I'm writing this post for the 2023 World Bread Day organized annually by Zorra from the blog Kochtopf (danke sehr!).
My contribution for this year's event is something that I've been wanting to make for a long time: a spiral brioche with two colors. The recipe I chose, uses a combination of chocolate dough and plain white dough. This is really yummy plain, some jam, chocolate spread, a nice schmear of cream cheese or butter. When toasted, this bread is even more delicious!
Soft and Fluffy Spiral Brioche
Make sure you check out the round up of all participants at the end of October!
When I saw a post for Overnight Panetonne on Karen's Kitchen Stories, I knew I had to make it. I made the starter quickly and went to bed. I ended up not baking the Panetonne the next day but the day after, which only improved the taste. This was a challenge by the Bread Baking Babes on Facebook.
Soft, tender, lightly sweetened and studded with dried fruit!
We're celebrating World Bread Day today. I love bread! I enjoy making the dough, the aroma that fills up my kitchen during baking, and of course the taste. When I came across this popular No-Knead Focaccia bread recipe recently, I had to try it. I loved it so much that I made it several times already in the last few months and again this weekend for World Bread Day. #wbd2022 #worldbreadday #worldbreadday2022
Zorra from the blog Kochtopf organizes World Bread Day every year. I can't believe this is the 17th edition of this annual online bread event. Thank you for organizing, Zorra!
This recipe is so easy to make: 4 ingredients and 5 min of your time to get the dough ready for an overnight retardation in the fridge. I highly recommend that you give it a try! You won't regret it :)
Our Avid Baker's Challenge ("ABC") group is back in full swing. For our January challenge, the chosen theme is "BREAD". This can be a quick bread or a yeast bread and you can use any recipe you like! I opted to make a yeast bread.
Whole Wheat Walnut and Golden Raisin Sandwich Rolls
These Swedish Saffron Buns are also called St Lucia Buns or "Lussekatter". I call them "delicious!" :)
After seeing Karen's Saffron Buns, I knew I had to make them. The bright yellow color just intrigued me. Karen is part of a group called the Bread Baking Babes, and this recipe was their bread challenge for December 2020, hosted by Judy from the blog: Judy's Gross Eats.
Soft and fluffy buns!
This is my first time participating as a Bread Baking Babes "Buddy", and I proudly show off my badge! :)
Baking yeast bread is something I really enjoy doing, and even more so this year. Where I live, there is plenty of flour and yeast now, so I can continue this relaxing and tasty hobby of mine. I bake all of our bread; whether it's sandwich bread, hamburger buns, or cinnamon rolls. No more store-bought bread or buns for us anymore!
Zorra from the blog Kochtopf organizes World Bread Day every year. I love baking with pumpkin so for this year's entry I baked two loaves of Pumpkin Yeast Bread, heavily adapted from the King Arthur Baking Company.
#wbd2020 #worldbreadday #worldbreadday2020
This bread is easy to make, and is really soft and fluffy. What I also loved is that this recipe makes two loaves at the same time. I like to store my bread in the freezer. First I slice the whole loaf and then I put the sliced bread in a Ziploc bag, and into the freezer it goes. When you need bread, you only take out what you need, and either let it thaw it out on the counter, or put it in the toaster.
With this bread, you have the option to add warm spices like ginger and cardamom. I decided to leave those out and instead, add walnuts to one loaf for my husband, and add a cinnamon swirl to one half of my loaf. This worked out great!
Pumpkin Yeast Bread: plain, cinnamon swirl, and studded with walnuts
Many years ago I posted a recipe for Moroccan yeasted pancakes called "Baghrir". Some people compare them to crumpets. There is similarity but crumpets are cooked on both sides whereas Baghrir is only cooked on one side. They have a LOT of holes on top which is why in French they're called "crepes aux mille trous" (pancakes with a thousand holes). These holes are perfect for soaking up a syrup of warm honey and melted butter or good olive oil. For some extra flavor, I like to add a teaspoon of orange blossom water. Yum! So why another post of Baghrir? I obtained a foolproof recipe from a close friend (Nazha) that's even easier and quicker to make, with equally great results. This recipe is also vegan whereas my old recipe was not because it uses milk. And if nine Baghrirs aren't enough, you can easily double the recipe.
A beautiful plate of Moroccan Baghrir. Bon Appetit!
Homemade sandwich bread, full of grains and seeds!
Baking yeast breads is something I really enjoy doing. It took me a while and a lot of practice to get there though. My first breads were like doorknobs :) Since then, things have gotten a lot better, and I bake all of our bread; whether it's sandwich bread, hamburger buns, or cinnamon rolls. No more store-bought bread or rolls for us anymore!
Zorra from the blog Kochtopf organizes World Bread Day ever year. I just had to submit this simple, yet delicious and nutritious bread to her annual event :)
#wbd2018 #worldbreadday #worldbreadday2018
This sandwich bread is really easy to make. The baked bread is light and airy. It's great as-is or toasted. I like to slice the bread after it has cooled completely and then freeze it. This way I can take out what I need. This dough can also be used to make dinner rolls or (hamburger) buns. I hope you give this recipe a try!
