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Today’s experiment: bread crumb cake
May. 8th, 2022 03:01 pmThere are a variety of bread crumb cake / loaf recipes out there, none of which I have either made or eaten, many of which purport to either be from a 1920s recipe, or to be Italian in origin. *shrug* This is not that.
When a loaf of A.’s bread (Roche Bros whole wheat bread — safe for me to eat, but a little high in sodium for me, and a lot boring) is down to the end slices, I frequently will put them into a loaf bag of those end slices in the freezer. When the loaf bag gets full, I contemplate my options. Typically, they become bread pudding, but sometimes they become croutons. Today, I thought, what can we do with bread crumbs. I have a food processor. I could turn that half loaf of bread (8 slices or so of end slices) into a food processor bin full of bread crumbs. Surely, that could become something.
The next eggs arrive on Friday, and I have 6 eggs in the fridge right now, which makes me reluctant to commit to any of the recipes I found, which involve 4 eggs. Come on. So I opted to instead see where I could go with the rest of the tetrapak of unsweetened almond milk in the fridge (kirkland signature, R. uses it in his coffee, and there are more in the pantry closet). That moistened up the bread crumbs nicely, and I was _about_ to add a couple of eggs, but then I thought, hey! I still have the rest of that bottle of separated mayo that I used to make the chocolate mayonnaise cake! So most of the rest of that went into the mix, followed by most of a cup of white sugar, a generous 1/3 cup of cocoa powder, and some baking potassium. It was fluffy when stirred, which generally means things are going well in terms of finished baked goodie texture.
It is now in the oven with the bacon, so it’s gonna wind up with some added aroma, probably, which is fine. Bacon and chocolate go well together.
I continue to look for videos / forum posts / etc. by people who have actually done homebrew with green malt, and I found a really good one that I watched today. I am feeling more confident that my bonkers plan might actually work.
ETA: The weird bread crumb chocolate thing is not quite done, but it rose, and it smells amazing, and it’s doing the jiggling thing that suggests that while not done, it’s on the right path.
ETAYA: I would have lied and said it was terrible, except my daughter had the first slice so there’s a witness.
When a loaf of A.’s bread (Roche Bros whole wheat bread — safe for me to eat, but a little high in sodium for me, and a lot boring) is down to the end slices, I frequently will put them into a loaf bag of those end slices in the freezer. When the loaf bag gets full, I contemplate my options. Typically, they become bread pudding, but sometimes they become croutons. Today, I thought, what can we do with bread crumbs. I have a food processor. I could turn that half loaf of bread (8 slices or so of end slices) into a food processor bin full of bread crumbs. Surely, that could become something.
The next eggs arrive on Friday, and I have 6 eggs in the fridge right now, which makes me reluctant to commit to any of the recipes I found, which involve 4 eggs. Come on. So I opted to instead see where I could go with the rest of the tetrapak of unsweetened almond milk in the fridge (kirkland signature, R. uses it in his coffee, and there are more in the pantry closet). That moistened up the bread crumbs nicely, and I was _about_ to add a couple of eggs, but then I thought, hey! I still have the rest of that bottle of separated mayo that I used to make the chocolate mayonnaise cake! So most of the rest of that went into the mix, followed by most of a cup of white sugar, a generous 1/3 cup of cocoa powder, and some baking potassium. It was fluffy when stirred, which generally means things are going well in terms of finished baked goodie texture.
It is now in the oven with the bacon, so it’s gonna wind up with some added aroma, probably, which is fine. Bacon and chocolate go well together.
I continue to look for videos / forum posts / etc. by people who have actually done homebrew with green malt, and I found a really good one that I watched today. I am feeling more confident that my bonkers plan might actually work.
ETA: The weird bread crumb chocolate thing is not quite done, but it rose, and it smells amazing, and it’s doing the jiggling thing that suggests that while not done, it’s on the right path.
ETAYA: I would have lied and said it was terrible, except my daughter had the first slice so there’s a witness.