andiesenji

I found another photo - this is a YEASTED panettone - so you can see this mold is stable even with a strongly-risen yeast bread. The sides may look flimsy but they contain the dough perfectly.

I serve the quiche right in the mold. Panera bread serves their breakfast "Baked Egg Souffles" in similar molds.

The King Arthur email today had this - they state these are suitable for "mini lasagna" Unlike the ones I have, these have a rolled edge, and no CORNER SEAMS, which should make them more resistant to leaking. http://www.kingarthurflour.com/shop/items/paper-baking-pans-square-with-lids-set-of-8

I have never made lasagna in them but I have baked mac and cheese in the small "tart" molds, I baked individual quiches in the round molds - the small ones at the lower right in my photo, and I use a "trick" for forming the pastry on the outside of a pan that fits inside the mold, pressing the mold onto it and flipping it over -( I should do a photo demo - I use a tart ring as a cutter - I roll the dough out, dock it with a rotary docker, cut the rounds out and then fit the pastry into the molds) I place 6 pastry-filled molds on a sheet pan and then pour the filling in just before they go into the oven. I have had no problems with spilling or soaking through. You could always place the paper mold inside a glass or metal pan to fill and bake - once baked it should be solid enough to hold up. I have baked bread pudding in the loaf pans - I doubled the molds while baking - removed the extra, outer ones when they were done and set.

I have dozens of loaf pans of every size imaginable - made from every material that tolerates heat, right up to the newest silicone molds. I now bake for pleasure and I do not enjoy cleaning loaf pans with burnt-on stuff and I can't stand the feel of the sticky coating that forms on silicone molds and is so difficult to remove. I don't want my expensive pans damaged. If a metal pan or a glass pan lasts a lifetime, it IS more environmentally friendly but a lot do not last and they END UP IN LANDFILLS because many people are too stupid to understand they can be recycled.

It's on my blog. under my signature, but here is the direct link. http://www.asenjigalblogs.com/resurrected-recipes-from-long-ago/dundee-cake-a-favorite-from-my-childhood/ By the way, I found that BakeDeco now has an Ebay store and they offer the paper molds in various numbers from a few to a case and FREE SHIPPING. http://www.ebay.com/itm/Novacart-Rectangular-Paper-Baking-Mold-9-1-4-x-3-1-4-X-2-3-4-H-PACK-12-/331656913025?hash=item4d384ae081

I'm getting one of the newest "next-generation" Ninja Coffee Bar Carafe System units (released on 9/15/16) to test and write a review. It apparently has lots of bells and whistles to play with. It should be here by next Wednesday. I'm not sure I would spend the money for it, but since it is free, I am happy to give it some serious testing. I will report back when I have had a chance to read all the instructions (yes, I am one of those people) and put it through its paces.

Here's a Dundee cake baked in one of the deep round molds. I couldn't find a loaf right away. Perfectly browned - baked to an internal temp of 215*F. Regarding recycling. Like most paper products, I tear them up and put them in the compost, both regular and my worm "farm" - the worms seem to love the stuff. However I can also put it in the recycle bin. Here in Lancaster, we have an extremely aggressive recycling system.

I have been paper baking pans for years. I have posted about them in the past. I would not be without them, they are incredibly handy for me. I used to buy from one of the bakery vendor sites but they went out of business so now I order from Amazon. I used to bake a lot for gifts but I also make "test" cakes in the s 6" size. - I mix up a big batch of batter and add various ingredients to small portions to see how a particular flavor or additive works. - Saves wasting a whole batch on something that is yuk. Putting several of the loaf pans on a 1/2 size sheet pan is much easier for me, now that I am clumsy, than handing individual loaf pans, which are often slippery. I have four sizes now of the loaf pans 2 sizes of the deep rounds, regular 9" layers pans, one like a "tube" pan and a tree shape, little rounds and panettone or brioche pans. Lining pans with parchment takes time - using these instead omits that - I ruined some pans by trusting oil or spray to keep them from sticking and scraped the walls of my good pans with knives. NO MORE of that.

I've got a Henry Watson covered Hot Pot that someone gave me decades ago. I don't think I ever used it. It was sort of a novelty item that I displayed and it held my pottery cookie stamps.

I can't stand green limas but I love butter beans, dried, simmered for long enough that the skins are tender and the inside is like butter. Cooked with smoked ham hocks, or the bone from a ham - or I have even cooked them with a smoked turkey leg. Cornbread is a must but I can also "tolerate" a crusty rustic loaf of wheat bread.

I asked a friend who used to live in Manchester. She said to contact Nationwide Caterers Association. http://www.ncass.org.uk/suppliers-area/supplier-search/supplier-profiles/commercial-kitchen-spaces

I mixed some kefir in with a quart of heavy cream and left to to culture at room temp overnight. I then chilled it for an hour before putting it in the Thermomix and "churning" it for 4 minutes. I think I could have stopped at 3 minutes because it was really "thumping" - was a single mass when I opened the top. After rinsing and working it, I tasted it prior to adding the salt. It has a flavor very similar to the Isigny unsalted, a faint "cheesy" flavor that I am very partial to and after adding the salt, even more of the flavor comes out. I had baked a rustic boule and have to confess that I had more than was good for me but it was just so tasty.

