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This past week I've acquired two new baking books worth mentioning here.

Sending this to Yeastspotting.

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Another incredibly soft and shreddy sandwich bread, this time with cream cheese as the enriching ingredient.

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[center]It was all because of a holiday we took not long after we were married some years ago in the last century....[/center]

This is the second bread I made for Rosh Hashana to bring to my Cousin's house for dinner.  The other loaf was hearty multi-grain with Farro and Toasted Lager so I wanted to make something a little lighter for this loaf.  I used some Durum Semolina, Italian Style 00 flour, whole grain Spelt flour and roasted onions and greek yogurt.  I wanted to use the yogurt to try to make the

I decided to make a couple of breads to bring to my cousin's house for Rosh Hashana this weekend and she requested I make my Farro Hard Cider Multi-grain.  I didn't have any hard cider available nor did I have time to make a Farro starter so I used a nice Long Island toasted lager and substituted my stock AP starter which I recently refreshed.

Hey Everybody,

Happy Rosh Hashanah to all  -  A New Year Knotted Roll for dinner made here:

http://www.thefreshloaf.com/node/29577/50-rye-sd-knotted-rolls-wheat-germ-caraway-and-sunflower-seeds

This is what I've been doing for the last few days. I thought, since this was an interestinng case, that I should post a few things.

Living in a part of the world with a fair number of Portuguese folks living here, I've heard of and read about broa bread, but I haven't been able to find a "gold standard" in any local bakery to compare to.  I found a broa bread in a Portuguese restaurant, but it was more like a heavy biscuit than a corny, slightly sweetish loaf I've been led to believe it is.  So I thought I'd share my latest experiment with the keeners here at TFL to see what you have to say.