The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Merry Christmas, All

PMcCool's picture
PMcCool

Merry Christmas, All

There's a sourdough batard and boule fermenting on the counter; should be ready to go into the oven in an hour or so.  Just the thing to go with the ravioli soup that's simmering in the crock-pot in anticipation of the last of our travelers arriving this evening.  We'll give them a day to decompress before doing the big Christmas dinner tomorrow.

 

Wishing all of you a very merry Christmas and a happy New Year with your families and friends.

 

PMcCool

sewwhatsports's picture
sewwhatsports

Made a beautiful Multi grain Miche from Handelmann's book and 2 loaves of light wheat (not sourdough).  All turned out great.  And for breakfast this morning I did a French toast bread pudding with leftover drying bread from 3 days ago. Yummy!!

Hope everyone found what they wanted from Santa. 

Rena in Delaware

breadnerd's picture
breadnerd

A quiet day here, as guests are coming tomorrow. But we had BBA cinnamon rolls for breakfast:

 

 

And I'm making up some pizza dough to retard overnight for a pizza party with family tomorrow. Fun!

Paddyscake's picture
Paddyscake

are an excellent start for the Christmas morning! What a great aroma to wake up to!! I made them on Saturday and retarded in the frige. They came out very moist and flakey ( I had my concerns to retard for 2 days!) and glazed them with cream cheese frosting left over from our main dessert, carrot cake.   HO, HO, HO....yum

Happy Holidays to all!!