Recent Swiss Farmhouse …

… bakes by Lechem and leslieruf presented a personal challenge, so midweek I retrieved my aging AYW from the depths of the fridge, fed it a fresh apple and tried my hand at Hamelman’s recipe this weekend.  These pictures tell half the story, and the second half will follow with a crumb shot tomorrow – my first slice will be a celebration of SA’s victory over England at rugby this evening!  At first blush the raisins look a bit sun burnt notwithstanding a bake at 230C with protective stainless steel lid for the first 15 minutes followed by the balance of time at 220C.