Any Home Bakers Here?

[jnicholes]

Guess who’s watching “The Nutcracker“ for the first time?

As soon as it’s over, I may make some bread.

 

[Aria]

Same here.

I am not sure what happened...Glad
I am back.

 

[bruceha2000]

Late Lunch <3
View attachment 3341555

Looks like summer is treating you well!

I brought it home to see if it had seeds in it that I could propagate.

Sure enough, it did.

Keep us posted, that will be interesting. I wonder what sort of "soil mix" you should use. Probably not the same stuff we buy in bags for houseplants.

I never get any email alerts because I have that option turned off. I do occasionally miss an alert on a busy thread. I simply click on my watched threads list and get caught up that way.

Me too, last thing I need is more email!

See the split?

Oh yeah, the loaf is TOTALLY RUINED! Send it to me and I'll make that split disappear

I saw a few decals that would be okay.

I can't see me ever wanting to decorate my KA mixer.

In order to get on this site...I had to go to my Bookmark and click
on the last post I saved. Somthing is not going WELL. Aria

This is my bookmark toolbar

If I ever need to get to BYC I just click on the BYC bookmark. Which I rarely have to do since I don't shut off or reboot my laptop but maybe every few months. I've currently got about 20 active Chrome windows. Some sit permanently like weather, mail, BYC, BYH, YouTube subscription. Others are "I'll get to reading this eventually" ..... or not

Since this is a really active thread, and I post a lot on it, and y'all like my posts, I just go to the alert button.

I never look at the alerts. I just go to watched threads and every one I've ever posted on shows up with the most recently updated listed first and in bold text.

We have to log back in every two weeks now. BYC logs you out.

Maybe something special for Project Managers?? I've never been signed out as far as I know. If I have it must be silently logging me back in automatically.

Oh my gosh, the moon just went in front of Mars.

Great timing! Did you have to sit and patiently wait a long time to get that shot?

 

[Meri Maura]

Looks like summer is treating you well!

And the local fruterias

 

[Aria]

And the local fruterias

Meri, Your Lunch looks so HEALTHY...good for you.

 

[Sally PB]

Last night when I was waiting to fall asleep, I was thinking about a frittata. I haven't made one since the egg laying slowed down, and man, that just sounds good right now.

 

[jnicholes]

Great timing! Did you have to sit and patiently wait a long time to get that shot?

Yes, and it was COLD! I had to go in and warm up while the Timelapse was going a few times.

It was so cold, by the time I was done, my phone was at 11% and the screen was having issues.

At least I got it.

 

[cavemanrich]

Baked my VERTICAL POPPY SEED CAKE.

Here is the recipe for the dough.

500 g. All-purpose flour,, about 3½ cups+
180 ml milk (6 oz. )
15 g yeast. = to 2 envelopes
70 g sugar,, (for dough) about 1/3 cup
6 egg yolks,, (saved whites for poppy seed mixture)
2 envelopes Vanilla sugar. 32g. or 2 tsp Vanilla liquid.
½ tsp salt.
1 stick of melted butter. (120g)
½ cup raisins soaked in Rum. (optional, can be hydrated in water also)

Poppy seed filling. from can.
425 g. I used about half of the large can. 850g.
3 TBS honey
Beaten egg whites. Slightly less than half of what was from
the 6 eggs (yolk used for the dough.)

Streusel.
I had some made ahead of time. I make more than I need
and keep rest for next bake. keeps well refrigerated.
My general recipe is;
1 part butter
1 part sugar
2 parts flour
So I usually make with 1 stick of butter. 120g,,
120 g sugar, and up to 240g flour, (sometimes I use less flour)

Bake @350°F for 45 minutes. Ovens do differ, so check slightly earlier, like after 40 minutes to see if done. I did after 40, and seen that another 5 minutes was due.
Pans are bread pans.


Here is my play by play.
I measure out my ingredients and work from those amounts. On bottom of picture is my proofed yeast. I used all my milk quantity, , added a few tablespoons of flour, and same of sugar.

Raisins soaking in Rum. The Rum adds a nice flavor, and aroma to cake. ALL the alcohol evaporates during the baking process, so nobody gets a BUZZ

This is consistency of my dough, very similar to that of bread dough.

Beaten egg whites

This is the amount I used added to my poppy seed mix. Too much egg whites, and poppy seed mixture turns too soupy(liquid)

The way my mixture looked after I fully mixed it. I used my smaller bowl for this. Larger bowl contains my dough that is on first rise .(1 hour)

Placed a rolled out thin bottom layer of dough first.

Rolled out rest portion of dough

Spread the poppy seed mixture

Rolled it up

Cut into 8 portions

Placed them vertically into pan. Pans are bread pans

Topped with streusel, and left for second rise. (about 30 minutes)

Checked for done with thermometer. (foolproof )
Baked @350°F for 45 minutes

on cooling rack.

Cakes looked properly tanned

Sliced to show interior

Goes well with my Cup o Joe

Notes;
Turned out mighty tasty
I like the VERTICAL positioning of the rolls. The thin layer of dough I placed first on bottom of pan kept the poppy seed mixture away from bottom of pan

 

[Ladies-Eight]

Bakers good morning one and all!

57 fog 91% humidity feels like 57 rain 1%.

The Poppy Seed Cake looks wonderful.

Have a great day!

 

[Aria]

Last night when I was waiting to fall asleep, I was thinking about a frittata. I haven't made one since the egg laying slowed down, and man, that just sounds good right now.

That is one of my favorite meals. You can make and eat ...anytime
and you can add different ingredients. And it is healty. YUMMY.