The WE2's Posted October 13, 2015 Share Posted October 13, 2015 Can't find anything specific for all of us who make our own breads etc., so figured perhaps I'd start a spot for myself. Today...just mixed up a batch of half wheat/half white bread dough for our bread these next few days. Just about used all my wheat, so out will come my Vita-Mix so I can grind up some more. Quote Link to comment
dogmom4 Posted October 13, 2015 Share Posted October 13, 2015 I made a batch of peach muffins.... http://melissaknorris.com/2014/08/peach-buttermilk-muffin-recipe/ Quote Link to comment
The WE2's Posted October 14, 2015 Author Share Posted October 14, 2015 Yummmy! I've got some peaches I canned a couple of years ago and I'm betting they'll work for muffins! I also enjoy making muffins with pumpkin (not the pie filling). Quote Link to comment
Mt_Rider Posted October 15, 2015 Share Posted October 15, 2015 (edited) Sounds like a good thread. MtRider Edited October 15, 2015 by Mt_Rider Quote Link to comment
ArmyOfFive4God Posted October 22, 2015 Share Posted October 22, 2015 I mixed up a batch of GF flour mix. It filled my 5L Fido jar!! Tomorrow I hope I'm feeling up to baking a loaf of bread with it. Quote Link to comment
Ambergris Posted October 22, 2015 Share Posted October 22, 2015 Ooh, bread. Great idea now that the heat has broken. Quote Link to comment
ScrubbieLady Posted October 22, 2015 Share Posted October 22, 2015 I make a pumpkin bread mixture (use processed fresh pumpkin) and just bake as muffins. Hubby really likes them. Quote Link to comment
Suncat Posted October 22, 2015 Share Posted October 22, 2015 It's about the time of year when we do more baking.. too hot in the summer.. get some sour dough starter going.. lots of yummy things. Now if I can just get my nutrimill fixed so that I can use fresh ground flour... Quote Link to comment
The WE2's Posted October 23, 2015 Author Share Posted October 23, 2015 Baked one of MrWE2's favorite...pumpkin bread. Nothing fancy, just a yellow cake mix, a small jar of real pumpkin (not the filling), cinnamon to taste, a bit of added sugar, a teensy bit of milk to thin it a bit, mix it up real good (a very thick batter) and pour it into my square glass cake dish. Topped with cream cheese icing. Quote Link to comment
The WE2's Posted October 23, 2015 Author Share Posted October 23, 2015 Ended up not grinding any wheat berries for my bread this time, still trying to get some freebies put back. Just 3 cups of flour, 1 tablespoon of instant yeast, 1 tablespoon of sugar, 12 oz. of warm water, 1 tablespoon distilled white vinegar. Mix it with the handle of my plastic spoon and cover it with one of my $Tree shower caps (8 for a buck...very disposable if need be) and set it my oven with the light on for a couple of hours. When it's doubled, pour it out on my floured linen cloth, fold the corners of my cloth inward to start the kneading process, and then when it's pretty well non-sticky...I use my hands to finish it off. Put into my sprayed loaf pan, let it rise again in my oven with the light on. When it's at least doubled, I turn my oven to 400, and bake for about 20 minutes. Then I put a foil "tent" over the crust and finish baking it for another 10 minutes. Makes a really soft light bread and I can cut very think slices for sandwiches etc. Quote Link to comment
Homesteader Posted October 31, 2015 Share Posted October 31, 2015 We have the Amish near us so our local Walmart carries 25# bags of red and white wheat berries. This week's bread is barley (w/wheat and bread flour). I usually doctor up my breads with wheat bran/germ, or soy flour (extra protein). Not too much as the bread machine recipes scream bloody murder and my breads won't rise as high as I want them for sandwiches. Quote Link to comment
The WE2's Posted October 31, 2015 Author Share Posted October 31, 2015 I just don't like bread machines! Have never gotten a decent loaf out of one yet :-( Quote Link to comment
Mt_Rider Posted November 1, 2015 Share Posted November 1, 2015 (edited) At 9,000' elevation...we have to tweak the recipes. Add gluten, etc. But we use the bread machine on dough setting. The reason is 1) for the heat for rising ....our cabin is kept fairly cool and 2) for the moisture content. Up here, when you finally dump the dough out to be formed into loaves in the bread pans...you MUST cover with plastic wrap and spray the inside with oil. Otherwise the outside of the rising dough gets dried and rising is impeded. So the bread machine takes care of the initial rising and resting of the dough. Then we take over with the final rising and bake in oven. Yeah....before a lot of trial and errrrror, even DH [accomplished baker in the family] produced a few adobe bricks. Finally gave up on finishing bread in the machine but it really works well this way. Great for pizza dough too. MtRider ....hmm, we harvested a few stalks of barley at a friend's this year. Edited November 1, 2015 by Mt_Rider Quote Link to comment
The WE2's Posted November 2, 2015 Author Share Posted November 2, 2015 MrWE2's birthday is coming up and he adores pineapple upside down cake...I've never made one :-( BUT...I'm going to give it a try...boy will this surprise him! I'm a really good cook, can make bread & rolls just great, but I'm really on a learning curve when it comes to cakes. Pies? They're on my bucket list! LOL Quote Link to comment
Mt_Rider Posted November 2, 2015 Share Posted November 2, 2015 DH loves them too. He makes them frequently and they're easy. The final flip over might not always turn out perfect. Use cooking spray so the bottom doesn't stick when you flip the cake over. But the recipe he uses has so much butter....it usually slides out of the baking dish nicely. MtRider ...good luck WE2. Quote Link to comment
Virginia Posted November 2, 2015 Share Posted November 2, 2015 I recently made one with OLD, DRIED pineapple slices. Soaked them for a while, and then used as normal. They had been in the freezer for a couple of years, and looked just like they had when they were bought. Cake was just as good as with canned pineapple. Quote Link to comment
The WE2's Posted November 3, 2015 Author Share Posted November 3, 2015 Thanks Virginia! I've often thought about dehydrating pineapple but had heard they are difficult to store in any way. I've passed up (many times) #10 cans of pineapple chunks at the Mennonite store we visit, just dreaming of having them dehydrated to eat for snacks etc. Do you have to refrigerate them? Can they be put in a jar and vacuum sealed or with an oxygen absorber? Quote Link to comment
Virginia Posted November 3, 2015 Share Posted November 3, 2015 These pineapple slices were bought already dehydrated, in bulk-a gift to me. There were so many I did put some in the freezer, and some in glass gallon jar without oxy absorbers. Had been in the freezer 3 or so years when I finally decided it was time to try some. DH likes to eat them just as they are, but I like them best in the cake. Quote Link to comment
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