- 500g all purpose flour
- 80g ground almond
- 20 cl evaporated milk
- 6 eggs room temperature
- 250g sugar
- Powdered sugar
- 125g butter
- 1 1/2 tsp instant yeast
- 1/2 tsp of salt
Heat milk. Add the butter, sugar and salt. Stir until all is dissolved. When cooled, add yeast.
So I have been learning to bake bread. I did NOT buy a bread machine, which I did consider for a while. I was thinking about what would be easy, simple, less time consuming. But when it came down to it, I just didn't like the constraints of a bread machine. The loaf pans are so small, sometimes square, and the whole paddle thing just leaves me cold. I had a bread machine when I lived in Germany. I used it and hated it.
A while back, Julie J was asking for advice on how best to crush cardamom for her Finnish cardamom buns. As soon as I saw the recipe, I knew I had to try it! And finally, this week, I got the chance.
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We celebrated St. Patricks Day with a traditional dinner!
Mom's Irish Soda Breads.
Traditional Corned Beef Dinner
Dessert: Buttermilk cake with Irish Tea Fondant/Glaze
hello,
new guy here from NJ! i am new to baking and look forward to learning about bread from all the cool and knowledgable members here. my first goal to achieve is to create a tasty and nice looking baguette, sourdough, and raisin walnut. also id like to learn bagels, dinner rolls, and sandwich/hoagie rolls! i have the BBA book and just recently purchase the PR whole wheat book. look fwd to learning as much as possible! below is what i baked on sunday.
PR Whole wheat trisitional bread, very good first try
I had a craving for carrot cake the other day. It was one of those cravings you try to ignore, but in the end you submit because, like it or not, you did not try all that hard to avoid it in the first place.
I've never made bread dough and always thought it required a special gift to make. After hours of browsing, I finally found this great website and decided to give a try. Lesson 1 gave me the basics about the ingradients. That made me jump straight to lesson 2 to officially break the ice.
This is the rising dough :
The result was great!
Gave this recipe a try-half a batch. Started the whole process late afternoon yesterday. I did not have the 10 grain cereal, so subbed grapenut cereal. Used orange oil in place of orange zest. The dough accomodated about 2.25 cups of flour. In spite of this the dough turned out stiff.
It is my girlfriends birthday today so I decided to make her a special breakfast! I had eyeballed the butter scones from Advanced Bread and Pastries before but seeing as how they are so rich I didn't want to make them save for a special occasion. Here in sweden a scone is more akin to Soda Bread than the sweetish style scones you get in Britain och America.
What is a better choice: an aluminized steel loaf pan that has an oily/non stick surface or a stainless steel pan? We've been using the former kind for a while and are happy with it, but I'm concerned with how long they'll last. I have no data on the stainless steel pans. How well do they work, how long will they last? We're about to order a large quantity (for us) and I would rather not make any foolish mistakes. Any help is appreciated.
Thanks, Tanya
