What are you baking now?

[Jen4]

Baked another Black Raspberry Cobbler Tonight

 

[Show-MeGamebirds]

I made honey-wheat bread! I haven't made bread in years, but after reading all of the great things here, I decided to bake again!!
It turned out pretty good.

 

[Dragonfly Ranch]

Quote:
Congrats! Here is a recipe that I have been using as a beginner bread baker and it has worked very well for me. I also use it for hamburger buns which come out great.

http://allrecipes.com/Recipe/Simple-Whole-Wheat-Bread/Detail.aspx

Sandee

 

[Show-MeGamebirds]

Sandee,
Thnx for the link. Homemade hamburger buns look sooo delishious! I am going to try those next.
Thank you again...

Oh, and I also have the Amish Friendship bread starter growing, and a sour dough starter growing!!

 

[Kim_NC]

Quote:
Would you share your recipe? Thanks.

 

[Show-MeGamebirds]

Kim_NC - Sure. I am at work now, but when I get home I will share. I found it on the back of the Gold Medal whole wheat flour bag.

 

[Show-MeGamebirds]

Quote:
Would you share your recipe? Thanks.

Here is the recipe I used. I followed directions, but next time I don't think I will roll the dough. In my opinion, it made it too dense. I like a lighter bread.

Honey-Whole Wheat Bread

2 pkgs active dry yeast
¼ cup warm water (105F – 115F)
½ cup honey
¼ cup butter or margarine
3 teaspoons salt
2 ½ cups very warm water (120F – 130F)
4 ½ cups whole wheat flour
2 ¾- 3 ¾ cups all-purpose flour

1. In small bowl, dissolve yeast in warm water, set aside. In large bowl, mix honey, butter, salt and very warm water, cool 5 minutes.
2. To cooled honey mixture, beat in 3 cups of the whole wheat flour with electric mixer on low speed, scraping frequently, until moistened. Beat on medium speed 3 minutes, scraping bowl frequently. Beat in remaining 1 ½ cups of whole wheat flour and dissolved yeast. With spoon, stir in 2 ¼- 2 ¾ cups of the all-purpose flour until dough pulls away from side of bowl.
3. Place dough on floured work surface. Knead in remaining ½ - 1 cup all-purpose flour, continue kneading 5-10 minutes until dough is smooth and springy. Grease large bowl with shortening or cooking spray, place dough in bowl turning dough to grease all sides Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80F – 85F) 30 – 45 minutes or until doubled in size.
4. Generously grease 2 (8x4 or 9x5) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate, divide in half. On lightly floured surface, roll each half of dough with rolling pin into 18 x 8 inch rectangle. Starting with one 8-inch side, roll up dough tightly, pressing with thumbs to seal after each turn. Pinch edge of dough into roll to seal, pinch each end to seal. Fold ends under loaf, place seam side down in pan. Cover, let rise in warm place 30 – 45 minutes or until doubled in size.
5. Heat oven to 375F. Uncover dough, bake 30 minutes. Reduce oven temperature to 350F, bake 10 – 15 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans to cooling racks. Cool completely, about 1 hour.
6. Makes 2 loaves, 16 slices each.

 

[eastbaychicks]

Quote:
Would you share your recipe? Thanks.

Here is the recipe I used. I followed directions, but next time I don't think I will roll the dough. In my opinion, it made it too dense. I like a lighter bread.

Honey-Whole Wheat Bread

2 pkgs active dry yeast
¼ cup warm water (105F – 115F)
½ cup honey
¼ cup butter or margarine
3 teaspoons salt
2 ½ cups very warm water (120F – 130F)
4 ½ cups whole wheat flour
2 ¾- 3 ¾ cups all-purpose flour

1. In small bowl, dissolve yeast in warm water, set aside. In large bowl, mix honey, butter, salt and very warm water, cool 5 minutes.
2. To cooled honey mixture, beat in 3 cups of the whole wheat flour with electric mixer on low speed, scraping frequently, until moistened. Beat on medium speed 3 minutes, scraping bowl frequently. Beat in remaining 1 ½ cups of whole wheat flour and dissolved yeast. With spoon, stir in 2 ¼- 2 ¾ cups of the all-purpose flour until dough pulls away from side of bowl.
3. Place dough on floured work surface. Knead in remaining ½ - 1 cup all-purpose flour, continue kneading 5-10 minutes until dough is smooth and springy. Grease large bowl with shortening or cooking spray, place dough in bowl turning dough to grease all sides Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80F – 85F) 30 – 45 minutes or until doubled in size.
4. Generously grease 2 (8x4 or 9x5) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate, divide in half. On lightly floured surface, roll each half of dough with rolling pin into 18 x 8 inch rectangle. Starting with one 8-inch side, roll up dough tightly, pressing with thumbs to seal after each turn. Pinch edge of dough into roll to seal, pinch each end to seal. Fold ends under loaf, place seam side down in pan. Cover, let rise in warm place 30 – 45 minutes or until doubled in size.
5. Heat oven to 375F. Uncover dough, bake 30 minutes. Reduce oven temperature to 350F, bake 10 – 15 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans to cooling racks. Cool completely, about 1 hour.
6. Makes 2 loaves, 16 slices each.

The only thing that would make this even yummier is brown sugar... I'd add about 1/2 cup (packed)..... it makes the best! Also, it's yummy to substitute barley four and oat flower as well for some of the the white/wheat flour. Yummy.... good luck and enjoy.

 

[flgardengirl]

Last night I made peach cobbler with lemon sauce served with a scoop of vanilla icecream. DH says he has a new favorite.

 

[Bridget399]

"Fun Fetti" bunt cake in the oven right now... I think I was in withdraw since Bruster's didn't have my "Birthday Cake Icecream" last night. It's not my birthday, it's the most glorious, delicious icecream in the world (and it's called birthday cake b/c it has icing, and sprinkles in cake batter icecream)!

I hope the cake helps me beat my craving!!!