I'd love to make a roll that is a little more than the usual roll. I'm a sushi addict, lol.
We'll see what I can do for fish, I do not live on the coast. But I would like to learn a lot, and my friend is pretty expert. So I think we should be able to do one simple roll, and one complicated-pretty roll, in the hour class.
We'll see what I can do for fish, I do not live on the coast. But I would like to learn a lot, and my friend is pretty expert. So I think we should be able to do one simple roll, and one complicated-pretty roll, in the hour class.
Thank you Antipova. This is going to be so exciting!
Just so this is on the last page...
Thank you all so much for coming to this month's meeting! Be sure to invite all your friends, and come back next month for the March Eden Cooks, which will be featuring yogurt and/or kefir
And if you bake a Russian Rose, no matter what you fill it with, come post a picture! I would love to see it, and dream about what it smells like
Thank you all so much for coming to this month's meeting! Be sure to invite all your friends, and come back next month for the March Eden Cooks, which will be featuring yogurt and/or kefir
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more
Just so this is on the last page...
Thank you all so much for coming to this month's meeting! Be sure to invite all your friends, and come back next month for the March Eden Cooks, which will be featuring yogurt and/or kefir
And if you bake a Russian Rose, no matter what you fill it with, come post a picture! I would love to see it, and dream about what it smells like less
Antipova, how best to store this & does the amount of rye flour help with slowing the staling process at all?
Well, I've never been able to store mine more than two days because it gets eaten... but my usual bread guidelines:
I usually wrap a bread in a plastic bread bag (I bought a bunch from the cafe down the street, no idea if I paid the right amount for them :$ ) after it is cool. (If you don't let it cool first, there will be condensation and your bread will get soggy.) You could freeze it for up to a month, otherwise eat within two days. Baguettes need to be eaten same-day; ciabatta are two days; breads with >70% rye can last a couple weeks and even get better as they age, but this is not enough rye for that. Breads with oil (like I put olive oil in my pita) can last a few more days out of the freezer, but still in a plastic bag.
Well, I've never been able to store mine more than two days because it gets eaten... but my usual bread guidelines:
I usually wrap a bread in a plastic bread bag (I bought a bunch from the cafe down the street, no idea if I paid the right
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more
Well, I've never been able to store mine more than two days because it gets eaten... but my usual bread guidelines:
I usually wrap a bread in a plastic bread bag (I bought a bunch from the cafe down the street, no idea if I paid the right amount for them :$ ) after it is cool. (If you don't let it cool first, there will be condensation and your bread will get soggy.) You could freeze it for up to a month, otherwise eat within two days. Baguettes need to be eaten same-day; ciabatta are two days; breads with >70% rye can last a couple weeks and even get better as they age, but this is not enough rye for that. Breads with oil (like I put olive oil in my pita) can last a few more days out of the freezer, but still in a plastic bag.
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Thanks! I figured the info would benefit others than just myself. I live alone & there's no way I could eat all that in 2 days, but I'm sure I could find friends to share. Would it be better to freeze the dough, (and at what stage) & just bake what I can use at the time?
Thanks! I figured the info would benefit others than just myself. I live alone & there's no way I could eat all that in 2 days, but I'm sure I could find friends to share. Would it be better to freeze the dough, (and at what stage) &
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more
Thanks! I figured the info would benefit others than just myself. I live alone & there's no way I could eat all that in 2 days, but I'm sure I could find friends to share. Would it be better to freeze the dough, (and at what stage) & just bake what I can use at the time?
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Freezing dough is something I do not know much about--I don't know whether or not it would make the yeast useless, or how long a proof would be needed to wake them up. What I would suggest is something called 'par baking,' where you bake something most of the way through, but then freeze it. When you want to serve it, place it back in the oven for just 15 minutes or so.
I don't actually have any experience doing this, but I would assume you would cook at a slightly lower temperature and for longer, and take the bread out when it is no longer doughy, but has not yet turned golden. Probably bake under foil the whole time.
Then, cut the par-baked bread into four pieces or whatever is the right size for you. Bake one longer, freeze the other three until you're ready to eat.
Freezing dough is something I do not know much about--I don't know whether or not it would make the yeast useless, or how long a proof would be needed to wake them up. What I would suggest is something called 'par baking,' where you bake
...
more
Freezing dough is something I do not know much about--I don't know whether or not it would make the yeast useless, or how long a proof would be needed to wake them up. What I would suggest is something called 'par baking,' where you bake something most of the way through, but then freeze it. When you want to serve it, place it back in the oven for just 15 minutes or so.
I don't actually have any experience doing this, but I would assume you would cook at a slightly lower temperature and for longer, and take the bread out when it is no longer doughy, but has not yet turned golden. Probably bake under foil the whole time.
Then, cut the par-baked bread into four pieces or whatever is the right size for you. Bake one longer, freeze the other three until you're ready to eat.
Or, make four tiny roses!
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Thanks for the replies! I'm really not going to ask anything else tonight, promise!
I changed the recipe a little bit. I used ap flour, zested an orange into the dough, and added a little more sugar to the dough. For the filling I spread butter, sprinkled about 1/2 cup brown sugar and sprinkled roasted cinnamon before rolling up. I made a cream cheese vanilla bean buttercream to go with it. Very yummy!!! Thank you for the recipe.
