I "baked" some toasties, I got these things called "toaster pockets", never heard of them before, they are like a small bag that you put the bread and its contents in and then when the toaster pops the bread is toasted and the contents cooked.
I love baking cakes most specially chocolate cake. And with that, I'll share to you my recipe, the Chocolate Oat Snack Cake, which I did last weekend.
Here you go....
* 1 3/4 cups boiling water
* 1 cup quick-cooking oats
* 1/2 cup butter or margarine, softened
* 1 cup sugar
* 1 cup packed brown sugar
* 2 eggs
* 1 3/4 cups all-purpose flour
* 2 tablespoons baking cocoa
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 (11.5 ounce) package milk chocolate chips, divided
* 1 cup chopped walnuts
1. In a bowl, combine water and oats; let stand for 10 minutes. In a large mixing bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Beat in oat mixture. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture. Stir in 1 cup chips.
2. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with walnuts and remaining chips. Bake at 350 degrees F for 40-45 minutes or until a toothpick comes out clean. Cool on a wire rack.
I've been playing with baking bread in a dutch oven. I modified the resin/plastic knob because it never would have held up under 500 degree temps. I simply went to the hardware store and got a metal knob and used a couple washers to compensate for the screw being a little too long.
After the rising on parchment, I preheated the dutch oven, lid and all at 500 for 30 minutes. Then parchment and all into the pot and cover. Decrease heat to 425. Bake 30 minutes. Remove lid and finish baking for 20 minutes to crisp crust.
Let cool completely. Then slice. The crust is perfection, crisp and chewy.
Almost No-Knead Bread (courtesy of America’s Test Kitchen)
3 cups (15 ounces) all-purpose flour
1/4 teaspoon instant yeast
1 1/2 teaspoons table salt
3/4 cup (7 ounces) water, at room temperature
1/4 cup (3 ounces) beer
1 tablespoon white vinegar
Whisk flour, years, and salt in large bowl. Add water, beer and vinegar. Using a wooden spoon, fold the mixture incorporating all of the flour. It will be a slightly sticky dough. Cover with plastic wrap and let it sit for at least 8 hours, or up to 18 hours.
Put parchment paper on counter. Take the dough out of the bowl and knead 10 to 15 times with a bit of flour. Loosely cover with plastic wrap and let sit for 2 more hours.
For the last 30 minutes of the rising, heat oven to 500 degrees – putting your dutch oven in the oven with the lid. After 30 minutes, reduce heat to 425 and using the parchment paper, carry your dough to the dutch oven – the parchment paper will be on the sides of the pan, just put the cover on and bake for 30 minutes. Remove the lid and continue baking 20 minutes. Remove from oven and let cool completely on a wire rack, this finishes the baking process. Slice and eat.
I like to rock n' roll all night and *part* of every day. I usually have errands... I can only rock from like 1-3.
Oooh, I love America's Test Kitchen. All my best cookbooks come with them. That bread is beautiful...what kind of loaf does it give you? Would you say it's like a French loaf? It kind of looks like that from the texture.
Everybody have fun tonight. Everybody Wang Chung tonight.