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Tag: YeastSpotting

Bread Baking Day #54 - Overnight Pumpkin Seed Rolls

Bread Baking Day #54 (last day of submission December 1st, 2012) Wow! This has been such a log time since I've participated in BBD!

Surprisingly I am blogging on the last day of submission possible. No?! :o)

When I read what theme Stephanie of Hefe und mehr chose for this month's bbd I tought "Oh this is so perfect, I'd love to have a list with all new ideas for overnight breads which have become my favorite breads because they are so easy peasy and I love to have a fresh bread right off the oven for my weekend breakfasts.

I always keep a portion of Ilka's alround dough in my fridge for a handy and quick bake. You really should try that yourself!

Bread Baking Day #54
Ilka's Alround Dough residing in my fridge ;)

Then the days went by and I was really busy with lots of stuff... but since the weekend was nearing anyway and I needed to bake bread I remembered bbd and began to think of what to bake. Overnight brioches? Overnight Cinnamon Buns? Overnight Pull Apart Bread?

All of the above I make on a regular basis and love them! But I wanted something more healthy so I came up with these:

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Bread Baking Day #54 - Overnight Pumpkin Seed Rolls
Overnight Pumpkin Seed Rolls

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Overnight Pumpkin Seed Rolls

Bread Baking Day #54 - Overnight Pumpkin Seed Rolls

 
Preparation time: 20 minutes
Waiting time: 30 minutes + 1 night
Cooking time: 10 to 12 minutes

15 gr fresh yeast
250 ml milk
1 tablespoon olive oil (I used basil infused olive oil)
1 teaspoon salt
1 tablespoon sugar
300 gr spelt flour
100 gr millet flour
100 gr finely ground pumpkin seeds

The night before:

  • In a large bowl, combine yeast and cold milk until dissolved, then add oil, salt, sugar and flour gradually.
  • Knead about 5 to 10 minutes until you have a soft dough (Add flour if you see that your dough is too sticky)
  • Shape into a ball, put it in a bowl, cover with plastic wrap and let rise 30 minutes in a warm place.
  • Knead the dough again for 2 to 3 minutes. Form a roll and divide into 10 pieces.
  • Shape balls and place 10 balls of bread on a baking sheet lined with parchment paper, making sure to leave enough space between the balls.
  • Cover with a damp cloth and store overnight in the bottom of the fridge.

Have a nice rest and peaceful sleep!

The next morning:

  • Preheat oven to 225 ° C and remove the bread from the fridge.
  • Bake 10 to 12 minutes.
  • Remove from the oven, let cool down slightly and enjoy with your favorite breakfast treats!
 

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]Bread Baking Day #54 - Overnight Pumpkin Seed Rolls
Overnight Pumpkin Seed Rolls - they have a nice crumb and soft crust

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Astrid 01.12.2012, 14.30 | (5/0) Kommentare (RSS) | TB | PL

Pocketbook Rolls or BBBs Hot Lips

Oh Hello! Welcome to my Kitchen this month!

I am the Kitchen of the Month this November, me and my fellow Babes invite you to join my virtual kitchen table and bake bread with us.

I am sorry I ran a little late this time to open my kitchen to you all as the normal posting date (and the other Babes fortunately  were on time) is the 16th of the month. I hope you don't mind but I needed to blog away the cobwebs first before I was ready to invite you ;o)

If you decide to bake these as a buddy with us, please make sure you send me an email with your link and picture of your lips.

Get yourself comfy and have some tea and biscuits with us while I tell you about this month's recipe. As I love Southern Cooking I decided to chose a recipe from this cuisine for our November Bread. The Glory of Southern Cooking by James Villas is one of my favorite books when I want to cook or bake something "southern style".

It's an easy-cheesy recipe which can be easily prepared ahead and also made in batches just as you need it.

Villas says in his book that these rolls are so named because the folded dough resembles small purses or pocketbooks. Well the Babes seemed to have other associations than pocketbooks and quickly theses lovely rolls became known as "hot lips"...

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BBB Pocketbook Rolls
Aren't those lovely?