Read the weight capacity with and without casters. I have a bunch of the tall ones and for heavy storage, can't use the casters. Without the casters the weight capacity is three times what it is with the casters. I found out the hard way when I was loading one, with the casters, with boxes of books. Fortunately I had just filled the bottom three shelves when the thing began to list to one side. Unloaded it, looked at the caster - the screw was bent that screws into the upright. Some heavy duty ones are rated higher but not all.

I love beans. I have a few favorites. And to me different varieties have different flavors. Some are quite bland but others have a distinctive flavor - sometimes a "meaty" quality. My favorites have changed over the years as some little-known varieties have become available. Right now my favorite is the "Snowcap" and I am waiting for news that this year's crop has come in. I like the Flagolet, the Moros and others but I really, really want some Snowcaps.

That's the manual control oven. Did they have the digital?

It over proofed just a bit. Your machine has a final rise setting that is a bit too long. Your manual should tell you the length of time for each section of the cycle. After you have removed the paddles and put the dough back into the machine, set a timer for about 20 minutes. Open the cover and do the "punch test" stick a finger in the dough and if it pops right back, let it go another 10 minutes and check again. If it very slowly springs back, it is ready to bake. Cancel the cycle and reset it to BAKE ONLY. I do this with sweet breads which always overproof. It is a bit fiddly, but unless you have one of the programmable bread machines, like the Cuisinart or the more expensive Zojirushi, this is about all you can do.

Probably birds. When I grew it, I had to make a hoop frame along the row and cover with bird netting.

And some flavors are enhanced by toasting the grains or the flour. I have a Nutrimill so buy whole grains, toast them, let them cool and then grind medium to fine. Millet develops a wonderful nutty flavor when toasted, so do oats. I bake a lot with spelt and kamut and always toast them. It's a bit trickier toasting flour because it can go too far. But at lower temps, no more than 250, you can spread a couple of pounds of flour in a sheet pan and toast it for about 30 minutes, stirring half-way through.

I slice loaves like the one in my photo, put two to four slices in zip-lock bags and freeze. They go from freezer to toaster when I am ready to use them or into the oven at a low temp if I want them dried for bread pudding, etc. That way I don't feel compelled to consume the entire loaf within a couple of days. I believe the crumb is finer and certainly it adds some flavor to the bread. In the mid-1950s when I was working in my mom's bakery in Wisconsin, all the breads we made, including the ryes, had milk powder added. We got it in huge containers the size of a 55 gallon drum.

it is the thought that counts! The desire to help. Sometimes readers skip over parts of a post and don't see the link. I know I have done. It doesn't hurt to repost.

That is so. I use the regular - basic setting. The only time I use the WW setting is when I am baking one of the intentionally dense fruit and nut loaves or similar like the "Ezekial bread" loaves. And those are so dense and so wet that after the baking cycle ends, I reset it for "Bake only" for 45 minutes and check the internal temp with my Thermopen until it registeres at least 210° F. in the center. I should add that I routinely use a remote probe thermometer when I am baking a new recipe with which I am unfamiliar, particularly when they contain different ingredients that I have not used previously. Setting the alarm for 205° so I can check the loaf often shows that the cycle ends well before the internal temps have reached the optimal point.

First, there are no nuts in the loaf. The whole wheat flour I used for that loaf has some "cracked" wheat bits in it. I use whole milk powder because it retards staling in bread without any of the chemical additives used in commercial bread, it improves the flavor and it produces an evenly browned crust that is tender but still sturdy. For this type of bread I do not want a hard, crackly crust - as I would want on an artisan loaf, because I want a crust that cuts cleanly. I have tried low-fat milk and the results are not the same. King Arthur sells Baker's Special Dry Milk. Most health food stores carry dried whole milk but you can also order it from Amazon - they carry Peak Dry Whole Milk Powder.

This is the recipe I have been using for several years. For the bigger machine I doubled the recipe. (Oster) After the three kneading cycles I pull the dough out, cut off about one-third which goes into an oiled plastic bag and into the fridge. I sort of reshape the remaining dough and after removing the paddles, slap it back into the machine for the final rise and bake. The original recipe works fine in a 2-pound machine - I have several machine and use the smaller one occasionally. I looked up my notes and for the regular sized loaf, I used 2 1/2 cups of whole wheat flour and 1 cup of bread flour. I used TWO rounded teaspoons of yeast. 2 rounded teaspoons of vital wheat gluten and 2 rounded tablespoons of whole milk powder - You can order it from King Arthur but if you have a market that carries Hispanic foods, they carry a product called "Nido" which is whole milk powder. The regular supermarkets around here don't carry it but the Mexican supermarket does. http://www.kingarthurflour.com/recipes/100-whole-wheat-bread-for-the-bread-machine-recipe

I bake a lot in the breadmakers - as well as use them just on the dough cycle. I have a larger machine, up to 3 pound loaf. At the end of the FINAL mixing/kneading/rising cycles - I pull the dough out of the pan, remove the paddles and slap it back into the pan. At this point you should be able to feel the dough exhibit the "give" that should be there in a properly hydrated and correctly yeasted dough. I don't like 100% whole wheat breads. They are too dense and do take longer to bake and I use bread flour for 1/4 of the total flour amount. I add vital wheat gluten and dried whole milk. And I add more yeast than the recipe specifies so the total is 1 1/2 times what would be right for a non whole wheat loaf. I get great rise, a fine crumb and what I consider perfect crust.