Bakery, Part 2.

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Dear users, dear authors,
here’s where the Bakery continues.

You can read Part 1 via the link:
Bakery

Wow, there’s a lot going on here—every post has a different aroma. I just jotted down some recipes. I’ll be doing a little baking for Easter.
Monika, I only just realized that you baked the bread—it looks great, and I’m really glad you enjoyed it. 

Yes, Ines, I’ve already shared the bread recipe with a friend. She halved the recipe, tweaked it a bit (using whole wheat and letting it rise), and it’s now become her favorite recipe. Next time, I’ll bake it with whole wheat flour only and let it rise a bit, too, because that makes it easier to digest. That process creates certain compounds that the bread wouldn’t otherwise have.

Petra, thanks for the recipes. I’ll definitely try the carrot bread, but also with whole wheat flour.

Today I’m baking my usual sugar-free apple-fruit cake. I’ll post the recipe and photo later.

Monika, well, I’m glad to hear that—I’ll have to try that “letting it rise a bit” thing.

I baked some Easter flatbread; you can find the recipe on Chefkoch. I saw it earlier this week on wirinbayern.de and thought I’d give it a try.

Best regards, Inge

Inge, your Easter flatbreads look super delicious. Yeast dough? Of course, I checked Chefkoch right away, but there are so many recipes for Easter flatbreads there. 

I baked my quick apple cake, this time mixed with cherries, raisins, and cashews, and sprinkled with just a little bit of homemade vanilla sugar. I also sprinkled some coconut flakes on top. It was super delicious! We polished off half the baking sheet this afternoon in the garden.

It’s the recipe with the photo showing two Easter flatbreads as well, I think the 4th one from the top

Best regards, Inge

Today I baked a plum cake and a yogurt pound cake.

Marion, that’s probably already part of your birthday cake, isn’t it? :)
I’d like to wish you all the best and a wonderful day once again.

Today I adapted Marion’s Kräuter-Bobbel-Brot into rolls. I added a handful of flaxseeds and sprinkled them with sesame seeds. They turned out super delicious and really crispy. I highly recommend them. Next time I’ll bake them without herbs and make three times the amount to stock up on rolls. Here’s a photo after baking:

Monika, that’s right. That was the beginning. This morning I finished making the Philadelphia cake with raspberries.

Your rolls look good, too, but the recipe isn’t mine.

Isn’t that the herb-and-seeds bread you made, Marion?
I just turned it into rolls. I think these are going to be our go-to rolls now. The dough is just great.

Monika, I checked—the recipe is by Ines.

Marion, I would have definitely joined you for that cake. It looks delicious.

Yes, Monika, the Bobbelbrot is delicious; I usually bake it for barbecues. 

Thanks, Marion, for the explanation. :)

Ines, the Bobbelbrot is now my new favorite roll. I’m going to tweak the recipe a bit and add some baking malt, 1–2 handfuls of flaxseed (per 1500 g), use cilantro instead of the herbs, and substitute yeast water for regular water. That way, I can reduce the amount of yeast. I’m already curious to see how it turns out. In any case, we think it tastes excellent, even with the rosemary.

Monika, what is yeast water? I’ve never heard of it.

Ines, if you type “make yeast water” into a search engine, you’ll find quite a few results. The method described on Chefkoch is similar to how I do it. I think I got the recipe from Smarticular.net back then—I don’t remember exactly now. I refresh my yeast water as needed and otherwise keep it in the fridge. When I start a new batch, I feed it with 1 date (important: unsulfured!) in about 3/4 liter of water and 1 teaspoon of honey. It works great as a substitute for yeast, but it takes quite a long time to rise. For our rolls, I add half a cube of yeast for every 2 kg. I got this tip from a friend of mine, and I’m really grateful for it.

Thanks, Monika—I’ll definitely have to Google that.

I just made another batch of my Easter flatbread; now it has to rise for an hour, but I told it not to get too big :-) :-) ;-) ;-)

Best regards, Inge

So, my Easter flatbreads are done, and the whole house smelled absolutely delicious again

So, the bunny cookies are done. We’re having those instead of chocolate bunnies this year. Tomorrow we’ll bake the Easter flatbread and an Easter lamb, and then Easter can come!

