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  #26  
Old 02-22-2009, 10:29 AM
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Default Re: What are you baking today?

Hey Joe.......do you have the recipe for the Easter bread?? I have my grandmothers' Babka recipe and thought about making it this year.

Barb
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Old 02-22-2009, 02:03 PM
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Default Re: What are you baking today?

My mother's recipe for Peanut Butter Cookies.
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Old 02-22-2009, 02:15 PM
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Default Re: What are you baking today?

My skin! In the hot sun!! LOL!
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  #29  
Old 02-22-2009, 02:16 PM
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Default Re: What are you baking today?

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Hey Joe.......do you have the recipe for the Easter bread?? I have my grandmothers' Babka recipe and thought about making it this year.

Barb
Is this a Babka recipe that uses 15 egg yolks?
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  #30  
Old 02-22-2009, 02:18 PM
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My skin! In the hot sun!! LOL!
Sure...rub it in our noses while we're up to our _ _ _ in snow!
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  #31  
Old 02-22-2009, 06:55 PM
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Default Re: What are you baking today?

Whole wheat biscuits with blueberries.
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  #32  
Old 02-22-2009, 09:48 PM
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Default Re: What are you baking today?

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Is this a Babka recipe that uses 15 egg yolks?
Actually that is one of them.......the other only has 6. lol

Barb
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Old 02-23-2009, 12:00 AM
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Default Re: What are you baking today?

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Originally Posted by homecook View Post
Actually that is one of them.......the other only has 6. lol

Barb
This Polish Babka has 10 yolks--that is somewhere inbetween. lol
http://www.globalgourmet.com/destina...and/babka.html
They sure are a lovely coffeecake.
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  #34  
Old 02-23-2009, 12:01 AM
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Default Re: What are you baking today?

Hey, here is one from Slavic Village, Joe. It sounds awfully good, too.
http://cleveland.about.com/od/favori...es/r/babka.htm
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  #35  
Old 02-23-2009, 12:37 AM
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Default Re: What are you baking today?

I made Outback Bushman Bread:



It's definitely a keeper. I'm going to try different ways of freezing it for DD's wedding.
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  #36  
Old 02-23-2009, 12:50 AM
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Default Re: What are you baking today?

Mama, that is a beautiful bread! Wow! Lovely texture and crumb. Good luck with the freezing. Hey, I wonder if one of those food savers with the special bags that keeps the air away from the food would enable you to freeze the breads but you would have to let them come to room temp to unfreeze without unwrapping and you might need to reheat. Just a thought, Mama.
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  #37  
Old 02-23-2009, 12:55 AM
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Default Re: What are you baking today?

I'm going to try freezing the unbaked dough, freezing par-baked loaves and freezing baked loaves. I'll experiment with both a food saver and also wrapping the loaves in plastic wrap and then in bread bags and see which turn out best.
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  #38  
Old 02-23-2009, 01:02 AM
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Default Re: What are you baking today?

I don't think that freezing par-baked loaves will work. I would imagine that between the oven and the freezer, the yeast would lose the spring it would need to continue rising in the oven when you attempt to finish baking them.
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  #39  
Old 02-23-2009, 07:55 AM
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Default Re: What are you baking today?

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I don't think that freezing par-baked loaves will work. I would imagine that between the oven and the freezer, the yeast would lose the spring it would need to continue rising in the oven when you attempt to finish baking them.
I would agree with that, Susan. But I was just thinking about those dinner rolls you buy in the store that are not fully baked. How do they do that? If you have some time today, you might want to research that for Mama. I have a full day today, starting a new kitchenette/wine bar installation, otherwise I'd look into it. Cabinets will arrive this morning from Mentor Lumber.

BTW, Mama. Beautiful crumb on that bread. I agree that it looks like a keeper.
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  #40  
Old 02-23-2009, 08:03 AM
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Default Re: What are you baking today?

