What have you baked recently?

Elsebet · Post by **Elsebet** » Tue Mar 20, 2018 4:53 pm

Last December I started baking my own sourdough bread from a starter recipe I found on the King Arthur Flour site. My first few tries were okay but after reading the book "Flour Water Salt Yeast" I stepped it up a bit and purchased a Lodge Cast Iron Dutch Oven along with two Banneton Brotform proofing bowls and now I can make some really nice looking loaves.

I have always baked cookies and cakes once in awhile but now I am also venturing into more adventuresome things like macarons, tarts, eclairs, pastries, and more. I find a lot of inspiration from the "Great British Baking Show/Masterclass" series on Netflix and just got the "Baking Bible" book from the library. I was hoping to start what I hope to be a long-lasting thread where we could share recipes, discuss baking tips/advice and links or just brag a little.

So what have you baked recently? Last weekend I made these three items:

KAF Rustic Sourdough Bread - I use the ingredients but I autolyse for 30 minutes, bulk ferment for 3-4 hours, and bake in a Lodge Cast Iron Dutch Oven at 475 covered for 30 mins, uncover and bake 10 min more.

Joy of Baking Cinnamon Rolls - followed the recipe exactly, yum!

KAF Coconut Cake - I didn't have coconut milk powder so I used regular dry milk powder. I had a hard time getting the middle of the cake to 190-200 degrees, took almost 45 min instead of the 35 min from the recipe and the cake felt a bit overdone/dry. Icing was too sweet as specified, I will use half the icing sugar next time. I will try this again but may get a better water bath pan, I used glass pie pans to set my heavy pie pans in and I think that caused the baking time to go too long.

keinodoggy · Post by **keinodoggy** » Tue Mar 20, 2018 5:07 pm

I've been baking no-knead artisan bread in my dutch oven for a few years now. Nothing smells or tastes as good as home made bread.

CentsandSavvy · Post by **CentsandSavvy** » Tue Mar 20, 2018 5:15 pm

I bought the book "Artisan Bread in 5 Minutes a Day" a few years ago and frequently make the basic recipe from the book (there are many in the book, but the basic recipe is fast, easy and can be turned into baguettes, sandwich bread and even cinnamon rolls). Nothing smells as good as fresh baked bread in the house and the kids and my DH love it. Also, I feel as if I am saving money and doing something good for the kids when I make their school lunches using homemade mini baguettes.

alpenglow · Post by **alpenglow** » Tue Mar 20, 2018 5:16 pm

Soft pretzels, seeded Italian loaf, and cheddar/jalapeno sandwich rolls. Yum. Home baking is a frugal, healthy, and satisfying hobby.

McCharley · Post by **McCharley** » Tue Mar 20, 2018 5:26 pm

I made a large batch of pastry dough which I then made into hand pies -- chicken pot hand pies.

I then froze these for easy meals. Easy!

Pajamas · Post by **Pajamas** » Tue Mar 20, 2018 5:38 pm

Pizza with scratch dough.

If you have not used white whole wheat flour, it is a good way to start using whole grains in your baking. Also explore using other types of flour and grains such as oat. Whole grains are great for added taste, texture, and nutrition, including fiber, although they aren't ideal for some types of baked goods.

Post by **oldcomputerguy** » Tue Mar 20, 2018 5:42 pm

My baking skills tend more toward desserts at holiday time. Last winter I baked New York cheesecakes for the family, and key lime pies for the guys where I was employed prior to retirement.

happyisland · Post by **happyisland** » Tue Mar 20, 2018 5:45 pm

I'm going to bake a key lime pie tonight, in belated honor of Pi day. Graham cracker crust is my favorite.

Pigeon · Post by **Pigeon** » Tue Mar 20, 2018 6:07 pm

I adore the GBBS. I got my daughter one of the cookbooks for Christmas and we baked a bunch of things from it.

The last thing I baked was Irish Soda Bread. I modify the standard recipe a bit because I loathe raisins. I baked four batches of cookies last weekend for a school function.

