Excellent, thank you! I'll try one of those ASAP but tomorrow I'm on the road again.
Any Home Bakers Here?
- Thread starter N F C
- Start date
Bakers good morning one and all!
@Aria -- Good to see you back home where you love to bake and have some wonderful memories.
59 cloudy 85% humidity feels like 59 rain 10%.
Everyone keep baking.
Have a great day!
@Aria -- Good to see you back home where you love to bake and have some wonderful memories.
59 cloudy 85% humidity feels like 59 rain 10%.
Everyone keep baking.
Have a great day!
Would you be willing to post your recipe for making glassed eggs?
Welcome to Home Bakers thread.
- Oct 15, 2010
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THANK YOU....JUST TOOK a loaf of Artisan Bread out of oven.
My niece sent me Whole Grain Flour, Super 10 Blend and Harvest
Grains from King Arthur. I used 2 cups of King Arthur Bread Flour
and 1/4 of the Super 10 blend and 1/4 cup of the harvest grains.
WOW. Will take a photo when my Daughter gets here with her Camera...(mine is not working FIRE).
I have a couple of "That Chocolate Cake" recipes*. One is gluten free, if you need that. Both are RICH and chocolate, one takes 3 eggs, the other 12. BUT! the one that takes 12 has to have them separated. I had most of the yolks break on my waterglassed eggs.
*That Chocolate Cake, because once you've taken it to work or a potluck, people will ask, "Hey, are you gonna bring that chocolate cake again? Please?"
Going to look for my recipes... just a minute.
HEAVY DUTY CHOCOLATE CAKE
14 oz dark chocolate
3 T cold water
12 eggs, separated (I use extra large; jumbo overfill my pan)
2 C granulated sugar
3 1/2 sticks sweet butter, softened (very soft, but not melted)
1 C flour
Preheat over to 325*. Butter and sugar a 10” spring form pan.
Melt chocolate with the water in the top of a double boiler; cool slightly.
Beat egg yolks with sugar until thick, pale yellow, and fall in a ribbon from the beaters. Fold in warm chocolate. Stir in soft butter. Fold in flour and mix thoroughly, but gently.
Beat egg whites stiff. Stir a large spoonful of the chocolate mixture into the egg whites; mix well. Fold this mixture into the rest of chocolate/egg yolk mixture gently, being careful not to over mix.
Pour batter into spring form pan. Bake 1 hour 20 minutes, or until cake tests done in the center. (My oven takes about 1 hour 35 minutes.) Cool cake for 15 minutes and remove the outer rim of the pan. Cool completely before removing the bottom of the pan. Store in the refrigerator. Cake also freezes well.
I got this recipe from a woman who calls it "Cow Flop Cake." The first time she made it, she took it out of the oven, and it was nicely domed and lovely. She came back to remove the rim, and it had settled. She called he daughter into the kitchen. "What does this look like?" "Yup, mom, it looks like a giant cow flop."
It is VERY rich. It's dense like fudge so I cut it into pieces like fudge, instead of slices. I took it to a pot luck, and found half slices thrown in the trash because "it was too rich."
14 oz dark chocolate
3 T cold water
12 eggs, separated (I use extra large; jumbo overfill my pan)
2 C granulated sugar
3 1/2 sticks sweet butter, softened (very soft, but not melted)
1 C flour
Preheat over to 325*. Butter and sugar a 10” spring form pan.
Melt chocolate with the water in the top of a double boiler; cool slightly.
Beat egg yolks with sugar until thick, pale yellow, and fall in a ribbon from the beaters. Fold in warm chocolate. Stir in soft butter. Fold in flour and mix thoroughly, but gently.
Beat egg whites stiff. Stir a large spoonful of the chocolate mixture into the egg whites; mix well. Fold this mixture into the rest of chocolate/egg yolk mixture gently, being careful not to over mix.
Pour batter into spring form pan. Bake 1 hour 20 minutes, or until cake tests done in the center. (My oven takes about 1 hour 35 minutes.) Cool cake for 15 minutes and remove the outer rim of the pan. Cool completely before removing the bottom of the pan. Store in the refrigerator. Cake also freezes well.
