What are you baking now?

[Sequin]

KimNC - thank you for the great recipe and tips! I checked out your website and WOW - it is Amazing!!! I envy you living on such a beautiful farm. And your store site is fantastic as well!! The seasoned butterbeans were making my mouth water. Do you also make french bread? That is my goal; to make a light and airy loaf of french bread. Mmmm YUM!!! Baking is so awesome, don'tcha just love it?!

 

[Kim_NC]

Quote:
Thanks, Sequin! Glad you enjoyed seeing the farm website and the store website. I just finished updating the farm website to add the 2010 CSA for local customers. Thanks for saying the farm is beautiful...it is and we love it here...but we do have snowy, not so pretty days too. LOL...lately it's cold as 'blue blazes'.

Those seasoned butter beans ARE good! We use theirs when our own homecanned ones run out. Next, I'm working on adding a new line of Amish goods to the store website. We had actually hoped to add the Amish goods before the holidays. We did get some of their products in for local sales...but then got overwhelmed with the usual holiday and end-of-year "stuff" before getting them on the website. And too...it's a larger product line and more work than we originally thought.

Back to bread & baking....
That 100% Whole Wheat will be dense compared to store bought or white breads. But I think you'll find the recipe makes a very nice WW loaf - especially being 100%. If it's still too heavy/dense for you, replace 1 cup of the WW flour with bread flour.

I do make a french bread. I'll look up the recipe this evening and post it.

 

[Kim_NC]

Here you go:
French Bread

The crust is crunchy and crisp. The center is slighty chewy. If you want a lighter loaf add 1 - 2 Tbsp vital wheat gluten with the flour.

 

[Sequin]

Thanks sooo much for the french bread recipe!!! It looks pretty easy - even a caveman could do it! har har har... Seriously though, I am very excited to try it out. Have you ever worked with Bob's Red Mill flours? Right now I have the organic pastry flour and organic unbleached white flour. I'll let you know how the bread turns out when I get back into the kitchen and start baking again!!

 

[Kim_NC]

I've only used Bob's Red Mill flours in whole wheat and rye. At the time I bought them because it was the only brand available in those varieties. *sigh*, our stores are terrible about not stocking anything but all purpose, self rising, and bread flours - all white of course. They get whole wheat in smaller quantities, have to buy it when I see it or risk them being out.

I liked the Bob's Red Mill flours and would use them again. But usually I can get whole wheat in another brand at a lower price. And I've ordered specialty flours from King Arthur at better prices. My favorite source is to get that type of thing at Amish stores.

 

[topeka]

Kin_NC stated "Back to bread & baking....
That 100% Whole Wheat will be dense compared to store bought or white breads. But I think you'll find the recipe makes a very nice WW loaf - especially being 100%. If it's still too heavy/dense for you, replace 1 cup of the WW flour with bread flour."

I printed your recipe out. It looks close to mine but I have noticed that small changes can make a big difference in the final loaf.

 

[jojo54]

I had leftover egg whites after making egg noodles so made some cornflake cocoanut merengues. Yum!

 

[pirtykitty]

I've got French Bread in oven right now.. The Recipe is called Easy French Bread... Usually I roll it out in retangle and roll up and place on backing sheet.. I'm trying it in bread pans this time..

 

[breezy]

Made cinnamon rolls for breakfast using Gumpbread recipe. Replaced one cup of the the flour with whole wheat flour to give it a bit more density and texture. Used 2 cups of confectoners sugar mixed with 2 tablespooons milk and 2 tablespoons melted butter for the frosting. I love that recipe ...so versatile.

 

[jojo54]

Peaches and cream cheesecake! Yum!