Any Home Bakers Here?

[BigBlueHen53]

Sigh, been so long since I've baked anything! I have several loaves of bread in the freezer. Think I will feed them to the chickens so I can bake again!

 

[topochico225]

Hi everyone

A beautiful day here, 62 and clear. Big girls are free ranging while they still can, the bantams are in a mobile run out in the grass, fresh food and water all around, and the coops are airing out before I put clean shavings in. Today is one of those beautiful early spring days that makes you think “God’s in His heaven and all’s right with the world.”

Hope everyone has a restful and good Sunday!

 

[BigBlueHen53]

It gas gotten up to 64F here too, hooray. Still on the road, coming back from St Louis.

 

[topochico225]

It gas gotten up to 64F here too, hooray. Still on the road, coming back from St Louis.

Drive safe!

 

[BigBlueHen53]

Drive safe!

Thanks! The Man does the lion's share of the driving and he does a good job. We should be home around 3 pm.

 

[ronott1]

I did not bake bread this weekend but did bake an angel food cake and made apple fritters this morning

 

[jnicholes]

Maple syrup, made with sap straight from the tree. It’s not done yet, but flavor is already VERY STRONG.

Tastes so good, I think I’ll try to make my own syrup from now on during the sap run.

 

[cavemanrich]

Wanted to share My mom's recipe she used to make all the time. I did a little experimenting, to make accommodations for ingredients slightly. My experimentation was first with fresh yeast. Mom only used fresh, as that was what was available to her. Then I tried same recipe, but used dry active yeast. I did the process as with fresh. I also kept track of my amounts, so easy for next baking. My experimentation resulted with same TASTE results, but just slight variations in rise time, and baking time.
@Aria YES RECIPE IS INCLUDED. Then Play by play that explains the procedure easier.

Ingredients;
I use the kitchen scale, and it is easy to use metric measurements.
Some things are in spoon quantity as well.

Dough
750 g All purpose flour
250 ml milk. ( just a bit over cup by about ½ oz.)
2 TBs, or 2 envelopes active dry yeast.
180 g sugar
1 Vanilla sugar envelope, or 1 tsp liquid.
180 g butter. (2 sticks of butter= 230g, use 180g for dough,
and remaining 50G for streusel)
5 egg yolks + 2 whole eggs
Cup of raisins soaked in Rum. (optional)
Pinch of salt. ( ¼ to ½ tsp. )


Streusel

50 g of the butter leftover.
3 TBs confectioners sugar.
3 TBs flour.
1 TBs regular sugar

Procedure. I measured out all ingredients, and used from these quantity bowls.
Warm up milk to 110°F , add about 2 to 3 tablespoons from your sugar quantity, add yeast, and flour (from your total flour quantity) to make a batter consistency mixture similar to heavy cream. Mix well, and set aside to activate. It should look like this when activated.

Place eggs, and yolks, and sugar into mixing bowl. (I used stand mixer.) Mix until creamy like pix below.

Soak the raisins in Captain. (optional BTW) I used raisins and Craisins. (dried cranberries)

Combine all ingredients minus about cup of flour and mix well. Then add remainder of flour a spoon at a time to mix everything well. Knead for about 10 minutes on slow with dough hook, until dough is smooth, and it will be sticky.

Set to rise for about one hour or more. (depending on ambient temperature) I like to rise in my oven with the light on.
This quantity will make 3 loaves ( size bread pans.)
Line pans with parchment, (for easy removal after baking) Spread out equal amounts into each pan. Then top with streusel.
Second rise is about 20 minutes. If allowed to over rise,, the cake may collapse. Ask how I know.

Making the streusel;
Combine the melted butter, sugar, and flour in a bowl, mix until all is incorporated, If still too much like a paste, add more flour until it is crumbly.

Bake for about 35 to 40 minutes at 350°F . Check for done with a toothpick or skewer stick. Tops should be nice and tanned
Take out and after 10 minutes place on cooling rack.
Of course it is delicious at that time.... if you can resist waiting longer

Did I mention it goes well with milk

 

[ronott1]

Wanted to share My mom's recipe she used to make all the time. I did a little experimenting, to make accommodations for ingredients slightly. My experimentation was first with fresh yeast. Mom only used fresh, as that was what was available to her. Then I tried same recipe, but used dry active yeast. I did the process as with fresh. I also kept track of my amounts, so easy for next baking. My experimentation resulted with same TASTE results, but just slight variations in rise time, and baking time.
@Aria YES RECIPE IS INCLUDED. Then Play by play that explains the procedure easier.

Ingredients;
I use the kitchen scale, and it is easy to use metric measurements.
Some things are in spoon quantity as well.

Dough
750 g All purpose flour
250 ml milk. ( just a bit over cup by about ½ oz.)
2 TBs, or 2 envelopes active dry yeast.
180 g sugar
1 Vanilla sugar envelope, or 1 tsp liquid.
180 g butter. (2 sticks of butter= 230g, use 180g for dough,
and remaining 50G for streusel)
5 egg yolks + 2 whole eggs
Cup of raisins soaked in Rum. (optional)
Pinch of salt. ( ¼ to ½ tsp. )


Streusel

50 g of the butter leftover.
3 TBs confectioners sugar.
3 TBs flour.
1 TBs regular sugar

Procedure. I measured out all ingredients, and used from these quantity bowls.
Warm up milk to 110°F , add about 2 to 3 tablespoons from your sugar quantity, add yeast, and flour (from your total flour quantity) to make a batter consistency mixture similar to heavy cream. Mix well, and set aside to activate. It should look like this when activated.
View attachment 3023829
Place eggs, and yolks, and sugar into mixing bowl. (I used stand mixer.) Mix until creamy like pix below.View attachment 3023830
Soak the raisins in Captain. (optional BTW) I used raisins and Craisins. (dried cranberries)
View attachment 3023834
Combine all ingredients minus about cup of flour and mix well. Then add remainder of flour a spoon at a time to mix everything well. Knead for about 10 minutes on slow with dough hook, until dough is smooth, and it will be sticky.
View attachment 3023833

Set to rise for about one hour or more. (depending on ambient temperature) I like to rise in my oven with the light on.
This quantity will make 3 loaves ( size bread pans.)
Line pans with parchment, (for easy removal after baking) Spread out equal amounts into each pan. Then top with streusel.
Second rise is about 20 minutes. If allowed to over rise,, the cake may collapse. Ask how I know.

Making the streusel;
Combine the melted butter, sugar, and flour in a bowl, mix until all is incorporated, If still too much like a paste, add more flour until it is crumbly.

Bake for about 35 to 40 minutes at 350°F . Check for done with a toothpick or skewer stick. Tops should be nice and tanned
Take out and after 10 minutes place on cooling rack.
Of course it is delicious at that time.... if you can resist waiting longer
View attachment 3023831View attachment 3023827View attachment 3023828
Did I mention it goes well with milk

Thanks for the recipe!

 

[Gearhead846]

It gas gotten up to 64F here too, hooray. Still on the road, coming back from St Louis.

Your so lucky! It's 37 here but the weather says it feels like 28

And don't forget about the wind


Sometimes it feels like spring will never come