So last year when this little project began I wanted to work with untested formulas and move on week to week. I've decided that this year I'll go back and fine tune some of my favorites that can sure use a little tweaking. I'm sure I'll throw together some new formulas as well but this sounds like more fun.
Here is the Italian Easter bread we found online to bake with the GMA’s, also less widely known as The 3 Twisted Sisters. http://crumbsoflove.wordpress.com/2012/03/30/pizza-civitavecchia-italian-easter-sweet-bread/
Hi,
I've been baking bread for a year or two now. This site has been a great resource and although I haven't commented very much I have absorbed a great deal of knowledge from many of the posters here.
I've made a few nice loaves recently, so I thought I would share some photos. More importantly, I'm starting to feel more confident in my ability to produce consistent results, which is a great feeling. I'm starting to understand how the dough is supposed to feel, and what to expect at various stages.
We don’t really celebrate Easter here in my country, so I totally forgot about it until last week
when my friend asked me to bake some breads for it.
Although I know there are some traditional kind of Easter bread
I’ve decided to just go with visual fun route because people here are not familiar with them anyway.
And, here they are...
Well i got a lot of free time on my hands these days. Believe it or not I'm baking more and more at home. Figured I'd share a couple bakes I did this week. I had a friend pass through from NY on a vacation and had to make her some bread. Then I had a meeting a different week and thought well I might as well make them some bread. And so Rachael's Rye (a spin on the 20% Rye from T3) and a Semolina Porridge Bread. Both were quite good. The Rye is more of a multigrain than a Rye even at 20% Rye but it's quite delicious.
With hot cross buns on the bake list it has to be Good Friday. Last years version lasted 11 months in the freezer having finished off the last one a month ago – tasted great by the way.
Let's face it: you can look at a Google's worth of Baking Powder Biscuit recipes, and with the exception of small variations in flour, shortening, and liquid ratios they are pretty much carbon copies of each other.
Here's the one I've finally settled on after baking a few hundred buttermilk biscuits with small tweaks in the flour: shortening ratio.
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Buttermilk Biscuits
Ingredients:
480g All-purpose flour (4 cups)
This isn’t like our usual Kitchen Sink Banana Bread because it isn’t iced and doesn’t have the usual snickered fruits. So this is just plain Chocolate Chip and Walnut Banana Bread but it did have an extra banana in it making 4 total.
The skiing has been fantastic and I am down to one bake a week for three weeks running now. This is the third go around of my yeast water pulla/babka dough. Again another take on the ITJB yummies! I actually have a store bought loaf of bread because it was free. We will see. This loaf was filled with a mix of walnuts and hazelnuts on top of a chocolate buttercream. OH MY!
Nothing fancy, but I baked a few days ago. First time in quite a while.
Overnight poolish, slow rise of the final dough the next day, not a scale or measuring cup in sight.
Not one of my best efforts but, all things considered, still quite good.
I hope folks here are having a wonderful spring.
