Baking

To reply to my own post of a few minutes ago, the 1/4 cup of warm milk and package of yeast that has just sat there for 15 minutes, I added about 1/4 teaspoon of sugar, and within 10 minutes, it ha...

I volunteered to bake a coconut cake for my brother's engagent party. Our family's favorite is the coconut chiffon cake from Deelite Bakery in Honolulu. I'd love to find a recipe for a cake as clos...

See https://www.hersheys.com/celebrate/holidays/recipedetail.aspx?id=8108 This is the same as the Perfectly Chocolate Chocolate Cake but using dark cocoa powder. I always make it as a Bundt cake...

I am freaking out a little bit.. I have been baking for a long time but this weekend I baked my parents some Hot Cross Buns. For the liquid I used milk, and eggs, and butter. I brushed them twice w...

I want to make a cake for a baby shower using the Nordic Ware gingerbread cake pan as the center of the display. I will probably make it chocolate or vanilla. Can anyone provide me with any links...

by ekobeh 5 years ago

Calling all brownie experts! So my question is when it comes to making brownies that are nice and dense and fudgy is unsweetened chocolate or semi-sweet/bittersweet chocolate preferred? I've been s...

When I bake it for flavor and so the dough doesn't stick. But I don't have cornmeal, can I use flax meal? I've never heard of it and I haven noo idea what I'm doing :)

I want to bake a custards in a biscuit base shell then freeze them can anyone help me The custard recipe is the same one i use for creme brulee it 12 egg yokes 500ml of cream 200g sugar the...

Hello folks, First time posting. Went and got an account so I could make this post and get some help, because bread baking is vexing me! Of late, every loaf of bread I bake is beset by the ...

On the label, all purpose flour supposedly weighs about 30g for 1/4 cup, or 120g per cup. However, when I weigh mine, I always get more like 150g per cup. (Using King Arthur AP flour.) That's a...

I started a sourdough starter that I purchased in dry form from Alaska last June. After 2 days, it's not very bubbly or yeasty smelling. Should I use it or toss it? I have 2 other starters in th...

Hello all, I am hoping that someone out there will remember this recipe and have it somewhere. Years ago, probably in the 90's I found a recipe and I believe it was in Gourmet Mag for chocolate chi...

Can anyone suggest a by-weight formula for a sourdough country-style loaf using the no-knead bread technique? Here's one that I use when baking the old way, on a stone: 12 ounces starter (ab ...

by Katie Nell 13 years ago

I took a breadbaking class on Saturday with my brother's girlfriend- it was my Christmas present to her! (See how I worked that out well- Christmas present to her, and me!! ;-) The class was slig...

by CindyJ 5 years ago

I've read (and re-read) Mark Bittman's write-up of Jim Lahey's no-knead bread technique. In essence, the instructions say to follow the recipe to make the dough, let it rest for 12 to 18 hours at ...

Hello! Spring has not sprung yet here in Boston and I'm looking for a tropical muffin - specifically a coconut or maybe pina colada inspired breakfast baked good? Just something warm and tropical t...

by TrishUntrapped 5 years ago

Every year I make Irish Soda Bread for St. Patrick's Day, and every year 90% gets tossed to the birds because no one likes it. They say it's too dry. (It gets rock hard real quick). Does anyone ...

I recently made chocolate chip challah bread and it seems that the yeast did not do so well and I am trying to figure out why. It is active dry yeast kept in a small jar in the fridge. I bought it...

Hi, I am in search for a recipe that would replicate/or is similar to the type of "french" bread that can be found at supermarket bakeries (Safeway, Raley's). I have tried Reinhart's french brea...