I got this recipe from a woman who calls it "Cow Flop Cake." The first time she made it, she took it out of the oven, and it was nicely domed and lovely. She came back to remove the rim, and it had settled. She called he daughter into the kitchen. "What does this look like?" "Yup, mom, it looks like a giant cow flop."
It is VERY rich. It's dense like fudge so I cut it into pieces like fudge, instead of slices. I took it to a pot luck, and found half slices thrown in the trash because "it was too rich."
GLUTEN FREE CHOCOLATE CAKE
8 oz bittersweet chocolate (not unsweetened)
2 sticks unsalted butter
1 ½ cups sugar
6 large eggs, slightly beaten
1 cup unsweetened cocoa powder
Preheat oven to 375 F. Butter and sugar a 10” springform pan.
Melt chocolate with butter over hot water, stirring often. Remove from heat. Add sugar and whisk. Add eggs and whisk again.
Sift cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in the middle of the oven for 30 minutes, or until top has formed a thin crust. Do not overbake.
Remove from oven, cool for 10 minutes, remove ring.
Store in refrigerator. Also freezes well.
For a smaller cake, halve ingredients and bake in an 8” springform pan for 25 minutes.
8 oz bittersweet chocolate (not unsweetened)
2 sticks unsalted butter
1 ½ cups sugar
6 large eggs, slightly beaten
1 cup unsweetened cocoa powder
Preheat oven to 375 F. Butter and sugar a 10” springform pan.
Melt chocolate with butter over hot water, stirring often. Remove from heat. Add sugar and whisk. Add eggs and whisk again.
Sift cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in the middle of the oven for 30 minutes, or until top has formed a thin crust. Do not overbake.
Remove from oven, cool for 10 minutes, remove ring.
Store in refrigerator. Also freezes well.
For a smaller cake, halve ingredients and bake in an 8” springform pan for 25 minutes.
I assume Alton Browns pizza recipe is not far off of mine.
Morning Home Bakers not quite noon. Surprised I got really worn out yesterday.
I use like so for the pizza.
425 convection oven
2 tbsp yeast
1 tab sugar
1/2 tab salt
2 c water 110
3 to 4 cups flour.
Make 16 inch pizza.
Usually have enough left for couple rolls.
Morning Home Bakers not quite noon. Surprised I got really worn out yesterday.
I use like so for the pizza.
425 convection oven
2 tbsp yeast
1 tab sugar
1/2 tab salt
2 c water 110
3 to 4 cups flour.
Make 16 inch pizza.
Usually have enough left for couple rolls.
Alton Brown PIZZA PIZZAS
2 tablespoons sugar
1 tablespoon kosher salt
1 tablespoon pure olive oil
3/4 cup warm water
2 cups bread flour, plus 1/2 cup for rolling
1 teaspoon instant yeast
2 teaspoons olive oil, plus additional for brushing the crust
Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into the work bowl of a stand mixer fitted with the paddle attachment.
Start the mixer on low and mix until the dough just comes together, forming a ball. Coat the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.
Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
Place a pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500ºF. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven.
Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk on the countertop and then fold the dough into a ball.
Barely wet hands with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.
Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.
Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air, if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.
I got this off the AltonBrown.com website - not sure if it is the same recipe that I use or not. The directions are just a little bit different than they were when I got it off the Food Network website.
2 tablespoons sugar
1 tablespoon kosher salt
1 tablespoon pure olive oil
3/4 cup warm water
2 cups bread flour, plus 1/2 cup for rolling
1 teaspoon instant yeast
2 teaspoons olive oil, plus additional for brushing the crust
Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into the work bowl of a stand mixer fitted with the paddle attachment.
Start the mixer on low and mix until the dough just comes together, forming a ball. Coat the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.
Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
Place a pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500ºF. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven.
Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk on the countertop and then fold the dough into a ball.
Barely wet hands with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.
Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.
Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air, if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.
I got this off the AltonBrown.com website - not sure if it is the same recipe that I use or not. The directions are just a little bit different than they were when I got it off the Food Network website.
Marie!!! I was just thinking about you!!!I read that strong flour is good for pizza as well as pasta
I really want to make pasta
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