I used about 1/2 and 1/2 cocoa and flour, and then added some more of both after tasting to offset the tang of the cottage cheese – so maybe it was 2/3 of the flour in the original recipe and a bit more more than the balance 1/3 of cocoa. Batter was quite thick in the end.
I’ll try it again as lemon or orange, as the natural tang of the cottage cheese would work very well with those.
Yeah, I’d bet that amount of cocoa definitely contributed. It’ll be interesting to compare your results when not using it. I’m not sure how much the tang of the cottage cheese would actually have come through after baking.
Do you mean a cake recipe for a pullman pan?
Odette Williams’s Chocolatey Chocolate Cake can be baked in a 13" x 4" Pullman pan. This is very similar to other bouncy chocolate cakes (Hershey’s, Ina Garten Beatty’s), and a solid recipe for same.
No, a pullman sandwich bread recipe for my square lidded pan.
I’ve used KAF and a couple of others before, just curious if anyone here has one they like.
Ah, gotcha. I use a KAF recipe for a pullman sandwich loaf. Haven’t tried any others.
I made Woks of Life Milk Bread again, so easy if you have a mixer with a dough hook. My loaves take
28 minutes in a 350 oven. I’ve always done the 3.5 cups of Bread Flour + .5 cup of Cake Flour but recipe says 4 cups of All-purpose is fine. The yeasty smell makes the house smell GREAT! I share with friends who are happy to get some; I love it toasted.
I do the egg wash but I’ve never bothered with the sugar syrup at the end. They are shiny and sweet enough without it.
They look great. 
Swedish Butter cookies. A very easy recipe. No eggs. Baked in a log and then sliced. They are buttery with a taste of honey and maple syrup. You will have to register to print recipe.
I am going to have to make those! A bunch of honey fans here.
I have a note saved from April 2024 that Stef_ bakes recommended this KAF bread machine dough recipe
Yes, i bake this recipe all the time. The 2lb recipe.Sometimes in my bread machine and sometimes in my 13x9 pullman pan after second rise in the oven at 375 for 40 to 45 minutes.
I think the 1lb recipe would be good for th 9x5 pan. No bread machine adapt recipe to mixer.
Hot milk sponge cake, sliced in half, brushed with a Framboise eau de vie syrup and spread with the raspberry jam I made yesterday. This goes by other names such as Lazy Daisy cake and most of the recipes are very similar. A simple cake that’s quick to make, haven’t made it in a long time, and we are looking forward to sampling tonight with some fresh raspberries.
Sigh! My name is on a generous piece of that gorgeous-looking cake, but I can’t be there to ravenously devour it!
I’ve been really into pistachios in baking lately, and I wandered into Kalustyan’s today to pick some up. I tried both the Persian and Turkish ones to compare them to the California, and BOY were they good. There’s no opportunity to taste the Italian Brontë ones ($70/lb!) but at that price I shouldn’t bother anyway 
Thanks Barney! Willing to share!!
What’s your favorite?
Both the Persian and Turkish were delicious. I bought some Persian ones.
KAF’s blueberry coffee cake using blueberries from the freezer. I subbed 25% white whole wheat flour, used blueberry brandy in lieu of vanilla, and added exactly two drops of lemon oil. For the topping, which we prefer be added sparingly, I tapped our freezer for a half-cup of leftover pecan-and-oat crumble topping from a recipe in Rustic Fruit Desserts.
Heh, been there (figuratively as well as literally). I’m still mourning the closure of my local, much smaller, cake and candy supply place.
