Category: Bread

Review: Pumpkin roll recipe

On By CarynIn Bread

Sunrise Flour Mill emailed me a no knead pumpkin roll recipe that I had to try. It calls for the making of Tangzhong, which was new to me, and is basically a cooked flour paste. I’m not sure the purpose of the Tangzhong, but the rolls came out soft and flavorful, so I would make it again. The thing I won’t do is the pumpkin shaping. Wrapping soft dough in kitchen string is fiddly bits, and my baked rolls looked more like segmented oranges than pumpkins.

Photo description: raw dough wrapped in cotton kitchen string to create six segments
Photo description: baked rolls which expanded more than expected, still with the string in place
Photo description: rolls with the string removed arranged in a cloth bread basket

The rolls were definitely tasty and soft. They didn’t last long, despite their strange appearance.

Irish soda bread

On By CarynIn Bread

Sunrise Flour Mill recently published an Irish soda bread recipe, and I had to try it out.

Irish Soda Bread

This is the easiest loaf of bread I’ve ever made. I make baking soda biscuits often, but had never formed the dough into a loaf. And it tasted amazing. (I did actually use buttermilk.) The interior was soft, but the crust had a lovely crunchy texture. This recipe gets a place in my recipe box, and I’m going to use buttermilk in all my biscuits.

Silicone baking mats

On By CarynIn Bread

My sister gifted me several silicone baking mats. I had never tried them before; I usually just use parchment paper to bake. I was pleasantly surprised how well they worked to bake scones! The bottom of the scones were nicely browned, just like when I use parchment.

Scones baked on a silicone mat

The mat washed up easily, stores easily, and there is one less thing to go in the trash can. Nice. The scones were made from a baking mix from Sunrise Mills, which turned out nice and flaky.

Plastic wrap

On By CarynIn Bread

I made two loaves of sourdough and took them in a trip. To protect them from things like dust and dog hair, I wrapped them in plastic wrap. I read that storing in plastic will soften the crust, which is not always desirable on artesian loaves.

Sourdough bread after being wrapped in plastic wrap for three days

I am pleased to report that after three days the bread was still good. Yes, the crust was slightly softer, but it was quite a robust crust to start with. I am happy the sourdough has a longer shelf life before going stale than bread raised on yeast alone.

Star bread

On By CarynIn Bread

We made cinnamon star bread from a Raddish Kids crate recipe. This is a keeper. Pretty and delicious. The preparation is on par with cinnamon rolls, so not difficult. It involves layering four circles of dough with butter and cinnamon sugar, rather than a rectangle of dough, but the shaping is rather fun.

Cinnamon star bread (Raddish Kids recipe)