this is (finally) the recipe that appeared in the Honolulu Advertiser sometime in the early 70's
for sure it's nothing that is sold in the stores as "Hawaiian Sweet Bread"
I had tried again baking these two weeks (I'm a weekend baker). My first goal is to bake a very good baguette like what I saw in the bread books and in France.
Failed sourdough baguette
Last week, I used Carl's starter and the no-knead bread recipe, but tried the baguette shaping. The later didn't go well as you can see below.
The recipe is similar to this one in breadtopia but use longer fermentation in the fridge (37 hrs), followed by 11-hr fermentation at room temperature.
Testing for a little personal satisfaction! Today I baked a single large loaf of my usual - 100% levain Country Boule...I use my variation of a recipe from Northwest Sourdough, for a 100% hydration starter, sourdough country bread. It was proofed in the frig from 4pm until 9am. I don't usually proof this long, but I was out for most that evening and had to leave the house at 4pm.
Candied Fruit is often used in desserts in Italy. Candied fruit biscotti is a colorful addition to a Christmas biscotti tray.
http://turosdolci.wordpress.com/2010/12/18/holiday-candied-fruit-biscotti/
Hi all,
I am contacting you from across the pond in the UK and looking for some tasty breadstick recipes that really do hit the button. I have made two types so far. Sundried tomato, parmesan and herbes de provence and the same again but with black olives. They are always very popular so am looking to expand on the range. I use a white dough mix, but i am open to anything.
thanks and look forward to hearing from you
Today, we baked the three breads that we had shaped yesterday and retarded overnight – olive bread, raisin-walnut bread and miche. We also mixed and baked francese, French “country shapes” and baguette made with both pâte fermentée and liquid levain.
Olive breads loaded and scored
My advisers pronounced these perfect, at least in terms of duplicating their memory. Twice as much lard and twice as many cracklings (also of a larger size.) A much coarser crack to the pepper. Just for the fun of it, I mixed this dough considerably wetter than the last. I believe I overproofed it some. Both baked covered in cast iron. One twisted, one scored. I don't think it is necessary to score this loaf, although it is attractive.
For people who love bread and love pork, this bread is a touchstone. Make extra; it disappears very fast.
I have done 2 stollen recipes (yilding 3 big, 1 bigger-than-huge loaves), coffeebreads, cookies, now Kugelhopf. Still have a big one to come: pure sourdough pannetone, yup, after last year's sourdough pandora, I am crazy enough to take on another around of sweet starter insanity. The test run went great (with wacky timing though, I was up and baking bread at 4am), will do the real batch this weekend and report back.
Today, we mixed and baked ciabattas and challah, neither of them sourdough. We mixed and shaped olive bread, walnut raisin bread and miche to be retarded tonight and baked tomorrow. We also scaled ingredients and mixed pre-ferments for baguettes to make tomorrow. The baguettes will be made with two pre-ferments – a pâte fermentée and a liquid levain. The doughs for the ciabatta and for the miche were hand mixes, and all the levains were mixed by hand.
Scaling water for the miche mix
