What have you baked today?

PhiltheBear

I did a wholemeal loaf this morning and 'er indoors is currently doing a deep lemon tart. Ah, the joy of Agas!

frugalqueen_2

bread and butter pudding OH will be delighted when he comes home to this with loads of extra custard!

sillywilly

We baked some potatoes after watching Sophie Dahl's programme last night. She really taught us so much. We had no idea how to bake a potato before watching this programme. This show is worth the license fee alone.

We especially liked how she remenisced about missing seeing the green fields and train journeys when she was abroad. I miss getting served my tea on the Orient Express when I am abroad too.

We particularly like the fact that she also seems to have got her husband to supply the incidental fade music too.

What a show!!!

RebeccaColeman

I found this method for easy bread making on the internet over Christmas. It was devised by Jim Lahey of the Sullivan Street Bakery in New York (you can Google him) and I was so impressed by the method that I bought his book with the Amazon Vouchers I got for Christmas.
THE DAY BEFORE (this is the hardest bit - to remember)
Mix 400g Strong White Bread Flour, 300g Cold Water, 1 level teaspoon Salt and 1/4 (a quarter) level teaspoon of easy blend yeast. Just mix together, cover, and leave overnight for about 18 hours. No kneading needed. About two hours before you want to bake carefully shape the dough (which is very sticky) into a loafish shape. I use a large pudding basin with snap on lid lined with some non-stick parchment paper. The lid keeps the dough moist. Half an hour before you want to bake the bread heat a cast iron casserole with lid (check handle will not melt) or a pottery casserole dish with lid at 240 degrees C (230 C fan oven) After half an hour quickly take the pot out of the oven and put the dough in. I just pick it up with the parchment paper and dump the whole thing in). Replace lid and bake for half an hour and then remove the lid and bake for a further 15 minutes. Remove from oven and pot and leave for at least an hour before eating as apparently it is still cooking inside. The look of the loaf, the smell and the taste are wonderful! You can replace 100g of the flour with 100% Wholemeal Bread Flour or Rye Flour. I now do not use my bread maker as this bread it better! I have also made larger loaves (including a cottage loaf) by baking under a pre soaked and pre heated large terracotta flower pot and I have just bought a small terracotta window box, to make long loaves, which I have not tried out yet. I stuffed the hole with a bit of foil.
I have managed to cut down the pre-heating time to 15 minutes in my fan oven and turn the oven off 5 minutes before the loaf has finished cooking. You will have to try your oven out to see if this works. My oven is new and very efficient. This saves a bit of fuel and money.
Happy Bread Making!

gizzie121

wssla00 wrote: »

Quiche lorraine and vanilla ice cream (although not technically baked) to use up some cream and then later I will make toad in the hole and a chocolate fudge pudding

Maybe even make some 4 ingredient scones using lemonade or some shortbread using cornflour... yum yum

I've had to stop baking as the weight gain was getting stupid, but it's one of my favourite things to do

Anybody got any healthy puddings I could bake?

Mind you, having said that, I baked a chocolate brownie cheesecake for my nieces birthday today.

x

Long_tall_sally

Shortbread, marble cake & some gluten free cookies for me today (plus spag bol & chilli con carne.)

bargainhunterss

Mmmmmm...chocolate crispy cakes with mini eggs on top! So easy! well technically not strictly baking.....but still yummy!

paybacktime2008

Twinks with a twist-Black treacle instead of golden syrup
4 of oats, 2 of coconut, 2 of ground almonds - Tooth rot here we come!

reluctantworkingmum

a lemon drizzle cake that i overdid the drizzle a bit on....and my first attempt at cheese scones - was gobsmacked how easy it was...and why have i not done them before

reluctantworkingmum

**skinnyminny** wrote: »

I have done the yummiest looking millionaire shortbread i have ever seen(even if i say so myself!!):rotfl:

I am so chuffed as it was my first attempt and although i used crushed shortbread for the base, i made the caramel with evaporated milk, sugar and butter and i was so worried i might have overdone it but it has turned out great, i just need to think of some more recipes to use up those darn easter eggs now:mad:

ooooohhh - it has got to be fudge brownies ( I make the sponge with drinking chocolate & the frosting with REAL chocolate...so scrummmy