I made this santa bread from Taste of Home for Christmas Eve using the lion house dinner roll recipe. It was super easy and fast! I should have rotated him halfway through baking, but he still looks cute.... and he was delicious!!
This week our bread to have with soup at lunch time will be olive bread. I've been wanting to try this bread again from the Il Fornaio Baking Book by Franco Galli for quite sometime. I made two changes to the recipe as given. I used 1/4 cup of my 70% hydration whole wheat sourdough starter instead of the 1/4 cup biga. I also used kalamata olives instead of green olives as my husband doesn't really care for the green olives.
Boxing Day, a gorgeous day!
All is quiet, on this early morning, except the gentle breeze. The air is crisp and the sky is blue over the tree hills out of my tea room.
The Poinciana in my neighbourhood is firing in red, such colour of celebration.
As the few of you who read my posts know, 2011 was the year when I wanted to concentrate on formula development. But as I found myself winding up the year and looking on to the next, I thought it might be time to look through my vast collection of “vintage” recipes and pull out something from a distant and fading past.
Merry Christmas, dear TFL members, wherever you are!
These are some romanian traditional sweet breads made for holidays "cozonac", usually made with a nuts or poppy seeds filling, but I made them with raisins and figs and candies orange peel.
[url=http://www.flickr.com/photos/67856223@N06/6567657795/]
[/url]
Christmas baking
Stollen, Golden Raisin Wholemeal, Pain siegle de Thezac, Pain au Levain, Country breads and Miche
Hello and happy holidays everyone!
Here are a couple of things under the tree for Santa :^)
Wishing you all the very best for the Holidays and the New Year ahead!
'Peace On Earth'
Sylvia
Happy Merry Christmas to everybody! and thank you so much, Robyn (RobynNZ)! She is the one of TFL members who taught me the great Christmas tree recipe that she found, and more than that, she is the one who encouraged me to join with TFL. I was very nervous to write about my bread in English. I can't thank her enough as I see that she has been helping everybody here beside me.