That looks really delicious, Inge. I can smell it all the way over here.

Ruth, your bunnies are so cute. I wouldn’t even want to eat them.

I baked rolls today using Ines’s recipe for Kräuter-Bobbel bread. Wow, they turned out so delicious! This is now my new go-to roll recipe.

I tripled the recipe, using whole-grain spelt flour, 1/2 cube of yeast, about 700 ml of yeast water, 150 ml of water, and 100 ml of oat milk. For spices, I added coriander and a little anise. I let them rise in the sun for 2 hours, and they were a breeze to work with. I ended up with 2 full baking sheets (28 rolls)—a mix of larger and smaller ones. We’re totally thrilled—we’ve already polished off a few tonight.

Wow, it smells just like a bakery in here :-) So many treats

Best regards, Inge

You’ve baked some really delicious treats.

Inge, your Easter flatbreads look delicious.

Ruth, your bunnies are almost too cute to eat.

Monika, your rolls look great—I’d love to take a bite right now.

I’m going to bake an apple cake this morning.

I baked a tuna pizza today using the cake/pizza dough recipe—wow, it was delicious!

Best regards, Inge

Thanks, Inge, for showing us your pizza. Yeah, I’m sure it was delicious. It’s making me hungry just looking at it.

Best regards, Monika



We ended up with six braided bunny breads and a little wreath—now one bunny is waiting to hop over to the neighbors, one is in the freezer, and the rest have been given away.

Your bunnies are so cute, Christina.
I was thinking about which ones to bake, too, but first we need to use up our large stockpile, and I want to shed the extra weight I gained from all the cake. Bunnies still taste good even after Easter.

I also did some baking this morning.
Especially for the grandkids, those wonderful American cookies.

And a carrot cake for us too.

Oh wow, Marion, your carrot cake would really hit the spot right now. Would you share your recipe with us here? I’ve been wanting to bake one like that for a long time. And thanks for the reminder about the Amerikaner. Those would be a good idea again sometime too.

Monika, I’d be happy to post the recipe here.

It’s actually a zucchini cake; I just changed the recipe a little to make it into a carrot cake.

Cake batter - ingredients:

• 3 eggs  ( I don’t separate them )
  
• 250 g sugar
• 350 g carrots ( grated, using a food processor)
• 1/4 l oil
• 1 packet vanilla sugar
• a little kirsch, or something similar
  
• 500 g flour
• 200 g nuts, ground
• 1 pinch of salt
• 1 tsp. cinnamon
• 1 1/2 packets baking powder

I bake it at 150 degrees for 60 minutes - with convection - in a springform pan lined with parchment paper

I hope it turns out well and look forward to comments if you’d like to bake it.


Best regards, Marion
.

Oh, thanks, Marion! I’ll definitely try baking this—it sounds great. I’m really curious to see how it tastes. It might just be my next cake for the weekend.

Today we had Pizza Speciale—it was so delicious, and best of all, just the way I like it, with extra cheese on top. My husband isn’t so fond of that, so he just gets the plain version :-)

Kind regards, Inge

That looks delicious, Inge. I’d also prefer the version without cheese.

The pizza looks delicious. I’m sharing the cheese half with Inge. 

The carrot cake looked very delicious too. I’m sure it was very moist. 

Thanks, girls, I’m making the base according to the recipe that was posted here, let me tell you how I make my pizzas.
I grease the baking tray with oil, then put the dough on it, I make the tomato sauce from chopped tomatoes that I mash up a bit more with a fork, then I season the sauce with salt and pepper and add an Italian herb mix, then it’s topped according to taste, either with tuna or as a special or just with vegetables, depending. Then it’s baked again according to the recipe from here. The key is the seasoning in the sauce, I’m telling you

Best, Inge

Mmm, it smells so good in here.
Homemade pizza—it looks delicious. I’ll have to try that sometime.

On Saturday, I baked that apple crumble cake again. It only lasts two days for the two of us. It’s so delicious.
Just a regular batter, apple slices on top, and the crumble topping.

 

Inge, that’s great about the chopped tomatoes. I’ll have to remember that. And it’s great that you’re making the crust using my recipe. It’s become my go-to crust, too.