Cycle · Post by **Cycle** » Tue Mar 20, 2018 6:23 pm

Chicken thighs with Chipotle seasoning. I try to avoid grains and added sugar as it is not agreeable with most humans.

Phineas J. Whoopee · Post by **Phineas J. Whoopee** » Tue Mar 20, 2018 6:36 pm

Whole wheat bread and pizza dough. I bought a KitchenAid stand mixer during the financial crisis from a company liquidating somebody out-of-business else's remaining inventory to free up warehouse space on which no rent was being paid anymore, and that's what I use for kneading.
PJW

Elsebet · Post by **Elsebet** » Tue Mar 20, 2018 7:13 pm

Phineas J. Whoopee wrote: Tue Mar 20, 2018 6:36 pm Whole wheat bread and pizza dough. I bought a KitchenAid stand mixer during the financial crisis from a company liquidating somebody out-of-business else's remaining inventory to free up warehouse space on which no rent was being paid anymore, and that's what I use for kneading.
PJW

For years I also used my trusty KitchenAid stand mixer for kneading but I started kneading by hand recently and it's kind of a meditative and stress relieving activity.

I love that mixer though, most used item in my kitchen besides my food processor.

KSOC · Post by **KSOC** » Tue Mar 20, 2018 7:17 pm

Shoo Fly Pie & Raisin Pie. Hard to come by where I live.

pondering · Post by **pondering** » Tue Mar 20, 2018 7:19 pm

Bacon. At 350 degrees. Folded over.

https://www.dropbox.com/preview/photos/ ... -bacon.jpg

Elsebet · Post by **Elsebet** » Tue Mar 20, 2018 7:27 pm

keinodoggy wrote: Tue Mar 20, 2018 5:07 pm I've been baking no-knead artisan bread in my dutch oven for a few years now. Nothing smells or tastes as good as home made bread.

Beautiful bread! Here were my first loaves baked in my cast iron dutch oven. I baked these for 30 min covered and 15 uncovered which I felt was just on the edge of burning, so I reduced the uncovered time to 10 minutes for future loaves.

Post by **LadyGeek** » Tue Mar 20, 2018 7:29 pm

My husband made stuffed jalapeño peppers.

- Cut off the tops and scoop out the innards
- Mix some shredded cheese, bread crumbs, and an egg in a bowl.
- Stuff the mixture into the peppers.
- Bake at 350 deg F for 30 minutes.

Caution: Wear gloves while handling peppers, or wash your hands several times after handling the peppers (a residue still remains on your hands for several hours. Trust me, I know.

)

ER2023 · Post by **ER2023** » Tue Mar 20, 2018 7:34 pm

keinodoggy wrote: Tue Mar 20, 2018 5:07 pm I've been baking no-knead artisan bread in my dutch oven for a few years now. Nothing smells or tastes as good as home made bread.

Keinodoggy, would you mind sharing the recipe? That bread looks incredible!

MrMojoRisin · Post by **MrMojoRisin** » Tue Mar 20, 2018 7:41 pm

My aunt makes a great "German's Chocolate Cake" so I asked for her recipe. The taste was fine but the texture was not as substantial as what she makes. However I did toast the flaked coconut before using it in the frosting and that was a great improvement.

MrNewEngland · Post by **MrNewEngland** » Tue Mar 20, 2018 7:48 pm

Lasagna is pasta cake.

runner3081 · Post by **runner3081** » Tue Mar 20, 2018 10:10 pm

Frozen pizza tonight...

PFInterest · Post by **PFInterest** » Tue Mar 20, 2018 10:12 pm

A pork chop....

keinodoggy · Post by **keinodoggy** » Wed Mar 21, 2018 4:40 am

ER2023 wrote: Tue Mar 20, 2018 7:34 pm
keinodoggy wrote: Tue Mar 20, 2018 5:07 pm I've been baking no-knead artisan bread in my dutch oven for a few years now. Nothing smells or tastes as good as home made bread.

