What are you baking now?

[ams3651]

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Recipe please???

Also still looking for a great cream of broccoli soup recipe.

This is from my bread machine book, I know theres another one floating around this forum as well.

1 cup cold water
3 cups all purpose flour
1 1/2 tsp salt
1/2 tbsp sugar
1 1/2 tbsp butter
1 1/2 tbsp dry milk
1 1/2 tsp dry yeast

put ingredients in machine in order. My machine has a pizza dough setting, its 55 minutes and rises twice. Remove from machine and place in a bowl cover with damp dishcloth and rise another 30 minutes. Divide in half and roll out. If for pizza crust top and bake 400* for 15 to 20 minutes.

I rolled out half and filled with alternating layers of mozzarella, ham and pepperoni. slice to let steam release and sprinkle on garlic powder and parmasean, bake 400* about 20 minutes.

 

[Dragonfly Ranch]

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YUM! I just made some too and added a bit a orange zest to the dough and was really good. We have the same problem with dough raising in our house since we only use wood heat and the house is about 62 degrees most of the time. We have to set the bowl right in front of the wood burning stove and still takes about twice as long. We are going to install a shelf in the hot water heater closet which stays around 68-70 and put stuff in there for more consistent heat.

Sandee

 

[Dragonfly Ranch]

Quote:
OK need a baking lesson. Here is the beer bread that I made. Is it suppose to look like this? Also, I put all the dough in one pan since when I put in two it looked like too little. We found that is was salty. Was 1 /2 cup butter for one loaf or two? If you use your baking stone how do you keep the butter from running all over.

Any advise would be helpful since I do want to make again.

Sandee

 

[SunnyDawn]

Quote:
It looks like it was baked with popcorn!

I mean.. well.. um... sorry.

(easy for me to talk since I've never made this recipe)

 

[Jen4]

Dragonfly Ranch wrote:

YUM! I just made some too and added a bit a orange zest to the dough and was really good. We have the same problem with dough raising in our house since we only use wood heat and the house is about 62 degrees most of the time. We have to set the bowl right in front of the wood burning stove and still takes about twice as long. We are going to install a shelf in the hot water heater closet which stays around 68-70 and put stuff in there for more consistent heat.

Sandee

Thats sounds yummy. I had to put my bowl of dough in front of the vent so the heat would blow on it and it still didnt rise as much as it should have, then after I rolled it out, made the buns and put them in the baking dish I sat that over top of a pan of steam hot water (that helped alot!). I love baking but not in the winter! Your shelf idea sounds good!​

 

[DawnSuiter]

Ok.. here's a bodyflight wind tunnel cake I made for Hubby's Birthday a couple weeks ago

Here are my oat cereal bars, I've been working the recipe for a while.. it's ALMOST perfect!!!

And today's Cinammon Crumb/Granola Sweet Potato Pie

 

[Patchesnposies]

Quote:
OK need a baking lesson. Here is the beer bread that I made. Is it suppose to look like this? Also, I put all the dough in one pan since when I put in two it looked like too little. We found that is was salty. Was 1 /2 cup butter for one loaf or two? If you use your baking stone how do you keep the butter from running all over.

Any advise would be helpful since I do want to make again.

Sandee

https://www.backyardchickens.com/forum/uploads/31219_p2080041.jpg

Sandee,

Your bread looks great in the picture! I am sorry it was too salty. This is totally MY fault. Mea Maxima Culpa!

I wrote that post in a great hurry, in the middle of home schooling, piano lessons, and three irritable toddlers with head colds underfoot.....and wrote the wrong amount of salt down. I checked the web site where I got the info I posted and I had misread it. Here is what the extension office site said for substituting self rising flour:

Is there a substitution for "self-rising" flour or do I have to buy a package for a new recipe?

No need to purchase a whole package of self-rising flour when only a cup or two is needed. Turn all-purpose flour into one cup of self-rising flour by adding 1 1/2 teaspoon baking powder and 1/2 teaspoon salt to one cup all-purpose flour.


So, in fact, Sandee, you did everything right. I wrote it out wrong. Your bread looks heavenly. Try it again, I know you'll like it.

I will say, that most basic (yeast) bread recipes call for 1 tbs salt for 6-8 cups of flour. Tuck that in the back of your mind and don't be afraid to adjust a recipe. I know this isn't technically a yeast bread recipe per se, but the rule still applies.

1/2 a cup of butter is for one loaf. I always double the recipe, but only ever use a half a stick anyway. When I use my baking stone it does run all over if I melt it completely. I usually soften the butter and sort of spread it over the top, or dot it all over with a spoon.

My family loves the crust and that is why I make a large, round, comparatively thin loaf. The crust ends up being very thick and crispy all over and the loaf itself is fairly thin. Did you double the recipe and still found you had to put all of the dough into one loaf pan?

I am so sorry your first attempt was ruined due to my hastily written recipe. Let me know how you fare the next time around. I hope your husband wasn't too miffed at the loss of his beer-that he didn't even get a decent loaf of bread out of for all his contribution!

Deb

 

[mikenandrea]

I made some Valentine cupcakes for my daughter's party for tomorrow.. She helped put the sprinkles on Double chocolate.. Chocolate cupcakes with chocolate buttercream frosting.. YUM!

 

[Sequin]

Tonight I will be baking cheese wafers(like cheese-its). Mmmm, YUM - I <3 cheese.

 

[Kim_NC]

Angela - those cupcake are beautiful!m Those are some lucky children!

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Sequin, would you post the recipe? I'd love to try that.