Andrea, my mouth is watering—that looks so delicious!!

My husband has been asking every day when I’m finally going to make Marion’s carrot cake. I’m going to take a walk first, and then I’ll probably get started on it.

Have a lovely, sunny Sunday, everyone!

Warm regards from Monika

I worked in a pizza bakery for about two and a half years and saw quite a lot there, and also did things that I still use today

Best regards, Inge

This is my light yogurt-quark cake. We had it for Easter.

Since I wanted to make it quickly, I baked my standard fruit cake today—using the thin dough I also use for pizza. This time, I topped it with a mix of apples, raisins, cherries, and raspberries—and sprinkled almonds on top. I’ve already eaten half of it—it was sooo delicious!

Yesterday I finally baked Ines’s bread.

I don’t have a Römertopf anymore, so I asked for a bread pan for my birthday. It just arrived this past weekend. So I tried it out right away.

I’m totally thrilled with the result.

The bread tastes wonderful, even though I didn’t have all the original ingredients. But I’ll bake the next one exactly that way. 

Marion, your bread looks really delicious. That’s an interesting idea—baking two loaves in one pan. I’ll have to try that sometime.

Monika, I followed Ines’s instructions to the letter.

She wrote that you should divide the dough into two balls.
That way, you can freeze the second loaf, which is exactly what I did.

If you read the recipe carefully, you’ll have an advantage 😄. I only made one loaf and then sliced it up to freeze.

This morning I baked some green bread. I used herbs, wild garlic, and a little green food coloring to give it that color. Super delicious 

Oh Petra, that looks delicious. Herbs and wild garlic in bread—I’ll have to try that sometime.
I always keep it simple, so I probably read right past the bit saying the bread should be divided. ;-)

I baked another batch of American cookies today—my husband really loves these :-)

Thanks for the reminder, Inge. I could bake those again sometime.

I baked two trays of rolls again. I tweaked Ines’s recipe for the herb rolls a bit. That’s now my go-to roll recipe. They’re super delicious.

Wow, Monika, that looks delicious—and it smells so good in here.

We had fruit flan again. Baked today—half of it’s already gone. Simply delicious.

Andrea, your fruit tart looks very tempting. I’ve taken a break from cakes for now—otherwise I won’t fit into anything soon.

Monika, that’s the crux of the matter—otherwise, your clothes would stop fitting very quickly :-)

Best regards, Inge

Oh yeah, you’re right. I thought I’d do something nice for my sweetheart so he wouldn’t starve without a cafeteria (he’s been working from home for 13 months), so I cooked every day. Before I knew it, I’d gained 3 kilos. I’ve cut back on cooking to 3 times a week.

Today we had tarte flambée with mushrooms and arugula

Oh Petra, that would really hit the spot right now. Hmmmm.... that looks really delicious.
I really have to be careful to stay in my clothes—some of them are already getting a bit tight. But it tastes soooo good. I’m going to try intermittent fasting for a few weeks. That means I’ll have my last meal in the afternoon and then wait until morning to eat again. I can manage that, and then I’ll be able to treat myself to some cake every now and then. :-)

Thanks, Akela, for the apple cloud recipe! We had these little treats over the weekend. They taste best fresh out of the oven, once they’ve cooled down a bit… just slightly crispy… My husband loved them, too. We’ll definitely be making these more often.



And thanks, Monika, for your pizza crust recipe!!! We’re having pizza tonight :-)
LG

Today I baked some farmhouse onion bread and an apple cake—my kitchen smelled so delicious :-)

Love, Inge

@Inge, do you happen to have the recipe for the farmhouse onion bread? ... It looks delicious!
I can almost smell it from here :-)
Best regards, Birgit

Oh, how delicious. Thanks for reminding me about the apple clouds. It’s time to make those again.
I can practically smell the apple cake and the farmhouse onion bread, too.

I baked a tray-baked cheesecake today; you can find the recipe on Chefkoch

Best regards, Inge

Looks delicious, Inge.

After quite a while, I baked again today too—Amerikaner in the chocolate version with cocoa in them. Our tradesmen were also happy about the cake break with coffee.

