Friday, September 12, 2008

Last Hoorah

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It's time to go back to the library. I'll probably check out a few new books, but these are on their way back, ready for another eager baker.

I've already posted about Artisan Bread in Five Minutes a Day. I made a total of three recipes from this book, and my favorite by far, was the challah. My latest recipe is sitting in the fridge right now.

It's a combination of a couple of recipes, incorporating whole wheat flour and wheat bran. The dough is drier than I expected and it is very dense. I think I need to let it rise longer than normal after shaping. After almost 2 hours, my first loaf didn't double in size as I'd hoped. Hopefully I'll have better luck with the next batch.

Unfortunately, I only made one recipe from Dorie Greenspan's Baking: From My Home to Yours
Chunky Peanut Butter and Oatmeal Chocolate Chipsters
They're "three great cookies rolled into one" and sounded darn good. In fact, they were a recent Tuesdays with Dorie recipe selection.

I mixed them up on Sunday and popped the dough in the fridge to chill per the directions. I was telling my husband about them, describing all of the yummy ingredients, and it hit me. "I think I added too much butter," I said.

Too much butter — I'm pretty sure those words shouldn't be used in the same sentence, unless they're proceeded by "There's no such thing as".

On Thursday, I was finally home in time to bake the cookies. I was a little unsure how they'd bake up given the *ahem* enhancement I'd made to the recipe. It was both predictable and surprising. They spread out quite a bit, which was the predictable part, but I hadn't counted on the change in taste. I guess I should have, given the ingredients. Butter + sugar + heat = caramel. In this case, an almost toffee-like flavor. YUM!

The additional surprise discovery was made the next day. The cookies were soft and chewy, not crispy as I expected. My guess is that, since butter isn't the only fat in the recipe (there's 1 cup of peanut butter, too) the chemistry changes, in turn changing the consistency.

Now for the REAL issue—how do they taste?

DUH, they're loaded with butter. Of COURSE they taste great.

1 comment:

  1. Good you're a Nikon girl otherwise I would have needed to stop reading LOL. Well I got through the whole blog. Good reading, good breads. You did really great with the Reinhardt recipes.

    Ok so looks like you are in Indiana not Michigan. No matter I'm still coming for dinner ;-)

    Thank you for sharing your insights. I have you on my lists for future posts. Definitely looking forward to them. ---Libby


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