BakingCalGal -- Thursday, July 04, 2002 -- 07:35:57 PM
How-tos, tips, recipes.This thread is tagged: cooking, baking, cake
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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.
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.
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.
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.
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.
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?
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!
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.
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.
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!
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.
Here is my Aunt Bev's oatmeal bread recipe. It seems awfully fussy to me, but I think it may just be due to decades of tweaking. Also, she knows I've never baked bread before, so she may have added in some extra details, like making sure the temp is exactly right for the yeast and so on.
That really doesn't look bad to me, and I only count two rises. The only thing that will take any real extra time is letting the oatmeal mixture cool, and it seems like you could do that ahead, like while you're having coffee in the morning, before you do the yeast-softening step, which won't take more than five minutes or so. (I wouldn't bother with a candy thermometer. Just feel the water and make sure it feels lukewarm, not hot-warm. You might get some tiny differences in rising time that way, but you won't kill the yeast by dissolving it in water that is slightly too cool. Same goes for the oatmeal goop--too cool is better than too warm.)
It looks like a good recipe and I might try it. Thank you for posting it!