SylviaH's blog

This is my version of Carol Fields lovely currant buns from her book 'Italy in Small Bites'.

The buns are especially delicious because of the way the lemon zest is infused into the milk, lots of zest and I used my homemade candied lemon peel and fresh unsoaked currants. 

In place of some sugar I used honey and also refrigerated the  shaped buns for an overnight ferment for fresh baked warm morning buns.  

This isn't the prettiest soda bread I've made but then it was very tasty and first of the season.  

I baked this bread yesterday evening.  Sliced it this morning and left for the day and most of the evening.  My grandaughters 20th birthday is Sunday and I had some shopping to do with my daughter after seeing my oldest grandson off to his rowing club race..it was a lovely day and I didn't cook...for a change.   When I returned.  Mike had eaten almost half the loaf.  He was probably starving, because he doesn't cook or maybe he really liked this bread...I'll find out tomorrow.  I tasted it and thought it was delicious.

Another delicious and very interesting recipe from Freerk.  

Thank You, Freerk!

I had planned on baking these in after an overnight in the frig.  but no room left with the four loaves of that went in a little earlier for a long proof.  I'm sure Mike will be happy.  He will have a great snack when he comes in from work.

I just would not feel right without some black eyed peas on New Years Day.  Fresh black eyed peas they say represents coins and the kale money...hummm sounds good and lucky to me.  

This is my MIL real southern cornbread recipe..god bless her...I call it grandma Turner's cornbread.  It has no sugar and no flour and is dropped into a hot skillet of bacon fat.

Wishing you all the very best for the Holidays and the New Year ahead!

'Peace On Earth'

                                                                                  Sylvia

These are so delicious, I can't stop snacking on them.  Everyone loves these, make extra because they won't last long and save some for baking.  I also make lemon for baking and eating. 

The peels were dried in my oven, set on Bread Proof mood.  I had a large batch but, I imagine these would also dry very nicely in the B&T proofer, using a dry setting, No water would be added to your proofer and a higher setting of heat would be used for drying.

RLB Bread Bible - Pugliese with durum flour.  

This is a recipe from one of my favorite breads.  I baked this bread about the same time to the day last year.  Here it is posted with a link to another posting with a recipe in the blog as, you can see, I do enjoy eating and baking this bread.   

I proofed the biga, dough and final proof in my new Brod&Taylor home proofer.

I ordered the Brod & Taylor proofer yesterday and, received it today!  OMG, I'm thrilled with it.

 It is larger than it appears in the video's..which I love.

 I have folding leg cooling racks pictured to show how they fit in the proofer.  A 1/4 sheet pan 'cookie sheet with extended handle ends is pictured'  and, a banneton, both would fit very nicely.  I do recommend these to go with the proofer.  They will come in very handy.

Yesterday I prepared my bread for today's wfo bake.  My starter had been neglected and could have used one more feeding but it seemed to work out fine.  

I had my oven fired up very hot for several hours and could have started it later.  I had  plenty of stored heat, more than I needed.