A late entry. For Christmas I made stollen with a recipe that looked like it would produce something close to what I know from The Netherlands.
Dutch Regale's Almond/Rum Stollen
Inspired by Susan's account in her blog, I decided to make Panettone as presents for friends for the holidays.
Panettone
For thanksgiving I again made my pumpkin bread (recipe), and this time I made one jack-o-lantern, like last time, and one bread shaped like a turkey.
Thanksgiving turkey bread
The picture was taken the day after the bake (Wed bake) and due to some bubble under the crust, it wrinkled a little). Still, this worked out well I think, both shape and flavor. There is nothing left at least!
My wife loves pumpkin and so I'd been having this idea of making some kind of pumpkin bread, but I wasn't sure what recipe. Yesterday I happened to pick up Maggie Glezer's "A Blessing of Bread" and found, on page 178 the recipe for "Pan de Calabaza", a sephardic pumpkin bread. Looked good so I decided to make that. After thinking for a while what shape I would make it (3-braid, 4-braid, loaf etc.) I decided to try something different.
I have completed a first version of my dough calculator spreadsheet that I think is in decent enough shape to share. I have described this spreadsheet (in previous incarnations) and previous posts. This version is quite different in that it is much more automated and supports a "normal" style of using baker's percentages with preferments. I've found it invaluable in reverse engineering formulas (when no percentages are given), scaling, and overall analysis (hydration for example). Please check it out and give me feedback.
Entertaining my little boy again tonight, so time for another easy baking project he could help with. He loves pineapple and we had some a couple of days old, so time to do something with it. Recipe from The Joy of Cooking (I've always had good luck with the basics from there). Took about 20 minutes to prep and get in the oven, bake at 350F for a little over 35 minutes.
Pineapple upside down cake
The Jewish members of my family and friends, have been fasting for the last (almost) 24 hours, as is traditional for Yom Kippur. I have been making their life difficult by baking and making the house smell very tempting. The good thing is that those "fasters" will be allowed to enjoy the results in a couple of hours.
Break-fast bake I
Baguette and Epi
Thom Leonard's Country French
Essential's Columbia