This month's recipe concludes our ABC baking for 2016, and with that, baking from the Weekend Bakery blog. So we went out with a bang: Perfect Christmas Stollen. Soft citrus-y yeast bread, chock full of dried fruit, wrapped around a log of lemon flavored homemade almond paste. What's not to like?
If you'd like to join the ABC bakers in their monthly baking adventures, please go to the ABC blog for more information.
In May, the ABC bakers were challenged to bake a No Knead Brioche. I was quite intrigued when I saw this recipe on the Weekend Bakery blog. It's an enriched dough which means it has eggs, butter and a sweetener.
Soft and fluffy No Knead Brioche!
If you'd like to join the ABC bakers in their monthly baking adventures, please go to the ABC blog for more information.
The ABC recipe for April is a typical Dutch pastry called "vlaai" which is loosely translated to pie. Essentially it's a pie-like pastry made with a lightly sweetened yeast dough, and as with any pie, the filling variations are endless. For this month, we made Kersenvlaai which is made with cherries.
My modified Kersenvlaai which turned out to be more like a sweet calzone :)
If you'd like to join the ABC bakers in their monthly baking adventures, please go to the ABC blog for more information.
This Veggie Danish recipe from WeekendBakery.com instantly captured my attention. It's like a savory cinnamon roll, and you can use whatever filling strikes your fancy. In my case, I used homemade (nut-free) basil pesto, green olives and an Italian cheese blend. I served it with a bowl of homemade vegetable soup. Everyone loved it! The only downside was that this dough almost killed my bread machine (more on that later).
As for the shape, I decided not to mess with cutting the dough into rolls and made a faux-braid instead. Who said braided breads can be sweet only?
Soft and fluffy bread hugging an aromatic pesto/olive/cheese filling. Yum!
If you'd like to join the ABC bakers in their monthly baking adventures, please go to the ABC blog for more information.
Something I've wanted to try for a long time: custard filled cinnamon buns. So when I came across this recipe called Deluxe Cinnamon Buns on the Weekend Bakery blog, I knew I had to select it for one of our monthly ABC projects.
The other interesting thing about this recipe is the usage of low protein flour. Pastry flour to be exact. It's supposed to make the buns super light and fluffy. I was a bit skeptical but gave it a try anyway. I didn't have pastry flour, so I made my own using 2/3 all-purpose flour and 1/3 cake flour, by weight.
Deluxe Cinnamon Buns. Hubb's half had pecans on them :)
If you'd like to join the ABC bakers in their monthly baking adventures, please go to the ABC blog for more information.
It's been a while since I baked along with Rose's Alpha Bakers, and right away there are two things wrong with the title of this post:
I cheated and used some bread flour. So, it's really an 87% whole wheat loaf.
Yes, I'm allergic to walnuts but I love my husband. So, I decided to make the dough without nuts, and add them later to his half of the dough. I made rolls with "my half".
I used my bread machine to make this bread which worked out perfectly.
Due to allergies, I would normally omit pecans from a recipe, if possible, and continue my merry way. But since my husband LOVES sticky buns, and he hadn't had any since before we got married, AND because it was our anniversary last week, I decided to put the pecans on one half of the dough, and make these Caramel Buns our anniversary treat.
Caramel Bun Fondue, anyone?
Fully dressed Caramel Bun for hubby. Look at that fluffy texture!
This will be a short and quick post. I've been really busy and additionally I'm participating in a club-level Toastmasters speech contest tomorrow (for which I have to practice just a little bit more tonight).
I was excited about baking a yeast recipe this week. The Swedish Apricot Walnut Bread needed a few tweaks to suit my taste and allergies, but turned out great in the end!
I loved the soft, light and airy crumb of this bread. The sweetness from the dried fruit was just the right amount!
I was really looking forward to this week's challenge for Rose's Alpha Bakers. The Golden Orange Panettone, our first "bread" recipe of the bake-along. I baked my first Panettone a few years ago with Jenn, blogger behind Knitty Baker and also one of Rose's Alpha Bakers. We baked it together (virtually). It turned out really good. You can find my blog post and recipe here.
A couple weeks ago, Marie, our fearless group leader, referred to me as Miss I-Never-Met-a-Recipe-I-Couldn't-Change Hanaa. And so this week too, I didn't want to disappoint:
I "Hanaa-tized" the Panettone by applying a Moroccan twist. I added orange blossom water and 1 tsp crushed anise seeds. There's a sweet Moroccan roll called Krachel which has this flavor profile, and I really like it.
Since my dried fruit was very plump already, I skipped the soaking step, and used 1 Tbsp of orange blossom water to replace the "drained liquid" from the raisins.
Instead of candied orange peel, I used the zest of 2 oranges and 75 grams of dried cranberries. I also increased the amount of golden raising to 50 grams.
I also ended up baking the Panettone in a tube pan which reduced the baking time and the risk of the bread sinking after baking. I just could not afford any chances to have this bread fail after working on it for 5 days.
Some shortcuts were taken where necessary and applicable :o)
Both hubby and I were very pleased with the end result:
Panettone with golden raisins, dried cranberries, orange zest and anise seeds.
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.
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.
With the abundance of fresh vegetables this month, I figured that this month's ABC challenge from King Arthur Flour, Roasted 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.
