What’s in your oven?
Technically I made this in April, but…
Our daily bread. My husband baked it for me when I left for a playdate. I think it was a little under risen. This time I added pepitas and sunflower seeds.
12 Likes
I would like to try and bake this - it’s a goal for this weekend perhaps.
8 Likes
Chocolate,peanut, and coconut twice-baked cookies
16 Likes
Look great! What basic recipe do you use?
I start out with two cups of warm water, 2 tablespoons of sugar (mix well), add 3 teaspoons of yeast (instant dry), let bloom, then I add flour (all purpose) and 3 teaspoons of salt. I don’t really measure the flour, I just keep adding flour until the dough isn’t sticky and feels right. I hand knead about 10-12 minutes, let it rise about an hour, form into loaves, let it proof for about 30 minutes, then into a 375 (F) oven for about 35 minutes. I do temp check my bread 190-200(F) because my (big) oven hates me.
5 Likes
If you love a good quick recipe for banana bread this is it. Its a recipe from the Beaver Club(closed 1974) historic Queen Elizabeth Hotel, Montreal still there. Liquid is blended. Poured into bowl and then dry ingredients is mixed in. Slow bake at 250F for 2 1/2hrs Surprisingly very moist with only 1/4cup sunflower oil. Recipe from Simplebites.net site I have been enjoying. Can’t load picture.
8 Likes
I cannot remember who recommended this pecan cake from Zahav Home but it is unbelievable! Highly highly recommend- I kade a half recipe in a 6” pan. Great gluten-free dessert.
16 Likes
I have Japanese souffle cheesecake on my mind after a few bites of one earlier this week.
Thinking of trying a tiny one (1 egg).
Anyone tried it and have a recipe they like?
This one seems easily divisible by 5, which is a plus. I think @Nannybakes had suggested her recipe for Basque cheesecake a while back.
1 Like
Yes , I have made the Mini basque cheesecake more than several times but not the larger one , as it has way too much cornstarch in it, imo.
Have not tried the Japanese soufflé cheesecake but on reading the directions, did I read correctly that the oven door should be propped open for an extended period of time?
Yes, I saw that in a few recipes, or cracking the door open for a period.
This one bakes at a lower temp instead (mom of RecipeTinEats)
What makes it so dark?
Interesting. I’ve only ever seen that in the baking of choux pastry.
It only had 3 medium bananas. I can only assume its the slow bake at 250F for 2 1/2hrs. It’s almost the same colour on simplebites. She says flavour improves on 2 and 3 day. I baked mine last night and we had a slice this morning.
2 Likes
I’m familiar with the technique but I question having the oven door ajar for 70-80 minutes. Rather unusual length of time to have an oven cycling on and off.
2 Likes
I was wondering if it was some reaction between the buttermilk and the large amount of bp over the long, low bake.
(Went to check at the 1-bowl banana bread from Epi, but that uses baking soda and no buttermilk.)
1 Like
