Baking Much?

[Bob Z]

Costco has this "Artisan" hearth baked walnut cranberry bread in the bakery area, and tried 2 takes on it. Both were no knead which in my opinion never rise as much as a kneaded dough...but both were crusty and pretty tasty.

This one is the Sally's Baking addiction recipe with bread flour only and 41g honey which made it very wet

This is the king Arthurs version with reg ap flour/rye/whole wheat

[ex1580]

Honey, cake is ready? Honey cake is ready! Yay for honey cake!

I had some honey which was crystalizing and honey cake seemed like a good way to use it. I had "help" making it.

Skillet! What did you expect I was going to cook cake in?

As decorated by an 8 year old.

[trancher]

Honey, cake is ready? Honey cake is ready! Yay for honey cake!

I had some honey which was crystalizing and honey cake seemed like a good way to use it. I had "help" making it.

Looks great, Ex!

Don't know that I have ever ate that. Was the honey taste strong or just mild in the finished product?

[ex1580]

Honey, cake is ready? Honey cake is ready! Yay for honey cake!

I had some honey which was crystalizing and honey cake seemed like a good way to use it. I had "help" making it.

Looks great, Ex!

Don't know that I have ever ate that. Was the honey taste strong or just mild in the finished product?

It has a pretty dominate honey and butter taste to it. I saw it somewhere a few years ago (maybe more than a few actually) and decided it was an easy enough cake for me to make. It turned out that I really liked the flavor so it stuck around. Do you make biscuits? Do you put honey on them? If so you will like this.

[trancher]

Do you make biscuits? Do you put honey on them? If so you will like this.

In my old life I did! It was usually biscuits and gravy though, biscuits made in a cast iron skillet, too!

So if it's like biscuits with honey, yeah, I would have liked it.

[ex1580]

This looks pretty close to what I did. https://www.tasteofhome.com/recipes/rus ... RecipeCard

Sometimes I just use one egg so it isn't too dense. I don't have a 9" skillet so I use my #10, although I was thinking that this would be perfect for individual cakes in the #6 skillets. Also, our yogurt is usually vanilla flavored so I cut back on the vanilla extract a little.

Gee is OK to use instead of butter in the batter to cut down on the milk solids for people who might not agree with dairy.

A side note, greasing and flouring the skillet is very much a bakers move. If I were putting it in a cake tin I would certainly do that, but this is a skillet so I preheat it in the oven and butter it before the batter goes in. If you did it right the butter melts but doesn't brown before the batter is in and it makes a very nice edge on the cake.

[Bob Z]

Oval beauty!

[ronnie_suburban]

Had only made these once before but was really in the mood for them . . .


Millionaire Shortbread
Super simple, mostly pantry, very satisfying. That's 64% Guittard chocolate on the top.

[XexoX]

Had only made these once before but was really in the mood for them . . .


Millionaire Shortbread
Super simple, mostly pantry, very satisfying. That's 64% Guittard chocolate on the top.

very yummy looking. Now I want to make some.

[ex1580]

Had only made these once before but was really in the mood for them . . .


Millionaire Shortbread
Super simple, mostly pantry, very satisfying. That's 64% Guittard chocolate on the top.

Oh my!

[Kerneldrop]

Pumpkin pound cake

[ronnie_suburban]

Pumpkin pound cake

Oh, man. I'd pound a bunch of that!

[Bob Z]

I know, boring but like Ronnie makes slaw once a week, I spend $1.50 and make one or more loafs of bread. Nobody turns down a decent fresh loaf of home made bread! Slow fermentated/proofed bread lasts longer and has more flavor. All my breads spend the night in the fridge proofing (covered with a plastic bag of course)

Lately i have been using my domed cooker from england. originally procured a few years ago, wife decided it was a good bread box and so never got to using it much, but turns out it would fit a an oval loaf from my new oblong bannetons and so gave it a few tries. Alot lighter than 8lbs lodge etc, and turned out that when oven is ready and you have the bottom in there, its ready. No more 30+ mins waiting for heavy dutch oven to get ready.

Looks like this:

And the bread looks like this (from this morning this one is rye)

But you need a pizza pan or tray etc under it so the bottom of the bread doesn't get too dark I found out.

[ronnie_suburban]

I know, boring but like Ronnie makes slaw once a week, I spend $1.50 and make one or more loafs of bread . . .

Nothing boring about baking loaves that look like that. Beautiful! Now, slaw . . . that really is boring!

[Kerneldrop]

Beautiful bread. I'm about to dive into the sourdough world.

Here's a cinnamon roll with a caramel sauce. King Arthur recipe with Tangzhong


Before icing

[Kerneldrop]

Ciabatta rolls

[ronnie_suburban]

Gearing up for the season . . .


Pecan-Maple Pie
This was still a bit too hot to slice when I grabbed this shot but maybe later . . .

[XexoX]

Gearing up for the season . . .


Pecan-Maple Pie
This was still a bit too hot to slice when I grabbed this shot but maybe later . . .

Which recipe did you use for the crust? Did you blind bake the crust first? Looks fantastic.

[ronnie_suburban]

Gearing up for the season . . .


Pecan-Maple Pie
This was still a bit too hot to slice when I grabbed this shot but maybe later . . .

Which recipe did you use for the crust? Did you blind bake the crust first? Looks fantastic.

Thanks. I was pleased with the outcome. No blind bake but I did freeze the crust in the pie plate for about 20 minutes before I filled and baked it. Crust recipe is an ever so slight variation on Claire Saffitz's buttery, flakey pie dough:

400g AP flour
283.5g unsalted butter (2.5 sticks)
2 T granulated sugar
2 t Diamond Crystal kosher salt
Enough ice cold water to hydrate it. I've never measured this but it's maybe around half a cup. I add it slowly and eyeball it as I pulse the food processor until it looks right. From there, onto the board for some pre-forming, etc.

You can do this by hand or use a food processor for most of the process. This makes 2 crusts, so enough for 2 open pies or 1 2-crust pie.

[XexoX]

Gearing up for the season . . .


Pecan-Maple Pie
This was still a bit too hot to slice when I grabbed this shot but maybe later . . .

Which recipe did you use for the crust? Did you blind bake the crust first? Looks fantastic.

Thanks. I was pleased with the outcome. No blind bake but I did freeze the crust in the pie plate for about 20 minutes before I filled and baked it. Crust recipe is an ever so slight variation on Claire Saffitz's buttery, flakey pie dough:

400g AP flour
283.5g unsalted butter (2.5 sticks)
2 T granulated sugar
2 t Diamond Crystal kosher salt
Enough ice cold water to hydrate it. I've never measured this but it's maybe around half a cup. I add it slowly and eyeball it as I pulse the food processor until it looks right. From there, onto the board for some pre-forming, etc.

You can do this by hand or use a food processor for most of the process. This makes 2 crusts, so enough for 2 open pies or 1 2-crust pie.

Thank you Mr. Suburban! As you said, it is getting time to prepare for the season. My last few pecan pies, which I never blind baked the crusts, have not had their crust fully bake. No clue what I started doing wrong. I shall try your technique.

When I bought my food processor, I didn't know there were different sizes, and I ended up with an 11 cup size. Most recipes I've tried do not mention the size of the food processor they are using and it quickly becomes obvious that they are using the 14 cup size. Ugh. I'll see if this recipe will work in the smaller size, else I'll have to half it.