J.H. Bread Book recipe for Baguettes with Poolish. I made a morning poolish and baked this evening baguettes and rolls. I used KA AP flour. The Baguettes were so light and the rolls are delicious!
These rolls are great alone or for sandwiches..so light!
My starter, let's call him Ol' Yeasty, is a week old and I decided to make a loaf of bread to celebrate!
He has been quite active, and despite his youth and inexperience, I decided to let him have a go. We made a simple boule, Ol' Yeasty and I.
Not the best oven-spring, not the best crumb, but it was a wonderful first effort for the young fellow, and there was a decided sour note to the bread. I do like that!
DEAR BLOGGERS
MY SECOND BAKE OF PITA BREAD OR ROTI
to all baker bloggers
my new recipe
For those of you following baguette quests, a new "Best Baguette in Paris" has been named: M. Frank Tombarel at his boulangerie Le Grenier de Felix, 64 Avenue Felix Faure (XVeme).
We have high hopes that Janedo can quickly make a trip there to learn his secrets.... :>)
Happy Baking!
PANDESAL PILIPINO BUNS
PANDESAL PILIPINO BUNS
Serves 24
- 500g all purpose flour
- 80g ground almond
- 20 cl evaporated milk
- 6 eggs room temperature
- 250g sugar
- Powdered sugar
- 125g butter
- 1 1/2 tsp instant yeast
- 1/2 tsp of salt
Heat milk. Add the butter, sugar and salt. Stir until all is dissolved. When cooled, add yeast.
So I have been learning to bake bread. I did NOT buy a bread machine, which I did consider for a while. I was thinking about what would be easy, simple, less time consuming. But when it came down to it, I just didn't like the constraints of a bread machine. The loaf pans are so small, sometimes square, and the whole paddle thing just leaves me cold. I had a bread machine when I lived in Germany. I used it and hated it.
A while back, Julie J was asking for advice on how best to crush cardamom for her Finnish cardamom buns. As soon as I saw the recipe, I knew I had to try it! And finally, this week, I got the chance.
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We celebrated St. Patricks Day with a traditional dinner!
Mom's Irish Soda Breads.
Traditional Corned Beef Dinner
Dessert: Buttermilk cake with Irish Tea Fondant/Glaze
