Blog posts

Well, I have picked up where I left off and am having a great time.

I tried to make stollen. It was my first attempt, and I think it was ok, but I know what I will change for next year.

Toast the almonds, omit the mixed peel, add more Marzipan perhaps and change some of the fruit I put in. I used apple brandy to soak the fruit which was lovely but could have used more fruit.

As I promised, here's a picture of the one stollen that has survived the initial onslaught. This one, unlike its predecessor, remained mostly intact while it baked.

Inspired by Susan's account in her blog, I decided to make Panettone as presents for friends for the holidays.

Panettone

I hope it isn't too late to add a recipe? I see that TT loooooooves butter so here is a real artery clogger for you. I make it every year to give as gifts because it is easy and tastes wonderful. When I arrived in America in 1967 one of my first friends was a Scottish woman and this is her authentic shortbread recipe.

Margaret McLaren's Scottish Shortbread.

3 sticks butter, at room temperature, 1 heaping cup of powdered sugar, 1 egg yolk, 4 cups ap flour, sifted.

Seems like everyone has their favorite soups to go with their breads this time of year. Well even an ol' carnivore like myself enjoys a nice soup and bread now and again.  So here ya have it. 

This recipe was given to me by my co-worker, so I do not claim ownership.  I do however, find it most excellent!!!

Black Bean & Ham Soup w/ Lime Wedges

1 Large Onion, chopped

Just the other day, Tuesday, I attempted another loaf without following a recipe, but rather the instinctive artisan intuition.

Well, this is the bun that popped out of the oven. It is my most successfull loaf ever, though the recipe will remain a family secret.

http://flickr.com/photos/leviathonlevain/2127217008

Merry Christmas,

Parousia

I think I gave my new Bosch Universal Plus mixer an adequate first trial this afternoon.

Last week, when I was effusing about how wonderful Hamelman's Sourdough Seed Bread was, Fleur-de-Liz came back with something to the effect that it was okay, but Hamelman's Multi-Grain Levain is really good.

This intelligence merged with my wanting to give each of my office staff a loaf of home-baked bread tomorrow, which is our last work day before shutting down until after New Year's Day.

Well, after a bit of a break from baking I'm trying to get the hang of it all over again. I had a few loaves I wasn't happy with so I went back to the first recipes I used, namely the 1984 version of Laurel's. I came up with these, they're the best ones I've made, so obviously I could use some tips! I pretty much make only WW bread, this time with KA.