Tags: recipes - bread

  • aeryn

Recipe question

I have this fantastic gluten-free banana bread recipe. I have a couple of zucchini that I'd like to substitute the banana for, and make zucchini bread.

The recipe is as follows:

1 1/2 cups gluten free all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
3 ripe bananas, mashed
2 eggs, room temperature
1 cup sugar
1/2 cup canola oil
2 teaspoons vanilla extract

Should I make the recipe exactly as above with zucchini instead of banana? My mom makes zucchini bread and typically does 2 cups grated zucchini, but she uses a different recipe so I'm not sure if it would work with this one.
bookworm beauty

Making dough ahead

Hello, hipsters. I could use some advice with making ahead a yeast dough. I'm making kolaches, but I don't have time to make the dough and fillings *and* assemble them and bake them today. I'm hoping to get the dough together, make the fillings, stash the dough in the fridge overnight and raise the dough tomorrow. When I've tried this in the past, I've wound up with leaden dough after waiting hours for it to rise in a warm place. Any suggestions? Kolache dough is essentially like a cinnamon roll dough. Any advice would be welcome. Thanks!

ETA: Unrelated question--I keep my flour in one of those classic cylindrical glass gallon jars. The lid broke--must I ditch the jar and buy a whole new unit? Or is there some source I'm not finding that will sell just the lid?

The Incredible Exploding ....Banana Bread?

Hey folks. So last year a friend gave me Collapse ) The problem is that without fail, every single time I make it, the batter explodes and oozes over one (long) side of the loaf pan. (It's a good thing that after the first few times, I had the foresight to put a baking sheet under the pan!) I've tried omitting some of the batter from the pan since maybe it was an overfilling issue, but it still exploded.

Why is this happening?! How can I fix it?! Halp please D:

(posted to cooking, bakebakebake and hip_domestics)
P Baking bread

Silverton starter help?

I have a question that I'm hoping one (or more, if you have different interpretations) of you can answer for me.

I'm on Day 15 of nurturing my Silverton starter, per her instructions in Breads from the La Brea Bakery. In the book, Silverton says that you can maintain a smaller amount of starter and "Match the starter with flour and water each time instead of doubling it" to have less waste. That's where my confusion comes in.

During her regular feedings, I'm starting the day with 18 oz of starter, adding 5 1/2 oz of flour and 8 oz of water. That's not even matching, much less doubling. Over the course of the day I'm feeding 18 oz of starter 36.5 oz of flour and 56 oz of water -- far *more* than the 36 oz of materials that doubling the starter would involve.

What am I missing here?

Thanks in advance!
writer

Freezing your own pizza crusts?

Hey there hipsters,

Anyone here freeze their own pizza crusts? I love to make pizza from scratch and I have a great recipe that I use to make dough, but like all doughs, it takes time. Usually when I do make pizza dough I make a triple batch and freeze the dough, but it does take time to thaw and rise.

With a 15-month old in the house and the fact we don't get home until two hours before her bedtime, spending hours in the kitchen for dinner is not an option. It would be SOO much easier to make up and store the crusts on the weekend and pull them out for dinners during the week.

But I've never done this before... I assume I bake them? Do I bake them all the way or only partially? Any tips or tricks would be appreciated. :)

Quick question re. zucchini breads

I have just a couple of zucchini left from last week's CSA delivery and wanted to use them up. I was thinking of zucchini bread/muffins but again - I only have two left. I have a good handful of yellow squash, though - can I substitute grated yellow squash for grated zucchini? I've never made zucchini bread but have always heard good things, so I just can't even guess if it'll work.

Thanks so much! Also, favorite recipes most welcome!
SJ jammies

Banana Bread for high altitude?

So, I have 5 bananas I need to turn into bread TODAY (I don't have the freezer room to store them right now).

I'm at 4000 ft, so would I need a high altitude recipe?
I like this one: http://allrecipes.com/Recipe/Banana-Banana-Bread/Detail.aspx
but it's for low altitude. What would I need to do to change it to suit my altitude?

Or any suggestions for a REALLY YUMMY banana bread (just plain, no nuts, no chocolate chips, etc, though I am OK using sour cream or something to make it extra scrumptious) I could make up here and have it come out normal?

Thanks!!

p.s. is there a rule of thumb, or a website out there that could help me deal w/ adjusting recipes for high altitude? I'm clueless about this.
Captain Marvel

Bleached vs Unbleached vs Bread

Problem: I'm stuck in the house tomorrow and with nothing else to do I thought I'd try to make bagels, which I've never done before. I check my cookbook and find I've got all the ingredients I need except the right kind of flour. The recipe calls for unbleached all-purpose flour. I don't have that on hand. I've got bleached all-purpose and I've got bread flour. No unbleached.

I know the difference between bleached and unbleached is the protein content, but I don't know enough about making bagels to know how crucial the difference is.

So - can/should I try the recipe with the bleached? Should I use the high-protein bread flour? Should I try some combination of the two?

Or should I just wait until I can get to the store and get the right kind of flour in the first place? =/