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Anyone baking; the oven kind, that is?

whoaru99

whoaru99

Epic Member
Been on a bread baking kick lately. About a loaf per week here.

Last week was an attempt at honey whole wheat. It never did the second rise quite right after the punch down so it was real dense. Tasted good though, and made some damn fine toast with it.

This one is a fairly basic white bread fresh from the oven. Lordy it smells good!

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LOL. I figured I should at least try to corral it. :)

Edit: Wow, this is good, if I do say so. Altered from the recipe a bit by using 50/50 all-purpose and bread flour. The recipe called for all all-purpose flour but I like a bit more chew in my bread. Subbed in 1/2 the all-purpose with bread flour. Will do this one again.
 
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I haven't baked bread in a month or so. I could just about eat an entire loaf when it comes out of the oven, so don't bake often. Fresh, hot bread smeared with some butter and maybe some blackberry jam...
 
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This past Saturday was my best friend`s birthday, so my wife made him one of her Devil Dog cakes, which is his favorite.
 
Try some malted milk powder in your next batch.

Yeast loves the stuff.

Wanna bake the best chocolate chip cookies you've ever had? Use the original toll house recipe, except use milk chocolate chips, add 1/2 cup malted milk powder to your dough, and bake them on parchment lined baking sheets so that you can get the right degree of doneness on top without over-browning the bottoms. Try it, you'll be amazed.
 
bowtie427ss said:
Try some malted milk powder in your next batch.

Yeast loves the stuff.

Wanna bake the best chocolate chip cookies you've ever had? Use the original toll house recipe, except use milk chocolate chips, add 1/2 cup malted milk powder to your dough, and bake them on parchment lined baking sheets so that you can get the right degree of doneness on top without over-browning the bottoms. Try it, you'll be amazed.
Click to expand...

You'd be surprised how many people have never tasted chocolate malt anything.
 
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