After reading through several of the food related threads on this forum, I thought those who bake might like to have a thread to share pictures of their "goodies" to inspire others

I'll start it off with some Bagels...

Cinnamon/Raisin


Jalapeno/Cheese

Great looking bagels! ^^^^

Here's my cinnamon honey swirl wheat bread.

NO SUGAR!

PROTEIN BANANA OAT BARS (ENERGY BOOST)
Soft, naturally sweet bars packed with oats, banana, and protein Perfect for breakfast, snacks, or post-workout fuel.
Total time: ~35 minutes
Ingredients
2 ripe bananas (mashed)
2 cups rolled oats
½ cup peanut butter (or almond butter)
¼ cup honey or maple syrup
¼ cup vanilla protein powder
¼ cup chopped nuts
¼ cup chocolate chips (optional)
1 tsp vanilla extract
½ tsp cinnamon
¼ tsp salt
Instructions
Preheat oven to 350°F (175°C) and line an 8x8 pan.
Mash bananas, then mix with peanut butter, sweetener, and vanilla.
Add oats, protein powder, cinnamon, and salt. Stir well.
Fold in nuts and chocolate chips.
Spread mixture evenly into the pan.
Bake for 20–25 minutes until golden.
Cool completely before cutting into bars.
Soft, filling, and packed with natural energy!

I have to ask for a little insight into your cinnamon raisin bagels. I make a great bagel but cinnamon raisin never works out for me.

This is the bagel recipe I follow

Per 1000g flour . This should be high gluten. 530g water 20g salt 6g sugar 7.5g instant yeast
This makes a very tough dough as bagel dough should be.
Once kneaded, let it rest for ten minutes, then divide into 90g pieces. Roll the pieces out to about 15cm to 20cm then wrap this around three fingers and seal the two ends to make the correct shape. Place on a pan dusted with cornmeal and place in the fridge for 24 hours. Do not cover. Take the dough out and let rest for 30mins. Then bring to boil a pot with 25g malt syrup (sugar will do as a replacement) per litre of water, and drop the bagel in. Boil for 30s each side, then remove and dip for a few seconds in a bowl of cooled water to cool it a bit. Place the boiled bagels on an oiled pan. Top before baking at 205c for 20 to 25 mins.

My wife is always baking something, bread, rolls, desserts. I think she is secretly trying to kill me by making me eat all those carbs.

quote:

Originally posted by downtownv:
NO SUGAR!

PROTEIN BANANA OAT BARS (ENERGY BOOST)
Soft, naturally sweet bars packed with oats, banana, and protein Perfect for breakfast, snacks, or post-workout fuel.
Total time: ~35 minutes
Ingredients
2 ripe bananas (mashed)
2 cups rolled oats
½ cup peanut butter (or almond butter)
¼ cup honey or maple syrup
¼ cup vanilla protein powder
¼ cup chopped nuts
¼ cup chocolate chips (optional)
1 tsp vanilla extract
½ tsp cinnamon
¼ tsp salt
Instructions
Preheat oven to 350°F (175°C) and line an 8x8 pan.
Mash bananas, then mix with peanut butter, sweetener, and vanilla.
Add oats, protein powder, cinnamon, and salt. Stir well.
Fold in nuts and chocolate chips.
Spread mixture evenly into the pan.
Bake for 20–25 minutes until golden.
Cool completely before cutting into bars.
Soft, filling, and packed with natural energy!

Yes as we speak.

I am making a loaf of Dill Cheese bread in my bread machine.

Is it baking, well kind of.

I did have to add the ingredients pan however the machine does the hard work of kneading and it also bakes it so I don't have to heat up my entire house to bake a loaf of bread.

quote:

Originally posted by mark60:
I have to ask for a little insight into your cinnamon raisin bagels. I make a great bagel but cinnamon raisin never works out for me.

