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).
I've made quite a few batches of pineapple buns by now. So much so that I've got my own nicely formatted excel spreadsheet with all the relevant information about the latest particular incarnation of the pineapple bun (including the topping, though that is on a different spreadsheet). I will attempt here to explain it in as much detail as possible. And God willing, it will actually come out, seeing as how I've only just mixed it to rest, and have yet to finish mixing it, let alone doing all the other bready type things it still requires before I can eat it. Let us begin!
I've been cooking Chad Robertson's Basic Country Bread for awhile with great success. Last week I was in San Francisco and decided to get a loaf of the real thing for comparison. This is not an experience for the faint of heart: you have to order 72 hours in advance, and it is literally impossible to find parking in the neighborhood at 5 pm which is the appointed time to pick up your loaf.