Keinodoggy, would you mind sharing the recipe? That bread looks incredible!

Start with this youtube video and tweek it to fit your needs. This is where I started.

https://www.youtube.com/watch?v=_1CKVcXe06A&t=510s

Dantes · Post by **Dantes** » Wed Mar 21, 2018 5:52 am

DW has been baking the no-knead 12-to-18-hour rise bread every week (or more often) for a couple of years now, and it is wonderful. I would not eat any standard commercial packaged bread now. Her recipe comes from the Jim Lahey My Bread cookbook.

I'm a big fan of oatmeal bread, and have been looking for a less dense crumb. Last week I made a pretty decent pair of loaves using no oil or butter; it's still heavier than I am looking for.

Hillview · Post by **Hillview** » Wed Mar 21, 2018 6:24 am

I use paprika for my recipe keeper and also track what I've baked (and made for dinner). Here are some recent highlights

Excellent White Bread -- I make this 2x a week for the family
https://cooking.nytimes.com/recipes/101 ... ch&rank=13

No Knead Bread -- make once a week or so for dinner side
https://cooking.nytimes.com/recipes/113 ... ion&rank=1

Lemon Bliss Cake is so great -- excellent for dessert or a snack we skip the icing
https://www.kingarthurflour.com/recipes ... ake-recipe

This chocolate sour cream bundt cake is also a family favorite
https://www.cooksillustrated.com/recipe ... bundt-cake

Finally, this recipe for corn bread (great with chili) has become a favorite (3rd corn bread recipe I tried)
https://www.allrecipes.com/recipe/76594 ... cornbread/

alpenglow · Post by **alpenglow** » Wed Mar 21, 2018 6:37 am

Elsebet wrote: Tue Mar 20, 2018 7:27 pm
keinodoggy wrote: Tue Mar 20, 2018 5:07 pm I've been baking no-knead artisan bread in my dutch oven for a few years now. Nothing smells or tastes as good as home made bread.
Beautiful bread! Here were my first loaves baked in my cast iron dutch oven. I baked these for 30 min covered and 15 uncovered which I felt was just on the edge of burning, so I reduced the uncovered time to 10 minutes for future loaves.

Those are some nice looking loaves. I haven't tried the dutch oven method. I'll have to look into it.

FraggleRock · Post by **FraggleRock** » Wed Mar 21, 2018 9:44 am

My brain.
I live in Colorado.

bengal22 · Post by **bengal22** » Wed Mar 21, 2018 9:46 am

Pillsbury's cinnamon rolls

alex_686 · Post by **alex_686** » Wed Mar 21, 2018 9:50 am

I have had very good luck with Paul Hollywood's books from the Great British Bake Off. Nothing has come out bad. Just turned out a nice fruit loaf.

I will also point out A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook by Chelsea Monroe-Cassel and Sariann Lehrer. Most fan inspired cookbooks are pretty bad. Once again, everything that turned out to be very good. They try to pair recipes, for example having both a medieval and modern version of oak cakes.

Pajamas · Post by **Pajamas** » Wed Mar 21, 2018 9:52 am

MrMojoRisin wrote: Tue Mar 20, 2018 7:41 pm My aunt makes a great "German's Chocolate Cake" so I asked for her recipe. The taste was fine but the texture was not as substantial as what she makes. However I did toast the flaked coconut before using it in the frosting and that was a great improvement.

Ask her what brand and type of flour she uses and make sure you use the same.

boglegirl · Post by **boglegirl** » Wed Mar 21, 2018 9:57 am

I'm impressed with all of your lovely breads! I've baked two pies in the last couple of weeks:

KAF Lemon Chess Pie https://www.kingarthurflour.com/recipes ... pie-recipe
John Thorne's Pecan Pie (I used bourbon instead of rum) https://www.chowhound.com/recipes/john- ... -pie-29151

Both turned out fabulous. I liked the KAF crust recipe so much that I used it for the pecan pie also.