This is the bagel recipe I follow

Per 1000g flour . This should be high gluten. 530g water 20g salt 6g sugar 7.5g instant yeast
This makes a very tough dough as bagel dough should be.
Once kneaded, let it rest for ten minutes, then divide into 90g pieces. Roll the pieces out to about 15cm to 20cm then wrap this around three fingers and seal the two ends to make the correct shape. Place on a pan dusted with cornmeal and place in the fridge for 24 hours. Do not cover. Take the dough out and let rest for 30mins. Then bring to boil a pot with 25g malt syrup (sugar will do as a replacement) per litre of water, and drop the bagel in. Boil for 30s each side, then remove and dip for a few seconds in a bowl of cooled water to cool it a bit. Place the boiled bagels on an oiled pan. Top before baking at 205c for 20 to 25 mins.

I typically make my dough and let it bulk ferment for an hour or so. I then divide and shape the bagels putting them on a sheet pan with parchment paper dusted lightly with semolina flour. I cover and let sit until proofed; check this by seeing if they float in a bowl of water. If they float, into the refrigerator they go overnight. If they kinda float, I'll leave them out a bit longer or cover and put in the fridge but know that I'll have to pull them out and let them sit for 30-60 minutes before boiling/baking. If they sink on the float test, I'll let them sit out longer and test again before putting into the refrigerator. You can also test them before boiling to see if they are proofed properly. This what the float test is for.

As for the cinnamon, it's a strong flavor and can also retard the yeast so it has to be use judicially. For the amount of flour you're using, I'd start with 2 teaspoons of cinnamon and about 150 grams of raisins in the mix. I mix my dough entirely in a mixer, so I put everything, including raisins, together during the initial mix. Some people put the cinnamon in the flour mix and add the raisins at the end to prevent them from breaking up, I do not soak my raisins. Give that a try and adjust according to your taste.

Regarding the rest of your method, I do cover my dough when it cold proofs in the refrigerator and I do not rise in cool/cold water after boiling. I too boil for about 30 seconds per side and then put them on a cooling rack for a minute to drip the excess water from the boil and then transfer them back to the sheet pan with parchment dusted with semolina. If when I take them off for boiling the parchment paper ends up a little dry, I'll put another light dusting on the paper before loading the bagels on it. I bake mine in a 230c oven for 18-20 minutes or until they are the color I want.

I've used honey, malt, brown sugar and baking soda for the boil and they all can produce excellent bagels.

Let me know how the cinnamon/raisin bagels turn out for you.

Back before my bread machine went TU I would use it to mix, knead and get the first and second rise out of the way. Once the dough was ready, I'd shape it into baguettes. batons, and boules before the final rise and bake. Took a ton of work out of the process, and the controlled environment of the bread machine made for a more consistent rise. When I bake now, I do it all by hand using the classic French technique. Been idle for a month or so, waiting for a levain to mature.

Chicken pot pie

Sig Marine,
I have made cinnamon raisin bagels, but not lately. I baked a loaf of bread two days ago. Sorry, I don't do pictures and the bread was picture worthy.
Rod

quote:

Originally posted by downtownv:
NO SUGAR!

PROTEIN BANANA OAT BARS (ENERGY BOOST)
Soft, naturally sweet bars packed with oats, banana, and protein Perfect for breakfast, snacks, or post-workout fuel.
Total time: ~35 minutes
Ingredients
2 ripe bananas (mashed)
2 cups rolled oats
½ cup peanut butter (or almond butter)
¼ cup honey or maple syrup
¼ cup vanilla protein powder
¼ cup chopped nuts
¼ cup chocolate chips (optional)
1 tsp vanilla extract
½ tsp cinnamon
¼ tsp salt
Instructions
Preheat oven to 350°F (175°C) and line an 8x8 pan.
Mash bananas, then mix with peanut butter, sweetener, and vanilla.
Add oats, protein powder, cinnamon, and salt. Stir well.
Fold in nuts and chocolate chips.
Spread mixture evenly into the pan.
Bake for 20–25 minutes until golden.
Cool completely before cutting into bars.
Soft, filling, and packed with natural energy!

Nice! I'll be trying these!

Thank you Sig Marine. I'll ask my wife to clear some space in the fridge and give it a go.

Irish brown soda bread - yummy! I'll post my recipe later.

My wife made jalapeno cheddar scones. They were amazing.
It's the Cook's Country recipe.

