Tuesday, November 28, 2023

TWD/BWD: Mulled-Butter Apple Pie


 

 

The last November baking selection for the Tuesdays with Dorie group was the Mulled-Butter Apple Pie.  It seems like most everyone saved it for last because of the Thanksgiving holiday.

 

Once again, I didn't get a slice photo, probably because it disappeared quickly.  The addition of spices and orange zest to the melted butter was a nice change from the usual apple pie flavors.  I used a combination of apples for the filling -- at least 4 different kinds.  Some kept their firmness, some were more mushy, some were sweet, some were tart, but they all made a nice bite.  I had collected the apples from my biweekly produce delivery, so it turned out I had to peel and chop 10 apples!

I still have a few apples remaining, so I'll have to find another recipe to try.

 

Go to the Tuesdays with Dorie website to see what the other bakers thought about this pie.

 

Thursday, November 16, 2023

Shio Pan (Japanese Salt Bread)

 


 

November's challenge bread was Shio Pan, or, Japanese Salt Bread, a buttery and easy to make crescent roll, filled with butter.  Karen, of Karen's Kitchen Stories, was the Babe's Kitchen of the Month.

I've loved crescent rolls ever since I learned how to make them in a high school Home Ec class.  That class was the beginning of my love affair with homemade bread, and I still use that particular recipe to this day.

Karen describes how she first learned about Shio Pan, and offers variations on the traditional rolls.  Definitely worth a read!

 

Be sure and visit the other Babes' blogs to see how they interpreted this month's challenge.

 

 

 

 


Shio Pan, Japanese Salt Bread

Ingredients:

210 grams bread flour

10 grams granulated sugar

3/4 teaspoon fine sea salt

1/2 teaspoon instant yeast

70 grams cold milk

70 grams cold water

7 grams softened unsalted butter

15 grams butter, melted, for brushing

60 grams butter, cut into 6 x 10 gram strips as pictured. 

Flaked sea salt for topping

 

Instructions:

Whisk together the dry ingredients in a medium bowl. 

Dump in the milk and water and mix by hand or dough whisk until just combined. Add the softened butter and knead it in by hand. 

Knead the dough by hand (using pressing, stretching, and folding constantly) or mixer for about five minutes, until smooth. The dough will be fairly sticky but don't add more flour unless your kitchen is super humid. 

Let the dough rise until doubled, 45 minutes to 2 hours, depending on your room temp. 

Turn the dough out onto your unfloured work surface and form it into an 1/2 inch thick round disk. 

Cut the dough into 6 wedges with a bench scraper. 

Roll each piece of dough into a cone, pinching the seam, and let rest, covered, for 10 minutes. 

With your hands, press each into a triangle and then, using a rolling pin, shape each into a very long, thin triangle. Lightly brush each triangle with melted butter. Place a 10 gram butter stick on the wide end and roll up the dough and form it into a crescent. Place it on a parchment lined baking sheet. 

Repeat with the rest of the dough. Cover with oiled plastic wrap and let rise until puffy, about 45 minutes to an hour in a warm spot. 

Heat your oven to 400 degrees F. 

When ready to bake, spray the shaped rolls with water until they are shiny. Sprinkle each with a pinch or so of flaked sea salt. 

Bake for 15 to 18 minutes, until lightly golden on top and crispy and browned on the bottom. 

Transfer to a wire rack. 

These are best warm from the oven or within two hours. You can rewarm leftovers the same day to refresh them. Wrap and freeze additional leftovers for reheating in the oven the next day. 

 

Tuesday, November 14, 2023

TWD/BWD: Pecan-Cranberry Loaf

 

 


My first November recipe for Tuesdays with Dorie is the Pecan-Cranberry Loaf, just perfect for the fall season.  Since I always keep cranberries in my freezer, this was a quick bread (no pun intended) to make.  I was surprised how high it rose, and wondered if it was because I opened a new can of baking powder just for this bake.  


 

At any rate, this is one of my favorite quick breads now, so I need to buy some more packages of cranberries to have them available any time of year.

Stop by the Tuesdays with Dorie website to see what the other bakers made this time.

Tuesday, October 24, 2023

TWD/BWD: Devil's Thumbprints

 


 

For the second October bake, I made these very rich, chocolate thumbprint cookies.  Instead of filling them with jam, I melted some white chocolate, colored it green and flavored it with peppermint.  What's better than chocolate and mint?

The only issue I had was that, after chilling for several hours, the dough was almost impossible to scoop.  Less chill time would be better -- just enough to firm it up but not so long that it can't be scooped.

They don't look as good as the photo in the cookbook, but they were delicious.  If I can ever find ruby chocolate, I will make them again.

Check and see what the other TWD bakers made this time around.

Monday, October 16, 2023

TWD/BWD: The Everything Cake

 

 


My apologies for the late posting, but my laptop keyboard stopped working, so it made typing a bit of a challenge.  I now have an external keyboard plugged in until I can find a replacement laptop.

While I have made both October recipes, this post is about The Everything Cake.  I decided to live dangerously, and used unsweetened chocolate chips for my add-in.  



 

They are rather flat, so they give an interesting texture to the cake.  With the sweetness from the cake, you'd never know the chips were unsweetened.

Next up, I'd like to make a lemon version of the cake, probably when there is rare lull in my baking schedule.

 

Babes bake Sigteboller

 


October's Kitchen of the Month, Cathy of Bread Experience, challenged us all to make Sigteboller, or, Danish Salty Rye Rolls.

 

These were so good that I made them twice, although (ahem), I must confess that the first time around I didn't follow directions.  Therefore, I had to make them again to see if there was any difference between the two batches.  Only a minor difference in texture as far as I could determine.  The second batch had a more open texture, like an English muffin.  

 


Both were good, plain, toasted, or as a sandwich.  

 


(The sandwich was an air-fried chicken thigh with pickled red onions and a sauce of garlic mayonnaise, honey, and chili crisp.)

 

Hope you decide to bake along with us this month.  

Check out the other Bread Baking Babes:

 

 

 

World Bread Day 2023: Pan de Muerto