I'd like to use oat milk and flax seed in my yeast breads--specifically, I'd like to make homemade bread because it'll be cheaper for me, but I don't want just whole wheat bread. I'd like to make it with flax seed and in place of milk, oat milk. To make it healthier.
I'm good with baking soda/powder leavened doughs (in fact, I have a tea scone recipe I created recently that I shall share later!), but not yeast ones. So I'm unsure if the oat milk will be a good replacement for regular milk and I'm not sure what the equivilancy is for flax seed; as in, if the recipe calls for 1 1/2 c all purpose flour, can I cut that flour down to 1 c and use 1/2 c ground flax seed instead? Or is it more complicated than that?
Thanks for any help!
So that got me looking at other homemaking arts exhibits, and I see that there's an apple pie contest. Ooohhhhh . . . I found a nifty apple pie recipe that I'm thinking about entering, a Marlborough pie recipe. I describe it as kind of like pumpkin pie, only using apple sauce or shredded apples in place of the pumpkin.
But here's the upshot: for the contest, all crusts must be homemade. Which makes sense, but I need LOTS of practice. I can make a shortening crust (from the Better Homes & Gardens cookbook) in theory, but it's never very pretty.
I tried another one recently that was a combo of shortening and butter. Again, okay, but I need practice.
So my question is this: Can the pie bakers among us share their crust recipes and any suggestions or tips?
Also, how does one par-bake (not pre-bake) a crust? Bake time? Prick the crust? Pie weights/beans?
Any suggestions are most welcome. I have about a year to practice, so no more store-bought crusts for me for a while.
Caucasian female 20-somethings: REJOICE. Pumpkin spice everything is back in your life. You don't know why salted sweets are a thing but hey, if that's what floating everyone else's top-knot, it must be great. Literally.
RECIPE POSTED AT- http://www.thehardcoreherbivore.com/2014/0
I once worked down the street from a fantastic little sandwich shop. The sandwiches were amazing, but they had the ginger chocolate chunk cookies that were to die for. I became distraught when they closed, and made it my goal in life to try to recreate these cookies. It's been a series of misses for over a decade.
I think this one is it, bearing in mind the passage of time and fading of taste memory. And I can't decide if it's fortune or tragedy that this success comes in a batch of two cookies. Or one really big cookie, I don't judge (I can't judge, because, yes, I ate both of these one right after the other...).
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Yum. Just yum.