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.
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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.
Today was the final stretch before heading to the in-laws for Christmas. I spent pretty much the whole day in the kitchen, minus a trip to the grocery store. The takeaway:
I baked several loaves in anticipation of the holiday weekend. These are all from published sources, so no recipes, but wanted to share the photos anyway. Happy holidays to all and happy baking.
-Brad
Sourdough walnut from Reinhart's BBA (his basic SD recipe with addition of toasted walnuts).
