u/TheNordicFairy

A couple of months ago, I asked if anyone knew of cast iron half loaf pans. I even wrote to Lodge, and they figured out the dimensions and said they would send it to their design team. I ended up finding this pan. It is almost exactly half the size of the Lodge cast iron, which is 8.5 in. x 4.5 in., and the Cuisinart BBQ pan is 4.5 x 4.5. So basically perfect for a half loaf! I have made 3 loaves in it so far, and the bread just slides out of the pan and makes consistently wonderful bread.

Cast Iron Small Loaf of 5 slices

Scald:

110g boiling buttermilk
85g bread flour
20g or 1 1/2 tbs sugar or honey
25g or 2 tbs seeds
25g or 1/4 c oatmeal, rolled or steel-cut
1/4 tsp salt
15g or 1 1/4 tbs oil

When the scald becomes lukewarm, add in:
85g bread flour
40g starter

1. Mix the scald ingredients until smooth and no dry flour is left. When the scald is lukewarm or at room temperature, add in the remaining ingredients and mix until shaggy. Let sit for about 30 minutes, then knead for 5 - 8 minutes. Cover and then let rise until doubled, deflate, and repeat.
2. Form and place in a loaf pan, cover, and let proof at room temperature until nearly doubled.
3. Bake at 375 degrees for 30-35 minutes or until it sounds hollow when tapped or until 195 to 200 degrees interior temperature.

Several months ago, I posted asking if anyone knew of a cast-iron half-loaf pan. I asked Lodge about one; they said they would discuss it with their design team, but I haven't heard back. After much searching, I found that Cuisinart makes a 4 3/4 x 4 3/4 x 3 1/2" cast iron basting pot for BBQ. Considering a 1-pound loaf pan is 8 1/2 x 4 1/2", this is basically a half loaf pan. I made a 504g dough loaf (half of a pound loaf). It turned out great, plus it has a handle! I seasoned it twice on the stovetop, and when baking with it, I sprayed it with oil, and the bread popped right out.

Had to make them! My vanilla pattern like every other vanilla pattern.

Bagel buns. My back hurt so bad from tearing a neighbor's grape vines from my fence that I couldn't stand to form my bagels. I had cut them to weight, rolled them partially, set them to rise, and then just couldn't do the rolling. So when ready, I just boiled them as they were. (That is why they aren't pretty.) I actually like this shape better! Easier to eat for sure. I think this is my future bagel shape!

Makes 8 bagels (930g dough without add-ins- 115 g per bagel)

300 g warm water
2 tsp yeast
32 g sugar
540 g bread flour
14 g or 1 1/2 tsp salt
2 tbs vital wheat gluten, optional
2 tsp diastatic malt powder (optional, for a darker color and richer flavor)
Add-ins if desired (makes 9 bagels, 116g per bagel):
60g cracked wheat
60g steel-cut oats
40g warm water

And yes, he is wearing these in 98-degree weather!

I know this is a Very Pink Knitting photo, but she is using multiple strands of the same color to do this, and I would like to know if you can do it with a single strand of each color. I know how to jogless knit, and I have tried helical by making two rows before doing the slipping, but it is noticeable. Is there a trick that I don't know about?

It tastes like rhubarb pie with ice cream, to me.

Makes 1 large pint

Heat until soft and jam-like, then cool. Add in after churning:

1 1/2 cups chopped rhubarb
150g or 3/4 cup sugar
1/2 tsp lemon juice

Mix together:

170g or 3/4 cup cream
175g or 3/4 cup half-and-half or milk
1/2 tsp vanilla

40g or 2 tbs corn syrup

Mix together and add in to liquids:

50g or 1/4 c sugar
25g or 2 tbs powdered milk
1/4 tsp xanthan gum
pinch of salt

Edited to add sugar and corn syrup