The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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JMonkey's picture

Hot cross buns with a pre-ferment?

April 11, 2006 - 9:12am -- JMonkey

I'm going to make hot cross buns Thursday night for my colleagues at work Friday morning and was wondering whether a pre-ferment like a poolish or a biga would add anything to the flavor and keeping of the buns?

All the recipes I've seen have been straight doughs, but Panatone, I know, often uses a biga or a sourdough starter, even though it's a sweet bread.

Thanks!

helend's picture

Hot Cross Buns

March 18, 2006 - 10:43am -- helend
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Hot cross Buns

A new batch of stoneground organic unbleache flour arrived today and so a batch of my favourite easter bread - hot cross buns.

As usual this flour is easy to work and only 6 minutes kneading gives me a smooth, shiny ball of dough. Rising, shaping and baking all go well and the finished result is yummy!

I love the smell of home baking!

timtune's picture
timtune

For the Lunar New Year, aka. Chinese New Year, which was yesterday, i made a batch of steamed buns with sweet black sesame fillings. They were soft and fluffy, except for the age of my flour, which gave a yellowish tinge to it, i think. :)

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Happy Year of the Dog!

Floydm's picture

Gingerbread

December 7, 2005 - 8:36pm -- Floydm
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I baked gingerbread for the first time last night. Yum.

gingerbread

I was amazed at how good the house smelled when I came home from work today. It really smells festive, like the holidays are here, even 24 hours after baking it.

I looked at a few different recipes before settling on something closest to the recipe from the Joy of Cooking.

Floydm's picture

Cranberry Coffeecake

December 1, 2005 - 6:04pm -- Floydm

I saw this recipe for a cranberry coffee cake in The Bread Feed and had to try it.
cranberry coffee cake
It is very good, more like a light pound cake than a traditional coffee cake. We all enjoyed it very greatly.

I'm going to keep a summary of the recipe here so that I have it in case the original source move or go away, but I definitely want to give credit: I found this recipe via Slashfood, which linked to it on Epicurious, which appears to have gotten it from Gourmet (magazine?). Follow those links for more in depth info on this recipe.

Floydm's picture

Buttermilk Cluster

November 15, 2005 - 8:22pm -- Floydm
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These rolls make a beautiful compliment to anyone's Thanksgiving table. If timed properly, these can be baked right when the turkey is about to come out of the oven to provide a wonderful accent to the meal.

This recipe is inspired by the Buttermilk Cluster recipe in Country Breads of the World. I made a few minor modifications, such as including a little bit of honey, but in general it is the same thing.

Floydm's picture

Cranberry-Orange Walnut Bread

November 8, 2005 - 8:30pm -- Floydm
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cranberry nut bread

Fresh cranberries are plentiful this time of year.

I love this quick bread with cream cheese for breakfast.

Cranberry-Orange Walnut Bread Makes 2 large loaves or 6 small loaves or 18 muffins 4 cups all-purpose unbleached flour 2 cups sugar 3 teaspoons baking powder 2 teaspoons salt 1 teaspoon baking soda 1 1/2 cup orange juice 4 tablespoons butter or shortening 2 tablespoons grated orange peel 2 eggs, beaten 3 cups (1 12 ounce package) fresh cranberries 1 cup chopped walnuts or pecans

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