The recipe is from right here on this site: http://www.thefreshloaf.com/recipes/blueberrycreamcheesebraid , thanks, Floyd! I kept the dough a tad too wet at first, but easily corrected by adding a bit of flour.
This is not bread, it's cake!
I have seen Schiacciata recipes from several books, as a big fan of savory focaccia, I've always wanted to try it. Recently we bought a lot of fresh blueberries on sale, so I combined several recipes, used blueberries instead of the usual concord grapes, added some rosemary flavor, and here's a beautiful schiacciata (i.e. sweet focaccia) that's delicious too.
- The night before, make sponge:
2/14 is Chinese New Year this year, to celebrate the year of tiger, I baked the "tiger cake" above. Inside, it's a "tiger print cake", which is really a zebra cake in disguise. The Recipe is from: http://www.azcookbook.com/zebra-cake/
Another formula from Dan Lepard's " The Art of Handmade Bread" (recipe can be found here: http://beginningwithbread.wordpress.com/2008/05/06/barley-and-rye-bread/ , but as always I encourage you to buy the book, well worth it.)
Apparently I was in the mood of trying new things, with this bread I used: new recipe (Almond Milk Loaf from Dan Lepard's "A handmade loaf"), new yeast (a natural yeast from Japanese Shirakami-Sanchi region), as well as new bread pans from China, good thing everything turned out well!
