Time for some of the FAMOUS Irish soda bread!!
I have been meaning to make it for ever but keep finding other things to distract me...
All equally delicious and I can't say no!!
This is a fruity one, given my pennant for fruity breads:) but you could easily make it plain .
The latest Baker's Catalogue from King Arthur Flour has a recipe for “Swedish Tea Ring.” I usually just scan these recipes and go on looking for new toys, but this one caught my eye. The sub-caption described it as a “decadent cinnamon roll in the shape of a ring,” but the formula seemed the least “decadent” of any pastry I could recall – 3 1/2 cups of flour, 1/4 cup sugar, 1 egg, no shortening! Of course the filling had butter, but still … I thought maybe this was an editing error. I did a quick internet search for other Swedish Tea Ring recipes.
Sorry for the delay in posting but it's been a crazy past couple of weeks. First we were away for the entire week of Thanksgiving and then as soon as we got home the Monday after I had to drive to PA to start my new job. I just got home last night after basically being away for 2 weeks so it's nice to sleep in my own bed and see my kitties and my wife of course.
For some reason, I always think of that song when I think of Venice:)
It is one of the most requested songs for Gondaliers to sing ......
Yet it is a Neapolitan song.
But this lovely beauty is all Venetian!! It's a Veneziana.
A Venetian version of Pandoro perhaps or a Panettone, as the dough is similar but without the fruits.
Well I started off trying to recreate this great looking white spelt bread from "Tartine Bread Experiment" but I took some twists and turns on the way. It ended up pretty darn good considering there was a whole lot of improvising going on.
ha ha ,, just kidding:)
They sure puff up heaps for a flat bread.
Mmmmm Flatbreads
For a recipe with bugger all in it, they taste scrummy.
I have to say that dipped in Olive oil and lightly salted would be sublime.
Mmmm and it is a fabulous, fabulous base recipe to make many other weird and wonderful flat bread/ stuffed bread recipes.
I had thought that, when I retired, I would tackle more complex breads and pastries. So far, my inclinations have been otherwise. I have been working on simpler recipes that can produce good breads with lesser time demands. Go figure.
I stumbled on an unfamiliar flour at a Wholefoods before Thanksgiving: One Degree Organic Foods (ODOF) Sprouted Whole Wheat Flour (Disclaimer: I have no affiliation with ODOF and am just a new and satisfied customer). I was intrigued by the "sprouted" part, impressed with the packaging and bought a 5#
and they didn't murmur a word!!
It is a DIRTY word in our house.....
he he he...crafty me !!
Those naughty greedyboys LOVE the Florentine rosemary and raisin buns....
My yeasty mojo is back, I think!!
Should that be I hope?
What with Sundays cunning slipping in of the wholemeal and todays yummy little morsels....
I have even started looking at the "Must try " list again...
Think its a definite!!
