The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Salome's picture
Salome

The Swiss have the reputation for being very punctual. Well, you might think now, that we're this time to early. But - you're mistaken.


The 6th of december is here Santa Claus' day, or as we say, "the Samichlaus comes". Sadly, the real Samichlaus doesn't come to our house anylonger as my siblings and me are considered to be too old by now. (Well, I understand, we're 22, 20 and 17 ...) But we still keep the rest of the custom up.


So every 6th of december we will gather at home, enjoy the traditional dinner consisting out of a Grättimaa, a small Samichlaus shaped out of a savoury enriched Challah-like dough (basically our normal Zopf recipe) , lot's of cheese, some dried meat, jam, nuts, tangerines, lots of sweets and hot chocolate.


 



the dinner table...


 



the Grättimaa before and after baking ...



and my mom had her annually mass-production for all friends and relatives who are fond of her famous Stollen. She sends them to friends who live scattered over Europe. After the butter brush they were to get a light confectioner's sugar shower.  (but first they had all to cool, therefore they are still missing it on the picture)


Happy Samichlaus to all of you, but especially to tssaweber and chouette22, the exil-Swiss here on TFL! =)


Salome

brickc's picture

turn off baking cycle / programming custom cycles

April 10, 2008 - 5:57pm -- brickc

Hi all!

I have a Zojirushi and it kneads and rises well but the baking results are not as good as in my oven. So, I want to use it for kneading and rising. Is the easiest way to do that to use it on the custom setting and specify each step (e.g. Bake: OFF)? I would do that, but I have no idea what the appropriate lengths are for each stage. I have searched this and other forums before posting. Can I just use the dough setting instead?

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