What are you baking now?

[ronott1]

I found a trick for raising dough:


7. Proofing Yeast Doughs

Yeast doughs that normally take an hour or more to rise at room temperature can be proofed in the microwave in about 15 minutes. Place the dough in a very large bowl and cover with plastic. Place an 8-ounce cup of water in the back of the microwave with the bowl of dough in the center, and set the power as low as possible (10 percent power). Heat for 3 minutes, then let the dough rest in the microwave for 3 minutes. Heat for 3 minutes longer, then let rest for 6 minutes. The dough will double in bulk.

 

[knjinnm]

Hi,
Would this work for a no knead bread?

 

[knjinnm]

8 loaves of zucchini bread so far. I need to wait for eggs to make more.

LOL, Our Zucchinis finally quit.

Back to Trader Joe.

 

[ronott1]

Hi,
Would this work for a no knead bread?

Not if you are making an over night sponge(10 or 12 hours). That develops flavor that you would not get with fast raising. It might work for the final rise.

I plan on trying this with rolls this weekend.

 

[ronott1]

Quote:
It works!

Proofing Yeast Doughs

Yeast doughs that normally take an hour or more to rise at room temperature can be proofed in the microwave in about 15 minutes. Place the dough in a very large bowl and cover with plastic. Place an 8-ounce cup of water in the back of the microwave with the bowl of dough in the center, and set the power as low as possible (10 percent power). Heat for 3 minutes, then let the dough rest in the microwave for 3 minutes. Heat for 3 minutes longer, then let rest for 6 minutes. The dough will double in bulk.

The dough doubled in 15 min. for the first raise. The second raise was faster than normal because the dough was nice and warm.

The rolls looked like this:



Delicious!

 

[artmamasays]

I made my Grandmother's cider pie for Thanksgiving. I had forgotten how easy it is to make and YUMMY to eat! I am not sure it even counts as baking as the filling is done on the stove-top. I posted a pic and a link on how-to on my blog: http://artmamasays.blogspot.com/2012/11/grandmas-cider-pie.html

 

[animalsRawesome]

Hmmm. Your Cider Pie sounds interesting. I will have to try it sometime. Thanks for sharing!

 

[artmamasays]

Hmmm. Your Cider Pie sounds interesting. I will have to try it sometime. Thanks for sharing!

Fresh cider is the best, so if you have access this fall... ENJOY!

 

[Happy Chooks]

Today I'm making a German Chocolate cake. Tomorrow, for a Christmas celebration with family - I will be making a carrot cake and chocolate pudding cake.

 

[math ace]

I saw the cutest little finger food dessert the other day.
They were Santa Hat brownies.... I am going to try to make these in a couple of days for a Christmas Party.

They should be QUICK and easy to make. The ones I tasted used a store bought buttercream frosting instead of the white chocolate frosting that the following recipe calls for...
I don't own a mini-muffin pan. I am thinking I can make a large pan of brownies and just use a shot glass or something like that to cut out the brownie base for the hat.

I got the following recipe from ericas sweettooth.
http://www.ericasweettooth.com/2009/12/santa-hat-brownie-bites.html


Did I mention how easy these were yet? Bake some brownie mix in mini muffin tins, top them with strawberries, and decorate with piped melted white chocolate. Beautiful and impressive, go make them now!
Santa Hat Brownie Bites
Adapted from The Crafty Kook

1 box brownie mix
24 small strawberries
2 cups white chocolate chips

- Preheat oven to 350 degrees and grease 1 mini-muffin pan
- Prepare brownie mix according to box’s instructions and fill cavities 3/4 of the way full (I had some leftover brownie mix that I just baked off as regular brownies because I didn’t have enough strawberries)
- Bake for 25 minutes, or until cake tester comes out clean
- Let brownies cool and use this time to hull and clean the strawberries
- Once cool, place strawberries upside down onto brownie bites
- Melt white chocolate in a double boiler and transfer into a piping bag
- Pipe a ring around the base and a small dot on top — work quickly, the white chocolate can dry fast and clog up your tip!