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The Perfect World >> Domestic Sphere >> Baking

Baking

CalGal -- Thursday, July 04, 2002 -- 07:35:57 PM

How-tos, tips, recipes.

This thread is tagged: cooking, baking, cake
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JennyD -- Sunday, January 01, 2006 -- 12:23:47 AM -- 7078 of 13465

Our plain ol' Kroger's has it, but I have to hunt around for it -- the sweetened stuff is definitely in the majority.

wyndie -- Sunday, January 01, 2006 -- 03:28:48 AM -- 7079 of 13465
Boston was founded by the pilgrims, a people so tough, they had to buckle their goddamn hats on.

It was pretty crazy - I looked all over Bi-Lo, WalMart and Food Lion. I asked all the managers. I finally just paid too much at my favorite yuppie market for the organic stuff.

Julia M. -- Sunday, January 01, 2006 -- 05:25:31 PM -- 7080 of 13465
Domo arigato Rob Halford!

Peeling, coring, and slicing half a dozen apples?

My 6 year old son is doing this right now for the pie we're taking over to our friends' house later. He is a cooking fool. He claims to like it, "even better than sports."

I missed baking at Christmas since we were on our trip. Since we got back, I've made insanity Rose's rugelach, 2 batches of spritz, some chocolate chip cookies, and now this apple pie with my sous chef.

I agree that Alice should send her daughter to Cal's for pie baking. No stress, no mess, perfect crust.

Julie C. -- Sunday, January 01, 2006 -- 07:43:44 PM -- 7081 of 13465

I can't wait until Calvin's old enough to help cook and bake. He's totally fascinated with the whole process. We call him Chef Baby-R-Dee.

I made chocolate chip cookies last night. They are good, but not as good as the Julia recipe cookies.

Anna Trueblood -- Sunday, January 01, 2006 -- 09:14:13 PM -- 7082 of 13465

Augie is FRANTIC to get his own knife. I premeasure the stuff for baking and let him dump it in the KA. He loves it. He also counts muffin liners and helps set the timer.

Nay -- Sunday, January 01, 2006 -- 10:25:19 PM -- 7083 of 13465
Why? Fuck you, that's why.

I called my aunt yesterday and got the recipe for her blue ribbon winning oatmeal bread. It is simply the best homemade bread ever and has always been a staple during the holidays. This will be my first attempt at bread making and it will be interesting because the recipe is a lot more involved than I had assumed.

Anna Trueblood -- Sunday, January 01, 2006 -- 10:42:37 PM -- 7084 of 13465

Is it a quick bread or a yeasted bread?

Nay -- Sunday, January 01, 2006 -- 10:44:13 PM -- 7085 of 13465
Why? Fuck you, that's why.

Yeasted. I don't know what a quick bread is?

Anyways, it has a lot more ingredients than I thought it would and it sounds like I have to let it rise 3 times. Who knew bread could be so complicated? I'm literally going to need all day to make the bread. But it's soooo good. It's dense and tasty and just so amazing.

Anna Trueblood -- Sunday, January 01, 2006 -- 10:50:55 PM -- 7086 of 13465

Quick is leavened with baking soda or powder. With quicks, you usually mix the wet and dry ingredients separately then add the dries to the wets in a couple of shots. I've found it's important not to overmix-- to the point where a few lumps makes a better product than a totally smooth batter.

Yeasted bread thrives on a benevolent neglect. Mix, leave alone, knead, leave alone, shape, leave alone, bake. You're fine as long as you don't kill the yeast at the start by putting it in liquids that are too hot. I think kneading by hand makes a more tender loaf than by machine but I'm kickin' it old skool.

Agnes Day -- Sunday, January 01, 2006 -- 11:54:51 PM -- 7087 of 13465
I'm in with the In Crowd, baby. I go where the In Crowd goes.

Is it the oatmeal bread recipe that has molasses in it? If so, I can vouch for its perfection.

Nay -- Sunday, January 01, 2006 -- 11:58:28 PM -- 7088 of 13465
Why? Fuck you, that's why.

Yes, it has molasses in it. I was very surprised by that!

And yeah, this will be made entirely by hand because I don't have a bread machine. The recipe will give me two loaves, which I think will be a perfect amount.

Question: can I just use the teflon coated tin bread pans I already have or do these suck for baking bread?

Agnes Day -- Monday, January 02, 2006 -- 12:05:18 AM -- 7089 of 13465
I'm in with the In Crowd, baby. I go where the In Crowd goes.

I use teflon pans.

Post the recipe, if you don't mind. (I'd double the recipe - the bread keeps very well.)

Nay -- Monday, January 02, 2006 -- 12:05:50 AM -- 7090 of 13465
Why? Fuck you, that's why.

Ok, when I'm less hung over, I'll post it. It's kind of a monster recipe.

Agnes Day -- Monday, January 02, 2006 -- 12:08:09 AM -- 7091 of 13465
I'm in with the In Crowd, baby. I go where the In Crowd goes.

I lost my copy of it years ago, but I get a hankering for it every now and then.

Gee, just think, if I had access to the internet, I could google for it!

rms -- Monday, January 02, 2006 -- 12:18:46 AM -- 7092 of 13465

Nay, you will probably want to grease the pans, teflon or not. This is the one use I have for Crisco. I'd love to see the recipe -- for a while I was baking bread pretty often, now we make challah about every other week -- I start the dough on Thursday, DH and Anna take it from there Friday (Anna loves to braid the loaves) and we freeze one unbaked for the following week.

Not quite baking, but for NYE we made Anna's favorite terribly exotic treat, which she didn't believe we could make at home in our own kitchen: marshmallow rice krispy treats! We used cocoa krispies, even more thrilling.

Nay -- Monday, January 02, 2006 -- 12:19:57 AM -- 7093 of 13465
Why? Fuck you, that's why.

Haha, I can't believe she didn't think you could make them homemade. Man, that's the ONLY way to have them, the packaged ones are gross.

rms -- Monday, January 02, 2006 -- 12:25:56 AM -- 7094 of 13465

She's almost 5, and she'd only had them at Borders when we stop for a snack while we're out shopping -- we often get one big one to share. I don't think she's ever tried the packaged ones.

Ally C -- Monday, January 02, 2006 -- 12:38:02 AM -- 7095 of 13465

Tell us how it comes out, Nay. I'd also like to see the recipe when you have a chance.

Quick breads, like Anna said, don't use yeast. Think of banana-nut bread, pumpkin, zucchini...all of those. The batter can be turned into muffins, too.

Nay -- Monday, January 02, 2006 -- 12:44:06 AM -- 7096 of 13465
Why? Fuck you, that's why.

That's so cute that she was so excited about making rice crispy treats. I am really looking forward to making things with Jack. I hope he is interested in cooking but even if he isn't, he's going to be my cheese grating, potato peeling slave and I can't wait!

Marya -- Monday, January 02, 2006 -- 12:47:03 AM -- 7097 of 13465
You are the Proust of TPW, and we all prefer J.K. Rowling. -j. ross

Three rises is a lot of rises. Most yeast breads have two and sometimes you can get away with one of those being pretty short. If you find this one a bit burdensome but are interested in the basic process, some of us can probably suggest some lower-stress recipes.

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The Perfect World >> Domestic Sphere >> Baking