Any Home Bakers Here?

[casportpony]

Hi everyone, hope you are well. Check out this newly updated recipe by @YodaBat.
https://www.backyardchickens.com/articles/red-pepper-quiche.75866/

 

[N F C]

Got 2 baking pans of Cream Cheese Chicken Enchiladas made up...one for tonight and one for the freezer. I haven't used this recipe before, but if we like the results, I'll share the recipe later.

 

[pennyJo1960]

Been looking through the recipes this will be fun first try for quiche tonight

 

[rjohns39]

End result:
View attachment 2302926
View attachment 2302927

Yummy

OK, one week till bear season, I can do this.

I actually have a question for you all. Assuming I do get a bear, how in the heck do you cook bear? All I know is that you need to heat it to a specific internal temperature. I don’t have a recipe or anything.

Anyone got a good bear recipe in case I get a bear?

Jared, here's a video you might enjoy. I agree with @R2elk use it like any meat.

Spoiler: Bear Processing

 

[Marie2020]

Finnish Rye Bread (1 loaf)

2 1/4 tsp active dry yeast
1 1/4 Cup warm water (105-115 degrees)
3 tsp instant potato flakes
1 Tab packed brown sugar
1 Tab vegetable oil
1 1/2 tsp salt
1 1/4 Cup rye flour
1 1/2 - 2 Cups all-purpose flour
4 tsp vital wheat gluten
1 1/2 tsp caraway seeds (optional)
softened butter

Dissolve instant potato flakes in warm water.
Mix yeast, sugar, potato water & 1 Cup rye flour, let sit 30 minutes.
Add oil, salt, all-purpose flour, vital wheat gluten & caraway seeds.
Mix until dough is easy to handle.
Turn onto surface lightly floured with remaining 1/4 Cup rye flour.
Cover & let rest 5 minutes.
Knead until smooth & elastic, about 5 minutes.
Place in greased bowl, turn greased side up.
Cover & let rise until doubled, about 1 hour.
Dough is ready if an indentation remains when touched.
Shape into round loaf.
Place on parchment paper covered sheet.
Cover & let rise until doubled again, about 1 hour.
Pre-heat oven to 375 degrees.
Bake loaf 40-50 minutes until sounds hollow when thumped (or 190 degrees internally)
Brush top with butter immediately after removing from oven
Cool on wire rack.

The changes I made to the original recipe were:
- included vital wheat gluten (thanks WyoDreamer)
- will include caraway seeds next time (per DH's request)

Issue with loaf yesterday:
- bread barely rose after the 1st 1 hour rise time (or the 2nd hour or the 3rd hour) so I turned the dough onto a surface floured with all purpose flour, made a well in the center and added 1 tsp of yeast that I dissolved in 1/4 Cup of warm water. Then I kneaded it to mix in the additional yeast, added more all purpose flour to take the stickiness out but not too much flour as I didn't want the bread to end up dry. Covered the dough and placed it on top of the range (it was warm, dinner was in the oven) and it finally rose after about 40 minutes. Baked per directions.
- the bread was good last night but even better this morning

I know you posted this a long time ago but this is the bread I want to try and make. Thank you
I hope it will be ok to leave out the potato flakes

 

[Marie2020]

I know you posted this a long time ago but this is the bread I want to try and make. Thank you
I hope it will be ok to leave out the potato flakes

Just need to ask, would anyone have the actual weights, I'm reading 11 and a half cups here, that seems an awful lot. So grabbing my frozen yeast balls to defrost then keeping my eyes open for a reply

 

[rjohns39]

I see 1 1/2 to 2 Cups of AP Flour, but not seeing 11 anywhere.

 

[Marie2020]

I see 1 1/2 to 2 Cups of AP Flour, but not seeing 11 anywhere.

Got it, so 11/ = 2 cups thank you

 

[rjohns39]

Got it, so 11/ = 2 cups thank you

1.5 to 2 cups.

Just for curiosity, where are you located (state, country)?

 

[N F C]

I know you posted this a long time ago but this is the bread I want to try and make. Thank you
I hope it will be ok to leave out the potato flakes

Just need to ask, would anyone have the actual weights, I'm reading 11 and a half cups here, that seems an awful lot. So grabbing my frozen yeast balls to defrost then keeping my eyes open for a reply

I'd forgotten about that recipe, haven't made it for a long time. Hope you have good luck with it!

Bob is correct about the flour, do NOT use 11 cups.

1.5 cups to 2 cups of AP flour
1.25 cups of rye flour

That will be a total of about 2.75 cups to 3.25 cups of the flours.