What are you baking this week?

[KeenCook]

Suelle's chocolate brownies

[Uschi]

I baked a tray of onion cake and half a tray of tomato cake on Friday. Both very nice, although I should have let the onion cake's yeast bottom rise a bit more. Haven't made any in a while, but very nice it was, even the last piece for breakfast today.

[aero280]

On our way back from Berlin, we stopped off for supplies at REWE. I saw some Roggen Vollkorn, so I bought some. So it was clearly time to try this...

It could do with a bit of adjustment to the baking time and temp, but it tastes fine

[KeenCook]

Yum, aero

[herbidacious]

Oh I do like Vollkornbrot.

I have prepped overnight Danish breakfast rolls. They prove in the fridge. Fingers crossed... (They worked last time but I am not a confident bread maker.)

I had a NYT chocolate cake recipe flash up. Tempting...

[KeenCook]

I had a NYT chocolate cake recipe flash up. Tempting...

Yes, Herbi, I thought that too, although without the OTT buttercream!

[herbidacious]

Blimey, I forgot to bake my bread rolls!

The dough hasn't risen much. I am going to leave it out of the fridge for a bit then bake later. Is this a good idea? Not feeling so confident now...

[slimpersoninside]

Blimey, I forgot to bake my bread rolls!

The dough hasn't risen much. I am going to leave it out of the fridge for a bit then bake later. Is this a good idea? Not feeling so confident now...

I hope you have a nice tray of rolls by now! If not maybe this might help. I always make my rolls overnight, time the dough making to be at the shape and 2nd rise stage just before evening meal time, let them rise most of the way and then pop them in the fridge overnight, get them out first thing next morning, allow to come to room temperature and rise (usually 1-2 hours I seem to remember) then cook. As hubby is usually up quite early he takes them out of the fridge and they're pretty much ready for me to put the oven on and cook by the time I get up, bonus is nice freshly cooked rolls for lunch!

I don't know what you want from your rolls or what recipe you use(d) but if you're interested in white rolls I could send you in the direction of the recipe I use, they are pretty good rolls!

[herbidacious]

Thanks. I was sort of cheating using a packet from the Scandinavian shop so instructions just had an initial knead, then overnight prove fridge then shape and put in the oven. I made them before and they were so easy and nice.
I think the fridge might have been too cold. It had accidentally been put at 3C. Left out till 6pm, the dough rose quite a bit. Have baked now. Just waiting for them to cool, so will find out (if they are ok) soon!
I’d love your recipe!

[aero280]

After playing with the Roggenbrot yesterday, I spent the day on & off refilling the freezer. Two dozen bread rolls and a focaccia.

[slimpersoninside]

Thanks. I was sort of cheating using a packet from the Scandinavian shop so instructions just had an initial knead, then overnight prove fridge then shape and put in the oven. I made them before and they were so easy and nice.
I think the fridge might have been too cold. It had accidentally been put at 3C. Left out till 6pm, the dough rose quite a bit. Have baked now. Just waiting for them to cool, so will find out (if they are ok) soon!
I’d love your recipe!

Glad they rose and hope they're good. It's not my recipe, I came across it whilst trawling the Internet and it works for me as an overnight job. I use a bread machine on the white dough cycle, which mixes, kneads and does the first prove (mainly because it’s easy and I have a slightly dodgy wrist.....or I'm lazy ). They can also be frozen and come out of the freezer pretty good too.

https://www.talesfromthekitchenshed.com ... eds-rolls/

Here's some I made a while back

[herbidacious]

Thank you. Will definitely give it a go! (They look lovely.) Really useful that it gives stand mixer instructions as I want/need to use my Kenwood.

My rolls were nice. Quite small but not overly dense. (But a few unnecessary ingredients so would be better and cheaper to make without a mix.)

[Uschi]

Wow, well done on the Roggenbrot, Aero!!!
I used to play around with Vollkornbrot recipes and sourdoughs, but the results weren't that great.

Slimperson, those look yummy!!

I made a Blitzkuchen yesterday and it will last us a few days yet.

[slimpersoninside]

Herbi, I'm glad your rolls were a success. I made the dough in a Kenwood to begin with and there was no problem with it but I find I can time it better if I use the bread machine. I'm really pleased to be reminded about these rolls as I'd fallen out of the habit, however I'm planning half a batch of 6 rolls for lunch tomorrow .

Cheers Uschi. What is a Blitzkuchen please?

I don't mess about with sourdough as neither of us particularly like it, I wish we did as I'd love to "get into" the whole thing.

[Suffs]

Ive made a quiche for supper using this recipe.

https://www.jamesmartinchef.co.uk/recip ... er-quiche/ but I used 5 whole eggs rather than 3 eggs and 3 yolks, 250 ml single cream rather than the double cream and milk, cooked smoked streaky bacon rashers instead of ham, and topped it off with some Parmesan and a sprinkling of cayenne as well as the specified amount of well-flavoured extra mature cheddar.

[Earthmaiden]

I rather think you could have done that without reading or adapting his recipe, Suffs . Your quiches are always delicious.

[Suffs]

EM
I tend to look at recipes to get the quantity of custard right for the size of flan (DS laughingly insists it’s a flan not a quiche) and this time I followed JMs instructions to put the custard in on top of just the onions and then add the rest of the filling. We’ll see what difference it makes at supper time.

[herbidacious]

My mother always called them flans. Flans down south seem(ed) to be sponge cases to which you add fruit and jelly (when I moved to London in the 80s).
It's probably an instance of language changing, now, rather than a north south divide? Quiche won that contest if supermarket (including Bradford-born Morrisons) naming of things is the yard stick.

It looks delicious, Suffs.

[Badger's Mate]

It was certainly cheese flan for school dinners in North London in the sixties.

[herbidacious]

Ah foreign influence then... But probably American. The French would usually call it a tarte?!?

To quote the Guardian:
"As everyone knows, quiche was invented by a woman called Lorraine in the 1970s, although this is now being disputed."