Hi everyone. I'm planning to bake the bba Cranberry walnut celebration bread (minus the walnuts), and I'm looking to modify the procedure a bit. The original recipe has the dried cranberries mixed in with the dough, which I've found results in a bumpy, rough looking loaf. I'm looking to make a 5-strand braided loaf that looks like challah - nice and smooth, without any "stretch marks" or dried fruit sticking out on the surface.This has nothing to do with flavor, but I'm a stickler for presentation.
Hi everybody, a bit of a novice (and young/male!) baker here and I hade a few ideas that I was wondering if some of the experts here could help me out on.
There is a few criteria for this though:
1: Has to be a viable breakfast food (just a pet peeve: I like to eat my sweeter breads for a second breakfast after morning swim practice, just pretending to be French I guess! :)
I usually bake these around Christmas, but the recipe was requested recently and there is no reason they wouldn't be good any time of the year.
The recipe is from a Better Homes & Gardens "Cookies Cookies Cookies" cookbook.
1 cup AP flour
2 tablespoons sugar
1/2 cup butter
1/2 cup chopped pecans
Just wanted to share with you some more pictures. This is my Raisin, Cranberry, Currant Caraway Seed Bread. For this recipe, I used 70% hydration. The crumb is denser and drier than the Sweet Potato Pugliese Bread I had made yesterday. I think next time, I will try 75%-80% hydration. I'll post a recipe when I figure out the hydration levels... Overall, the flavor is what I had expected. Yummy!
I"m wondering if Mike Avery is lurking today... I'll copy this entire post into an email to him, and then post a reply when I get one.
I'M A NEWBIE at sourdough, but this question doesn't regard THAT part of the bread.
Here we go:
I made these for the first time this year. They are excellent!