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Pocketbook Rolls

BBB Pocketbook Rolls
makes about 2 dozen rolls
recipe adapted from The Glory of Southern Cooking by James Villas
1 packet active dry yeast
1/2 cup lukewarm whole milk
1/4 cup vegetable shortening, room temperature
4 tablespoons butter, room temperature
1/4 cup sugar
1/2 cup boiling water
1 large egg, beaten
3 cups all purpose flour (as always I am using white spelt flour)
1 1/2 teaspoons salt
8 tablespoons butter, melted  
  1. Proof the yeast in the lukewarm milk until bubbly. Should take about 5 minutes, depends on your yeast though.
  2. Meanwhile cream the shortening, butter and the sugar in a large mixing bowl. Gradually beat in the boiling water.
  3. add the yeast mixture and stir until well blended.
  4. add the egg and stir until well blended
  5. add the flour and salt and mix very well.
--- from here you can keep the mixture up to one week in the fridge covered lightly with plastic wrap for further use Three hours before ready to use:
  1. Roll out the dough. About 1/2 inch thick.
  2. Cut into rounds with a 2 to 2 1/2 inch biscuit cutter.
  3. Fold each round in half and place on greased baking sheet.
  4. Brush each roll generously with melted butter, cover with a towel.
  5. Let rise in a warm place for about 2 1/2 hours.
  6. Preheat the oven to 400°F
  7. Bake the rolls until golden brown. Should take about 7-8 minutes
  8. Serve hot ;o)
Tips: In the book it says it is essential that you let rise them at least 2 hours to attain the right feathery texture they are famous for. They also suggest that these rolls are easily stored in the freezer: if you intend to do so you should bake them no longer than 5 minutes, cool them and then store in an airtight container in the freezer until further use. When you want to serve them bake them in preheated oven at 400°F about 5 minutes or until golden.

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BBB Pocketbook Rolls

they sure look a little like lips, don't they?

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Yeastspotted!

I send this over to Susans Yeastspotting.
YeastSpotting is a weekly showcase of yeasted baked goods and dishes with bread as a main ingredient. If you are not familiar with YeastSpotting just scroll the archive and youll know what I am talking about. To submit your post simply klick here!

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You sure want to bake this bread as well, dont you?

Please do so, you will not regret it. If you snap some pics and share your thoughts about this months bread on your blog Tanna will be more than happy to add you to the BBB Buddy round up on November 29th.  If you do not own a blog, no worries, you can also post your picture to Flickr or any other photo sharing site and share your thoughts there.

One word about that whole Buddy thing: 
The Bread Baking Babes are a closed group but we thought it would be fun to reward people who take the effort of baking our breads with us and give them a nice Buddy Badge and mention in a round up post every month. Just to say thank you for baking along and sharing your thoughts with us.

Since we are Babes and do no obey to rules, there are nearly no rules for Buddies, except these two:

  1. Bake the featured breadsnap a pic & share your thoughts about how you liked it (or not liked it)
  2. Send an email to the Kitchen of the Month (see form below) to notify  us and make it easier to write the round up

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Don't forget to visit my fellow Babes and see what they did with this lovely Bread this month.

Oh and dont forget to visit Katie our BBBBB (Bitchin Bread Baking Babe Bibliothécaire) who writes up such lovely round ups of all the BBB Breads every month!

Bake My Day - Karen | blog from OUR kitchen - Elizabeth  | Feeding my enthusiasms - Pat  | Living in the Kitchen with Puppies - Natashya | Lucullian Delights - Ilva | Notitie Van Lien - LienWild Yeast - Susan | My Kitchen In Half Cups - Tanna

Busy, Busy Babes on Hiatus: Provechu Peru - Gretchen | Grain Doe - Görel | Living on bread and water - Monique  | The Sour Dough - Breadchick Mary | Thyme For Cooking - Katie | Cookie Baker Lynn - Lynn | I Like To Cook - Sara

Thinking of you with Love: Glenna (Alumni Babe) | Sher (Angel Babe)

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Astrid 18.11.2012, 16.54 | (13/0) Kommentare (RSS) | TB | PL

Russian Rose

Yes, I am baking with the Babes again. :)

I really need to apology to my fellow Babes for missing the past two month of baking with them - I admit I missed them a whole lot! I promise to bake the missed breads as soon as possible and post about it with my head hanging in shame *snigger*

Today is not only the posting day of us Bread Baking Babes but also World Bread Day.

To honor this day we invited our faithful Bread Baking Buddies to bake and post with us on this day and I have to say I am curious who has followed our invitation to bake this lovely bread with us.

As for World Bread Day: If you are looking for a lot of yummy breads you just have to jump over to Zorra's Kochtopf. She is hosting the World Bread Day event again and I bet there will be a lot of heavenly breads in her round up during the next days... thanks Zorra for hosting this lovely event every year!

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Now to this month's bread: Tanna is our Kitchen Mage of the month and not only chose this lovely recipe but also gathered us around her virtual kitchen table and invited us to bake with her.