Our lemon tree is going crazy so I think I'll try my hand at lemon meringue pie today!

rosylenm · Post by **rosylenm** » Wed Mar 21, 2018 10:01 am

Granola.

Much cheaper than buying from the bulk bin at the grocery store. And it uses up all the random cupboard/freezer/fridge items.

Post by **LadyGeek** » Wed Mar 21, 2018 10:06 am

keinodoggy wrote: Wed Mar 21, 2018 4:40 am
ER2023 wrote: Tue Mar 20, 2018 7:34 pm
keinodoggy wrote: Tue Mar 20, 2018 5:07 pm I've been baking no-knead artisan bread in my dutch oven for a few years now. Nothing smells or tastes as good as home made bread.
...
Keinodoggy, would you mind sharing the recipe? That bread looks incredible!
Start with this youtube video and tweek it to fit your needs. This is where I started.

https://www.youtube.com/watch?v=_1CKVcXe06A&t=510s

I used to bake my own bread but haven't done so far a long time. You don't have to knead bread? I never knew, as every recipe I've seen to date always required a mixer (dough hook in my case).

Thanks for the youtube video. Clicking on "Show More" leads to this website: No-Knead Bread Central which has a number of tutorials, including a history of No-Knead Bread.

123 · Post by **123** » Wed Mar 21, 2018 10:56 am

When I get my cooking juices all revved up after watching a marathon of "America's Test Kitchen" or "Cook's Country" and I just can't help myself I'll go ahead and bake a potato and call it good.

DesertDiva · Post by **DesertDiva** » Wed Mar 21, 2018 11:38 am

Blueberry scones... here's a recipe I like:
https://www.kingarthurflour.com/recipes ... nes-recipe

winterfan · Post by **winterfan** » Wed Mar 21, 2018 11:43 am

I bake homemade bread almost every week (usually an oatmeal bread from a Mennonite cookbook). In the last two weeks, I've also made pumpkin scones and muffins, homemade pizza and pie. I do like to make that no-knead bread too. It's like alchemy!

I just bought a proper Detroit style pizza pan, so I'm excited to try it this weekend.

Hillview · Post by **Hillview** » Wed Mar 21, 2018 12:59 pm

rosylenm wrote: Wed Mar 21, 2018 10:01 am Granola.

Much cheaper than buying from the bulk bin at the grocery store. And it uses up all the random cupboard/freezer/fridge items.

recipe please?

Elsebet · Post by **Elsebet** » Wed Mar 21, 2018 3:32 pm

I also make my own pizza/calzone dough, I'm interested in how other people make it.

For normal crust pizza/calzones:

21.25 oz AP flour (1 lb 5 1/4 oz)
1/4 cup olive oil
1.5 tsp salt
1 packet yeast (~2.25 oz)
Enough warm (105-110 degree-ish) water to make a supple dough, I add water slowly and let the machine knead it between additions

If I'm making deep dish pizza, to the above I add:

5 tbsp butter
3 tbsp cornmeal

I do a single bulk fermentation then I proof the dough in the refrigerator overnight and bake the pizza/calzones the next day. I bake regular pizza/calzones on a pizza stone but for deep dish I use a large deep round pizza pan and build it upside down: cheese on the bottom and pressed into the crust, then sauce, then veggies, and more cheese!

KSOC · Post by **KSOC** » Wed Mar 21, 2018 4:55 pm

winterfan wrote: Wed Mar 21, 2018 11:43 am I bake homemade bread almost every week (usually an oatmeal bread from a Mennonite cookbook). In the last two weeks, I've also made pumpkin scones and muffins, homemade pizza and pie. I do like to make that no-knead bread too. It's like alchemy!

I just bought a proper Detroit style pizza pan, so I'm excited to try it this weekend.

I'm 59 years old & this is the first I've ever heard "Detroit Style" anything. What is this pizza pan? How does it differ from Chicago or Sicilian?

