orange zest 1 cup orange juice 3⁄4 cup buttermilk​

Preheat the oven to 375°F.

In a large bowl, combine the flour, sugar, and baking soda. Cut in the butter using a pastry blender or two knives (you can also use a food processor) until pea-sized crumbs form in the dough, then stir in the cranberries.

In a separate bowl, mix the egg, orange zest, orange juice, and buttermilk, then add them to the dry ingredients. Stir until a shaggy, sticky dough forms.

Scrape the dough onto a baking stone covered in parchment and form it into a 10-inch round mound. (Use floured fingers to lightly shape the dough, if needed.

Sometimes it’s sticky.) Cut a deep X in the top using a serrated knife. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.

Let the loaf rest on a wire rack for 30 minutes before slicing.

Sue, Bob, Thanks for the Bread Recipe.....Cookies? Thanks Aria

 

[R2elk]

Rhubarb pie please! I make them but always looking for new ideas!

Rhubarb Pie

 

[Aria]

I did another go at sourdough. The time got away from me and it was 48 hours from start to finish. I tried the floured tea towel and it stuck so bad I almost cried. I figured I might as well be hung for a sheep as a lamb and baked it ! The darker loaf was baked in a cast iron skillet with a cast iron lid. The lighter was in the steel Cuisinart Pot. I turned the oven up to 550 and set off the smoke alarms. Won’t do that again. The bottom of the darker loaf is almost burned. I will look for a cast iron Dutch oven though because cast really does a superior job!View attachment 2151295

Both Breads look FANTASTIC. Did you use same recipe? I stay away
from the round loaves. It is just me eating bread and the 9 x 5 Sandwich loaf works best for me. Aria

 

[Aria]

Would love to share some of my pie & cookie recipes! Some I’ve come up with on my own. A few others are passed down from my grandparents. Let me know if anyone wants one of these!

Nutella cookies
Triple chocolate cookies & cake
Buttery almond cookies
Mixed berry pie
Blackberry pie
Strawberry rhubarb pie
Apple cinnamon crisp pie
Vanilla blueberry pie
Rhubarb pie

Did Grandma or You have pie crust recipes? I have bzillion....none I really like. Blueberry Pie. Aria

 

[R2elk]

Did Grandma or You have pie crust recipes? I have bzillion....none I really like. Blueberry Pie. Aria

I have always been complimented on my pie crusts when I used this recipe.

Rich Pastry
Taken from Farm Journal's Country Cookbook

2 1/4 cups sifted flour
1 tsp. salt
1tbsp. sugar
3/4 cup vegetable shortening
1 egg yolk
1 tbsp. lemon juice
1/4 cup milk

Sift flour with salt and sugar. Cut in shortening until mixture resembles fine crumbles.

Beat together egg yolk and lemon juice. Blend in milk. Add to dry ingredients, tossing with fork into a soft dough.

Divide dough in half. Form each into ball. Flatten each on lightly floured surface. Roll to about 1/8" thickness. Use half for bottom crust and half for top crust.

Once the dough is divided and flattened, I put it in plastic bags and place in the refrigerator while I am preparing the filling

 

[Aria]

I have always been complimented on my pie crusts when I used this recipe.

Rich Pastry
Taken from Farm Journal's Country Cookbook

2 1/4 cups sifted flour
1 tsp. salt
1tbsp. sugar
3/4 cup vegetable shortening
1 egg yolk
1 tbsp. lemon juice
1/4 cup milk

Sift flour with salt and sugar. Cut in shortening until mixture resembles fine crumbles.

Beat together egg yolk and lemon juice. Blend in milk. Add to dry ingredients, tossing with fork into a soft dough.

Divide dough in half. Form each into ball. Flatten each on lightly floured surface. Roll to about 1/8" thickness. Use half for bottom crust and half for top crust.

Once the dough is divided and flattened, I put it in plastic bags and place in the refrigerator while I am preparing the filling

R2elk, THANKS. This looks GREAT. Thanks again for sharing. Aria

 

[jnicholes]

Making 2 pizzas today. They are authentic recipes from the link I shared earlier.

Braccio di Ferro and margherita.

Will post pictures when they are done.

Jared

 

[ronott1]

Newly opened jar in the fridge. Is yeast getting hard to find too?

A check today shows some of the GF flours I need are starting to come back in stock online.

Yes, it is in very short supply. Production is being ramped up but will not hit the stores for a month or so

 

[ronott1]

I did another go at sourdough. The time got away from me and it was 48 hours from start to finish. I tried the floured tea towel and it stuck so bad I almost cried. I figured I might as well be hung for a sheep as a lamb and baked it ! The darker loaf was baked in a cast iron skillet with a cast iron lid. The lighter was in the steel Cuisinart Pot. I turned the oven up to 550 and set off the smoke alarms. Won’t do that again. The bottom of the darker loaf is almost burned. I will look for a cast iron Dutch oven though because cast really does a superior job!View attachment 2151295

Nice!

Thanks for sharing your baking adventure!

Rice flour works better for dusting the tea towel since it is gluten free and will not stick to the dough as much

 

[ronott1]

There was a yeast related comic in the paper today: