Thread: Who bakes bread?

Made up some cinnamon rolls, the other day

Yummy.

Love me a fresh cinnamon bun.

Looks great Mike!

For those that like a little nip....

BSB 103
(Brown sugar bourbon - 103 proof)

A little sweet ~ just like drinking a fresh cinnamon roll.
I gotta be a little careful with this.... it's too good.

Pete <:-}

Originally Posted by MikeB52

Yummy.

Love me a fresh cinnamon bun.

Me too! However when I was younger, cinnamon rolls didn't have the white frosting. They were baked in a pan of brown sugar, butter and sometimes a bit of cream and then once done they were turned out with a caramel topping. Today they seem to be referred to as 'Sticky Buns'.

It probably wasn't until the late 70's or later that I started seeing the frosted version.

Now my buddy Carl prefers his like his mom made them and that's without any caramel or frosting.

Different Strokes for Different Folks----

Trying my hand at baking my own bread for my lunches. Did this recipe last night...

https://www.kingarthurflour.com/reci...y-bread-recipe





Bread needed to have more proofing time, but I ran out of time. Not terrible, just a bit small for a sandwich and a bit denser. Still quite delicious considering I also didn't have the cinnamon either.

Recipe makes enough for 2 loaves, so I froze one half after initial proof and will bake that Sunday or next week sometime. For that one, I'll proof in the oven with a pan of boiling water.

Originally Posted by outback

Made up some cinnamon rolls, the other day

Doing this tomorrow. The recipe I use takes 3hrs start to finish, but it's worth it.

Originally Posted by slim6596

Doing this tomorrow. The recipe I use takes 3hrs start to finish, but it's worth it.

A suggestion: my aunt, who made the best cinnamon rolls EVER, used sour cream in her dough.

Originally Posted by DZEC

A suggestion: my aunt, who made the best cinnamon rolls EVER, used sour cream in her dough.

Interesting

Sour Cream can be used in many baked goods. It gives the product a certain consistency and texture more than a taste.

Originally Posted by dinnermint

Trying my hand at baking my own bread for my lunches. Did this recipe last night...

https://www.kingarthurflour.com/reci...y-bread-recipe





Bread needed to have more proofing time, but I ran out of time. Not terrible, just a bit small for a sandwich and a bit denser. Still quite delicious considering I also didn't have the cinnamon either.

Recipe makes enough for 2 loaves, so I froze one half after initial proof and will bake that Sunday or next week sometime. For that one, I'll proof in the oven with a pan of boiling water.

I have a few King Arthur cookbooks and I've found their recipes are very inexact and require adjustment to get the correct result.

When you add all those ingredients in a bread recipe it tends to make a heavy dense dough and rise times can be quite lengthy. I usually add add vital wheat gluten and use a bit more yeast than it calls for.