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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 ... 15, 16, 17 ... 26, 27, 28  Next Page >>
    Karyl Lee
    Tue Mar 12, 2013 9:47 am
    Forum Host
    Hi all- I kick myself I didn't take any pictures of my last adventure, but I'll be repeating it, I am sure!
    I baked a batch of hybrid Tangzhong and no-knead that I converted part of into Parker House style rolls, and part into a simple free-form loaf. The rolls I made a cinnamon, butter sub, brown sugar and orange rind "filling" for and simply squished them shut around it like a steamed bun. Stuffed into muffin cups they rose and shaped like muffins, but had more of a Parker House texture, although I didn't butter the tops. The loaf was crusty but not tense and tore easily without crumbing much. This is such a versatile method!
    Bonnie G #2
    Wed Mar 13, 2013 7:32 am Groupie
    Wow, wish you had taken photos those sound awesome
    Bonnie G #2
    Fri Mar 15, 2013 8:14 am Groupie
    Busy week for me, Wed I head back to the States for the summer and back to my own kitchen, first thing I have scheduled is to purchase a new oven so I can do some baking. The one I have now is so old an the temp unstable so hoping to find a good one that will last awhile.
    Red Apple Guy
    Fri Mar 15, 2013 10:34 pm
    Forum Host
    safe travels, Bonnie.
    Bonnie G #2
    Sat Mar 16, 2013 6:52 am Groupie
    Thanks Red, I'm really getting excited will be nice to see our kids and family again.
    Sat Mar 16, 2013 9:57 am Groupie
    It's bake sale weekend at church, so I made them 20 loaves of free form, olive oil Italian, and made 4 loves in pans for us. Starter at 0430 and the last pan came out of the oven at 0900. I'll let them cool for a couple of hours then bag and tag them.

    Red Apple Guy
    Sat Mar 16, 2013 10:21 am
    Forum Host
    That's a huge amount of dough baked in a short time too.
    Sat Mar 16, 2013 1:07 pm Groupie
    Red Apple Guy wrote:
    That's a huge amount of dough baked in a short time too.
    I have two KitchenAid stand mixers, 6 sheet pans 16" x 22" that hold 4 loaves of bread on each, and I have two 30" up and one in the basement. I bake 8 loaves at a time, so that's only 3 baking cycles of 30 minutes @ 400F. Without the second mixer and oven I would still be playing around trying to get done.
    Bonnie G #2
    Sat Mar 16, 2013 8:38 pm Groupie
    That is impressive Joe, and looks so good. I'll bet they fly off the shelves at the sale
    Red Apple Guy
    Sat Mar 16, 2013 11:18 pm
    Forum Host
    Japanese milk bread again - with whole wheat. The rolls are wrapped around meatballs.

    Bonnie G #2
    Sun Mar 17, 2013 9:36 am Groupie
    Red, what a great idea - you didn't have any trouble with the meatballs draining grease into the bread???
    Red Apple Guy
    Sun Mar 17, 2013 4:27 pm
    Forum Host
    No. I cheated and used frozen cooked meatballs that I had defrosted. One issue is the hole gets larger as the bread rises or bakes.

    Tue Mar 19, 2013 12:41 pm Groupie
    Fresh from the oven. Sourdough, Italian herb no-knead bread bowls. They are still crackling as they cool!! This evening I'll cut off the tops and dig out the crumb so I can fill them with the chicken noodle soup I made this morning. Mama should feel better after this dinner (she has a cold).

    Here it is filled with more goodness.

    Red Apple Guy
    Wed Mar 20, 2013 9:35 am
    Forum Host
    Boy that looks good, Joe.
    Sun Mar 24, 2013 2:04 pm Groupie
    YUM, so many tempting pictures. I haven't been baking much lately, been sick. Last night I finally got around to making an Apple Cake from BH&G cookbook. I made it into muffins instead.
    Go to page << Previous Page  1, 2, 3 ... 15, 16, 17 ... 26, 27, 28  Next Page >> E-mail me when someone replies to this
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