Comments on: white batter + chocolate orange breads http://smittenkitchen.com/2006/09/the-other-side-of-atkins/ Fri, 19 Mar 2010 08:16:42 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Karen http://smittenkitchen.com/2006/09/the-other-side-of-atkins/#comment-345925 Karen Sun, 31 Jan 2010 23:20:25 +0000 http://smittenkitchen.com/2006/09/the-other-side-of-atkins#comment-345925 Yup, mine overflowed too. Glad to hear I'm not the only one. ;) Still, it turned out pretty delicious. Yup, mine overflowed too. Glad to hear I’m not the only one. ;) Still, it turned out pretty delicious.

]]> By: Cadence http://smittenkitchen.com/2006/09/the-other-side-of-atkins/#comment-343188 Cadence Mon, 18 Jan 2010 06:31:14 +0000 http://smittenkitchen.com/2006/09/the-other-side-of-atkins#comment-343188 As I was perusing your site, I found this recipe and I have to admit - it intrigued me because while I don't mind kneading bread, I'm always on the look out for great no-knead breads. And since I've had great success with the recipes from this site that I've made, I had to try this one. Except, I doctored it up with two medium sized vidalias, halved and thinly sliced and caramellized and about half a cup of freshly grated parmesan cheese. And it's divine...except I wish I'd thought to toast some herbs and sprinkle them on top. Maybe next time, eh? =) As I was perusing your site, I found this recipe and I have to admit – it intrigued me because while I don’t mind kneading bread, I’m always on the look out for great no-knead breads. And since I’ve had great success with the recipes from this site that I’ve made, I had to try this one. Except, I doctored it up with two medium sized vidalias, halved and thinly sliced and caramellized and about half a cup of freshly grated parmesan cheese. And it’s divine…except I wish I’d thought to toast some herbs and sprinkle them on top. Maybe next time, eh? =)

]]> By: Jennifer http://smittenkitchen.com/2006/09/the-other-side-of-atkins/#comment-331439 Jennifer Sun, 15 Nov 2009 18:37:47 +0000 http://smittenkitchen.com/2006/09/the-other-side-of-atkins#comment-331439 casey- I've made this bread twice in a 9x5 pan and it overflowed both times. My kitchen was very cool but it still doubled in under an hour. I'm going to try less yeast and pour in less batter next time. This recipe is just too delicious to give up on! casey- I’ve made this bread twice in a 9×5 pan and it overflowed both times. My kitchen was very cool but it still doubled in under an hour. I’m going to try less yeast and pour in less batter next time. This recipe is just too delicious to give up on!

]]> By: casey http://smittenkitchen.com/2006/09/the-other-side-of-atkins/#comment-325088 casey Tue, 13 Oct 2009 21:56:37 +0000 http://smittenkitchen.com/2006/09/the-other-side-of-atkins#comment-325088 holy smokes, am i the only one for whom the white bread batter totally overflowed?!! Did I let it rise too long? holy smokes, am i the only one for whom the white bread batter totally overflowed?!! Did I let it rise too long?

]]> By: calliope http://smittenkitchen.com/2006/09/the-other-side-of-atkins/#comment-323793 calliope Sun, 04 Oct 2009 19:40:53 +0000 http://smittenkitchen.com/2006/09/the-other-side-of-atkins#comment-323793 Since coming across this recipe last week, I have made this 4 times! Bread that I can make after work on a weekday... unbelievable!! It is delicious. Now I want to mess around with the ingredients. Do you think I could adapt it to whole wheat? Or maybe to cinnamon swirl bread? Any other additions you can think of? My kids love it as sandwich bread (or just slathered with nutella). Thank you for the wonderful recipes. Since coming across this recipe last week, I have made this 4 times! Bread that I can make after work on a weekday… unbelievable!! It is delicious. Now I want to mess around with the ingredients. Do you think I could adapt it to whole wheat? Or maybe to cinnamon swirl bread? Any other additions you can think of? My kids love it as sandwich bread (or just slathered with nutella). Thank you for the wonderful recipes.