Here’s my Bundt cake—or what’s left of it

Today I baked
my favorite rolls again—whole-grain spelt rolls. They’re so nice and fluffy, and with a delicious spread on top… mmm, I’m already looking forward to dinner tonight

Ines, that’s making me hungry all over again.

This is the pound cake I baked last night.  

Oh, you’re making me hungry all over again. That looks sooo delicious, and I’m sure it smells irresistible. I now always bake my whole-grain spelt rolls using the herb-leavened dough, which I’ve modified slightly for this purpose. They’re super delicious. In 3 days, it’ll be time again—by then, the 3 baking sheets will be gone.

That’s a great idea—I’ll have to try that again sometime. Monika

Ines, tomorrow it’s the rolls’ turn. :)

Today I needed something quick, so I baked the apple cloudlets again.

Mmm, it smells so good in here again.
Marion, your cake looks delicious—and so beautifully light in color. I’d love to try baking it myself. Will you share your secret recipe with us? Please, please 😊😉

Fresh out of the oven: fresh rolls (made using a modified version of the herb roll recipe).

Dear Andrea, I’m sharing my recipe with you and anyone else who’s interested:

It’s a yogurt cake, and there are plenty of recipes for it online. It’s ready in a flash, and I make it really often. Also in other variations, even with fruit in it. It rises really high in a loaf pan, but you can also use a round pan.

• 4 eggs
• 300 g sugar (I always use just 200 g)
• 1 packet vanilla sugar
• 1 tbsp. rum or cognac
  
• 1 cup plain yogurt – 150 g
  
• 1 cup vegetable oil – 150 ml (I use canola oil)
• 350 g flour
• 1 packet baking powder
• 50 g grated chocolate
  

Preparation: Beat the eggs, sugar, vanilla sugar, and rum until slightly frothy. Gradually add the yogurt and oil.
Add the flour, baking powder, and grated chocolate.
Mix everything into a smooth batter.

I line the pan with parchment paper; otherwise, just grease it.
Bake at 175 degrees for about 60 minutes

I bake it in a convection oven at 150 degrees for about 1 hour; it depends on the oven.

I hope it turns out well for you, and I look forward to seeing a picture.

Before I write down the promised recipe for the melt-in-your-mouth rolls, I have a question: Is it actually okay to post any recipe here, regardless of its origin? That’s not allowed for craft patterns, but what about recipes? And should we cite the source if necessary? Thanks for the info—I don’t want to do anything wrong.

Please don’t copy any recipes.
I know that’s difficult.

Thank you so much, Marion—it sounds delicious, and I can get the ingredients here, too.

Well then, Andea, have fun trying it out.

The recipe sounds good, Marion. I copied it—maybe I’ll give it a try sometime soon.

I baked some rolls today too, just very simple ones, because with seeds & co. you have to be careful with third teeth; they like to get stuck and then press or rub :-). So I sprinkled cheese on my rolls

Best, Inge

Inge, I like your rolls. I’m also a fan of plain white rolls, and adding cheese is a nice change of pace.

I baked the first rhubarb cake of the season this morning. 

I’d love some rhubarb cake, too. Petra, your pan looks really interesting.

****Friday, February 19, 2021 at 21:39




No, it contains regular wheat flour,
600 grams, a little olive oil, 30 ml, 10 grams of yeast, 8 grams of salt, and 340 ml of
lukewarm water. Mix everything together and, while kneading, keep folding the dough
until it’s smooth. Then let the dough rise for 1 hour in
the bowl, then knead and fold it again, divide it into three equal pieces,
then spread the dough pieces out as if for a pizza, then roll them up
and place them on a baking tray. Do the same with all three pieces of dough, then let them rise for another
20 minutes on the baking tray. Bake at 200 degrees for 30 minutes.
Enjoy your meal***


I used this recipe to bake bread rolls today. I divided the 3 parts for the bread again into 3–4 pieces each and made my rolls that way. The baking time is the same as for the bread, and so is the temperature


Best regards, Inge

I ate my first strawberry cake of the year today. Mmm... it was super delicious!

I dug out my quick recipe for cake base again, so the cake was on my plate within half an hour. I’ll post the recipe here in the next few days.

