hahaha
My midnight snacking is my downfall!
I usually buy a few 2 Paczki from a Polish Bakery between Holy Thursday and Fat Tuesday.
I will be posting my Carnevale treats as they happen. I made a Lasagna di Carnevale for Fat Tue last year. I guess I’ll figure out a plan for Feb’s Weekly Meal Planning!
Bagels In The Bread Machine V. 5.0.
I’m currently at 44% bread flour, 44% KAF high protein flour, 9% AP in the form of sourdough discard, and 3% rye . Hydration is 64%. Overnight retard is 18 hours. Today I got blisters!
DH’s dental work seems to be managing the chew well thus far, thanks to protein content which is lower than - and a hydration level which is higher than - those of a traditional bagel. We’ll see after the next round how that goes, however, as my next tweaks to include:
Reducing the hydration to 60% (still high, but getting close to traditional).
Swapping out some of the sugar for barley malt syrup. I use malt syrup in the boil, but I would like to get a little more color on the bagels (without scorching the toppings).
Posting here a link to Kenji’s bagel manifesto – an insightful and hilarious read if you’re into bagels (baked, bought, toasted, or otherwise).
https://www.seriouseats.com/what-makes-a-good-bagel-bad-bagel-kenji-opinion-untoasted
What a cool idea!
Sesame scallion rolls, suggested by the NYT recipe, but a close cousin. I used a different dough entirely as I was only making one for a test, I added sesame oil to the dough to up the flavor. The filling was scallions, chili crisp and sesame oil. The chili crisp made your mouth sing, not for sissies 
. This is a definite make again although I would make them smaller. They might be a nice accompaniment to dumplings or dumpling soup.
How would you describe the dough?
The dough is soft and tender. I have never had a cinnamon bun so I can’t compare it, but it is rolled in a similar manner.
I love this from Kenji:
“A small amount of flotsam that makes its way to the plate is okay, though: this gives you the opportunity to trap escaped bits of garlic and caraway seed with the cream cheese side of your last bagel quarter. Everybody knows the last bagel quarter is the best.”
I found the whole manifesto to be a hoot. Quite enlightening. 
Me too!!
A sour cherry and vanilla Brioche- Italian bread pudding. Buttered 8 inch square, bread to fill most of it (somewhere around 6 slices of bread), a cup of canned drained sour cherries from a glass jar, 4 beaten eggs, around 2 cups of canned evaporated milk and cream (combined they made 2 cups of liquid), around half a cup of brown sugar, 1 tsp vanilla extract.
Baked slowly until the internal temp was 165⁰F.
I winged my bread pudding. The ratio of milk to egg to bread was pretty close to this recipe. I used more sugar.
Second attempt at baking Cinnamon Swirl Sourdough bread. A little better. Loftier. This requires patience. Bulk fermentation 4 hrs. Proofing 6 to 8 hrs. You’re ally have to plan your baking time. Recipe is from The Beginner’s Guide to Sourdough @ Amy Coyne.
NJChica’s baking club project got me yearning for cinnamon rolls. My whole wheat cinnamon rolls (dough made in bread machine) are (hopefully) rising/resting now for an hour. Photos if/when they’re successfully baked. I made this recipe a year ago and thought I’d kept good notes. This time around the dough was shaggy and tough, so I’m kind of expecting a flop - I may have lost count of the cups of flour? I know my butter was colder than room temp.
Cream cheese frosting makes everything delicious. Grin. The rolls that I cut 1.5 inch wide - not pictured - uncurled to various extents and are more sturdy/chewy. The ones I cut 1 inch wide stayed nicely rolled and have good, tender texture.
We’re flying up to see Lulu tomorrow! Excited except for the cold, which I find daunting but LLD tells me is invigorating. I have made one of her favorites for her - toffee and walnut blondies. We snuck a couple for ourselves. They’re delicious.
Count me among the (I think) few sissies on this site! 
Oh no! 
. I guess I’ll have to tone down a version for you!
No. 
It’s just freakin’ COLD. 
a low of 1°F and wind chill of -15 to -25°F in the MA area is not going to make for a fun weekend.
But those toffee & walnut blondies would put a warm smile on anyone’s face - they look amazing! Have a safe trip!
Because we loved the whole wheat bread I baked last week, I baked it again. This time, I increased the recipe slightly and baked it in a 10x5 loaf pan. She’s a beauti.. Recipe is from Baking with Dorie.
Looks fantastic
