What are you baking this week?

[aero280]

I need to make some more focaccia today as it goes with the soup we have two or three times a week for a snack meal. The “semi sun dried” tomatoes I’ve tried on top are getting burnt, so I think that I will chop them small and mix them in.

[Sakkarin]

Focaccia £6.60 in town at the posh bread shop!
https://gails.com/collections/bread/products/focaccia

My loaf today, slightly more expensive than the one in the xanthan gum thread, as I used proper strong flour, so cost 33p instead of 24p.

[Earthmaiden]

Looks delicious ! You can't set up a stall without horrendous overheads - but maybe you could offer a sideline to friends for a 'donation'!

[KeenCook]

Looks really stunning, Sakk!

[KeenCook]

If Suelle happens to be reading this thread atm, I have a question for you!

I made your gingerbread, again - it's a firm fave here! - and I just wondered if I had to be as conscientious as I usually am about getting rid of all the little balls of mixture that haven't quite disappeared, or if it's ok to leave them, as I believe it is with muffins.

Thank you.

[aero280]

Since I retired and started making our own bread, I haven't felt able to buy anyone else's bread!!

[miss mouse]

My loaf today, slightly more expensive than the one in the xanthan gum thread, as I used proper strong flour, so cost 33p instead of 24p.

Hang on, at a rough calculation that is a 30% increase...maybe more. Goodness. Inflation takes hold.

Looks terriffic.

[Sakkarin]

MM: The previous one was made with Tesco ordinary plain flour (not bread flour...), which is 75p for 1.5kg, as opposed to this one which was made with their* cheapo STRONG flour, which is £1.09 for 1.5kg...

The strong flour makes a better loaf, but the ordinary flour makes a perfectly acceptable alternative for anyone on a budget.

*EDIT: Sorry, Lidl/Aldi's cheapo strong flour, Tesco's is £1.30...

[miss mouse]

MM: The previous one was made with Tesco ordinary plain flour (not bread flour...), which is 75p for 1.5kg, as opposed to this one which was made with their cheapo STRONG flour, which is £1.09 for 1.5kg...

The strong flour makes a better loaf, but the ordinary flour makes a perfectly acceptable alternative for anyone on a budget.

Sorry Sakkarin, I was attempting a joke, I'm, sorry if it missed. Or to draw attention to the dire straights so many of us are in and/or the venom heaved on them. I think your breadmaking skills are a marvel. My attempts have been...variable. I do not in any way consider that extravagant. Far from it. it's a miracle of thrift.

[Cheezy_Jazzy]

Cherry Flapjacks with maple syrup. They tasted really nice but were quite crumbly.

[scullion]

i need to make bread - there is none in the freezer but i will also be having a go at bolo do caco.
it's the yeasted 'flatbread' from madeira which is a bit like a large, light muffin eaten with garlic and parsley butter (also makes a nice burger bun). our son was rather fond of it while he was there so if it turns out well he'll get some.
we tried one, near the market, (although with cheese in) so i knew what it should be like.
it's made with sweet potato (as well as the usual stuff).

[aero280]

I've just made a malt loaf. It's a recipe I've made several times before, but this time I used some of the Xantham Gum. The jury is out. I think it's a bit overbaked as it has come out tasting quite bitter on the outside.

I made it as a test with a view to making another for a Christmas visit.

[scullion]

not sure you can call it baking as they are done in/on a heavy pan or griddle.
i made the bolo do caco yesterday (with the aid of the dough setting on the machine as it would have taken too long to prove otherwise).
the recipe i used was ok but the dough should have been a bit wetter. it said to drain the sweet potato after boiling but i think maybe it would be worth keeping quite a bit of it in the recipe (rather than drinking it!).
of the nine (≈ 7") 'flatbreads' there is one left here and i expect none now at our son's - he ate two here last night and took three with him - along with the garlic butter.
i've had one - for lunch today.
i'll have another go soon.

[Suelle]

I've just made a malt loaf. It's a recipe I've made several times before[, but this time I used some of the Xantham Gum. The jury is out. I think it's a bit overbaked as it has come out tasting quite bitter on the outside.

I made it as a test with a view to making another for a Christmas visit.

Which recipe did you use? This Felicity Cloake recipe is the best I've tried. Just as tasty and almost as squishy as a Soreen Malt loaf. I use a mix of prunes and sultanas IIRC.
https://www.theguardian.com/lifeandstyl ... oaf-recipe

[aero280]

Yes, that's the one. The Perfect Malt Loaf. It's very nice

I tried adding some glycerin and now the xantham gum, in an attempt to shorten the time it takes to mature. When I make it it only seems to last two days. I've been baking it in a cast iron terrine dish with a lid, then leaving it in that to cool. I've reduced the baking time a bit as it seems to carry on cooking a lot longer than I expected. I did that after I saw the G***g W*****e "Inside the Factory" programme when they showed the Soreen being sealed in its plastic wrapping while warm and despatched in the delivery lorry to continue cooking while in transit.

[halfateabag]

Oven went on as the sun was out. Into it went today's main meal of lasagne (which we had with salad) cherry tomato tart, ginger biscuits made into stars and Christmas trees. A baked potato and baked onion, rice pudding with orange and ginger and a halved, crisscrossed aubergine for a recipe later next week. Lastly some cocktail sausages wrapped in streaky bacon.

[Gruney]

Today, I'll be making an Orkney Broonie - you need to let it rest till the day after.

[Suffs]

Sounds very good Gruney.

Baking day here today so there’s a wholemeal loaf cooling, lots of pastry made and I’m just about to assemble mince pies and sausage rolls …

[Busybee]

Today, I'll be making an Orkney Broonie - you need to let it rest till the day after.

Had to google that Gruney, it looks delicious.

BB

[Uschi]

I baked the last things (meringues) on Thursday and have been packing bags and parcels since then. I will fill a big mixed tin for us to forage and the rest of the biscuits will have to share tins, so I can wash the ones that are now freed up.