Gluten Free copy of a Cinnabun recipe,

been about a month since I made any for the wife (she is celiac)

did do a nice yellow cake with chocolate icing about the same time,

Sourdough Cinnamon-Raisin Bread

Pasca Bread
Slavic Easter Bread
Equipment
9 inch or 23 centimeter springform cake pan, medium mixing bowl, kneading board
Ingredients
4 cups bread flour
1 cup bread flour, as needed for kneading
2 eggs, room temperature
1 egg, room temperature
½ cup milk, room temperature, more as needed for kneading
4 Tbs sugar
½ tsp salt
½ cup candied lemon peel
3 teaspoons lemon juice
½ cup brandy (non-traditional but preferred)
½ cup raisins (non-traditional but preferred)
1 Tb vanilla paste, Nielsen-Massey preferred
1 Tb bread yeast
1 tsp cardamom powder
Procedure
Combine the milk, yeast, and one teaspoon of sugar in a bowl. Allow the yeast to multiply for 20 to 30 minutes. Stir the foam back in as needed. Grease the springform cake pan.
Combine four cups of flour, butter, sugar, salt, salt, lemon peel, lemon juice, cardamom powder, milk with yeast, vanilla paste, and two eggs in the mixing bowl. Mix thoroughly. Add milk or flour as needed. The texture should be slightly tacky. Turn the dough out onto the kneading surface. Add flour if needed to make a smooth texture. Knead until the dough springs back when pressed. Shape the dough into a ball. Oil the bowl and return the dough to the bowl.
Soak the raisins in the brandy. Allow the dough to rise for 60 minutes or until doubled in size. Punch down the dough. Tear away enough dough to make two or three thin strands of dough that are about 27 inches in length. Remove the raisins from the brandy. Knead the raisins into the dough for the second rise. Knead the dough for about five minutes.
Insert and shape the main body of the dough in the springform pan. Braid the strands of dough and line the top of the dough with the strands. Line the interior wall of the pan, or make coils, or symbols, or balls. Set the dough aside for the second rise. Allow to rise for 60 minutes or until doubled in size.
Pre-heat the oven to 375’ F. Scramble the third egg and brush onto the dough. Bake at 375’ F for about 10 minutes. Turn down the heat and bake for about 35 more minutes. Tap the bread to check if it has baked. Remove and cool on a wire rack.
Note it is important to soak the raisins in brandy to discourage moslems from stealing

Zuni Sunflower Wheat Bread
Inspired by Beth Hensperger
Breads of the Southwest
Equipment
Large glass bowl or mixing bowl, small bowl, baking sheet, kneading board (optional)
Ingredients
2 Tablespoons dry yeast
4 Tablespoons brown sugar
1 cup raw unsalted or roasted unsalted sunflower seeds
6 Tablespoons sunflower butter, mixed to a smooth consistency
1 Tablespoon salt
4 ½ cups bread flower, additional as needed for kneading
1 ½ cups whole wheat flower
Combine for a total of 2 cups liquid:
12 fluid oz (1 can) evaporated milk
4 fluid oz water at room temperature, and small pours as needed for kneading
Vegetable oil, a small pour in the large mixing bowl
Preparation
In the small mixing bowl combine the water, evaporated milk, 1 tablespoon of brown sugar and the yeast. Allow to stand and foam for 20 ~ 30 minutes.
In the large mixing bowl, combine the bread flour, whole wheat flour, salt, sunflower seeds, and 3 Tablespoons of brown sugar. Combine the wet and dry ingredients and knead for about 5 minutes or until the texture softens and gently springs back if pressed. Lightly oil the large mixing bowl. Return the dough to the bowl, rotate the dough to cover with oil, and allow it to rise for an hour or until doubled in size.
Punch down the dough. Return to the kneading board with the 6 Tablespoons of sunflower butter. While kneading the dough add the sunflower butter in 1 Tablespoon measures. Knead and work the sunflower butter into the dough. The texture may become more sticky or tacky. That is okay. If needed, add small amounts of water or flour.
When the dough has absorbed the sunflower butter then divide the dough into two round loaves. Place on the baking sheet and allow it to rise for about one hour or until doubled in size. Pre-heat the oven to 350’ F. Bake for 30 minutes. Turn down the heat to 250’F and bake for 15 more minutes. Remove from the oven and cool on a wire rack

Apple pie.