Any Home Bakers Here?

[N F C]

Finished banana bread. I think I overbaked it because it was gooey in the bigger crack, and so tricked me!View attachment 2751878

Looks good!

 

[R2elk]

Finished banana bread. I think I overbaked it because it was gooey in the bigger crack, and so tricked me!View attachment 2751878

My brother always wanted the banana bread undercooked so he could have the gooey center.

 

[wyoDreamer]

I had a loaf of frozen italian bread in the freezer that was getting old so I threw it in the fridge on Friday to thaw overnight. Saturday, DH took me to town with him to look at grills - we bought a wood-pellet Traeger grill. After DH got it put together, he wanted to try grilling something. The salesman had off-handedly mentioned baking bread on the grill, so we tried it. It worked really well! So now, I can bake bread outside during the summer when it is too hot to bake in the house.

 

[N F C]

I had a loaf of frozen italian bread in the freezer that was getting old so I threw it in the fridge on Friday to thaw overnight. Saturday, DH took me to town with him to look at grills - we bought a wood-pellet Traeger grill. After DH got it put together, he wanted to try grilling something. The salesman had off-handedly mentioned baking bread on the grill, so we tried it. It worked really well! So now, I can bake bread outside during the summer when it is too hot to bake in the house.

Nice to keep the heat out of the house!

 

[BullChick]

@Sally PB do you do sourdough? It’s okay in the machine too.

1 1/2-POUND LOAF

• 2 teaspoons active dry yeast or instant yeast
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons sugar
• 2 1/2 cups King Arthur Unbleached All-Purpose Flour or Unbleached Bread Flour
• 2 cups ripe (fed) sourdough starter
• 2 tablespoons vegetable oil
• 4 to 6 tablespoons lukewarm water, enough to make a soft dough

1-POUND LOAF

• 1 teaspoon active dry yeast or instant yeast
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 2/3 cups King Arthur Unbleached All-Purpose Flour or Unbleached Bread Flour
• 1 1/3 cups ripe (fed) sourdough starter
• 1 tablespoon vegetable oil
• 3 to 4 tablespoons lukewarm water, enough to make a soft dough

INSTRUCTIONS

• Place the ingredients into the pan of your machine, in the order suggested by the manufacturer; program for French Bread, or a similar long-rising cycle; and press start.
• Check the dough after about 10 minutes of kneading; add additional water or flour as necessary to make a smooth, soft dough.
• Remove the bread from the machine when it's done, and cool it on a rack.

 

[Sally PB]

@BullChick, I could try that for DH. I need a good gluten free sourdough recipe to try. I've read a few, but summer is usually so full of projects that I don't start much new stuff.

Except chicks, of course! They'll be moving outside this weekend, or at least that's the plan.

 

[Cebarmlds]

I hope everyone enjoyed their coffee this morning!
View attachment 2751776

 

[Sally PB]

I'm trying something that might be a total flop.

I'm not getting as many eggs these days, with the heat. So I'm making my GF machine bread with chia seeds/water as an egg substitute. I'll know how it turns out in about 2 hours...

 

[Ascholten]

eww, ill stick with the eggs. My girls did not do well egg wise either. I wonder if the hurricane passing, they sensed the low / bad weather and it threw them off?

Aaron

 

[Sequel]

I'm trying something that might be a total flop.

I'm not getting as many eggs these days, with the heat. So I'm making my GF machine bread with chia seeds/water as an egg substitute. I'll know how it turns out in about 2 hours...