Bread Baking Day #05, hosted by Chelsea at Rolling in Dough . The theme is "Filled Breads": this is my entry: Kuchen Roll with a prune-cinnamon filling
I remember a few years ago when I discovered the Fresh Loaf. I was overwhelmed with the wealth of information and friendly comments and created an account immediately. For the most part I've been silently watching from the sidelines, jealous of anyone making the time to try new things and post their foods. Oh how it looked like so much fun!
I've been lurking on this site for awhile and decided to register so I can start keeping a log of what I make. My husband loves when I make the Italian bread listed under the Favorite Recipes, so here's how my first batch came out. I melted a little butter on the top after removing it from the oven.
I've been doing quite a bit of baking this weekend. In addition to the Grape Harvest Focaccia I've blogged about yesterday, today I made the potato pizza from Maggie Glezer's "Artisan Baking". The recipe calls for a very wet dough -- more water than flour, actually. You knead the dough using the paddle on your stand mixer for 20 whole minutes. In the process it miraculously transforms from this:
To this:
Today I decided to bake the Grape Harvest Focaccia from Daniel Leader's new book, Local Breads.
Since I prefer my doughs to be lean where possible, I decided to make it without the 1/3 cup of olive oil in the dough that the recipe calls for. I only used about half a tablespoon of olive oil for spreading over the dough before baking. I also increased the amount of red grapes. The amount called for in the recipe didn't seem to be enough.
Some french bread I put together quickly for a pot of black bean soup. Not world class bread, but great for mopping up the soup.
My Christmas Stollen. I used the Peter Reinhart recipe. I changed a few things, like using Amaretto instead of Grand Marnier and dried cranberries instead of raisins. I was very pleased with the results.First off I must admit something. A little while back JMonkey asked me if I still had any of my old starters going, and I told him no, they had all been ditched. Well, come to find out, that was not entirely true. Lurking in the way back portions of the lower fridge a Cambro container of starter was found. So off to the internet to see what month it was when I started it. It appears to be from back in May. Its a little grey (well maybe more than a little) , but its still sealed nicely. Its got a bunch of hooch on top, so I go to my Crust and Cr
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.
