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No-Knead Harvest Bread – King Arthur Baking

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round baked loaf of No-knead showind bread cut in half to show textureharvest bread

Ingredients

Instructions

  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix the flours, salt, yeast, and water in a large bowl. Stir, then use your hands to bring the sticky dough together, making sure to incorporate all of the flour.
  2. Work in the fruits and nuts.
  3. Cover the bowl with plastic wrap and let the dough rest at room temperature overnight, or for at least 8 hours; it’ll become bubbly and rise quite a bit, so use a large bowl.
  4. Turn the dough out onto a lightly floured surface, and form it into a log or round loaf to fit your 14″ to 15″ long lidded stoneware baker; 9″ x 12″ oval deep casserole dish with cover; or 9″ to 10″ round lidded baking crock.

PDF of the recipe   No-Knead Harvest Bread _ King Arthur Baking

Seeded Bread Bundle – King Arthur Baking

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I bought myself a Christmas gift from King Arthur Baking Company.  I wanted to buy the No Knead Bread Bundle that I had flagged in the catalog for making Harvest Bread but it was sold out.  This bread bundle was a great deal so I am sure that is why it sold out so quickly. I ended up buying the Seeded Bread Bundle instead. I really did not need another Dutch Oven but I treated myself and now have a Emile Henry Dutch Oven (Ma Cocotte My Stewpot) from France.

The No-Knead Harvest Bundle featuring the Harvest Bread recipe was offered in the 2021 Holiday Inspiration Catalog. That bundle included a 2 quart dough rising bucket, a bowl scraper, Straight Walnut Lame, Bread Baking Bowl, Baker’s Fruit Blend, SAF Red Instant Yeast and a printed recipe for $106.70

The No-Knead Seeded Bread Bundle for the Everything Bread was $171.70.  This bundle included Emile Henry Dutch Oven in red (My Cocotte Stewpot), King Arthur Straight Walnut Lame, King Arthur Bowl Scraper, High Gluten flour, Everything Bagel Topping, SAF Red Instant Yeast and a printed recipe. $17 for $171.70

 

Cinnamon Bun Mix – King Arthur Baking

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single glazed cinnamon bun in front of pan of rolls

Bought the box mix for Cinnamon Bun Mix from King Arthur Baking to try out and compare against my family’s traditional recipe for cinnamon buns.

Box contained a packet of spice mix and a packet for glaze mix in addition to the dough mix.

The dough mix contained flour (wheat flour and malted barley flour), cane sugar, nonfat dry milk, sour cream, sea salt, and flavoring .

The filling mix contained cane sugar, Vietnamese Cinnamon, cornstarch

The glaze contained confectioner’s sugar and flavoring

Yeast was a pre-measured packet that had yeast and ascorbic acid.

The mix only made 9 cinnamon rolls.

Reactions: the dough did not rise very much the first or the second time.  Not sure about the yeast packet since since it was a pre-measured sort of thing and there was no date on the yeast packet for determining how fresh the yeast was. The box recommended the mix be used before 09/15/22.  I was sure that the water was not too hot and was only barely lukewarm. So not sure why it did not raise more.  The directions called for adding in to the flour mixture.

New technique of making the filling into a paste and spreading on the rolled out dough. Have always just sprinkled the spice and sugar mixture over top of melted buttered dough rolled out to size. This dough did not not call for spreading melted butter on first.

Tasted good but there was some sort of taste that I picked up that I did not really like.  Not sure if it was the Vietnamese cinnamon or not.  In my pantry I have both Vietnamese Cinnamon and cinnamon that I have purchased from Oak Hill bulk foods since I do so much baking. The batch of cinnamon rolls that I had made from scratch the week before used the Oak Hill cinnamon and was the traditional family recipe.  Will have to experiment and see if I get that same reaction. Those rolls were much better tasting than this box mix. They also rose higher and the dough had more of a buttery taste and had more butter in them.

The cost for the mix $14.95) and the small number of rolls (only nine) will probably prevent me from buying the mix again. If I had to pay for shipping it would also add to not buying again. But since was buying other items I included it in an order and it was worth a purchase to check it out.

