Continuing to bake (as seen in this post).
As of 2020-05-31, here’s what I’ve made:
- Biscuits, via King Arthur Flour, but this time used that self-rising flour recipe and White Lily Self-Rising Flour. The key (as experts will tell you) for biscuits is soft wheat flour (both White Lily and King Arthur Self-Rising flour is soft wheat). And the experts are right. These were terrific. I was able to score some bags of this flour (I haven’t been able to find the King Arthur one). I wish I could’ve found non-self-rising, as you can make your own by adding baking powder and salt to all-purpose flour. That said, any recipe that calls for baking powder should (in theory) be a candidate for this flour, so I’m interested in other recipes with it.
- No-Knead Bread on May 9 via Jo Cooks. I need to start keeping track of dates on this. I technically started May 8, as I made the dough that night and let it rise until May 9. But the actual “oven work” was May 9.
- Gluten-Free Sandwich Bread on May 15 via John Kirkwood. I’ve gotten obsessed with John Kirkwood’s videos on baking. His process is remarkably straightforward, and he has an incredibly soothing voice. I want to try a number of his recipes, but I started with this to make something for my wife. Turned out pretty well. Excellent toasted with butter.
- Easy Cinnamon Rolls on May 18 via The Kitchn. Another use for self-rising flour in place of a leaven dough. These aren’t as light as yeast-risen cinnamon rolls (which were the biggest complaint to this recipe), but with the soft wheat flour, they were very nice. One commenter suggestion was to double the cinnamon filling; that was a good suggestion.
- No-Knead White Loaf on May 21 via John Kirkwood, either this one or this one. Another John Kirkwood recipe. Simple, no-knead sandwich loaf. They are basically the same, but the second uses half bread flour and half all-purpose flour. Planned for sandwiches and French Toast.
- Malted Milk Biscuits on May 25 via Always Add Cinnamon. If you’ve never had these before, they are British-style biscuits, like digestives. I became a fan while in Ireland, and I often order them from Amazon (although they are much more expensive). I’ve tried another recipe before, and they turned out pretty well. This recipe was a little closer in texture, but was a little too malty. I might try to combine them next time (self-rising flour but with malted milk powder) to see what I get.
- Pizzas on May 30. I made three different doughs.
- King Arthur Gluten Free Pizza dough - Not a bad recipe. The dough was very loose, and the initial par-bake puffed it up quite a bit. My wife thought it was good, but not quite as good as Trader Joe’s new GF pizza dough. That’s my new goal to reach. Otherwise, not a bad first attempt.
- Simply Recipes Easy No-Knead Pizza Dough Recipe - For my daughter (but I tried a bit). Very nice, basic dough. Rose very well and was pretty tasty. I’d use it again.
- King Arthur Crispy Cheesy Pan Pizza - This is King Arthur’s 2020 Recipe of the Year, and I can see why. If you remember Pizza Hut’s Pan Pizza from your youth (or at least mine from the early 80s), that’s what this tastes like. It was terrific. Very thick and light, with a nice crispiness on the cheese. Takes a bit more work to prep and cook, but worth it.