FraggleRock · Post by **FraggleRock** » Wed Mar 21, 2018 5:04 pm

KSOC wrote: Wed Mar 21, 2018 4:55 pmthis is the first I've ever heard "Detroit Style" anything.

1. https://www.eater.com/2016/5/8/11612056 ... gs-history

2. https://en.wikipedia.org/wiki/Detroit-style_pizza

iamlucky13 · Post by **iamlucky13** » Wed Mar 21, 2018 5:22 pm

The most recent bread I've made (except this morning's buttermilk pancakes) was Farl - a quick to make soda bread common in northern Ireland. It's actually normally pan-fried, rather than baked, though.

I've been meaning to try it myself for quite a while - it was a regular part of breakfast while I was on several long work trips to Belfast. I finally decided to flatter St. Patrick by celebrating his feast day with farl and eggs for breakfast - less than half of a true Ulster Fry, but I had the ingredients on hand.

It turned out well, but not quite like I remember it in the company canteen (cafeteria). I think instead of just slicing it like a scone and buttering it, they might have made it the night before, then sliced and gave it a quick fry on a buttered griddle before serving.

I like to make a basic white bread to go with soups and stews, or when I visit family, they sometimes ask for fresh rolls, but haven't actually done either in a while.

I've got a great pumpkin bread recipe, but my wife prefers her Grandma's banana bread recipe. Both are better described as cake. She also just made a sweetened soda bread that we're almost done using up for toast.

Those are my staples. Cinnamon rolls are always good, too, but more work.

breakfixit · Post by **breakfixit** » Wed Mar 21, 2018 5:25 pm

I've recently acquired a serious addiction to black bean brownies. I call it them my dark chocolate delivery system. This is just one of the many recipes I enjoy:
https://www.ambitiouskitchen.com/health ... -brownies/

eastwayroad · Post by **eastwayroad** » Wed Mar 21, 2018 5:51 pm

My weekly go-to loaf is an 85% rye bread made with a rye starter, no added yeast.
Baked in a pullman pan, slices nicely for my morning toast.

3hrs · Post by **3hrs** » Wed Mar 21, 2018 7:52 pm

One week I bake King Arthur Classic Sandwich Bread, the next a Sourdough Rye using a rye starter I've managed to keep going since early 2017. Every few weeks we make soft pretzels using the traditional lye bath like my grandmother did. DH makes a Detroit Style Pizza a few times a month. We had to get the special pan for that. Next coming up is the Easter Lamb cake .

noobogle · Post by **noobogle** » Wed Mar 21, 2018 8:07 pm

I love no-knead bread in my dutch oven but I prefer the Almost No Knead recipe from America's Test Kitchen. http://www.geniuskitchen.com/recipe/alm ... 2-0-290761
But focused on more low carb options nowadays, been doing a lot of fathead pizza dough and fathead rolls recently.
Lately, I've also made lemon pound cake, lemon lavender bread and lemon rosemary scones. Can you tell my lemon tree is overburdened? Please share your favorite lemon recipes... the more lemons used, the better!

remomnyc · Post by **remomnyc** » Wed Mar 21, 2018 9:32 pm

Hillview wrote: Wed Mar 21, 2018 6:24 am I use paprika for my recipe keeper and also track what I've baked (and made for dinner). Here are some recent highlights

Excellent White Bread -- I make this 2x a week for the family
https://cooking.nytimes.com/recipes/101 ... ch&rank=13

No Knead Bread -- make once a week or so for dinner side
https://cooking.nytimes.com/recipes/113 ... ion&rank=1

Lemon Bliss Cake is so great -- excellent for dessert or a snack we skip the icing
https://www.kingarthurflour.com/recipes ... ake-recipe

This chocolate sour cream bundt cake is also a family favorite
https://www.cooksillustrated.com/recipe ... bundt-cake

Finally, this recipe for corn bread (great with chili) has become a favorite (3rd corn bread recipe I tried)
https://www.allrecipes.com/recipe/76594 ... cornbread/

The Cooks Illustrated chocolate sour cream bundt cake is one of my all time favorites!

