tag:blogger.com,1999:blog-8825290557185698676.comments2024-01-20T19:44:45.593-05:00Jane's Sweets & Baking JournalJanehttp://www.blogger.com/profile/09530631702237541328noreply@blogger.comBlogger3090125tag:blogger.com,1999:blog-8825290557185698676.post-63015835620181729642020-12-02T12:20:07.840-05:002020-12-02T12:20:07.840-05:00Hi, that should actually say "melted butter&q...Hi, that should actually say "melted butter"! Apologies for the typo!<br />-- JaneJanehttps://www.blogger.com/profile/15544889312932100386noreply@blogger.comtag:blogger.com,1999:blog-8825290557185698676.post-91346764670025407302020-12-02T12:01:19.674-05:002020-12-02T12:01:19.674-05:00What is "malted butter"?What is "malted butter"?Anonymoushttps://www.blogger.com/profile/07341583487842540300noreply@blogger.comtag:blogger.com,1999:blog-8825290557185698676.post-69225264134956353202020-06-22T08:30:38.575-04:002020-06-22T08:30:38.575-04:00Hi readers! Jane of Jane's Sweets here (yep, I...Hi readers! Jane of Jane's Sweets here (yep, I'm still going strong, even in 2020!). I wanted to tell you that I made this cake recipe again just this weekend, at my hubby's request, for Father's Day. I reduced the recipe down to two 8" layers, though, since we are no long a household with growing boys at home (yep, they're both done with college, up and out, doing happily on their own now). I am so pleased to report that the cake turned out beautifully. The texture and moisture factors were just wonderful, and the icing was great as well. It had been quite a while since I'd baked a layer cake, so I was really content with the result. (I have to admit I was even a bit nervous about doing a nice frosting job, making it look smooth and pretty, etc., but I guess that's like riding a bicycle. I still have all my of old pastry bags and cake decorating doodads, just fyi!) Anyway, I just wanted to let you know. Hope you're all doing well, and baking up a storm during this pandemic. Hang in there, fellow bakers. We'll bake our way out of it, eventually! <br />Love, Jane of Jane's Sweets xoxoJanehttps://www.blogger.com/profile/15544889312932100386noreply@blogger.comtag:blogger.com,1999:blog-8825290557185698676.post-1468206637408557752020-06-19T09:53:19.705-04:002020-06-19T09:53:19.705-04:00My recipe that I’ve been using for decades is from...My recipe that I’ve been using for decades is from the Farm Journal Complete Pie Cookbook published in 1965. Only 1/2 c. sour cream is used with 5 TBLSP flour, sugar and salt and spread over the top of the peaches before the top crust is added. This mixture melts over the peaches during baking, thickening and creating the cream you crave. Suggest you give it a try.Paula Mhttps://www.blogger.com/profile/16859756878263999701noreply@blogger.comtag:blogger.com,1999:blog-8825290557185698676.post-39759523342193899542020-04-12T17:20:56.020-04:002020-04-12T17:20:56.020-04:00Dear M3Shelly,
Thanks so, so much for your comment...Dear M3Shelly,<br />Thanks so, so much for your comments on this challah! I'm thrilled to hear yours turned out so beautifully. That made my day. Take care and, as they say, "Keep calm and bake!"<br />Warmest regards,<br />Jane of Jane's SweetsJanehttps://www.blogger.com/profile/15544889312932100386noreply@blogger.comtag:blogger.com,1999:blog-8825290557185698676.post-78999642783064501492020-04-12T13:12:11.936-04:002020-04-12T13:12:11.936-04:00Update: My Challah bread turned out perfect, and t...Update: My Challah bread turned out perfect, and tasted fantastic! Thank you for sharing. It was the hit at our small family dinner.<br />.<br />I ended up sending half-loaves home with family members, who wanted more, but couldn't eat any more after our large dinner.<br />.<br />The braiding and baking wasn't an issue. I also warmed my bread up slightly before serving, but simply putting it back onto a sheet pan, from the cooling rack, and placing in an oven at 350°F for just a few minutes (≈10 min). The butter melted on the soft bread, and the crust was light and crunchy - just how I'd expect on a great, homemade bread. <br /><br />Thanks again!!