This is more or less the same recipe as last time, but I used whole wheat flour instead of chickpea, garden-fresh zucchini rather than broccoli, and the crust contains sunflower seeds, cashews, and pine nuts. I also baked this in the regular oven, since I'd already preheated it to cook the crust and I wanted to be able to have some of this for lunch. To atone for the non-solarity, I made some beer bread again in the solar cooker, which I had already preheated anyway. I will post about that when it's done.
Looking back through the archive, it seems that I never posted about the previous one, although I did take a photo of it. Nevermind, then, this one came out better anyway :) The recipe's from the Ultimate Uncheese Cookbook.
Showing posts with label baking. Show all posts
Showing posts with label baking. Show all posts
Sunday, June 15, 2008
Monday, May 5, 2008
Solar-baked beer bread take two
The recipe is similar to the previous, except the flour is all-purpose, the beer is Oatmeal Stout, and instead of containing seeds and such, it has chopped, fresh sage and mint. I also put in some nutritional yeast which, now that I think about it, I may have put in the last one as well.
This was cooked in a black aluminum roasting pan rather than the cast-iron dutch oven like the last time I made beer bread. Something I had not posted about yet is that we had attempted to bake a focaccia roll several days ago and it was set on aluminum foil directly on the bottom of the pan. The top was well done and the bottom was not cooked at all. This time, the loaf was cooked in a pyrex dish again, which I set atop "stilts" (a pair of ramekins) to make sure the hot air circulated below.
As you can see, it has a substantial crust on the top, and none to speak of where it was in contact with the pyrex. I suspect the temperature got hotter more quickly, creating the crust and sealing in the moisture below, because the bottom has a VERY moist, almost cake-like consistency to it. When I saw it, I was sure it was going to be a failure, but in fact, it's not.
Taking a tip from someone's blog post (sorry, it was a long time ago and I forgot who), I have been keeping a jar of olive oil in the fridge, which has congealed into a somewhat spreadable glop. A little bit of that on this bread was a lovely combination.
This was cooked in a black aluminum roasting pan rather than the cast-iron dutch oven like the last time I made beer bread. Something I had not posted about yet is that we had attempted to bake a focaccia roll several days ago and it was set on aluminum foil directly on the bottom of the pan. The top was well done and the bottom was not cooked at all. This time, the loaf was cooked in a pyrex dish again, which I set atop "stilts" (a pair of ramekins) to make sure the hot air circulated below.
As you can see, it has a substantial crust on the top, and none to speak of where it was in contact with the pyrex. I suspect the temperature got hotter more quickly, creating the crust and sealing in the moisture below, because the bottom has a VERY moist, almost cake-like consistency to it. When I saw it, I was sure it was going to be a failure, but in fact, it's not.
Taking a tip from someone's blog post (sorry, it was a long time ago and I forgot who), I have been keeping a jar of olive oil in the fridge, which has congealed into a somewhat spreadable glop. A little bit of that on this bread was a lovely combination.
Sunday, December 9, 2007
Butternut Squash Spice Cake
So...this recipe was in the Nov. 14 CSA newsletter that comes with our box of veggies. My parents came over here for lunch today and I made it for them. It's really good!
1 small butternut squash
1 tsp. ground allspice
1 tsp. baking powder
3/4 tsp. salt
1/4 tsp. ground black pepper
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. baking soda
2 cups whole wheat flour
1 1/2 cups packed brown sugar
1/2 cup unsalted butter, at room temperature
2 large eggs
1 tsp. vanilla
Cut the squash in half, scoop out the seeds, place both halves face down on a baking tray, and bake at 350 for 45-60 minutes. Let it cool, then scoop out the cooked squash from the peel and mash it with a fork. Reserve one cup of the squash for the cake, the rest is extra.
Preheat or turn down oven to 325. Butter an 8x8 baking pan. In a small bowl, combine flour, allspice, baking powder, salt, black pepper, cinnamon, nutmeg, and baking soda. In a large bowl, cream butter and sugar together with a mixer until fluffy. Add eggs one at a time and beat for 30 seconds after each one. Stir in vanilla. Add the dry ingredients and the squah to the large bowl and mix well. Pour batter into the baking pan and bake at 325 for 45-50 minutes. Top with whipped cream or powdered sugar...we had fresh raspberries from the farmer's market with this!
1 small butternut squash
1 tsp. ground allspice
1 tsp. baking powder
3/4 tsp. salt
1/4 tsp. ground black pepper
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. baking soda
2 cups whole wheat flour
1 1/2 cups packed brown sugar
1/2 cup unsalted butter, at room temperature
2 large eggs
1 tsp. vanilla
Cut the squash in half, scoop out the seeds, place both halves face down on a baking tray, and bake at 350 for 45-60 minutes. Let it cool, then scoop out the cooked squash from the peel and mash it with a fork. Reserve one cup of the squash for the cake, the rest is extra.
Preheat or turn down oven to 325. Butter an 8x8 baking pan. In a small bowl, combine flour, allspice, baking powder, salt, black pepper, cinnamon, nutmeg, and baking soda. In a large bowl, cream butter and sugar together with a mixer until fluffy. Add eggs one at a time and beat for 30 seconds after each one. Stir in vanilla. Add the dry ingredients and the squah to the large bowl and mix well. Pour batter into the baking pan and bake at 325 for 45-50 minutes. Top with whipped cream or powdered sugar...we had fresh raspberries from the farmer's market with this!
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