In the case of double-acting baking powder, oven heat causes a second burst of rising power. My recipe for the quick bread challenge is for the coffeecake, simple, light and healthful, perfect for afternoon tea or breakfast with tea or coffee
Ok so I may have had frozen yogurt for dinner Thursday night and I may have even contemplated eating April’s Daring Bakers’ Challenge last night for dinner
We used to get plum cake from our neighbour every year for christmas. We used to eagerly wait for the half - yearly holidays ,so that we can go to our grand parent's home
> Heat a non-stick frying pan over a low/medium heat. Sarah of All Our Fingers In The Pie was our February 2013 Daring Bakers' host and she challenged us to use our creativity to make our own Crisp Crackers and Flatbreads. Knead for 5-6 minutes until the dough is soft and not sticky any more
The Daring Bakers' Challah challenge /Ruth's Go-To Whole Wheat Recipe). I chose "Ruth's Go-To Whole Wheat Challah", which included the hearty and wholesome ingredients of wheat flour and oats
Except- and there always is one, amirite(. "Better late than never"says feeble voice to me, thus my answer to the February challenge that makes its way to March
Cover with ½ of the whipped cream, leaving ¼-inch border around the edge of the cake. This cake was a great learning experience for me, and that's what I wanted when I signed on to the Daring Bakers
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I was thrilled with this challenge. Thanks for this challenge. Our Daring Bakers Host for December 2011 was Jessica of My Recipe Project and she showed us how fun it is to create Sour Dough bread in our own kitchens. I lost my previous 6-year old starter when we had a four day power outage during extremely high temperatures here in Dallas. Wheat Starter - Day 1. 4 1/2 tablespoons (70 ml) (40 gm/1 ½ oz) stoneground breadmaking whole-wheat or graham flour. Wheat Starter - Day 2. 4 1/2 tablespoons (70 ml) (40 gm/1 ½ oz) stoneground breadmaking whole-wheat or graham flour. Wheat Starter - Day 3. 4 1/2 tablespoons (70 ml) (40 gm/1 ½ oz) stoneground breadmaking whole-wheat or graham flour. Total 1⅓ cup (320 ml) (230 gm/8-1/10 oz). Wheat Starter - Day 4. 3/4 cup plus 1½ tablespoons (205 ml) (120 gm/4 ¼ oz) unbleached all-purpose flour. 6 tablespoons less 1 teaspoon (85 ml) (50 gm/1¾ oz) stoneground bread making whole-wheat or graham flour. 3/4 cup less 1 teaspoon (175 ml) (100 gm/3 ½ oz) stoneground breadmaking whole-wheat or graham flour, plus more for dusting. 2 cups plus 2 tablespoons (510 ml) (300gm/10 ½ oz) unbleached all-purpose flour. Knead on an UNFLOURED surface for about 8-10 minutes, getting the tips of your fingers wet if you need to. Set aside somewhere warm for 3-5 hours, or until it has expanded a fair bit. Make 2-3 cuts on top of the loaf and bake for 40-50 minutes, reducing the temperature to moderately hot 400°F/200°C/gas mark 6 after 10 minutes. 4 1/2 tablespoons (70 ml) (40 gm/1 ½ oz) stoneground breadmaking whole-wheat or graham flour. 4 1/2 tablespoons (70 ml) (40 gm/1 ½ oz) stoneground breadmaking whole-wheat or graham flour. 4 1/2 tablespoons (70 ml) (40 gm/1 ½ oz) stoneground breadmaking whole-wheat or graham flour. 3/4 cup plus 1½ tablespoons (205 ml) (120 gm/4 ¼ oz) unbleached all-purpose flour. 6 tablespoons less 1 teaspoon (85 ml) (50 gm/1¾ oz) stoneground bread making whole-wheat or graham flour. 3/4 cup less 1 teaspoon (175 ml) (100 gm/3 ½ oz) stoneground breadmaking whole-wheat or graham flour, plus more for dusting. 2 cups plus 2 tablespoons (510 ml) (300gm/10 ½ oz) unbleached all-purpose flour
This month's challenge was hosted by Esther from The Lilac Kitchen. (about 6-8 servings). 3/4 -1 1/4 cup water. Cover and boil for about 5-6 hours, checking every hour so to see if you need to top up the water. 6-8 servings. 3/4 -1 1/4 cup water
Thanks to one of our very talented non-blogging members, Sarah, the Daring Bakers were challenged to make Croissants using a recipe from the Queen of French Cooking, none other than Julia Child
Whisk in coffee, oil and vanilla. Bake in 350°F (180°C) oven until cake tester inserted into centre comes out clean (see below for times). One 13- x 9-inch (3. 5 L) cake pan. Two 8-inch (1. 2 L) or 9-inch (1. 5 L) round cake pans. 24 muffin cups for cupcakes
Time and effort in making this cake has paid well, Sure it is a winning party recipe. This challenge is even more special because of Christmas and New year holidays
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