<br />m³shellym³shellyhttps://www.blogger.com/profile/03665203081594741922noreply@blogger.comtag:blogger.com,1999:blog-8825290557185698676.post-67414210754924737032020-04-10T17:43:25.099-04:002020-04-10T17:43:25.099-04:00I mixed the dough up today, in an attempt to bake ...I mixed the dough up today, in an attempt to bake for a small dinner we're having tomorrow for my mother. I'm wondering if it's unusual that the dough-hook didn't do much. I followed the recipe as directed, and for the 4-minutes of using the dough-hook at low/medium speed, it seemed like it just moved around the top surface of the dough. I kept stopping the mixer, and pulling the dough ball from the bottom and sides, to attempt to get more interaction between the hook and the dough. Tomorrow will be the test I guess.<br />.<br />The dough seemed to knead just fine, and formed a relatively (not fully) smooth ball before chilling, and it seems to be starting to rise in the fridge, even though it's only been a couple hours. I will note that it made quite a sticky mess in my kitchen between steps, LOL, but I'm more of a chef than a baker.<br />.<br />I see that most comments are pretty old, so I'm not looking for a reply. I will update my comment after attempting to bake the challah tomorrow. I plan on braiding and attempting to make it look at beautiful as the author's challah. Thank you for sharing this recipe, and your experience(s) with baking.m³shellyhttps://www.blogger.com/profile/03665203081594741922noreply@blogger.comtag:blogger.com,1999:blog-8825290557185698676.post-84430022619625181312019-11-11T11:06:59.299-05:002019-11-11T11:06:59.299-05:00I made passionfruit curd recently (using frozen pu...I made passionfruit curd recently (using frozen pulp from my local grocery store) and it was delicious! <br /><br />I'm glad to see your comment about the "egginess" of the genoise, as I've been thinking I should make one (can you tell which British baking show I'm hooked on?), but now I won't bother. I made the choux dough for cream puffs and they tasted so eggy I threw most of them away. (The creamy filling did not help, IMO.) I made gougeres, though (choux with cheese), and they were terrific. I'll definitely make THEM again! <br /><br />Bonnie!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8825290557185698676.post-36893169290448751702019-10-27T09:56:39.395-04:002019-10-27T09:56:39.395-04:00Can you use bread flour in this recipe? I have a t...Can you use bread flour in this recipe? I have a ton of it.Debhttps://www.blogger.com/profile/01093436662653044390noreply@blogger.comtag:blogger.com,1999:blog-8825290557185698676.post-76598186129484998182019-10-06T12:55:03.518-04:002019-10-06T12:55:03.518-04:00I accidentally used more bread flour than AP, but ...I accidentally used more bread flour than AP, but this actually turned out quite good. A bit different than Wegmans, more dense, but nice crusty exterior. Instead of misting the oven, I put a le crueset cast iron pan filled with water underneath. I also used a pizza steel in lieu of baking stone as my stone finally broke a couple weeks ago. jbrinda1https://www.blogger.com/profile/09578501966579261881noreply@blogger.comtag:blogger.com,1999:blog-8825290557185698676.post-74762445920456460462019-09-24T00:56:35.260-04:002019-09-24T00:56:35.260-04:00Hello, i tried this recipe twice. The first time c...Hello, i tried this recipe twice. The first time came out dry but then I thought I used an incorrect pan (used 2 loaf pans). The taste was good but the texture was so dry. Then I bought two jumbo muffin pans thinking that should do the trick. One- it took me longer to bake it than what's required in the direction (i had to cook in 5 minute increments after reaching 30 minutes), 2nd, the muffin is still dry (although this time not as dry); and 3rd, quite bland. Overall the time spent is not worth the result of the muffin. Is it really 5 cups of flourAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8825290557185698676.post-15410228728103867012019-09-16T05:40:38.871-04:002019-09-16T05:40:38.871-04:00I found this recipe through pinterest, and just go...I found this recipe through pinterest, and just got done making them. They turned out so cute! Thanks for taking the time to post this recipe!Shocked at Taint Painful Curehttps://www.causenta.com/what-we-do/conditions/prostatitisnoreply@blogger.comtag:blogger.com,1999:blog-8825290557185698676.post-88595604487711902412019-09-03T22:57:04.455-04:002019-09-03T22:57:04.455-04:00I have been making this bread for years (about 50)...I have been making this bread for years (about 50) it was in a Pillsbury Bake Off.<br />AND incidentally I do use the cottage cheese in it and you cannot tell by taste or texture. it came out in original recipe as a batter bread and was called Dilly Casserole bread. Goes best with fish or ham. Sure glad I found this so long ago and still enjoying it 💖Berniehttps://www.blogger.com/profile/04337060726913809751noreply@blogger.comtag:blogger.com,1999:blog-8825290557185698676.post-45589297802977802472019-07-18T11:47:59.181-04:002019-07-18T11:47:59.181-04:00Looks very good!!Looks very good!!MESHBJ6RKhttps://www.blogger.com/profile/16798535747607424267noreply@blogger.comtag:blogger.com,1999:blog-8825290557185698676.post-15936778635661859532019-03-18T09:07:51.330-04:002019-03-18T09:07:51.330-04:00Hi Christine,
Jane of Jane's Sweets here! Tha...Hi Christine, <br />Jane of Jane's Sweets here! Thanks so much for your question. I think if I were going to leave out the ground nuts I'd probably just compensate with an equal amount of flour instead. I think that would work, and I doubt it would cause any problems. <br />Happy baking, Christine, and I'd love to hear how this recipe turns out for you!<br />Warmly,<br />JaneJanehttps://www.blogger.com/profile/15544889312932100386noreply@blogger.comtag:blogger.com,1999:blog-8825290557185698676.post-61793132569883835282019-03-18T02:21:58.683-04:002019-03-18T02:21:58.683-04:00I'm going to give this a try but am making it ...I'm going to give this a try but am making it for a commercial kitchen and we try and avoid any nuts as there are so many with allergies to them these days. Any suggestions on what I could substitute the almond meal with?<br />ThanksChristinenoreply@blogger.comtag:blogger.com,1999:blog-8825290557185698676.post-70379548214962637912019-01-20T21:28:18.717-05:002019-01-20T21:28:18.717-05:00I moved out to CO (no Wegmans here) and have been ...I moved out to CO (no Wegmans here) and have been craving their tuscan garlic bread. This turned out almost exactly like it. The crust was crispy with the perfect amount of herbs, salt and oil. I ended up using 4.5 cups of flour (not the full 5, but maybe ill try that next time) and the loaves were HUGE. They didn't rise UP as much as I thought they would, and instead went OUT. Maybe I didn't let them rise long enough or I didn't knead long enough? Regardless, the baked product turned out perfect. I did not use the baking stone; a baking sheet with parchment paper and cornmeal worked great. I put the dough directly on the baking sheet after the second rising and shaped the loaves on there. I scored it with a regular knife and baked them for ~32 mins (that's at 5,000 feet in CO). Amazing golden brown crust. The hardest part was waiting for it to cool before cutting it. Thanks so much for sharing!!! This is a must for holiday gatherings.