The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Christmas gifts

davidg618's picture

The families--DNA'ed and extended--loved last year's bread and cookies, so we chose to do it again this year. Pictured is last week's baking. It's not everything but the freezer was chock-a-block, so we're starting shipping today to make more room. We found shipping Priority mail gets fresh or fresh-frozen sourdough--with refresh instructions (375°F oven, 5 mins.)--delivered still palatable and tasty. This year's packages hold a loaf of sourdough or Orange Pecan loaf, a dozen and a half of assorted Biscotti and, of course, a dozen of my rendering of Grandma's Welsh Cakes. This year's Biscotti: Tart Cherry-Pecan, Citron-Macadamia Nut, Almond-Ameretto, and Chocolate-Chocolate chip-Chipotle. Sixteen mailing, and then there is the neighborhood cookie swap, and special friends to gift. We love this time of year!

David G



jonalisa's picture

All I want for Christmas... (or Hanukkah or insert holiday here)

December 3, 2010 - 7:43am -- jonalisa

Hello Everyone,

What do you want for Christmas?

I've been asked this repeatedly by my family and I am looking for some ideas. I don't have a lot of "tools and gear" so I am curious about what things other people would wish for.

Now in the midst of the holidays - and with no better reason to bake - I ask of you:

What baking/bread-related item are you wishing for?

MommaT's picture

Christmas stollen - take 1

November 23, 2009 - 7:46pm -- MommaT

Well, it's that time of the year again and I'm starting to test/tweak my holiday gift-giving recipes.  Having decided to mix things up a bit this year (no pun intended...honestly!), I tested the BBA stollen recipe today!   The immediate family gave it thumbs up, although my marzipan-shy 8 year old was a little hesitant.  

turosdolci's picture

A traditional cake/bread made at Christmas time, panettone was created in the Lombardy region and it is the undisputable holiday favorite. Scholars have traced panettone back to the middle ages. The dome shaped sweet bread is traditionally made with candied fruits, raisins and flavored with liquors. Today you can find it with chocolate chips and other ingredients. It is less like a cake then light fluffy sweet bread. The use of natural yeast results in the dough that rises slowly. The rising time can be as long as 48 hours. The long leavening contributes to the long shelf life, which can be as long as 6 months. Italian bakers take pride in the age of their leavening and some are maintained over many years.


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