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Wow, congratulations on winning and I'm impressed that anyone could have the patience to make this bread, I think I will try to find it in some store before I even attempt to try it.
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Originally posted by Glitter Brunello View PostMike, you know you are making a lot of [STRIKE]guys[/STRIKE] lawyers look real bad....
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Originally posted by mshatty
Mike....Congrats!!! How impressive!!!
Oh, BTW....That 12-16 hrs fermenting stuff, was a deal breaker, for me.
Angela
If you change the way you look at things, the things you look at change.
BTW, I'm still keeping track of how many times you annoy me.
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If you can't find a store, here is a bakery in Tennessee that does mail order:Originally posted by Lilliana View Post
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Congratulations, Mike. Sounds delish. I think I'll stick with my sourdough bread but I'm sure that will be fine.Kay HComment
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Thanks I will look into it.Comment
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I was in Charlotte, NC about a month ago. Tried a few of the restaurants and was generally underwhelmed by the food. But the cakes -- well, that's a different story. I had some of the best, moistest cakes I have ever had there.
I tried a coconut cake that was made essentially in a tres leches style. I modified a standard tres leches cake and made it for the July 4th party. HUGE hit.
However, there was a sweet potato cake by a restaurant named Merv's that was simply spectacular. I tried to recreate it with a recipe I found on the internet, and while it was also a big hit, it didn't come close to what I had in NC.
It was a dark cake with a fairly large crumb. Tasted like sweet potato pie mixed with carrot cake, and extremely moist. The frosting was like a cross between cream cheese and buttercream (which I can make by instinct, so that's not an issue). The recipe I got used raw, grated sweet potatoes, was too light and was very much like a carrot cake.
Does anyone have a recipe that is more like the Merv's cake I described? I'd love to try it.
Meanwhile, if anyone wants a showstopper coconut cake, let me know and I'll post the recipe I made here.Comment
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I LOVE anything coconut, so please post your coconut cake recipe!Comment
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OK, it's pretty much by feel, but this is what I did last time:Originally posted by LisaH
INGREDIENTS
6 eggs
1 cup cake flour, sifted
1 cup sugar
1 (14-ounce) can sweetened condensed milk
2/3 cup whole milk
1/2 cup unsweetened canned coconut cream
1 tablespoon dark rum
1 cup sweetened flaked coconut
1 1/2 cups heavy cream
1 tablespoon powdered sugar
Heat oven to 325°F. Butter a 13-by-9-inch glass baking dish. Separate eggs, and place yolks in a large mixing bowl. Reserve whites in a separate mixing bowl.
Add sugar to yolks, and beat on high speed with an electric mixer until pale yellow and fluffy. Whip egg whites to medium peaks, about 1 1/2 minutes.
Using a rubber spatula, stir about 1/3 of the egg whites into the yolk mixture to lighten it. Then gently fold in remaining whites.
Sprinkle flour over egg mixture. Use a rubber spatula to gently fold flour into egg mixture, just until there are no more white flour streaks. Don’t overmix.
Pour batter into the buttered baking dish, and bake until cake is puffed and golden and the edges pull away from the sides of the pan, about 20 to 25 minutes.
Remove cake from the oven and place on a wire cooling rack. With a toothpick, poke holes all over the cake (make sure that holes are poked to different depths). Cool cake for 15 minutes.
In a medium bowl, whisk together three milks and rum, and pour mixture evenly over cake. Continue cooling cake, about 45 minutes more, then cover tightly with plastic wrap and refrigerate at least 4 hours or overnight.
After the 4+ hour wait, heat a large frying pan over medium heat. Add coconut and spread it in an even layer. Cook, stirring often, until coconut is lightly toasted and browned. Remove from the pan immediately.
Sprinkle 3/4 of the coconut over cake, still in pan. Whip heavy cream and powdered sugar to medium peaks. Spread whipped cream over top of cake and coconut. Sprinkle remaining 1/4 of the toasted coconut on top for garnish.
Serve while still at least slightly chilled.Comment
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Mike,
I finally made salt rising bread. Not the same recipe you had though. I bought salt rising yeast from KAF ( King Arthur Flour ) and started it yesterday afternoon. I finished it today around noon. It was very good!!! What a unique flavor.
I recently bought a new stove which has a "proof" setting on the oven so it was perfect for this type of bread.
It is definitely a 2 day process, somewhat similar to the sourdough bread, again, I bought the starter from KAF.
Thank you for bringing salt rising bread to my attention, I will definitely make it again.Comment
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When do you send me a sample loaf to test your bread???Originally posted by jericap
I love salt rising bread and its unique flavor.
What brand of stove/oven did you buy that has that proofing setting? I would love to have that.Comment
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Originally posted by mshatty View Post
I have a Jen-aire drop in stove with a dough proofing cycle. I use it often.Kay HComment
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I bought a GE Profile recently and was so surprised to see the proof setting.
I'll send you mine if you send me yours!!!
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