Any Home Bakers Here?

[ronott1]

@cavemanrich I've not heard of using a thermometer to check bread for doneness. Is there a specific temp across all breads (rolls or loaves)?

The temp is 195 to 205F.

 

[jnicholes]

I got an unusual question for all of you. Some of you may know the answer, some of you may not know.

How do you prepare and/or cook rabbit meat? I ask because rabbit season opens up tomorrow. I’m trying to get ideas in case I get something.

We have cotton tails, snowshoe hares, and black tailed jackrabbits in my area.

 

[Happy Novogens]

I got an unusual question for all of you. Some of you may know the answer, some of you may not know.

How do you prepare and/or cook rabbit meat? I ask because rabbit season opens up tomorrow. I’m trying to get ideas in case I get something.

We have cotton tails, snowshoe hares, and black tailed jackrabbits in my area.

We've not done anything fancy. Basic seasonings and grilled... cottontails and jackrabbit.

 

[ronott1]

I got an unusual question for all of you. Some of you may know the answer, some of you may not know.

How do you prepare and/or cook rabbit meat? I ask because rabbit season opens up tomorrow. I’m trying to get ideas in case I get something.

We have cotton tails, snowshoe hares, and black tailed jackrabbits in my area.

We breaded and grilled them like chicken. I have also made a stew out of rabbit from the store.

They are easy to break down

 

[Happy Novogens]

I was researching baked goods using coffee, and while there are many different baked goods,, this one recipe caught my attention.
STEAKHOUSE BLACK BREAD.
First time making this recipe, so I followed it exactly.
Printed recipe.
View attachment 3622159

And here is my Play, by play.
I proofed my yeast in the coffee. Note the color.
View attachment 3622151
I mixed all my wet ingredients first. Then added all dry ingredients, and and mixed/kneaded. This is how dough looked as below.
View attachment 3622152
I set aside for first rise,,, about 45 minutes plus.. until dough doubled in size. Onto breadboard. Rolled into a tube, and divided into 12 portions.
View attachment 3622153
Rolled by hand into round balls. Brushed with egg wash, and sprinkled with Old Fashioned Oates. Preheated oven as they were getting second rise.
View attachment 3622154
Baked @ 375°F for about 30 minutes. Checked with thermometer for done.
View attachment 3622155
Out of oven, Cooling below
View attachment 3622156
Sliced when cool enough to handle.
View attachment 3622157
With cream cheese and a slice of cucumber.
View attachment 3622158

Notes;
Delicious Rolls. The molasses, , brown sugar, and cocoa, gave these rolls a hint of a dessert . Not sweet like a cake, but delicious with a light hint of sweet.
Will try more of these later with cream cheese, and strawberry preserves,, and possibly with PBJ.

Well that's a keeper! Very good bread!

I made some alterations since I was out of rye flour. I used white whole wheat in place of the rye and the whole wheat. I used coconut oil instead of veg oil. Decreased oil by 2 T and increased molasses by 2T. Then added 1 T extra of cocoa powder.

I think my yeast is on its last legs since it didn't bubble near as much as it should during proofing.

The temp is 195 to 205F.

So glad I saw this or I would've taken it out way too early. It had to cook an additional 10-15 minutes than recommended.

 

[cavemanrich]

I think my yeast is on its last legs since it didn't bubble near as much as it should during proofing.
So glad I saw this or I would've taken it out way too early. It had to cook an additional 10-15 minutes than recommended.

Nice looking bread.

On the subject of yeast,,,, When you proof your yeast,,, make sure your temperature is ideal.. I usually do mine @ 115°F,, Next step,, and I find it quite important for me,,, Add a few tablespoons or more of flour. (just use flour from recipe amount. ( If recipe call for 3 cups, and you added ½ cup to yeast,, then just add 2 ½ cups more to make your dough) I also add some sugar,, but read that it is not all that necessary. Guess its just part of my routine.. Proofing in coffee, instead of water or milk may also be a factor ,,, that your yeast was slow. This is my first try using coffee,, and it worked well,,,,,, but I noticed it was somewhat slower than when I use milk., or water. I am not in any hurry when I'm baking,, so I just let the yeast proof well. You may have read/viewed some of my other postings,, where the yeast really grew huge in my bowl..
When you add flour and a substantial amount to your proofing yeast,,, you actually are increasing amount of yeast as it grows/multiples.

On subject of temperature.
Ron posted the correct temps to want to achieve when done. All my yeast raised breads, and cakes, I always use a thermometer to check for done. A recipe may have time baking suggestions. Here is the catch. Not all ovens will be at temperature we set for... These are home ovens,,, not laboratory grade equipment, Higher temperature = shorter time. Lower temperature = longer time.
Second thing to consider,,, is the size of your bread. Rolls take the shortest time,, since the heat gets to center of roll in shorter time ,,, than a larger round loaf.. A large, but thin loaf will bake quicker than one same weight, but smaller diameter, and taller. It is all about the heat being able to reach the center of bread.
I have baked breads, and they looked nicely tanned. Often times the temptation is to take out of oven,,, That is when I take note of inside temperature. Often it is just @ 170°F or such ,,, That is indication bread needs more time baking.
Overbaking a bread by leaving too long in oven results in bread being somewhat dried out.
Both under baked, and over baked are not ideal,,, That is where the thermometer takes the guesswork out.

 

[Ladies-Eight]

It's 1:20 here in the afternoon. My shaded patio is reading 112 F.

That sounds like our temperatures here in Florida.

 

[Ladies-Eight]

I got an unusual question for all of you. Some of you may know the answer, some of you may not know.

How do you prepare and/or cook rabbit meat? I ask because rabbit season opens up tomorrow. I’m trying to get ideas in case I get something.

We have cotton tails, snowshoe hares, and black tailed jackrabbits in my area.

We soaked the rabbit in water in the refrigerator overnight and cooked it the next day.

We usually just fried the rabbit.

It is capable of being used in recipes like chicken is.

 

[MotherofOrpies]

We soaked the rabbit in water in the refrigerator overnight and cooked it the next day.

We usually just fried the rabbit.

It is capable of being used in recipes like chicken is.

Rabbit hasn’t got a lot of fat, I usually fry it with onions and diced bacon and put salt, pepper, paprika and mustard on it, a little bit of broth and gently simmer until done

 

[Ladies-Eight]

Bakers good morning one and all!

The hurricane at a cat 4 is about to make land fall around Cedar Key on the Gulf.

Temperature is in the 80s.

Have a great day!