Hey, I don't post as much as i should here, but I'm excited about the new way of steaming, at least for me, that I used today!
First, I'm from Brazil, so sorry for some misspell or something :)
I'd been meaning to make Challah for a long time but never found the courage. These breads always look so beautiful. Reading Carol Ungar's account of recovering her family's tradition, 'Grandma's Lost Challah, Found', I was inspired to have a go.
We have been eating lunch well the last day or two with our last Pretzel Roll bake for sandwiches - P and J and Baja Grilled Chicken with Grilled Veggies. The J is caramelized Minneola Marmalade. There is part of a croissant, some nice red pepper hummus, cucumber salad and fruits and veggies of all kinds. All very healthy and my assistant cleaned herself up for a photo with her new bow!
Alnwick Farmers’ Market; Bread and Roses, May 2012 The sun has been shining in the UK this week, and, finally it is warm here; not before time! Yesterday and today’s baking have produced some very tasty breads plus other treats too [croissants, pain au chocolats, pain amandes and spicy buns]! I laid out my produce this evening and came up with 70 loaves plus the aforementioned treats.
Now that I finally made the famous Phil's 100% Whole Wheat Desem bread I figured it was time to push the envelope and put my own twist on it. I love onions so I added some toasted onions and figured I would try to mix up the flour a bit by adding a small percentage of Quinoa and Barley flour. Both of these flours impart a nice nutty flavor to the dough along with the toasted wheat germ I
We were inspired, even though the wrong time of year for laminated doughs with it being 8o F inside and 105 F outside in AZ, by txfarmer's croissants and Danish pastries.