]]> By: Danielle http://smittenkitchen.com/2006/09/the-other-side-of-atkins/#comment-310392 Danielle Wed, 29 Jul 2009 13:40:22 +0000 http://smittenkitchen.com/2006/09/the-other-side-of-atkins#comment-310392 I just made the chocolate orange bread, and it came out beautiful... but it has this strange acidic taste (that apparently only I can feel, otherwise it's good). Could it be that there is too much yeast? It seems a whole lot for the amount of flour, and it rose like crazy. Like was already mentioned, the dough was really sticky and I had to add a lot of flour. I just made the chocolate orange bread, and it came out beautiful… but it has this strange acidic taste (that apparently only I can feel, otherwise it’s good). Could it be that there is too much yeast? It seems a whole lot for the amount of flour, and it rose like crazy. Like was already mentioned, the dough was really sticky and I had to add a lot of flour.

]]> By: Kelley http://smittenkitchen.com/2006/09/the-other-side-of-atkins/#comment-268030 Kelley Tue, 14 Apr 2009 12:01:34 +0000 http://smittenkitchen.com/2006/09/the-other-side-of-atkins#comment-268030 Last night I made the white batter bread. I used buttermilk instead of regular milk. I just tasted a slice and it's wonderful. This is a really easy bread to make. I think it's even tastier than the no-knead bread! Be sure to butter the loaf pan as directed, though, because I skimped on this step and struggled to get the bread out of the pan. Last night I made the white batter bread. I used buttermilk instead of regular milk. I just tasted a slice and it’s wonderful. This is a really easy bread to make. I think it’s even tastier than the no-knead bread! Be sure to butter the loaf pan as directed, though, because I skimped on this step and struggled to get the bread out of the pan.

]]> By: Sara http://smittenkitchen.com/2006/09/the-other-side-of-atkins/#comment-260713 Sara Fri, 27 Mar 2009 15:49:45 +0000 http://smittenkitchen.com/2006/09/the-other-side-of-atkins#comment-260713 I tried the white batter bread but 1 tablespoon was WAAAY too much salt. I reduced it down to 1 teaspoon the next time and it was much better. Seriously the first time I was choking. Was the tablespoon a typo? Or do you really bake with that much salt? I tried the white batter bread but 1 tablespoon was WAAAY too much salt. I reduced it down to 1 teaspoon the next time and it was much better. Seriously the first time I was choking.

Was the tablespoon a typo? Or do you really bake with that much salt?

]]> By: Elisabeth D. http://smittenkitchen.com/2006/09/the-other-side-of-atkins/#comment-247934 Elisabeth D. Fri, 27 Feb 2009 18:48:07 +0000 http://smittenkitchen.com/2006/09/the-other-side-of-atkins#comment-247934 Hi, Well - I just finished mixing up a batch of the White Batter Bread and I have a couple of observations to make, and questions to ask. First, I used Instant Yeast (2 1/4 tsp.) as that is all that I have, and I used my scale to weigh out all of the ingredients - after converting the amounts to weight, of course. Second, I ended up beating the batter in my KA Mixer (with the paddle attachment) at a speed of 8 for five minutes and a speed of 6 for an additional two minutes. My initial observation, after the mixing, was that the dough looked a lot like Ciabatta dough. I did not know if mixing for five to eight minutes was the original intent for the Batter Bread Recipe, however, I wanted to mix until I reached a stretchy "Windowpane" consistency - which is what I do for all the wet doughs that I work with. In fact, every recipe for a wet dough that I have ever worked with pretty much demands that you beat it to Windowpane consistency, in order to properly develop the Gluten. Anyway, the recipe makes a beautiful, stretchy, wet dough - which I did not need to so much as pour into my pan, as dump and then pat gently into shape. I found the dough very easy to work with, and it has been rising for about a half hour now; I thought that I would give it about an hour before I would bother to check in on it. Finally, I decided to use my Tea Loaf Pan (from King Arthur) to bake the loaf in, which is 12" x 4" x 2 1/2" in size and holds the equivalent of a 9" x 5" loaf. What I am going to do is bake the loaf at 375 degrees, and as far as time - well - I am going to play that one by ear, and take it's temperature at the half hour mark. This Tea Loaf Pan is supposed to cut baking time by 25%, so I will test that theory out. Thats it, for now. I will post back when the bread is baked, cooled and taste-tested. If this turns out to be worth my while, then I will post back with the ingredient weights that I converted everything to, just in case someone else out there measures by weight, instead of volume. Wish me luck! Hi,

