Work has kept me busy and away from posting as often as I'd like, but I'm happy to be able to share this recipe. These are completely amazing cinnamon rolls. They've conquered my heart, and I don't even really like cinnamon rolls. Except these.
Tang Zhong Milk & Honey Sweet Dough
Couldn't resist joining in all the pizza frivolity, it is hands down my favorite bread to make. I was inspired by David's post here http://www.thefreshloaf.com/node/34452/pizza-bliss and Breadsong's post here http://www.thefreshloaf.com/node/34610/was-good-pizza, both takes on Ken Forkish's SD pizza in Flour, Water, Salt, Yeast.
Sasauge and Roasted Red Pepper Pizza
Our family traveled to Spain this past Spring, and Sevilla was our favorite city on the trip, we were there during Semana Santa. We particularly enjoyed the Tortas de Aceite- yeast-leavened olive oil wafters laced with sesame and anise. This version is a little different than the standard torta in that it is leavened with sourdough and uses star anise instead of anise seed.
A view of the courtyard in Sevilla's Alcazar, the Royal Palace.
In addition to Breadsong's post and Toad.de.b's post, I have a couple more loaves to add from Ken Forkish's Flour, Water, Salt, Yeast.
This is my first go with Maggie Glezer's Pandoro (from Artisan Baking), and all things considered I'm quite pleased with it. There are two amazing things about this bread. The first is how something with that much sugar and butter can be so light and ethereal- I'm stunned by the texture. The second is the balance of flavors. It doesn't come across as too eggy, it doesn't taste only of butter or vanilla, and it isn't obviously a sourdough.
Today's family breakfast included rye bialys with cream cheese and smoked salmon, we enjoyed them! The dark rye pre-ferment for these was adapted from The Bread Bible's rye pugliese, but the main dough, as well as the proportion of pre-fermented dough, is quite different. In addition to the dark rye and unbleached flour, they also have KAF whole grain white wheat flour, which I sifted to remove the larger bran pieces. The bran was used to coat the outside of the bialys in place of the tradtitional flour coating. The onion, popp