I changed the recipe a little bit. I used ap flour, zested an orange into the dough, and added a little more sugar to the dough. For the filling I spread butter, sprinkled about 1/2 cup brown sugar and
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I changed the recipe a little bit. I used ap flour, zested an orange into the dough, and added a little more sugar to the dough. For the filling I spread butter, sprinkled about 1/2 cup brown sugar and sprinkled roasted cinnamon before rolling up. I made a cream cheese vanilla bean buttercream to go with it. Very yummy!!! Thank you for the recipe.
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Oh wow, that's great! I'm drooling reading about what you made & looking at the picture. What great variations you came up with! Thanks for sharing & including the photo!
Thank you!! I must say the bread was much prettier than the picture showed. Everyone liked it alot and I'm going to try more variations. If anyone else makes one, please post yours too! I like to see other people's food.
I wanna say thank you again for sharing this recipe!! This bread recipe was a hit with my family. Everyone kept asking me to make it again!! Because I rarely make the very same thing twice, I changed it a little again.
(sorry, my pics are awful... they're always taken late at night. X-)
This one is Apple Cinnamon with Apple Brown Sugar Cream Cheese Spread
Used all ap flour, 1 tbsp of sugar 1 tbsp of cider vinegar. I briefly soaked dried chopped apples in brandy. For the filling I spread butter over the dough, then the soaked chopped apples, brown sugar and roasted cinnamon. For the spread I didn't measure anything, sorry. I put butter, cream cheese, brown sugar, powder suagr, vanilla bean paste, unfiltered apple juice, heavy cream and a pinch of salt. So far, this is everyone's favorite!
I wanna say thank you again for sharing this recipe!! This bread recipe was a hit with my family. Everyone kept asking me to make it again!! Because I rarely make the very same thing twice, I changed it a little again.
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more
I wanna say thank you again for sharing this recipe!! This bread recipe was a hit with my family. Everyone kept asking me to make it again!! Because I rarely make the very same thing twice, I changed it a little again.
(sorry, my pics are awful... they're always taken late at night. X-)
This one is Apple Cinnamon with Apple Brown Sugar Cream Cheese Spread
Used all ap flour, 1 tbsp of sugar 1 tbsp of cider vinegar. I briefly soaked dried chopped apples in brandy. For the filling I spread butter over the dough, then the soaked chopped apples, brown sugar and roasted cinnamon. For the spread I didn't measure anything, sorry. I put butter, cream cheese, brown sugar, powder suagr, vanilla bean paste, unfiltered apple juice, heavy cream and a pinch of salt. So far, this is everyone's favorite!
Thank you again!!
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OMG, that sounds divine! You are one creative baker, my dear; wish I lived in your house, but then I'm sure I'd be as big as the house. Oh, I just saw you're from OH, too! Maybe you're closer than I thought. Hmmm, I'll have to follow my nose Thanks for describing what you did, because I'm eventually going to try your versions, probably this one first!
I have a question. You mentioned roasted cinnamon in both versions & I've never heard of this. Do you heat it in a pan, as one would bloom spices? Is it necessary to roast it if it's going to be heated while in the oven? Or is this something you bought already roasted & ground?
NO WAY!!! You're from Cleveland area! :O I was just there yesterday!!! :O Really!!!! Unfortunately, it was a trip to the Cleveland Clinic :/ but then we went to Woodmere, BSpot (I'm so in love with Michael Symon's food) Trader Joe's and Whole Foods. We don't have those down here. I'm right outside of Youngstown. I was even in Cleveland last week for my husband's birthday. He wanted dim sum from the mall that's across from Good Harvest Foods (down Superior). We were walking around the mall area and I wanted to go in a store to see if they had ben wa balls. My husband was so embarrassed that I wanted to buy some. He finally got the nerve up. There's this little old wrinkly Asian lady sitting on a chair by the door, and wouldn't you know she had to say something to us about them. X-) Thank God it was in whatever Asian language they spoke, but then she had to giggle, A LOT!!! hahahaha My husband was so red. :-D I loved it. Anyway! I'm all excited!! I love trying new places and things in Cleveland, can you please tell me some good places to go!! No worries, I won't stalk you or try to meet you.
Thank you for the compliments. X-) I'm creative no where else in life. haha My sister has to help me match my clothes and repeatedly explain colors. X-) Actually she keeps trying to get me to do a food blog, but I think she just wants to eat stuff! lol Anyway, the cinnamon!!! X-) I'll take a picture... ok! I bought these at Walmart not too long ago. I haven't tried the coriander yet. The other two, I love a lot!!! They didn't sell them for long and I bought all I could. I'm afraid to see if they still make them or not, because I'll hoard them. X-) The roasting gives them... a depth of flavor, more intense, a little more of a stronger flavor and plus it sounds good to say roasted. You can try toasting it in the pan. I will after these are gone.
One more note about recipe changes I forgot... Dough: I added an egg. Spread: after I posted I added a bit of the roasted cinnamon, we liked it more
(sorry i'm chatty... I had too much coffee!)
I love chatty, it's a name that has followed me throughout my life! I'm just going to PM you, if you don't mind. Thanks for noting the additions, it's probably hard to remember everything you did when you're an intuitive, off the cuff cook.
