June 21, 2015 - 11:02am
Yeast water Pulla for a rainy weekend
I always enjoy this enriched sweet bread with a cup of good strong coffee -- anytime! I only changed up one thing from my last back and that was shoe horning it into my oval brotform to proof. Proofing in a hard sided form resulted in more vertical rise vs proofing a braided loaf on a linen couche. I liked the result:
After proofing I egg wshed, sprinkled sugar and ground almond along with a few almond slices. Time for another slice!
Happy baking folks! Ski
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fridge ans now is the time to feed it in season cherries to give it that beautiful color. Your Pulla always reminds me of how often I forget about it.::( This is an exceptionally mice looking one - boldly baked and beautifully proud and tall. Got some BB Ribs in the smoker with some sausages to follow - for Father's Day.
I still haven't smoked a moose but after seeing an Alaskan smoke shed made just for Moose..... I'm tempted to come up north and see if i can bag and smoke one!
Happy baking Ski
Nicely done all around.
Paul
I appreciate your kind comments. Well dab, a moose is a pretty large animal with the bulls running 900-1,100 pounds. That is a LOT of smoked meat.
Happy baking folks! Ski