Sponge cake with chocolate glaze and slivered almonds—I used double the recipe this time.

Best regards, Inge

It smells so good in here again.

Monika, mmm, those strawberries look delicious. I could take a bite right now. Awesome. I’m already looking forward to the cake crust recipe.

Inge, your sponge cake looks absolutely delicious too—so tall. It reminds me a bit of those Baumkuchen.

We had fruit tart crust again.

Have a wonderful Sunday, everyone!

I’ve come up with another muffin recipe:

Mash 1 large overripe banana with a fork.
Add 1 handful of pomegranate seeds.
110 g flour (405)
25 g raw cane sugar
1/2 tsp baking powder
Add the dry ingredients to the banana-pomegranate mixture.
Mix with 50 ml water to form a thick batter.
Makes 7 portions.
I baked the muffins in the air fryer at 170° C for 10 minutes.

I’d like to remind you once again that recipes may not be copied from the internet or from books.
Only your own recipes may be posted here.
If you don’t have your own recipe, please refer users to search engines and provide relevant keywords.

I baked rolls again today. I used Marion’s pretzel recipe.
And the whole apartment smells wonderful.



Have a wonderful afternoon, everyone!

Mmm, how delicious! They look amazing, Andrea. I can almost smell them, and they’re really making me hungry. Too bad you live so far away.

Oh, those look great again, Andrea. I think I should make some yeast dough again sometime.  

I baked fresh rolls again today too. I changed the recipe for the bread I posted here a bit: instead of 600 grams of wheat flour as in the recipe, I now use 200 g wheat, 200 g spelt, and 200 g rye flour. Otherwise, the recipe is prepared as usual. I’ve noticed that the rolls—since I now prefer making them instead of the loaves—are easier to digest.

Best regards, Inge



My first rhubarb cake of the season, made with rhubarb from the garden!

Oh, everything here looks so delicious. Christina, I’m interested in the recipe for your rhubarb cake. Will you share it with us? I actually have some rhubarb in my garden and could really use it right now.

Today we had a small cake with vegan chocolate mousse. I tucked fresh cherries into it. It was simply divine. There was a thin cake layer on the bottom. The filling wasn’t baked—it set in the fridge instead. You can find the recipe for the filling in my vegan recipe thread—here:
https://www.crazypatterns.net/de/forum/topic/124358/schnelle-sommer-leckereien-vegan

Monika, the rhubarb cake is very simple: On a base of grated cake dough, I sprinkle ground hazelnuts and finely chopped rhubarb stalks, then top it with a glaze made of cornstarch, milk, and egg—maybe with a little cream or quark. I deliberately leave out the sugar, since it softens the base, so I add it only after the cake is fully baked. I bake it at 180° on the convection setting with bottom heat for about 20 minutes.

Christina, I’m missing the quantities and the exact ingredients. I can’t picture what “grated cake batter” is supposed to be. The tip about the sugar is interesting, though. Maybe you’d like to add the exact details sometime.

Monika, unfortunately, I’m not allowed to write down the recipe because it’s from a Betty Bossi book. Maybe you could try Googling it!

Ah, thanks, Christina. I’ll do that. Thanks for pointing it out, anyway. :)

So today, for the first time in a long while, I baked an apple cake on a baking sheet. My daughter is coming to visit tomorrow for the first time in 16 months, and my granddaughter is coming along too. So it’s Grandma’s and Mom’s duty to bake the girls’ favorite cake ;-) :-) I also mixed some slivered almonds into the apples.

Best, Inge

It’s going to be a wonderful day now that you’re all together again after such a long time. The apple cake looks absolutely delicious. 

There’s cake again. Fresh out of the oven. It’s made with rhubarb, gooseberries, and cherries, topped with ground nuts. It tastes absolutely delicious!

So this evening I also baked an apple streusel cake; this time I made a shortcrust pastry base.
Before baking, I also sprinkled cinnamon sugar over the streusel topping.

Best regards, Inge

Have a wonderful afternoon, everyone.

I baked again today—apple cake with crumble topping.
We’ll be having it with coffee in a bit, and the sun is shining again today after yesterday’s downpour.

Continue writing here:
Bakery, Part 3.