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8825290557185698676.post-87650714340925448462018-12-12T01:41:08.119-05:002018-12-12T01:41:08.119-05:00Wow! This looks delicious. I can’t even imagine my...Wow! This looks delicious. I can’t even imagine myself baking like this. It is stupendous and neat! My daughter’s birthday is around the corner and I really want to bake a delicious cake for her. But, I need to learn it professionally from somewhere. There is still a lot to do and I haven’t even started looking for <a href="https://eventup.com/" rel="nofollow">rental spaces for parties</a> for the day.benilhalkhttps://www.blogger.com/profile/04371214901920234920noreply@blogger.comtag:blogger.com,1999:blog-8825290557185698676.post-29452881465797067592018-12-08T17:56:54.633-05:002018-12-08T17:56:54.633-05:00I made this bread this week for our Hanukkah celeb...I made this bread this week for our Hanukkah celebration tonight. It was wonderful. I really enjoyed that the recipe was over 2 days. It made it easier to manage with the other things I needed to make. This was my first attempt at Challah and it was a success. My family has no issue telling me if things are not something I should make again and they told me to make this one again. Thanks for the recipe and I highly recommend it.Vicki Drakenoreply@blogger.comtag:blogger.com,1999:blog-8825290557185698676.post-4216699545657938072018-11-22T16:45:08.767-05:002018-11-22T16:45:08.767-05:00Is there a way to let rise in the fridge for a few...Is there a way to let rise in the fridge for a few hours if I want to bake it in the same day? Katenoreply@blogger.comtag:blogger.com,1999:blog-8825290557185698676.post-27890894334228582002018-11-12T15:36:12.197-05:002018-11-12T15:36:12.197-05:00Hi Marissa,
Jane here! I think your guess is a go...Hi Marissa, <br />Jane here! I think your guess is a good one. The "blowout or tearing" you mention could, in my own experience, definitely have been from letting the loaf proof too much. This richer dough doesn't rise much, as I recall, and it's tempting to give it more time and let it rise more than it actually needs to before you put it in the oven. I'm sorry your bread probably wasn't as pretty as you'd liked, but I hope it still tasted good! <br />Thanks so much for letting me know what your experience with this recipe was like. I truly appreciate it!<br />Warmly,<br />JaneJanehttps://www.blogger.com/profile/15544889312932100386noreply@blogger.comtag:blogger.com,1999:blog-8825290557185698676.post-52190105116922203812018-11-12T14:42:12.482-05:002018-11-12T14:42:12.482-05:00I got a heck of a lot of blowout or tearing. Do yo...I got a heck of a lot of blowout or tearing. Do you know if that’s a case of overproofing? I wish I could send a pictureMarissahttps://www.blogger.com/profile/13378140015757961978noreply@blogger.comtag:blogger.com,1999:blog-8825290557185698676.post-38060501397298784672018-07-24T13:17:15.595-04:002018-07-24T13:17:15.595-04:00Do you refrigerate leftovers? Do you refrigerate leftovers? Peggyhttps://www.blogger.com/profile/07959363280080751758noreply@blogger.comtag:blogger.com,1999:blog-8825290557185698676.post-63112361920809014622018-02-27T14:54:53.572-05:002018-02-27T14:54:53.572-05:00I'm so happy to have found this post -- I made...I'm so happy to have found this post -- I made this braid when it first came out in Good Housekeeping and have been wanting to make it again. Thank you for posting it.Grower Jennhttps://www.blogger.com/profile/05479276890063015425noreply@blogger.comtag:blogger.com,1999:blog-8825290557185698676.post-25127789069157167752017-11-22T19:39:18.789-05:002017-11-22T19:39:18.789-05:00Hi Lauren,
Jane here! I just wanted to thank you...Hi Lauren, <br /><br />Jane here! I just wanted to thank you so much for letting me know you've had success with this recipe and that you'll be making these to serve on Turkey Day! I am tickled pink to hear that. It's incredibly nice to know that a recipe I posted a few years ago has become a special part of your family's holiday meal! I sincerely hope you and yours have a wonderful Thanksgiving. <br /><br />Warmly,<br />Jane of Jane's SweetsJanehttps://www.blogger.com/profile/15544889312932100386noreply@blogger.com