Well – I just finished mixing up a batch of the White Batter Bread and I have a couple of observations to make, and questions to ask.

First, I used Instant Yeast (2 1/4 tsp.) as that is all that I have, and I used my scale to weigh out all of the ingredients – after converting the amounts to weight, of course. Second, I ended up beating the batter in my KA Mixer (with the paddle attachment) at a speed of 8 for five minutes and a speed of 6 for an additional two minutes. My initial observation, after the mixing, was that the dough looked a lot like Ciabatta dough.

I did not know if mixing for five to eight minutes was the original intent for the Batter Bread Recipe, however, I wanted to mix until I reached a stretchy “Windowpane” consistency – which is what I do for all the wet doughs that I work with. In fact, every recipe for a wet dough that I have ever worked with pretty much demands that you beat it to Windowpane consistency, in order to properly develop the Gluten.

Anyway, the recipe makes a beautiful, stretchy, wet dough – which I did not need to so much as pour into my pan, as dump and then pat gently into shape. I found the dough very easy to work with, and it has been rising for about a half hour now; I thought that I would give it about an hour before I would bother to check in on it.

Finally, I decided to use my Tea Loaf Pan (from King Arthur) to bake the loaf in, which is 12″ x 4″ x 2 1/2″ in size and holds the equivalent of a 9″ x 5″ loaf. What I am going to do is bake the loaf at 375 degrees, and as far as time – well – I am going to play that one by ear, and take it’s temperature at the half hour mark. This Tea Loaf Pan is supposed to cut baking time by 25%, so I will test that theory out.

Thats it, for now. I will post back when the bread is baked, cooled and taste-tested. If this turns out to be worth my while, then I will post back with the ingredient weights that I converted everything to, just in case someone else out there measures by weight, instead of volume.

Wish me luck!

]]> By: Julia http://smittenkitchen.com/2006/09/the-other-side-of-atkins/#comment-236480 Julia Thu, 05 Feb 2009 23:45:57 +0000 http://smittenkitchen.com/2006/09/the-other-side-of-atkins#comment-236480 After having good luck with the light wheat bread recipe on this site, I made the white batter bread yesterday. It was both incredibly easy and wonderful to eat. I used AP flour with a Tablespoon of vital wheat gluten added for good measure, and beat the dough with the KA mixer paddle attachment for three minutes. Definitely use an instant-read thermometer to check the internal temperature of the loaf like the recipe says, because after 30 min. my bread looked deep brown and perfect on top and bottom, but was only 130 degrees inside! It would have been a total disaster if I had taken it out based on looks alone. I covered the top with foil so it wouldn't get any more brown and left it in for what seemed like forever, until it finally reached 210. It was moist and delicious. I will make it again, often. Thank you for yet another winner! After having good luck with the light wheat bread recipe on this site, I made the white batter bread yesterday. It was both incredibly easy and wonderful to eat. I used AP flour with a Tablespoon of vital wheat gluten added for good measure, and beat the dough with the KA mixer paddle attachment for three minutes. Definitely use an instant-read thermometer to check the internal temperature of the loaf like the recipe says, because after 30 min. my bread looked deep brown and perfect on top and bottom, but was only 130 degrees inside! It would have been a total disaster if I had taken it out based on looks alone. I covered the top with foil so it wouldn’t get any more brown and left it in for what seemed like forever, until it finally reached 210. It was moist and delicious. I will make it again, often. Thank you for yet another winner!

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