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Knead Bread

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    • The past month has been incredibly busy for me so havent had time to bake. This afternoon, I threw the ingredients for buttermilk sourdough bread in the machine but it’s taking a long time to rise. Can’t wait for fresh bread.
      In life there are no limitations. Except stupidity. If you're stupid, you're screwed.

      Stephan Pastis
    • I bought some almond flour last month and decided to make scones with it. Almond flour is a common ingredient in gluten-free diets (which I am not on). Its nuttiness seemed like a good idea for cinnamon raisin scones. I added cake flour to help it along.

      The batter was so wet, it was a messy job getting it into the scone pan. They crumbled into dust and were terrible. Ugh! All my wasted ingredients. They had to be dumped in the trash.
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      In life there are no limitations. Except stupidity. If you're stupid, you're screwed.

      Stephan Pastis
    • Traffic Jam wrote:

      I bought some almond flour last month and decided to make scones with it. Almond flour is a common ingredient in gluten-free diets (which I am not on). Its nuttiness seemed like a good idea for cinnamon raisin scones. I added cake flour to help it along.

      The batter was so wet, it was a messy job getting it into the scone pan. They crumbled into dust and were terrible. Ugh! All my wasted ingredients. They had to be dumped in the trash.
      Wow, those look really good! :thumbup:
      The road to glory cannot be followed with much baggage.
      Richard Ewell, CSA General
    • TJ,

      That is a shame. Those scones look and sound so good. Maybe Hazelnut Flour next time :) Perhaps a mix of Almond and Wheat flour would be the best of both worlds.
      “Of all sad words of tongue or pen,
      the saddest are these, 'It might have been.”


      John Greenleaf Whittier

      The post was edited 1 time, last by IMScotty ().

    • I salvaged the remaining batter this morning by adding one egg, 2 cups bread flour, 1/2 cup rolled oats, 1 tsp baking powder and enough milk to get the consistency that I like.

      I was winging it, just added things that sounded like they would work. Don’t have the foggiest idea why i threw in the oats.

      The scones were okay. They are probably closer to authentic than my normal recipe..dryish, no sweetness, slightly crumbly. They were good with butter. Tomorrow, I’ll use butter and jam. Yum.
      In life there are no limitations. Except stupidity. If you're stupid, you're screwed.

      Stephan Pastis
    • Bagels have been on my learn-to-make list so decided to make them today. They were surprisingly easy and turned out really good. The outside is chewy but not tough and the inside is soft.

      Fresh bread, hot out of the oven, is one of the best things in life.

      I didn’t add any spices or seeds since this was the first batch but I’ll start experimenting with different toppings and flavors. (And try to make them more aesthetically pleasing).
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      In life there are no limitations. Except stupidity. If you're stupid, you're screwed.

      Stephan Pastis

      The post was edited 1 time, last by Traffic Jam ().

    • odd man out wrote:

      when my sister who lives in NYC would come to family reunions she would bring one suitcase just for food. Most of that was bagels. I NYC, they are huge.
      not sure if we were in NJ or NY but Slingshot and I walked about a mile down a road to a gas station/grocery/deli/bakery that had baskets full of fresh bread and bagels, all unwrapped. The aroma was amazing as were the bagels.
      "Dazed and Confused"
      Recycle, re-use, re-purpose
      Plant a tree
      Take a kid hiking
      Make a difference
    • New

      Before becoming a carpenter and general contractor my dad was a baker. So he still used to bake a lot of bread, donuts, pies, cobblers, etc.. for us. I guess that cursed me with a weakness for fresh bread. But it sure does smell and taste good. :)
      The road to glory cannot be followed with much baggage.
      Richard Ewell, CSA General