BREAD, post Photos and Recipes here.

[applestar]

Can’t believe they’re almost gone already, but I made another batch of that sourdough starter discard biscuits (from saved flour mixture and starter/kefir) on Saturday — this time, working in a whole overripe banana with the butter and adding chopped walnuts and some raisins. The result was closer to scones and delicious

So yesterday, I made beef, mushroom, and daikon soup (with carrots and potatoes) and served as udon soup (using basil-infused salt, adding a glug of fish sauce and good sized piece of kombu (about 2”x6”) — made just enough flavor and umami adjustments to pull off the Asian fusion), but the remaining soup was enjoyed with these.

I used beef chuck sliced thinly against the grain and Kitchen Basics organic beef stock — I think I like it.

[Gary350]

Pumpkin Bread with walnuts, it tastes very good.

[pepperhead212]

I baked a loaf of banana coconut bread, with a generous cup of roasted walnuts. The coconut is some fresh, unsweetened grated coconut, I had in the freezer, and saw the bag in there, when getting the nuts. I used a little more than half whole wheat flour (1¼c), and a half cup each of sorghum flour, and red lentil flour, and only 3/4 c palm sugar - those bananas were so ripe they almost looked like ripe plantains!
Banana coconut bread. by pepperhead212, on Flickr

The banana coconut bread, with some roasted walnuts. by pepperhead212, on Flickr

[Gary350]

COW PILE CINNAMON ROLL

Wife made this big cinnamon roll. Mash all the biscuits flat on a very large cookie sheet like a large pizza, pour 1 stick melted butter over the dough, sprinkle lots of cinnamon over the dough, next sprinkle dark brown sugar over the dough. Roll up dough like a log then bend it into a circle shape, push both ends together so it looks like a large doughnut with no center hole. While it bakes in the oven make white sugar water frosting with a teaspoon of vanilla. After it bakes golden brown it looks like a Cow Pile, after it cools a few minutes pour frosting over the cinnamon roll.

Wow, this is very good, it turned out much better than I expected.

[pepperhead212]

I baked another batch of potato rye today, this time a batch made with the end of the buttermilk I had, while making another fresh half gallon of the BM. I also used the end of the rye flour - about 2½ c - so I'll have to grind another batch of that. I made a sponge with this, a cup of mashed potatoes, 1/3 c cornmeal, and 1/3 c vital wheat gluten, plus 2 tsp instant yeast, and let it sit about 6 hours. Then I added the usual salt, caraway seeds, blackstrap, and vegetable oil, and I used about the last 4 c of WW flour, and less than a c of bread flour, to get the right stickiness, while kneading in the KA.
I oiled the ball of dough, then let it rise 75 min. Punched down, and divided it into about 32 oz and 40 oz loaves, shaped the loaves, covered, and let rise about 35 min. Then baked in a 300° convection oven for 40 and 45 minutes, before cooling on wire rack.
A 40 oz and a 32 oz loaf of Potato Rye, almost finished rising. by pepperhead212, on Flickr

Finished Potato Rye, with large loaf baked 5 minutes longer. by pepperhead212, on Flickr

[applestar]

I made meat-vege filled steamed buns yesterday in the iPot. They turned out so big I could only fit 2 at a time, steamed on low for 5 minutes.

Doubled the dough recipe and ended up with 6 big buns.

Filling was made ad-hoc with ground pork, garlic, cabbage, green pepper, celery, ginger, and a small amount of leftover white rice mixed with quinoa and wild rice. (gin, coconut aminos, mirin, sesame oil, hot sauce, sugar, salt, pepper)

Traditionally served in Japan with Japanese yellow mustard, but they were good without. But I did have my 1/2 bun 2nd serving with rice vinegar. That cut down on the fatty and heavy taste.

…last time I tried making these, the dough proofed so much that there was only a tiny bit of filling inside a cavernous bun, but this time, a new-found video demonstrating how to spoon impossible amounts of filling inside the dough helped.

