Thursday, October 16, 2014

World Bread Day 2014 - Aniseed Braid

It's been exactly two years this month since I started baking our bread. No more chemical-laden store bread. Of course, I had to practice a lot. The road from "door knob" to edible/soft/fluffy bread was not an easy one and there are no shortcuts, however, the reward for perseverance is there, waiting for you, every time you bake a successful loaf of bread. I still beam with pride every time I bake a perfect loaf of bread :o)

A slice of billowy soft enriched bread with licorice-y aroma. Yum!

In support of World Bread Day 2014, an event to "honor our daily" bread, hosted by Zorra of 1x umruehren bitte aka kochtopf, I contribute this Aniseed Braid. I served it with a homemade Minestrone soup, slathered with butter. It was a big hit with my guests.

World Bread Day 2014 (submit your loaf on October 16, 2014)

Sunday, October 12, 2014

ABC - Cinnamon-Apple Twist Bread

Whether we like it or not, summer is over and fall is here. I love baking in the fall. Apples and pumpkin everywhere. The smell of warm spices wafting through the air in the kitchen. While perusing through King Arthur Flour's recipes, I came to a screeching halt when I saw this recipe and knew it would have to be a Fall recipe choice for us ABC bakers.

So this month's ABC recipe for Cinnamon-Apple Twist Bread is like one big braided cinnamon roll with the addition of apples. It looks so beautiful when it comes out of the oven, trumped only by the wonderful taste. For me, and others who tasted it, it was love at first bite :o)

Cinnamon-Apple Twist Bread slices (loaf #2). Yum!



If you'd like to join the ABC bakers in their monthly baking adventures, please go to the ABC blog for more information.

Tuesday, September 9, 2014

ABC - Almond Tarts

I love almonds. Blanched, unblanched, roasted, spicy, plain, salted, it doesn't matter. The fact that I'm allergic to most other nuts probably also plays a role in that affinity. This month's ABC baking project is uber almond-y: Almond Tarts from King Arthur Flour. The recipe uses almonds in the crust, and almonds in the filling. It looked fairly straightforward and you didn't have to buy special ingredients like almond paste. If you don't have almond meal/flour, you could certainly make your own by grinding up almonds in a spice grinder (which I find does a better job than a food processor, although it takes longer because you can only do one small batch at a time).

One large Almond Tart. Yum!


If you'd like to join the ABC bakers in their monthly baking adventures, please go to the ABC blog for more information.


Sunday, August 17, 2014

ABC - Roasted Vegetable Focaccia

With the abundance of fresh vegetables this month, I figured that this month's ABC challenge from King Arthur FlourRoasted Vegetable Focaccia, would be a great way to use of those yummy veggies. I made this bread over a period of three days (by choice) which worked out great. Most of that time is inactive time anyway. I let the starter go for about 24 hours. Then made the dough and let it retard in the fridge for about 16 hours. Then shaped the dough and topped it with veggies and let it rise at room temp for about 3 hours before baking. Very simple, and very delicious.

Yummy zucchini focaccia bread sticks!



If you'd like to join the ABC bakers in their monthly baking adventures, please go to the ABC blog for more information.

Sunday, July 20, 2014

ABC - Strawberry-filled Angel Food Cake

When I searched the King Arthur Flour website for a summery dessert, I came across this Strawberry-filled Angel Food Cake. About five years ago, I baked and tasted my very first Angel Food Cake, and loved it. It was a recipe by the baking queen, Rose Levy Beranbaum. The thought of filling with the cake with a fruit-filled cream filling sounded REALLY good, and so it became our July challenge for ABC.

Orange flavored Angel Food cake with Red/White/Blue filling. Bon appetit!



If you'd like to join the ABC bakers in their monthly baking adventures, please go to the ABC blog for more information.