It’s officially fall! What’s in your oven?
Want to bake together from a common book? Come on over and nominate!
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COTM threads are up for the rest of the year – lots of baking recipes in both, so come join in!
I might make these
https://www.williams-sonoma.com/m/recipe/muffin-tin-focaccia.html
Q: does 6+ cups of bread flour for 12 tinned muffin sized servings sound off to you? I make focaccia pretty often and a full 9x13 baking pan calls for no more than 5 cups.
Thoughts?
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No idea, tbh
Have you used the recipe before?
Otherwise I’d take a trusted focaccia recipe and portion into muffin tins. Example.
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I can provide the recipe I follow if you’d like. You can divide into 12 using it.
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It was mostly the Gruyère, herb and muffin tin part that I liked.
@Saregama, I haven’t made it before.
I usually only use 2 to 2 cups of flour when I bake or make pizza dough, dividing recipes until it’s down to 2 to 3 cups of flour, for our household.
Agree with both of you, that 6 cups of flour does sound like too much for 12 focaccia muffins.
The recipe I follow is from Bonnie Stern. Adding the herbs/cheese is very straight forward. I would recommend follow the B Stern recipe and the add in/portion divide method from your link.
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Oh, we have several of her cookbooks. I will take a look . She runs a cooking school in Toronto. Our friend has taken quite a few classes from her.
Yep, I follow her quite a bit.
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PSA for US bakers that “seasonal” products are back at TJs, including almond paste, which I have not encountered there before.
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Has anyone made potato scones?
I was thinking they’d be really good with gravlax / smoked salmon.
Started when I came cross these:
And now I’ve discovered that apparently Scottish Tattie Scones aren’t what I think of as scones at all – or even baked, but also look like they would be really good with salmon
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Tattie scones using self rising flour and herbs. I cut with a fluted round for crispy edges. Haven’t made this recipe in a while but its easy and very tasty.
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A test-bake of raspberry buns, modeled after the Finnish Blueberry Buns I baked earlier this year.
I filled each of the indentations with about a teaspoon of raspberry jam, and topped with a few fresh berries. After baking, the fruit was finished with a brush of apple-jelly glaze.
The jam helped the berries stay in place – yay! Bonus points for baking in the counter-top oven, which took all of 15 minutes.
These were tasty, and the topping and method are keepers.
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Oh. My. GAWD!!! These look amazing!
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Thank you! They were tasty. I’m thinking I’ll need to bake off a few more tomorrow for tea. 
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Are the buns soft? As in, knife & fork needed? Beauties.
Soft, with the slightest bit of chew thanks to the use of bread flour. Definitely finger food - no knife and fork needed.
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