The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

For Santa :^)

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breadsong's picture
breadsong

For Santa :^)

Hello and happy holidays everyone!
Here are a couple of things under the tree for Santa :^)

"Walnut" Cookies:


                                                      ...and a Sourdough Loaf :^)

This is the cookie recipe (super-tasty); the cookies were baked in walnut cookie molds.
The shaping idea for the sourdough is from Bernard Clayton's New Complete Book of Breads (shaping for the Anise Kuchen), using strips of paper loosely fastened around the loaf prior to proofing then left on during the bake. Indentations remain, leaving a place for ribbon :^)



Wishing everyone a very happy holiday season!
:^) from breadsong


 


 

Comments

lumos's picture
lumos

I think you're over-indulging your Santa! I'm sure he'll make sure he'll  come back for more next year. :p

Thank you for sharing beautiful creations of yours, not only these one, but throughout this year.  Happy Christmas!

teketeke's picture
teketeke

How lovely your post is, Breadsong!That is so lovely that I want to take some pictures from here.( from this iPad ).

Happy Merry Christmas!
Akiko

ananda's picture
ananda

Merry Christmas Breadsong

All good wishes in 2012

Andy

SylviaH's picture
SylviaH

What a lovely site under your tree...Santa will be very pleased : )

Wishing you all the best for the new year ahead.

Sylvia

Mebake's picture
Mebake

Just beautiful, breadsong! Happy Christmas..!

ehanner's picture
ehanner

Always the artist, just beautiful breadsong. All the best to you in the coming new year. I have been inspired by your long list of excellent posts. Can't wait to see what you have up your sleeve for next year.

Eric

PiPs's picture
PiPs

Hope you enjoy a festive holiday season.

Can't wait to read and see your inspiring posts in the coming year.

All the best,
Phil 

Syd's picture
Syd

Those walnut cookies look just like the real things!  Beautiful!  Merry Christmas to you and your family Breadsong. :)

All the best,

Syd

varda's picture
varda

A treat to look at!  -Varda

breadsong's picture
breadsong

Hello,
Thank you all so much for your good wishes and kind words, and for the inspiration each of you have given me over the past year :^)
Wish you all the very best in the New Year!
:^) from breadsong

Janetcook's picture
Janetcook

Hi Breadsong,

I was just checking out old blogs to see if anyone had even baked an Anise Kuchen and happily your post was the first to pop onto my screen.  I love Bernard's book and stumbled across his Kuchen recipe a few days ago and it is now happily fermenting in my refrigerator overnight.  I was wondering how to do the parchment paper strips in the morning and now I do not have to wonder anymore.  You did a lovely job and I am going to copy it :*)

Timing is interesting since tomorrow I will be setting up your Oatmeal Sweet Date loaf too….

So 3 years late - thanks for the post :)

Take Care,

Janet

breadsong's picture
breadsong

Hi Janet :^)
Thank you so much, it's great to hear from you, how did your bakes turn out?
Mr. Clayton's 'ribbon' bread is a lovely idea for gift-giving, as you so often kindly do!
I'm grateful for the reminder of that Oatmeal Date bread - I loved it and am motivated to make it again!
:^) breadsong

Janetcook's picture
Janetcook

Hi breadsong,

Loaves were lovely!  Thanks for asking. The people I gave them to loved them so the formula is going into my bread binder file to be baked again for anise loving friends - which aren't always easy to find.

My ribbon wasn't as wide as yours was so I cut and then twisted the parchment paper to the width I wanted.  I twisted because I was afraid the paper might tear while proofing.  Neat trick and one I will now do again come holiday season.

Fall is here and lately, when I hand someone a loaf of bread, I am being gifted back with a bag of fresh apples.  (I live in an area called Applewood and the name is indeed very fitting.)  Last year I was inspired by hanseata to try using pumpkins and sweet potatoes in my Fall breads but now, with so many apples on hand, I am being catapulted into finding a way to incorporate them into doughs.  Found this recipe on the KA site and will start building the dough tomorrow - converted it to use WY…. so 2 days rather than a morning.  I do so hate to rush good things :)  Not sure the final dough would hold up to having a ribbon wrapped around it though….

Again, thanks for your inspiration!
Take Care,

Janet