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    You are in: Home / Community Forums / Breads & Baking / Bake anything lately?
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    Bake anything lately?

    Go to page << Previous Page  1, 2, 3 ... 11, 12, 13 ... 26, 27, 28  Next Page >>
    Riverside Len
    Sun Feb 17, 2013 11:24 pm
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    I haven't been here in a little while, missed all the good baking you all have done.

    Yesterday I made cinnamon rolls, it's a whole grain formula I'm still trying to perfect.

    [img]cinnamon buns[/img]

    Today I made my oat wheat bread.

    [img]bread[/img]
    duonyte
    Mon Feb 18, 2013 12:53 am
    Forum Host
    Both of those look good to me!
    Red Apple Guy
    Mon Feb 18, 2013 5:47 am
    Forum Host
    Beautiful, Len.
    I use a vintage Ovenex loaf pan that leaves a pattern on the bread like that in your picture.
    Bonnie G #2
    Mon Feb 18, 2013 6:03 am
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    Lovely Len, from the looks of them those rolls are already perfected.
    Riverside Len
    Tue Feb 19, 2013 12:49 am
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    Thank you Duonyte, Red and Bonnie.

    Red, I've been using USA pans, they're great. True non stick, I don't have to grease them at all and super easy to clean.
    Bonnie G #2
    Tue Feb 19, 2013 12:16 pm
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    USA pans?? Never heard of them, would love something that didn't need greasing
    Galley Wench
    Tue Feb 19, 2013 3:52 pm
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    Wow Len, they both look wonderful, but I can smell those rolls! YUM icon_biggrin.gif
    Galley Wench
    Tue Feb 19, 2013 3:53 pm
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    Bonnie G #2 wrote:
    USA pans?? Never heard of them, would love something that didn't need greasing


    I have some great USA pans, but still spray them lightly before use! Except my pizza pan! How's things down South Bonnie? When you coming back tot he states?
    Galley Wench
    Tue Feb 19, 2013 4:06 pm
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    I seem to be on a focaccia kick lately. . . makes way too much for the two of us but freezes great and so nice to have on hand!

    Riverside Len
    Wed Feb 20, 2013 12:51 am
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    Thank you Bonnie and Galley.

    Galley, have you ever tried using your USA pan without spraying it? I have had no problems at all with not greasing them for yeast breads. I do grease it for quick breads but that's only because I've been afraid to try it without. You're making me hungry for focaccia, I haven't had that in a long time. But I've been enjoying the heck out of the cinnamon rolls.

    Bonnie, this is what they look like.

    [img]usa pans[/img]
    Bonnie G #2
    Wed Feb 20, 2013 6:27 am
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    I like the looks of those pans, the ridges must help with not sticking. Hey GW, where have you been, I'll be heading back to the States in late March to get the place ready for Spring and Summer. Don't know what Bob will do after that, he's struggling with making the decision on retiring or not!! At any rate, hope he makes up his mind by the time I leave - he'll be staying here longer as his next leave isn't until May. We do have a 2 week holiday coming up starting tomorrow - we're on our way to Peru and looking forward to that.

    Len, where do you get those pans?
    Galley Wench
    Wed Feb 20, 2013 9:04 am
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    Len: No, I've not tried the pan without spraying. My USA pan is a pan di mie, bought it when I was on a quest to duplicate monk's bread . . . a bread I really loved as a kid. It does say no oil necessary, but was afraid to try it.

    http://www.amazon.com/gp/product/B001TO3CN8/ref=oh_details_o01_s00_i00?ie=UTF8&psc=1

    The other pans that I've found that I love are made by Chicago Metallic!

    Bonnie: Really haven't been anywhere lately . . . was working with Carol helping to beta test her site. Peru sounds like fun . . . it's on my bucket list, maybe next year. This year we're going with friends on a Med cruise this summer. It would be hard to decide to retire when he gets to have all the exciting experiences of living in different countries.. It's taken me two years to get use to life on land again! icon_surprised.gif


    Last edited by Galley Wench on Wed Feb 20, 2013 1:11 pm, edited 1 time in total
    duonyte
    Wed Feb 20, 2013 11:56 am
    Forum Host
    I love focaccia, too - it's a great bread to bring to potlucks - mine always disappears in a flash.

    GW, have you tried this recipe from KA? It is a bit fussier than some of the others, but really superior results, Golden Focaccia
    .
    Galley Wench
    Wed Feb 20, 2013 1:10 pm
    Food.com Groupie
    I love King Arthur's site, especially the assistance you can get from them online. I've not tried that particular recipe. . . I'm hooked on Peter Reinhart's cold fermentation recipes. This time I made this recipe.

    http://www.finecooking.com/recipes/basic-focaccia.aspx

    Like the fact that I can make the dough in advance and just pull it out of the fridge and bake when needed. Especially nice when entertaining. Also love the texture that the bread gets with the 'stretch and pull' method.

    One cold wet day here today (Tucson) so busy in the galley. Made baked donuts this morning. Also have my starter proofing to mix up my Sourdough English Muffins tonight, so they'll be ready to grill in the morning.
    Riverside Len
    Wed Feb 20, 2013 1:52 pm
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