This is a very nice tender and delicious tasting 100% WW Cinn. Raisin loaf using P.R. recipe. I used dark and golden raisins in the soaker. There were some hungry mouths so it was sliced a wee bit warm...very nice with cream cheese!
I have had this recipe for granola since the 80's. My Mom found it in the Orlando Sentinel. It is the best I have ever tasted. Here is the pic and the recipe.
12c rolled oates
2 c sunflower seeds
2 c ribbon coconut
2 c chopped nuts - I use almonds and/or pecans
2 c sesame seeds
I've been away for a short while developing starters using the technique posted by Debra Wink. I now have two starters that are 7 days old today, one all rye and one that I started with rye until it became active that I now refresh with white KA AP flour. Both are refreshed at 2:1:1 (starter:water:flour)
It was 1 year ago that I last made cheese pockets. I've been good, even if the scale disagrees. So, prompted by Norm's posting his Crumb Buns, I made my annual indulgence.
These are made with a sweet, coffee cake dough and filled with a mixture that is mostly hoop cheese, which is a non-fat cheese somewhat similar to ricotta. (Recipe follows.) For some background on these pastries, please surf to my previous blog entry:
This weekend I decided to get in touch with my sweet side. I made cinnamon buns on sat and croissants, chocolate hazelnut danish and an apricot basket ( unglazed in pictures). I used the recipe out of artisan baking by ciril hitz. My assistant was also helping me out with the weekend bake.
Assistant below:
I have liked the Blog entries so much that I decided to try it myself. I made the Ciabatta from Jason's formula posted here on TFL. I followed the semolina formula. It turned out wonderfully. I have never made Ciabatta before so I am really pleased. It sure is light and disappears with great ease.
I
I was looking through my old Betty Crocker's Cookbook a while back, and came across a couple of pudding cake recipes. Does anybody else remember pudding cakes? I'm probably dating myself here. My mom made a chocolate version when I was growing up, so this was like a blast from the past. All the ingredients are usually hanging out in my pantry, so I had to whip one up right away...
After a spell of no baking (tree pollen allergies) I needed a loaf for supper with the family. What else but Susan's Trusty Sourdough? This time I added 1/4 cup of steelcut oats and 1T of flaxseed meal and it made a beautiful loaf. Being a slow learner I was probably the only member of TFL who didn't know that 3 parallel slashes across a boule will transform it into a batard! It was so popular that the "gannets" took the rest of it home with them, along with the pasta! Thanks yet again, Susan, A
I realized that I've been a member here for a year now, and can hardly believe it! The old saying "time flies when you're having fun" couldn't be truer. I've learned so many helpful techniques here - and I'm so thrilled to have my healthy active starter. (It's also about to have its first birthday! )
I decided that as I've reached this one year mark, it's a good time to start a blog and learn how to post pictures here. Wish me luck, I'm pretty hopeless with the computer.
Rose Levy Beranbaum has put together a step-by-step guide to making bread, plus essential equipment and ingredients and 8 classic recipes for Epicurious. The primer looks good. Except for one part. I would revise the list of "essential equipment" for bread baking by including only the following:
Absolutely Essential:
