What are you Baking today?
- Thread starter JoeV
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They look so good.
YUM again!! Recipe?
It's semi-homemade 
Strawberry cake mix made using the package directions. Cool 15 minutes. Poke a bunch of holes in the cake with a fork. Mix together 1 (3oz) package of strawberry jello with 1 cup of boiling water, dissolve, add 1/2 cup cold water. Mix well. pour over cake. Refrigerate 3 hours. Top with Strawberry Mist canned frosting.
You can make a poke cake with any combination you want. The original recipe calls for using a white cake, your favorite flavor of jello and topping the cake with cool whip.
Strawberry cake mix made using the package directions. Cool 15 minutes. Poke a bunch of holes in the cake with a fork. Mix together 1 (3oz) package of strawberry jello with 1 cup of boiling water, dissolve, add 1/2 cup cold water. Mix well. pour over cake. Refrigerate 3 hours. Top with Strawberry Mist canned frosting.
You can make a poke cake with any combination you want. The original recipe calls for using a white cake, your favorite flavor of jello and topping the cake with cool whip.
Thanx, QSis!!
i like to make the big monster Taxas corn muffins! I have two Texas muffin pans!
I don't like the small muffins, because they're just a tease!!
Dag, Mama! That bread looks GOOD!!!
Needed bread for the freezer, so it was Italian this time. Me and DW were having chuck burgers & baked potatoes for dinner, so I made up some honey whole wheat buns and topped some of them with poppy seeds, sesame seeds, veggie flakes and fresh chopped onion. They were delish!
Time to restock the freezer with sandwich thins. DD moved back from Florida after 11 years, and is staying with us while she's lining up an apartment. She's taken a fancy to my sandwich thins for lunches, so three each day means the dozen doesn't last as long as when two of us were eating them.
thegrindre
New member
Hey, JoeV, what are those? Sandwich thins? They look very good. Is the recipe available?
Thanks,
Thanks,
Beautiful loaf, ChowderMan. I bake my loaves for 30 minutes covered, and 5-10 minutes uncovered. The pizza stone is a great way to make bread. When I'm just filling the freezer I make our bread in pans or on sheets. But when I have company, I use the clay bakers and pizza stone. Nothing but the best for guests.
Yep, those are sandwich thins. Here's what I post on other websites for folks who want to make them. It might be helpful if one of the mods wants to make this info into a sticky for the bread forum. It's all about sharing.
How to make sandwich thins
By Joe Valencic
I've made thins from almost every one of my bread recipes, so feel free to use your favorite recipe. It is critical to use butter, not margarine(margarine is not food), and bread flour, not pastry or all-purpose flour. Bread flour has the protein required for gluten development that equates to good structure for sandwich thins. If you grind your own flour, use hard winter wheat, as it has 11-14% protein. Most bread recipes will make two loaves of bread or 12 sandwich thins and one loaf of bread.
After the first rise of your dough, divide it in half so it's easier to work with. Divide the dough into 2.2 oz. portions, shape or roll them into a ball, then allow to rest under a tea towel for 5-10 minutes. A simple digital scale from Harbor Freight Tools is fine for this process.
After the rest, begin shaping the balls into a disc, about 5" in diameter. I use a small, 8" rolling pin that is used for making roti bread and tortillas. Take your time rolling in two directions so you don't destroy the gluten structure. They will shape out to rounds, and let them rest for about 5 minutes.
I roll out all the rounds on my granite island, and while they are resting I prepare a sheet pan with parchment paper, and dust it with corn meal. The next step is to dock the rounds before placing them on the sheet pan. Docking can be done with a docker or with a fork. If the rounds are not docked to allow steam to escape through the holes, the dough will expand under the skin and you will get large air bubbles under the skin. Pizza shops do this to prevent air bubbles under the pizza crust. Here are some dockers to consider, and you don't need to spend a lot of money. This one is plenty good, but I own this one because I could buy it at a local restaurant and I like to buy pro grade equipment with as much bread as I bake (100-150 leaves annually). Here's what they look like docked and then placed on the sheet pan. Roll the docker from the middle out, then in reverse. Don't worry about too many holes, it's tough to do.
Once docked and on the pan, cover with a tea towel and allow to rise for 25 minutes. Preheat the oven to 400F at this point.
After the 25 minute rise brush the rounds with egg wash and sprinkle with oatmeal flakes for whole wheat thins, sesame seeds for Italian and fennel seeds for rye thins (optional).
Pop them in the oven for 13 minutes, or until the tops turn golden brown. Immediately remove from the sheet pan and put on cooling racks to cool. If left in the pan they will overbake and dry out. Get them out ASAP.
Once cooled, you can slice the thins, bag them and put them in the freezer. They will keep just fine in the freezer for 2 weeks, then just 15-17 seconds in the microwave will give you a fresh sandwich thin.
Sorry if I overwhelmed you with detail, but if you follow the plan you will have great, flavorful sandwich thins. They don't really take a lot of time to make, but it takes awhile to explain it. I really need to make a YouTube video of this process, because I get a lot of requests just like yours. Maybe this is the kick in the pants I need to do it. LOL
ENJOY!!
thegrindre
New member
Thanks a bunch, JoeV. Very interesting. I'll have to give this a try.
Although, I do understand it completely, I'd still like to see a video on it. (Hint hint)
Although, I do understand it completely, I'd still like to see a video on it. (Hint hint)
Sunday morning I felt like making something different, so I took my Italian bread recipe and made it with 70% hydration and 33% stone ground whole wheat flour. It was a sticky gooey mess (just like a no knead), but I baked it on my pizza stone and covered it with a SS bowl for 2/3 of the bake time, then uncovered for the balance to brown it up. The crumb was very soft and it got some good height to it. The kids and the granddaughter said it was a keeper. (Please excuse the bottle warming in the cup and the sippy cup in the background. The counter is never clear when the grandkids are here. LOL)
thegrindre
New member
You got a nice set of buns, there, Mama. 
I've tried potato bread in the past and don't care for it.
I've tried potato bread in the past and don't care for it.
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