This was my first time baking with yeast and didn’t really know the difference between the different kinds. Realizing that I had active dry yeast instead of quick active dry yeast, I followed the directions for active dry yeast. Do any of you know if that makes a difference? And does using wheat instead of white flour make a difference?
I decided to make two smaller turtles instead of one big one. Everything seemed to be going fine but after letting the turtles rise, their eyes fell off. If you decide to give this a try, you really have to stick them in there good… and before the bread rises. After sticking the eyes back in their heads deflated and deformed and had to be reshaped.
Next I tried to make the shell as instructed in the recipe. As soon as I touched it the shell started sinking a bit. I’m thinking if I had made the full sized turtle this part might have been a little easier. Instead of cutting into the dough as directed, I found it easier to take a table knife and make a ridge by gently pushing into the bread dough all the way around the turtle. I covered them back up and let it sit a little longer hoping they would rise up again, but they didn’t so in the oven they went.
I started to walk out of the kitchen. BANG! I jumped, the cats jumped… and the turtles jumped. Uh-oh. Note to self: don’t by cheap baking pans. Running back to the oven I immediately saw two very flat turtles and a contorted pan. I should have taken a picture. It was impressively contorted. It jumped one more time after this, but it didn’t seem like anything else could be done so I just left the turtles in there hoping they would at least taste good.
The turtles were a little dense, but tasted ok especially with honey. On the back of the flour bag there’s a recipe for honey wheat bread. I think I’ll try that next time.
Last night I made spiced peach puffs for dessert. They aren’t really the kind of dessert we would normally choose, but they were really good! You can find the recipe HERE. I’ve actually wanted to try them for quite awhile but the filling calls for heavy whipping cream and I’m lactose intolerant. I’m also allergic to soy so I wasn’t sure I’d find whipped cream that we could use… until the glorious day we stumbled upon Safeway brand whipped topping. Free of soy and not a significant source of lactose. Hurray!
Substitutions and recommendations:
- This recipe makes more puffs than we could ever eat so I made half a batch and made the puffs twice as big. I’ll probably make them the correct size next time as they rose up and then sunk back down just a little.
- Do make sure you scoop out the inside while they are still warm. As they cool the inside becomes a little mushy making it harder to get out.
- I of course substituted the heavy cream for the whipped topping.
- The recipe doesn’t call for this but I sprinkled cinnamon over the top. Yum!
Note: If we were unable to find whipped cream, we were planning to use Breyer’s Lactose Free Vanilla ice cream. I’m pretty sure this is the best vanilla ice cream ever made. If you know me you know I’m not a big fan of vanilla, especially in ice cream, but I could eat this all day. James even prefers it to regular ice cream!