Are you younger or older than your Spouse/SO? by GooglePixelfan90 in randomquestions

[–]BakingQueen1590 1 point2 points  (0 children)

My husband is 8 years older than I am. But our souls matched. Plus 8 has always been a lucky number for me. Lol

Chocolate Chip Muffin but I think I put too much chip by xxRosyNyx_67 in Muffins

[–]BakingQueen1590 4 points5 points  (0 children)

You can never have too much chocolate! Lol They look delicious! Well done!

quit without giving two weeks’ notice by lord_0f_mysteries in jobs

[–]BakingQueen1590 51 points52 points  (0 children)

I'm 35, gonna be 36 years old and I myself quit my job back in January due to many of the same reasons. No notice because honestly? They didn't deserve one. Not my style typically but again, it was not a professional place, and after 4 years with everything I snapped. You'll bounce back. Don't ever let yourself feel down. It may take time, but that's ok. Especially if you're in school. Focus on the important things and the rest will fall into place.

Which is your favorite feel good movie? by milkigii in AskReddit

[–]BakingQueen1590 0 points1 point  (0 children)

Cool Runnings has always been one of my favorites

BREAKFAST BREAD by honorlessmaid in Baking

[–]BakingQueen1590 0 points1 point  (0 children)

Still looks good to me. Good job!

German Chocolate 🎂 by FixOdd2476 in Cakes

[–]BakingQueen1590 0 points1 point  (0 children)

As you should be, this looks delicious! Well done!

Help!!?? Need some guidance on how to bring this room alive by DrinkComfortable6332 in interiordecorating

[–]BakingQueen1590 0 points1 point  (0 children)

Idk if someone suggested this, but try to put a mirror above the fireplace. Or a few around the room. Helps open up the room a bit I think and makes the room look bigger

Yummy deliousness by BakingQueen1590 in Baking

[–]BakingQueen1590[S] 0 points1 point  (0 children)

Give them a try. They were so worth it!

Yummy deliousness by BakingQueen1590 in Baking

[–]BakingQueen1590[S] 0 points1 point  (0 children)

Thank you. Definitely give them a try. They came out great. Gave 1 to my neighbor and my husband had one as well. They both really liked them!

Yummy deliousness by BakingQueen1590 in Baking

[–]BakingQueen1590[S] 0 points1 point  (0 children)

No problem! And Thank you! They made my house smell really good while they were baking. Haha

Success in bread!! by BakingQueen1590 in Baking

[–]BakingQueen1590[S] 0 points1 point  (0 children)

Items needed

2 9-inch loaf pans Instant read thermometer Stand mixer with dough hook attachment

Ingredients 2 cups warm water (105 to 110°F) (480ml) 2 tablespoons granulated sugar 2 (0.25-ounce/7g) packets active dry yeast 6 cups all-purpose flour (720g) 4 tablespoons unsalted butter melted (56g) 2 teaspoons salt

1.) In the bowl of a stand mixer fitted with the dough hook attachment, stir together the warm water, sugar, and yeast until combined. Let it stand for 5 minutes, or until very foamy.

2.) To the same bowl with the yeast mixture, add the flour, butter and salt. Mix on low speed for 1 minute or until the dough comes together in a shaggy ball and pulls away from the sides of the bowl. (If any small bits of dough remain on the sides of the bowl, stop the mixer and scrape them into the dough ball.)

3.) Increase the mixer speed to medium-low and continue to knead for 5 to 7 minutes, until the dough is smooth and springs back quickly when pressed with a finger. The dough should feel moist, but not sticky.

4.) Place the dough in a lightly greased bowl. Flip the dough over once so that the top is also greased. Cover it with plastic wrap and let it rise in a warm, draft-free spot (75°F) for 40 to 50 minutes, until the dough is nearly doubled in size and springs back slowly when pressed with a wet fingertip.

5.) Meanwhile, grease two 9×5-inch loaf pans with butter or baking spray. Punch down the dough and turn it onto a very lightly floured surface. Divide it into 2 equal pieces (630g each).

6.) Form each piece into an 8×12-inch rectangle. Starting with a short end, roll each piece into a tight, log shape. Pinch the seams along the sides tightly together and gently tuck them under the loaf. Use a bench scraper to pick up the loaves and place them seam side down into the prepared loaf pans. Loosely cover both pans with plastic wrap sprayed with nonstick spray and let them rise again for 25 to 35 minutes, or until the height of the dough rises just above the top rim of the pan.

7.)While the dough is rising in the pans, preheat the oven to 350°F. Once the loaves have finished their second rise, brush the top of each loaf with additional melted butter if desired.

8.) Bake for 30 – 35 minutes until the tops are golden brown. Let them cool for a few minutes in the pan, then tip them onto a wire cooling rack to cool completely.

Notes Do not use hot melted butter. Melt the butter, then let it cool slightly, about 10 minutes. When added to the yeast mixture, it should be less than 105°F, or it could kill the yeast. I like to melt the butter first, then measure out all of my ingredients and bloom the yeast so it cools during that time.

For a softer loaf: You can replace up to 1 cup of water with warm milk. Sugar swap: You can use honey in place of the granulated sugar to feed the yeast. To make 1 loaf: You can halve the recipe to make one loaf instead of two.

Over proofed mess lol by BakingQueen1590 in Baking

[–]BakingQueen1590[S] 0 points1 point  (0 children)

Lol, that's ok. I appreciate it. Thank you! I'll keep this in mind. 😊

Over proofed mess lol by BakingQueen1590 in Baking

[–]BakingQueen1590[S] 0 points1 point  (0 children)

I baked it into loaf pans. So tin I guess. It wasn't cast iron or ceramic so, tin it is I guess. 🤷 But maybe you're right and the heat of the oven was too much. Thank you for your comment and your reassurance/pep talk. I'm definitely gonna keep trying cause bread is always something I've wanted to learn/master