Actually, self-rising flour is very common. It works well for things like pancakes and biscuits.
It would be great if this did lead to more breadbaking and wider availability of bread enhancers. I can buy vital gluten and many extra products at Canadian specialty stores. But all I want to do is make granary bread and the ingredients for it are almost impossible to find here or import here from other areas. Can’t say why.
Chefguy posted a herb and parmesan bread recipe a week or so ago that I tried out yesterday, and it was an utter disaster. Before grad school I cooked quite a bit, but didnt bake much. Now that all 4 of us are housebound I figured baking bread would be easier than buying a loaf of Dave’s every day – plus it gives me something to do. Obviously I’m… rusty.
I have 10lbs (minus whatever I used yesterday) of AP flour and a dozen packets of yeast I picked up a couple of weeks ago.
I think I just need to find some bread flour and a simple recipie.
I might bake a cake or something sweet for family dessert this week.
I’m surprised by your problems with that bread. What happened?
TIL people ask questions at the grocery store. Really? I’m a bit shocked. I’d never consider asking a question of the people who stock shelves, that’s why I carry a smartphone.
I got the urge to try this stupidly simple recipe for “Quarantine Peanut Butter Cookies” that worked okay, but otherwise, no. I don’t bake in general, and I hate using my oven because it backs up. I usually don’t have stuff for baking anyway, so it’s just as well.
Your oven ‘backs up’? As in, away from you? Wow. You must be the worst cook ever.
I never bake, but I made chocolate chunk oatmeal pecan cookies the other day. Damn good! I had some 60% cacao Ghiradelli baking chocolate in the freezer. It’s probably 3 or 4 years old! Still delicious.
The dough was very wet and I kept adding flour to try to dry it out but it seemed to just stay wet. After I let it rise it was still wet and sticky, but I baked it anyway and it came out about as dense as a brick. Tasted good, but clearly didn’t have the right texture. I double checked the recipe and I don’t think I forgot anything.
Its been years since I baked homemade bread, so its probably something stupid simple that I just wasn’t aware of.
It’s supposed to be pretty wet, as it’s a batter bread. And yeah, it can be dense, probably because it doesn’t get a second rise before baking. I’ve tried doing that, but got mixed results. It’s very good either warm from the oven or made as toast, as opposed to just cutting a slice cold. Don’t know why that is.
I keep reading this thread as “anyone BARKING more than before.”
And thinking it’s about dogs :smack:
I don’t consider myself a big home baker, but since Sunday I’ve produced a huge batch of chocolate shortbread cookies, a pepper-and-onion pizza, and I have a loaf of peppered cheddar bread rising in the kitchen right now.
Since this isn’t really about the coronavirus, let’s move it to Cafe Society.
Colibri
Quarantine Zone Moderator
No. I bake All The Time. I generally make bread at least once a week, and turn leftover roasts into pies. And throw together a cake when I’ve some fruit needs using up. And my kids will mutiny without a semi-regular supply of pizza.
So now I’m actually baking much less, 'cos I can’t lay my hands on enough flour.
I’m baking less than I intended this week because I’m running low on yeast. And if I did have enough yeast I’d be running low on flour.
Not baking tonight because the local Jewish Federation delivered their Seder-to-Go this afternoon. (Yes, yes, I know - Passover doesn’t actually start until tomorrow sundown.)
I just made Baker’s brownie recipe, as she noted in another thread. I added walnuts, a shot of vanilla and the zest of an orange. Oh, and I used Mexican cocoa, which has cinnamon in it. Excellent.
Well, yes and no.
I am using my oven far more, but because Mr. Celtic Knot is pre-diabetic, not for breads, pastries, or desserts.
Casseroles!! I found many recipes for low-carb casseroles, and I have a lot of time on my hands, so I figured I’d cook. Once I figured our when to go grocery shopping to find meat, I began trying new recipes. Right now, a low-carb Mexican lasagna is setting up on the counter to be served.
I’ve always cooked a lot, but I’ve never been much of a baker. In the past three weeks, I have baked three wacky/crazy cakes (very simple and tasty chocolate cake that calls for only basic and nonperishable pantry items, lots of versions out there, the King Arthur version linked below), several loaves of banana bread, and two loaves of a peanut butter bread that is trendy on Reddit right now (very easy and good - not sure if it is okay to link to Reddit from here).
Wacky cake - the traditional recipe calls for mixing everything together right in the pan.
That is a little awkward. I would rather dirty one mixing bowl.
The choice is yours.
King Arthur's Original Cake Pan Cake Recipe | King Arthur Baking
Not exactly baking, but I have also made two double batches of homemade chocolate pudding.
I’m a pretty moderate baker, who has upped my baking a bit more out of boredom, and fresh bread withdrawal symptoms.
I think my next try will be to try to make some pitas. I’ve never tried it before, but the recipe is easy enough . And I think they makes sense to keep some fresh bread around for one person. i.e; Make a recipe worth, then make the small balls and cook a couple, and freeze the rest, cooking a couple more every few days.
Here’s a brownie recipe I’ve posted over in this week’s MMP.
7 ounces softened butter
1 cup + 6.5 tablespoons sugar
3 eggs
8.5 tablespoons cocoa powder
10.5 tablespoons flour
Cream butter and sugar, then blend in eggs. Add cocoa powder and flour and blend well. Spread in an 8"x8" greased pan and bake at 350 degrees Fahrenheit. It takes almost 50 minutes in my oven, but I think it’s off, so start checking around forty.