I have a Biga going through its first rise, and will punch it down and refrigerate it before going to work this morning. Tomorrow morning I will make some Italian bread from this Biga according to Reinhart's recipe in the The Bread Baker's Apprentice he Bread Baker's Apprentice. After getting somewhat proficient at everyday bread recipes, I'm ready to get into some of the artisan procedures that Reinhart teaches. Should be fun.
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  #41  
Old 02-23-2009, 03:24 PM
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Default Re: What are you baking today?

You will have a blast. However, if you noted what I wrote in the semolina bread recipe, sometimes you have to figure out how much flavor you like in your bread. Sometimes starters make very yeasty, sour breads and I do not mean that in a good way.
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  #42  
Old 03-05-2009, 03:37 PM
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Default Re: What are you baking today?

What are you guys baking today? I got done a couple hours earl today, so I'm baking to restock the freezer. I'm making 20 sandwich rolls, two loaves of Italian Bread and two loaves of Rye Bread. Pictures to follow when they all come out of the oven.
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  #43  
Old 03-05-2009, 04:04 PM
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Default Re: What are you baking today?

I've been wanting to bake a loaf of rye and some honey wheat bread, I just don't have the time to devote to it right now. Hopefully by the weekend I'll get it in gear!!
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  #44  
Old 03-05-2009, 04:34 PM
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Default Re: What are you baking today?

I'm kinda bored and feel like baking.... maybe some burger buns and I'll grill burgers for dinner.
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  #45  
Old 03-05-2009, 04:37 PM
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Default Re: What are you baking today?

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Originally Posted by JoeV View Post
What are you guys baking today? I got done a couple hours earl today, so I'm baking to restock the freezer. I'm making 20 sandwich rolls, two loaves of Italian Bread and two loaves of Rye Bread. Pictures to follow when they all come out of the oven.
How did your other Italian bread that you froze turn out?
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  #46  
Old 03-05-2009, 04:50 PM
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Default Re: What are you baking today?

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Originally Posted by JoeV View Post
I would agree with that, Susan. But I was just thinking about those dinner rolls you buy in the store that are not fully baked. How do they do that? If you have some time today, you might want to research that for Mama. I have a full day today, starting a new kitchenette/wine bar installation, otherwise I'd look into it. Cabinets will arrive this morning from Mentor Lumber.

BTW, Mama. Beautiful crumb on that bread. I agree that it looks like a keeper.
It is possible and can be done well -- although I don't have a clue how to do it (I'm not a bread baker). La Brea Bakery is probably the most famous bakery in SoCal. They began distributing frozen, partially baked loaves and rolls to restaurants and other outlets some time back, and the results are super. Here's link to the description of the process on their website, which some of you bread bakers may find useful in figuring out how to do the same at home: LINK
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  #47  
Old 03-05-2009, 05:28 PM
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Default Re: What are you baking today?

Nada right now, but since DW is making Ox Tail soup, I should do some wheat bread to go along with it. If I was more talented, I would do rolls... does anybody think I can make decent rolls using a large muffin tin?
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  #48  
Old 03-05-2009, 05:32 PM
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Default Re: What are you baking today?

My MIL does Mav.... just plop like 2 oz of your favorite dough in a muffin pan and POOF!
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  #49  
Old 03-05-2009, 06:35 PM
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Default Re: What are you baking today?

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Originally Posted by Mama View Post
How did your other Italian bread that you froze turn out?
Thanks for reminding me. I put 4 loaves in the freezer about two weeks ago, and we just finished the last loaf at lunch today. We've made sandwiches (2 slices at a time), as well as pulling a whole loaf out and letting it defrost on the counter, then making toast and sammies from it. A defrosted loaf lasts about 3 days and then it's only good for toast. We didn't notice any appreciable loss of flavor, and 20 seconds in the nuke was all that was needed to thaw two slices. In short, you shouldn't have any problem with bread made 1-2 weeks ahead and frozen as soon as it gets to room temp.

Joe
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Old 03-05-2009, 06:37 PM
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Default Re: What are you baking today?

If I'm boring you guys to tears, just let me know and I'll stop putting up these repetitive pictures...Sandwich rolls, Italian and Rye.

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