I'm pretty satisfied with these- the lamination worked better than last time I tried - I think I was keeping the dough too cold last time around.
A selection of breads made at home this weekend...
•1. Borodinsky
Charmeli are one of the only glazed taralli in Italy and are an Easter specialty. This taralli however can be found year round. Made with eggs and boiled before baking they are very light.
http://turosdolci.wordpress.com/2011/03/25/a-frosted-taralli-charmel-are-an-easter-specialty/
My wife returned from Israel with some beautiful zatar. The word describes both an herb as well as an herb blend. She brought both, from a spice dealer in her home town, where her family has been living for about two hundred years. The spice dealer has been there about as long. The blend varies from place to place and typically, people argue over their preferences. Most of the blends have the zatar, thyme, sesame. This one has lemon salt as well. It's just a great herbal condiment.
Hello, everyone. I'm Teketeke's son (Akiko), and this is my first time baking bread. I made rosemary bread. This took me about 2 1/2 hours. Oops, one of my loaves didn't de-gas much. This recipe was from the Food Network.
It tasted great, I loved it, but I had to add a lot of water though because the dough was tough.
Hello,
I tried out an experiment with a SD barley + corn bread. 25% barley, 25% corn, 50% KAF bread flour. I milled the barley+corn into flour.
Ingredients:
Under the ‘pressure’ from Akiko – “…tell me how it turns out, even if you are NOT SUCCESSFUL. Please tell me the truth…,” I handled this bake with intense focus as if I were sitting for an important academic examination. I even violated the baking curfew I had vowed to administer. But I can tell you now, I’ve had no regrets doing so, even though the after-effects of sleep deprivation made me walk around like a zombie the following two days.
