• If you are citizen of an European Union member nation, you may not use this service unless you are at least 16 years old.

  • You already know Dokkio is an AI-powered assistant to organize & manage your digital files & messages. Very soon, Dokkio will support Outlook as well as One Drive. Check it out today!



Page history last edited by PBworks 16 years, 5 months ago


Sweet Rolls & Cornbread

13 Jan 08


Well, I'm still obsessed with mixing my new-found passion for baking with the good old US Army recipes - I've been driven to try a couple of more baking recipes.


I tried a batch of sorta-cinnamon buns, based on this recipe, with a few subs (pumpkin spice recipe rather than straight cinnamon, dried cherries instead of raisins).  Here's the Bakers' Percentage Formulary:


Flour 100
Water 38
Eggs 19
Sugar 18
Shortening 15
Instant yeast 5
Milk powder 3
Salt 2


I made a 750 g batch, and made 12 rolls out of the batch.  Wondering how to shape this sweet dough?  My fave CD has something on that, too!


I made the dough, proofed it overnight, formed it, cut the rolls....


then proofed them again...


before baking in a 375 degree oven for ~21 minutes, and voila!




My baking diary notes include:  "darker than I thought", "fluffy, tender crumb (like hot cross buns", and "not very sweet (maybe try Splenda next time?)".  Still, it was a nice, soft-bready consistency, so I would try it again.


This weekend, I tried adopting this recipe to make some cornbread (actually, corn muffins).  Here's the formula for this one:


Flour 100
Cornmeal 129
Water 214
Eggs 43
Shortening or oil * 43
Milk powder 21
Sugar ** 13
Baking powder 9
Salt 3


* - I used canola oil here.

** - On a whim, I used Splenda instead of sugar.


Mix the dry, mix the wet, mix wet into dry, pour & bake at 425 degrees for ~30 minutes.  Instead of doing one pan, I made 24 mini-muffins in my silicone form.  The results?





I was worried about having a pretty loose batter, but they ended up very nicely.  Nice consistency, nice crumb, but just a bit too sweet for my cornbread taste.  Next time, I'm going to try cutting the sugar by half.  Otherwise, I'm OK with the result.


Comments (0)

You don't have permission to comment on this page.