Here is an adaptation of an adaptation. The original recipe was featured in a bed & breakfast cookbook, adapted and published by the Boston Globe, and tweaked once again by me.
Cranberry Nut breakfast Rolls
1/4 c orange juice
1/3 c sweetened dried cranberries
1/4 c unsalted butter, melted and cooled
1 c buttermilk or 1 c water + 2 tbsp buttermilk powder
2 eggs
1/4 c granulated sugar
1/2-2/3 c marmalade
1 1/8 tsp salt
2 tsp active dry yeast
3 c unbleached all-purpose flour
These two loaves are my first. I think they were the Country Bread recipe out of Hamelman's book. I didn't really know what pictures to take at that point, so this is all I have. Don't look too shabby...I remember them lacking a little in salt though.
I have been making some nice bread lately.
My shaping is coming along and I am favoring shapes like ciabatta and just very rustic looking breads and rolls in general.
I go between rye and semolina doughs and am enjoying making Fenu shapes. They look so cool :)
These are nicely flavored with cocoa and cinnamon and lightly frosted.
Full recipe is here
http://bakinghistory.wordpress.com/2007/07/25/cocoa-buns/
So I have been a busy little beaver this past week and fate has been mostly kind. Even though i was hobbled by last week's unfortunate encounter with a slow cooker box, I wasn't really slowed down too much in the kitchen. First up this week was a garlic and asiago cheese ciabatta built on a poolish.
Outside:
and inside:
