I've been looking for a mandel bread (sometimes referred to as jewish biscotti) recipe similar to the recipes used in bakeries.

All the recipes I've seen are essentially for biscotti; bakeries make them infinitely richer, and the bread has a thicker consistency.

Does anyone have a recipe?

Thanks in advance. 

I've posted some pics here: http://jeremyskitchen.wordpress.com/2008/08/31/three-cakes-one-day/ of some cakes I made for a co-worker.

Anyone ever get a request for a simple baking project that just kept growing, until it engulfed an entire weekend?

Gotta love the "oh, by the way, do you think you can...?" questions.

The pic is a little fuzzy, but here's one of the finished products:

It's been a while since I've contributed to the forum,

so much to bake, so little time.

I've posted a recipe for an orange chiffon cake I made for a friend  here: http://jeremyskitchen.wordpress.com/2008/08/31/orange-chiffon-cake/

 and here's a pic of an individual orange chiffon I made with some leftover batter:

Hi all.
I've recently tried Peter Reinhardt's recipe for cinnamon rolls (Bread Baker's Apprentice). Though after the buns had baked although they were softer than unenriched loaf breads, it was pretty tough for a cinnamon roll. The outside was a little bit crusty, but I had only baked them for a little less than 15 minutes. I've tried making enriched breads in the past and I have always encountered this problem of a slightly tough crumb rather than the desired soft and buttery crumb.
I used bread flour, when I usually use all-purpose... So I don't know what I could be doing wrong.
Or is this cinnamon roll recipe meant to be this way?
Hoping for some advice or insight. 
Thanks :) 

I decided to try to make the Cook's Illustrated Thick and Chewy Chocolate Chip Cookie Recipe, but my chocolate chips had melted. I decided to just toss in as much of the chocolate as I could, and see how it turned out. 

I've had to pry my husband's hands off the cookie jar.  It's one of my top five greatest cooking mistakes ever.

Lemon Blueberry Scones

1 c unbleached flour

1.5 c whole wheat flour

1/4 c sugar 

1 t baking powder

1/4 t baking soda

1/2 t salt (use 1/4 t if using salted butter)

zest of 2 small lemons 

6 oz butter

1 c milk

1/2 to 3/4 c blueberries (fresh is better but frozen is still very good)

 Glaze

juice of half lemon

1/3 to 1/2 c powdered sugar 

Mix together dry ingredients. Cut cold butter into small pieces. Use your hands to cut the butter into the four mixture until butter pieces are the pea size or smaller. Gently stir in the blueberries using a fork. Add the milk and stir just to combine. Form the dough into a ball and place on clean counter. Form into disc and cut into 8 pieces. Place on lined cookie sheet and place in oven. Bake 15-20 minutes or until slightly brown. Rotate once during baking. Whisk together lemon juice and sugar. Once out of the oven glaze while still hot. Let cool 10-20 minutes. Enjoy.

 lemon blueberry sconesinside

I know it's not the typical Fresh Loaf fare, but I wanted to share a recipe I just posted here: http://jeremyskitchen.wordpress.com/2008/05/21/chai-creme-brulee/ for chai Creme Brulee. I figure someone else out there might have a sweet tooth.

The recipe for Pain Au Lait, states 3/4 c water. Is this 3/4 c total( 1/2 c to dissolve yeast and 1/4 c more water) ??  Just wanted to know. Thanks for clearing this up for me.   Thanks so much!!!!!   :) :) :)

I’m interested in a recipe called Meltaways. It is neither the cookie or candy. I went on the net and found bakeries that make these. I emailed a bakery in Rhode Island, they use a Danish dough, roll it out like making cinnamon rolls, spread with a cream cheese smear, roll and cut. They are baked in muffin pans, and when they come out of the oven, while still in the muffin pan, they use a wooden paddle to flatten them a bit, dump them on trays, and when cool frost them with a sugar icing and nuts. Another bakery said they use a Sweet Yeast Dough to make their Meltaways. 

Another person emailed this to me:
The meltaways I used to make in the bakeries was made using Danish dough. Rolled out like for a cinnamon roll, smeared with either Cream Cheese filling or plain buttercream, then folded from the outside edge to the center from both sides. It was then folded on itself so it looked a little like a horse hoof. Rolls were cut about 1/2 to 3/4 of inch thick, placed onto pans, proofed and baked. I never did glaze them after the oven because they always seemed to break apart. You could spray them with simple syrup if you like. Once cooled they could iced using the string method (so they don't break) and serve.

Have you ever heard of them? If you can add anything else please let me know!!! I can make cinnamon rolls but would like to learn all I can about Meltaways.  :) :) :)

Hello,

 I have a great recipe for cinnamon rolls.  I roll out the pastry to 24x14.  after rolling I have a 24 inch log, that I cut into 2 inch rolls.

This makes 12 rolls.  However after baking each roll grows to 2 inches high by a radius of 4 inches on average.  I would like to make smaller rolls that could be classifed as bite sized or two-bite sized roll for an event we are hosting.

 Anyone have any ideas how to accomplish this?

 Thanks,

Tanya