Blog posts

Mmmmm. Very, very morrish.

delicious cornbread

Don’t like to blow my own trumpet but this far exceeded my expectations.

I have never warmed to the idea of cornbread, even though I like corn.

This is really tasty, you could eat it alone with a nice salad.

I slightly rewarmed it today and had it as my lunch with a salsa type salad….Scrummy:)

In the better late than never category, I baked my first ever stollen tonight using Peter Reinhart's recipe in The Bread Baker's Apprentice.  I made up some of my own almond paste, using ground almonds, confectioner's sugar and Karo light syrup.  I am resisting the urge to sample this until Christmas. 

Well this was supposed to be rolls and not a miche, but when mixing up this concoction it ended up very wet.  I was just going to make a simple potato bread but after I accidentally dropped the container of ricotta cheese out of the refrigerator and onto the floor where it proceeded to crack open I figured I might as well add it to the cauldron.

Hello,

I decided to try making onion rolls, and of course the first thing I usually do when trying something new, is search TFL.   This isn't an exact replica but there are several wonderful onion roll recipes and ideas here http://www.thefreshloaf.com/recipes/normsonionrolls

Sending this toYeastspotting.
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Golden, fragrant, delicious, pretty crust, holey crumb, what's better than these pumpkin laminated sandwich loaves as festive holiday gifts? Ok, maybe sourdough panettones are as good, but these come close.

Not much substance in this post. I got a new 8 inch brioche mold in the mail and decided to make a gigantic brioche a tete, along with two small ones. The photo below is kind of cute because it looks like the big brioche is cuddling against the little brioche. Please excuse the obvious technical flaws. The tete was too large - it's 200 grams of dough vs. 400 grams for the body. Next time I'll scale it down to 150 for the tete and 450 for the body. Anyway, I hope you enjoy this entirely inconsequential photo!

One of the top three entries in the Koshereye recipes trying out the Platinum yeast. Your 60 minute rolls are a hit with everyone, those folks must have good taste!

Some days I don't know where my mind goes.  I was baking 2 loaves of New York Onion Rye Bread from Peter Reinhart's book Bread Baker's Apprentice.  Everything was going smoothly.  The loaves were proofing in my make-shift proofer (microwave with cup of boiled water in it) but then disaster struck. 

Continuing on with her Puff Paste adventure, my apprentice decided to do a take off on rugelach.  Rugelach has cream cheese in the dough and are just fantastic with any filling imaginable.  If you aren't making them for the Holidays then the Holidays where will be slightly less festive than they should be ;-)

A touch of rye, i made this bread on the 4/12/2012 at work

1 kg wholemeal flour

500g rye meal (coarse)

2.5kg bakers flour