The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

GlindaBunny's blog

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It could probably use a little less flour next time, but I'm glad the holes aren't too big to hold a little butter.



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I had to bring cookies to a church function.  My husband recommended the Sierpinski Carpet fractal cookies shown on  I thought the square shapes might be a little boring and decided to do Sierpinski triangle cookies instead.

 I made them green and added peppermint extract.  The recipes I used were:

1 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1/4 teaspoon salt

1/2 cup butter, softened

1 cup white sugar

1 egg


for the chocolate part and

3 cups all-purpose flour 

3/4 teaspoon baking powder 

1/4 teaspoon salt

1 cup unsalted butter, softened 

1 cup sugar 

1 egg, beaten 

1 tablespoon milk

for the green part.  I didn't chill the dough at all because I wanted it flexible to work with.  It was tougher than I thought it would be to shape the triangular logs of dough, but they look pretty decent for cookies.



I ended up with lots of scraps.  I rolled them into a log and made swirled round cookies (I didn't want to waste the cookie dough).

Sadly, nobody at church even noticed that they were fractals.  *sigh*

baked cookies:



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baked rolls

I made rolls to go with the beef stew.  This is my favorite basic dinner roll recipe.

1 1/2 C warm milk
1/4 C melted butter
2 t yeast
2 eggs, beaten
1/2 C sugar
1 t salt
4 1/2 C AP flour

Mix ingredients, let rise in oiled, covered bowl for 2 hours.  Shape into 36 balls.  Put 3 balls in each cup of a 12 cup muffin tin.  Cover and let rise for another 1/2 hour to 1 hour.  Brush with egg wash and bake at 350 for 20 minutes.




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It's been awhile since I've baked bread... I'm baking some today and it's rising right now.



I haven't been a complete slacker... I made brownies recently.   They were more than half gone before I could take a picture (we had company over - I swear I didn't eat them all myself)


The top is just a dark chocolate ganache with white chocolate stripes (drag the tip of a knife back and forth to create the design). 

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I decided to add some whole wheat flour to the italian bread this time.


scored dough 

I wasn't paying attention and left the oven high for a little too long... oops.  They're a little dark. 

oops... a little dark 

The dark crust didn't adversely affect the flavor, though. 

sliced bread 

bread with spaghetti 



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I made another of the "favorite recipes" from this site.


finished pastries 

for the pain aux raisins, I added lots of raisins (my husband loves them).

unrolled pain aux raisins 

sliced raisin rolls

smooshed raisin rolls 

baked pain aux raisins 

unfilled snails 

I used a pastry bag with a star tip to pipe in the cream cheese filling.

filled snails 

baked snails 

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I've been lurking on this site for awhile and decided to register so I can start keeping a log of what I make.  My husband loves when I make the Italian bread listed under the Favorite Recipes, so here's how my first batch came out.  I melted a little butter on the top after removing it from the oven.

Italian Bread 

 closeup of crumb

Sorry about the poor picture quality.  I'm lazy and use my husband's camera phone so I can email the photos to flickr as soon as I take them.

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