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.
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Even though Santa Lucia Day is 13 December, I made Lucia cats so we could have them for breakfast on Christmas morning.
I now know that I should have placed them further apart on the pan so they wouldn't grow together.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.
