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What are you baking these days? July edition, part 2! [old]

I baked like a maniac when I was in Iowa a week ago -- an apricot kuchen, 3 Japanese cheesecakes, and 5 lb of flour's worth of rolls.

I haven't been baking since the weekend, but I bet a lot of you have. I really do need to get onto that kouign amann project. Maybe this weekend...

What's sayin' lovin' from your oven these days?

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  1. Nuttin', Honey, but my boy will be back in one week, so there will be some baking done!

    1. I've got bagel dough in the fridge, I'm making bagels and bagel dogs tomorrow.

      1 Reply
      1. re: rasputina

        Ok, not happy with that bagel dough recipe. I'm not sure why I keep trying new ones. I ended up using the Artisan in 5 recipe and it just did not have the right texture for bagels. I think it's too high hydration for correct bagels. Back to my normal recipes.

      2. I've got a batch of nothingswrong's yeasted coffee cake doing a slow rise in the fridge. I made a half batch as buns in an 8 inch square pan. They will be baked up in the morning to enjoy with friends coming for coffee,
        My oldest celebrates her 11th b-day this Thursday and has requested an ice cream cake. I made a chocolate cake for the base and will top it with cookies and cream ice cream and a fudge topping.

        1. My doctor wants me to try a gluten free test, and I told him I'd start next week, because I made homemade pita. I just baked off the last of the dough and had to eat one warm and toasty from the oven. Just the best thing. I hope that gluten isn't the problem--it is the thing that holds my world together!

          2 Replies
          1. re: SarahCW

            You've made me want to try making them; do you have a recipe you can share, please?

            1. re: walker

              I used the artisan bread in 5 minutes a day whole wheat recipe--but really most any unenriched dough works. It is more a method of cooking the dough that distinguishes the pita. I bake them on my pizza stone preheated a lot to 500 degrees. The dough is shaped into a ball and then carefully flattened to form a very thin shape--without tearing or ripping the dough. Then it is tossed on the stone and baked for about 8 minutes or until golden and enormously puffy. They look like inflated balls. Once they cool down they look like proper pitas and have the nice space between them. http://www.artisanbreadinfive.com/200...

          2. Blackcurrant Drizzle Cake. While the technique is similar to a Poke Cake, the use of fresh lemon/blackcurrant syrup, and rich buttery sponge cake with layers of tart blackcurrants makes this much more decadent than any Poke Cake I've tasted. I'll be experimenting with more drizzle cakes this summer as more currants and berries are picked.

            I planned to use this recipe http://wyog.org/recipe/blackcurrant-d... , but noticed the recipe was missing the amount of flour required. A quick search showed most traditional drizzle cake recipes call for an equal weight of self-rising flour and butter, so I measured out 6 ounces of flour. I added 1.5 tsp baking powder and 0.5 tsp baking soda to my regular cake and pastry flour, since I didn't have any self-rising flour on hand. I also increased the amount of blackcurrants in the layers, which I liked.

            9 Replies
            1. re: prima

              They're hard to come by here. I've seen red and white ones lately, no black.

              1. re: buttertart

                Just saw some today, for the first time this year!

                1. re: buttertart

                  I'm behind on picking. ;) There's at least a couple pecks on my 2 blackcurrant bushes. I never got around to baking with my rhubarb this season, so I'm trying to make the most of my blackcurrants.

                  1. re: walker

                    I'll try to take a photo of the last slice tomorrow morning. It looked a little like the cake in this link http://www.boxtedberries.com/lemon-cu... (I haven't tried the recipe for the lemon curd blackcurrant cake), except my cake contained more blackcurrants, and the cake itself was somewhat more golden.

                  2. re: prima

                    I love black currants, but can't see myself eating them whole in a cake. Just too tart for me.

                    They're hard to come by here too, and expensive when you find them. I've managed to buy some off chefs in restaurants that had blackcurrant desserts on their menus. Never hurts to ask.

                    1. re: souschef

                      I just bought some to make jam! they were pricy.. but I thought that I'd grab some while I could..

                      1. re: rstuart

                        They were illegal to grow here for ages because they were supposed to carry some sort of citrus or other blight. zi think they can grow them now, but not many do.

                        1. re: buttertart

                          I was so excited to see them, I bought them before having any idea what do with them... good thing I found a jam recipe..