Greetings from the $#@((^ fruitcake is in the oven side of the job...half of my mother-in-law's recipe, less the angelica and candied grapefruit peel it calls for and that are not to be found in these environs. Three 9x3 in loaves, 2x5 in rounds, and one wee loaf's worth. I love to think about doing it but it is a BIG JOB, believe you me. The batter filled the bottom of my Chinese steamer, the biggest receptacle I have.
Does anyone know what temp it should be when done? They've been in the oven for an hour at 300, and the small round ones are at about 120 deg F, and the little loaf, 130 deg F.
This week was a busy one on the baking front -- a very nice pecan pie and the best soft dinner rolls I ever made -- no recipe. King Arthur bread flour (about 4 cups), the pastry scraps from the pie, 1/2 stick butter, instant yeast, 2 tsp salt, about 1 tb sugar, buzzed up in the fp; 2 eggs and about 1 1/2 c cold milk + ditto hot water mixed to take the chill off, buzzed in to make a soft dough, let rise until double, formed into balls, let rise again in pans, baked 30 mins at 375. Darn good, almost as good as my MIL's. Next pic shows the outstanding texture the bread flour gave them.
This month will certainly be a busy one on that front as well as others, for all here, I presume...so what are you baking these days?
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