[imafan26]

It looks like baozi which is usually steamed.

https://thewoksoflife.com/steamed-pork-buns-baozi/

The video made it look easy, but it is beyond my skill level. So, I buy baozi instead and since I don't have anything close anymore, I buy a few extra and freeze them for later.

[applestar]

I bought one of those “uncrustable” sandwich mold/crust cutter and needed a loaf of big sandwich bread.

I used Vermont Whole Wheat Oatmeal Honey Bread for my inspiration. This is a 2-loaf recipe, but I put all of the dough in the loaf pan and covered with a parchment-lined 2nd pan

…It turned out perfectly

[imafan26]

Looks really nice and shiny. How do you proof your bread when it is so cold there? If it is raining here, bread won't rise.

I don't know if it falls under this topic but I have some keto bread. It is terribly tasteless and a little dense. So far, it has only been palatable toasted, grilled cheese sandwich, and as filler for hamburger. I don't like all meat hamburgers. I don't get bread often because I don't eat a lot of it unless it is Portuguese Sweet bread. I have a few slices more. I need some ways to use them or disguise them.

[pepperhead212]

I made another one of those breads I put some barley flour in, partly because I only had about 3/4 c rye, and partly to use up the 3/4 c of barley flakes, which made about 1 c of flour. The rest was whole wheat, and fortunately, I didn't have to bake them outside. I made this loaf of bread today, to make sandwiches with - something to snack on, when I start all baking all those cookies. Those get started tomorrow.
39 oz loaf of whole wheat, rye, and barley bread, almost ready to go into the oven. by pepperhead212, on Flickr

Finished loaf of whole wheat, rye, and barley bread, cooling. by pepperhead212, on Flickr

[pepperhead212]

I made a batch of WW, potato, barley, and rye bread yesterday - started it Saturday, when I milled that rye flour. I started by making a sponge with some mashed potatoes, about 1 1/3 c (using flakes - they're good for this!), the last 3/4 c barley flour, and 1½ c rye flour, about 1¼ c additional water, and 2 tsp yeast. About 24 hours later, I added the remaining ingredients - 1 c water, 3 oz blackstrap, 2 oz oil, 1/2 c wheat gluten, 2 tb brewer's yeast, 2 more tsp instant yeast, 1½ c rye flour, 2 c WW flour, mixed to a sticky ball, then let it sit 15 min, for the whole grains to absorb the water. Then I added 2 tsp salt (I always put this in, before I cover, so I can't forget it), and start mixing in with the dough hook, and add bread flour, just until it's the right hydration - sticking to the bowl a little, but still pulling away. Only took about 3/4 c of the bread flour. Then I sprayed it with the baking spray, and rolled it in the bowl, and covered for 15 minutes, in between the 3 "folds", and then let it rise about 80 min. Got 2 pans ready for 2 lb loaves, shaped the loaves, and after rising about an hour, baked them 40 minutes in the convection oven, on 300°.
Almost 4 lbs of potato, barley, and rye bread, for 2 loaves of bread, ready to rise. by pepperhead212, on Flickr

The 2 loaves of potato, barley, and rye bread, just under 32 oz each, almost ready to go into the oven. by pepperhead212, on Flickr

Finished loaves of bread. by pepperhead212, on Flickr

[pepperhead212]

This time I made Death By Chocolate, to use up 4 medium sized black bananas, and this time I added some walnuts, and some prunes, cut into thirds or quarters, depending on the size. I used half WW flour, and half white flour, and used an extra egg, and some crema (made almost 3 c recently, using the leftover heavy cream from Christmas), in place of the buttermilk or sour cream, for even more richness.
Death By Chocolate banana bread, with some walnuts and prunes added. by pepperhead212, on Flickr

[imafan26]

Looks good. I have a convection/microwave/ air fryer, but so far I only used the microwave. I should try a mini loaf in the convection mode and see how that works.