Miriam2 · Post by **Miriam2** » Wed Mar 21, 2018 9:58 pm

Hillview wrote: This chocolate sour cream bundt cake is also a family favorite
https://www.cooksillustrated.com/recipe ... bundt-cake

Yikes! There's a firewall to the recipe

Is this the same version?
http://www.geniuskitchen.com/recipe/cho ... ted-434968

Twood · Post by **Twood** » Wed Mar 21, 2018 10:35 pm

noobogle wrote: Wed Mar 21, 2018 8:07 pm ...
Lately, I've also made lemon pound cake, lemon lavender bread and lemon rosemary scones. Can you tell my lemon tree is overburdened? Please share your favorite lemon recipes... the more lemons used, the better!

No recipes because I've never had such a problem, but it sounds like a delicious problem to have. Here are my ideas.

Salmon marinade
Lemon pie
Any baked goods with lemon and cranberry (muffins, cake, etc)
Fair-style lemonade
Orange marmalade, lemon version
Pico de gallo with lemon instead of lime
Banana bread brightened with lemon juice
Frozen lemon juice
Chinese orange chicken, lemon version
Anything else made with citrus, substituting

rosylenm · Post by **rosylenm** » Wed Mar 21, 2018 10:41 pm

Hillview wrote: Wed Mar 21, 2018 12:59 pm
rosylenm wrote: Wed Mar 21, 2018 10:01 am Granola.

Much cheaper than buying from the bulk bin at the grocery store. And it uses up all the random cupboard/freezer/fridge items.
recipe please?

5 cups old fashioned oats
1 cup brown sugar
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 cup chia seed
(original recipe called for 1 cup wheat germ, but mine had gone rancid and 1 cup flaked coconut, but I didn’t have any)
1/2 - 1 cup toasted almonds, chopped (eyeballed, did not measure; original recipe uses raw almonds and added after baking)

1/2 cup water
1/2 cup vegetable oil (I used olive)
1 tablespoon vanilla extract

1/2 - 1 cup dried cranberries (also eyeballed; original recipe uses raisins)

Preheat oven to 325.

Mix first bunch of ingredients in large bowl. Stir in second bunch. Spread evenly onto large rimmed baking sheet and into oven. Stir every fifteen minutes for about an hour until golden brown and crispy. Add cranberries.

It’s not the clumpy kind of granola, it’s pretty loose. But you can make it however you want it.

black jack · Post by **black jack** » Thu Mar 22, 2018 12:35 am

Great thread, makes me hungry.

Dantes wrote: Wed Mar 21, 2018 5:52 am DW has been baking the no-knead 12-to-18-hour rise bread every week (or more often) for a couple of years now, and it is wonderful. I would not eat any standard commercial packaged bread now. Her recipe comes from the Jim Lahey My Bread cookbook.

Once you've had homemade bread, I don't think you can go back to packaged bread--especially considering how easy it is to make. I make a loaf every few days using the basic recipe from Artisan Bread in Five Minutes A Day, but I use white whole wheat flour for 35-33% of the flour and reduce the amount of yeast to 1/4 tsp (for 600 grams of flour) per Jim Lahey's recipe. I make it up in the evening, let it rise overnight, drop it into the pullman pan in the morning, let it rise again during the day, and bake it when I get home, so roughly a 24-hour rise. It freezes well too, so you can keep some in the freezer in case you miscalculate and run out of bread before the next batch is ready to bake.

Hillview · Post by **Hillview** » Thu Mar 22, 2018 7:06 am

Miriam2 wrote: Wed Mar 21, 2018 9:58 pm
Hillview wrote: This chocolate sour cream bundt cake is also a family favorite
https://www.cooksillustrated.com/recipe ... bundt-cake
Yikes! There's a firewall to the recipe

Is this the same version?
http://www.geniuskitchen.com/recipe/cho ... ted-434968

Yes sorry for the pay wall!!