Rye Bread

Honestly, there is not much good for me to say about this bread.  This baby looks pretty but tastes terrible!  I was looking for a savory loaf to enter in a local baking competition.  Naturally I turned to Peter Reinhart's Bread Baker's Apprentice.  This book really has never failed me in the past.  The recipe for marbled rye looked so beautiful with its bulls eye swirls of dark and light rye.

Making the dough couldn't have been easier.  The two doughs are identical except for some coloring put into the dark rye.  Peter Reinhart recommends using caramel coloring, carob powder, or cocoa powder.  He warns against using cocoa powder because it can lend a bitterness to the dough.  The only thing I had was cocoa powder, so that is what I chose to use.  I have had trouble finding caramel coloring.  He was right, it does impart a bitter flavor into the bread which really turned me off.

I also had trouble with the bread being gummy.  I know that it is possible to overwork rye flour and I thought I was being careful.  I did use my stand mixer to mix the dough and so its possible that I overworked the dough without realizing it.  Maybe in the future I should hand knead rye bread.

This is the second time I have made this recipe without success.  Hopefully I can tweak my technique some more and have a reliable recipe for a savory direct method rye.

Gluten

 Just found this interesting article about some of the science behind bread baking and gluten.  I find it helpful in baking when I understand the chemistry behind the magic.

Peanut Butter Pie

Delicious, decadent, totally dreamy.  Once piece of this pie has probably more calories than are supposed to be consumed in a day, but soooo worth it!

Peanut Butter Pie adapted from Sugar Bitches
makes a single 10 inch pie

Crust
Graham cracker crust of your choice

Filling
12 ounces cream cheese at room temperature
1 1/2 cups peanut butter
1 1/2 cups sugar
1 8 ounce container of Cool Whip

Beat together the cream cheese, peanut butter, and sugar until smooth.  Fold the Cool Whip into the peanut butter mixture.  Smooth into pie crust.

Topping
1/2 cup sugar
1/2 cup heavy cream
2 ounces bittersweet chocolate, chopped (I used 70% cacao)
1/2 teaspoon butter
1 teaspoon vanilla extract

Mix together the sugar and heavy cream into a small saucepan.  Stir until the mixture comes to a boil.  Simmer without stirring for 6 minutes.  Remove from heat and dump in the chocolate and butter.  Allow to sit for a minute and then stir until smooth.  Add the vanilla.

Add topping to pie and crushed peanuts if desired.  Refrigerate for at least 4 hours before serving or stick in the freezer.  If freezing, be sure to remove about an hour before serving so that the pie will be soft enough to cut.

Strawberry Bread

Typically, I only make this bread at Christmas time.  My mom and sister and I make a bunch of mini loaves to make and add to our cookie plates.  This bread is a perfect winter bread, it calls specifically for sweetened frozen strawberries.

Now due to a cancellation, my angel food cake had to find another home (my husband's work) and I had to find a new occupation for my  thawed strawberries.  Strawberry bread it is.  This bread is moist, sweet, and perfect for breakfast or gift giving.  You can easily wrap and freeze this bread and it tastes just as good as when you baked it.

Strawberry Bread
3 cups all purpose flour
1 teaspoon baking soda
3 teaspoons cinnamon
2 cups sugar
1 cup vegetable oil
1 24 ounce package frozen sweetened strawberries, juice and all
4 eggs, beaten
1 cup pecans, optional

Mix together wet ingredients.  Add dry ingredients.  Mix until just combined.  Add pecans last.

Bake at 350 degrees Fahrenheit for about an hour

Just a good idea

I can't remember where I saw this, but adding some of that gripper shelf paper to my cake carrier changed my life.  Seriously.  I take dessert a lot of places and up until last Christmas I did not have a cake carrier.  I thought my cake carrier was awesome, but then I read about putting this non skid shelf paper between the cake and the carrier.  It makes a huge difference.  No more cake smears on the sides of the cake carrier.  It's so good!

Angel Food Cake

Angel food cake is absolutely, hands down, my favorite cake in the whole world.  Its the cake that I always ask for as my birthday cake.  Growing up, because we had chickens, we actually ate angel food cake fairly frequently.  My mother always said that fresh eggs made the best angel food cake.

This is my second attempt at making angel food cake.  The first time, a few years ago, I did not yet believe in the powers of cake flour and instead used all purpose flour.  Do not do it unless you want an angel food cake that is about 2 inches tall and quite heavy.

Angel food is a great summer cake.  Served with some strawberries and Cool Whip makes this dessert absolutely divine.  Served plain, this dessert is low in cholesterol and fat, which is always nice.

Angel Food Cake adapted from Betty Crocker
1 cup cake flour
1 1/2 cups plus 2 tablespoons sugar, divided
12 egg whites
1 1/2 teaspoons cream of tarter
1 1/ 2 tablespoons vanilla

Before starting, place your bowl (stainless or copper) and your beaters in the freezer.  Also, remove eggs from the fridge and allow to come to room temperature.  To be honest, I have know idea why you should do this, but my mother swears these are key elements to the success of the angel food cake.

Separate your eggs.  There can be no traces of yolk in your whites.  I find this to be a struggle sometimes.  But then I realized that I was an idiot keeping my bowl of whites under each precarious yolk.  I then learned that each time I plopped an egg white out, put it in another bowl so that on the last egg the yolk does not accidentally slip out and ruin a dozen egg whites.

Once the eggs are separated add the cream of tarter and beat until foamy.  Once the eggs start foaming, then add 3/4 of a cup of the granulated sugar 1 tablespoon at a time.  Continue beating until stiff peaks form.  A stiff peak is one that does not flop over when it is formed.  Take care not to overbeat the eggs.  This is especially possible when using a stand mixture.

what a stiff peak looks like

Sift together the remaining 3/4 and 2 tablespoons of sugar with the cake flour.  Once the egg whites are beaten to stiff peaks, fold the vanilla and the flour mixture into the egg whites with a rubber spatula.  Be sure to use a rubber spatula.  My mother only owns one rubber spatula and it is specifically for folding flour into the egg whites for angel food cake.

Once the flour mixture is folded into the egg whites, spread mixture into an ungreased angel food cake pan (or tube pan if you will).  Make sure the batter is even.  Bake at 375 degrees for 30-35 minutes.

Flip pan with cake in it immediately onto a clean plate.  Allow to cool upside down.  When the cake is completely cool, run a knife around the edges of the outside and inside of the pan.  Flip back onto the plate and allow cake to fall out.

Once the cake has fallen out of the pan, be sure to scrape the pan and eat it.  It is sooo tasty!  Serve cake plain or with sweetened strawberries and Cool Whip.

Wordless Wednesday