Front Cover of Box for Cinnamon Bun Mix

Sweet Snowflakes Shortbread

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Sweet Snowflake Pan

Sweet Snowflake Shortbread Pan from Nordic Ware.  Bought from King Athur Baking as a gift to myself for the holiday.

Review Comments 12-8-21
Used the two mixes that came from King Arthur Flour as a bundle purchase along with the Sweet Snowflake Shortbread pan from Nordic Ware. The bundle came with a mix for shortbread and a mix for cocoanut shortbread.

The shortbread mix is very good. Just needed to add the butter and hot water and mix and then press into the pan. Not sure how to compares to family recipe for shortbread.

The coconut mix was very sweet. Tastes great. You have to really like coconut since the size of the cookie was huge and involved alot of chewing of the coconut.

The size of the cut cookie sections once out of the pan is really too big since I am trying to watch portion control and amount of carbs. As a gift they would be fine if put on a sheet that shows off the snowflake pattern of the pan. For including on a cookie try they would be very large cookies.

Recipe from the Shortbread pan from Nordic Ware is attached as a PDF.  Will need to compare to the family favorite for shortbread.  Not sure that I would buy the mix again if I had to pay shipping to get the mix as a standalone item.

Buttery Vanilla Shortbread – Nordic Ware

Easy as Pie – FAll Pie Punches

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I purchased from William Sonoma the Fall Pie Punches to add a little decoration flare to some of the pies that I made. Set of six for $19.95 in 2020.

Attaching scan of what the fall punches look like in the different leaf patterns.

https://crossfieldcollection.com/recipe/wp-content/uploads/2021/11/2020-Easy-as-Pie-Fall-pie-punches.pdf

Pumpkin Bars with Cream Cheese Frosting

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Tried a new pumpkin bars recipe since I could not find old one.

Credit to https://chocolatewithgrace.com/pumpkin-bars-with-cream-cheese-frosting/

2 cups granulated sugar
1 cup vegetable oil or canola oil
15 ounces pumpkin puree (not pumpkin pie filling) – one single can solid pumpkin is 15 ounces
4 eggs
2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon salt

Cream Cheese Frosting Ingredients
8 ounces cream cheese softened
1/2 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla
1/8 teaspoon salt

Preheat oven to 350 degrees and grease a 9×13 inch baking pan.
In large bowl beat together the eggs, sugar, oil. and pumpkin until well combined.
In separate bowl, whisk together the flour, baking soda, spices and salt.
Add the dry ingredients to the wet and gently stir until well combine. Pour into prepared pan
Bake for 28 to 30 minutes or until a toothpick inserted in the middle comes out clean.
Let cool completely

For Frosting
Beat the cream cheese and butter on high until smooth. Beat in powdered sugar and vanilla and salt until smooth. DO NOT OVERBEAT. Spread on top of completely cooled bars Cut into bars.

Optional: chopped nuts on top of frosting to decorate.

Molasses Oatmeal Bread

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Molasses Oatmeal Bread

Yeast bread that I make to go along with baked beans. One of my favorite Yeast bread recipes.
Prep Time 0 minutes
Cook Time 45 minutes
Servings 2 loaves
Author Serena

Ingredients

  • 2 packages dry yeast
  • 1/2 cup water warm water check temp to be sure not too hot
  • 1 cup scalded whole milk
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 2 tbsp shortening
  • 1/3 cup light molasses
  • 4 1/2 cups all purpose flour
  • 1 1/2 cups quick rolled oats

Notes

Soften yeast in warm water. 
Pour scalded milk over sugar, salt, shortening, and molasses. Cool to lukewarm.
Stir in 1 cup of the flour. 
Add softened yeast and oats. 
Stir in enough of remaining flour to make a soft dough. 
Turn out on a floured board and knead for about 10 minutes or until dough springs back when pressed. 
Place in a greased bowl and brush with melted shortening.
Cover and let rise until double in size. About one hour. 
Punch down, cover and let rest for 10 minutes. 
Divide dough in half and shape each half to form a loaf .
Bread pan size 8 1/2 x 4 1/2 c 2 1/2.  Brush with shortening. 
Cover and let rise until double in size (about 45 minutes)
Makes two loaves
Bake at 350 degrees for about 45 minutes until golden brown. 
Original recipe came from "ALL TIME ANY TIME TIME"  booklet from Quaker Oats.