Originally this bread was filled with a savory filling and I bet this lovely bead would taste great with pesto and all sorts of savory fillings your mind can come up with. I personally decided to go with a sweet version instead because I wanted it to use as breakfast bread and I am not a big fan of savory parts in my breakfast.

If you are baking this bread with us - and I highly recommend that you do so - let your mind fly free and come up with any filling that fits your gusto :) you will love it anyway!

I also played with the flours used in the recipe and went with a mixture of white spelt and millet flours. The suggested canola oil was partly replaced with walnut oil because I thought this would add an extra nice nutty flavor to the dough.

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Russian Rose

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Russian Rose

Russian Rose
 Recipe By: Adapted from http://www.thefreshloaf.com/node/19320/caucasian-bread
 Yield: 1 loaf
Ingredients

Filling- the options are only limited by your imagination and what's in your kitchen! butter , softened almonds dried sour cherries dried coconut orange zest cinnamon nutmeg

Dough

400 grams white spelt flour
200 grams millet flour
2.25 teaspoons dry yeast (Fresh Yeast 28g (1oz)
10 grams Sugar
10g (0.35oz) 10 grams Salt
10g (0.35oz) 35 grams Walnut Oil,
15 grams Canola Oil 50cc (1.7 fl oz)
300 grams Water 300cc (10 fl oz) this is approximate

Directions:
  1. Set oven to 210c (410F) Prep: Baking Pan - 26cm (10") springform (no bottom), take a piece of parchment paper and crimp tightly around the bottom of the springform, oil the sides. Place on top of a baking sheet. Set aside.
  2. Add all ingredients to a mixing bowl, add the water carefully as you start mixing. Use the dough hook 2-3 mins. on low speed and 2-3 mins. on medium speed. Dough should be supple and not sticky to the touch. Add water or flour if dough is too stiff or too loose (respectively). When dough is ready, spray a bowl with oil and gently put the dough in the bowl. Spray a little more oil on top and cover. Let rise (80%) about 40 minutes to an hour.
  3. Lightly flour your work area. Flatten the dough gently with your hands. Roll the dough as thin as you can using a floured rolling pin. When rolling out the dough, try not to lift and move it too much. You can try and gently pull the dough to stretch it thin like with Strudel. Apply a thin layer of your filling on top of the dough (leave the edge clear 1/4").  Slowly, tightly and very gently roll the dough into a roulade (pinwheel ). You will now have a very long roulade.
  4. Take a sharp chef's knife (not a serrated knife) and cut (not saw) the roulade lengthwise trying to keep the knife in the middle so you end up with two equal parts (you can cut down from the seam but it is not make or break).
  5. Place the two halves crossing each other (open roulade layers facing up) to create and X shape. Gently pick up the two ends of the bottom half, cross them over the top half, and place them back down. Continue this process, taking the two bottom ends and crossing them over the top until all the roulade has been used.
  6. You now have a two strand rope shape. If for some reason some of the open roulade layers are pointing down or sideways, carefully turn them so they are facing up. Gently pinch the ends to seal. Look at the braid. If one end looks a little thinner make that your starting point. If not, just start from either end. Slowly and very gently, roll the braid sideways (horizontally) without lifting your hands from the table. You should keep those open roulade layers facing up. Pinch the end delicately. The end result should look like a giant snail shell or a very large cinnamon bun. Depending on your filling you may want to sprinkle on something (paprika, sumac, brown sugar & cinnamon). Keep in mind you don't want to cover up the effect of the shaping.
  7. Carefully pick up the braid and place in the prepared springform. Keep it flat on the parchment. The bottom of the braid should set nicely. Cover. Let rise until the braid hits three quarters the way up the springform. Depending upon the temp in your kitchen this may take from 20 to 40 minutes.
  8. Bake at 210c (410F) for 5-10 mins. lower oven to 180c (355F) and bake for another 20-30 mins. There should be a decent amount of oven spring. The bread should rise above the springform edge. When the bread is out of the oven lightly brush olive oil or butter on top and sides. Let cool on a rack.
  9. You are welcome to bake this with all white flour or any combination of you like. My changes reflect an attempt to incorporate more whole grains; at some point I will probably try this with some rye flour.
Russian Rose
very smooth dough read for first proofing cycle
Russian Rose
rolled out dough, spread with nut, milk, sour cherry paste
Russian Rose
cut dough roll, ready for braiding
Russian Rose
rolled up dough, before second proofing
Russian Rose ready baked, cooling down

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Russian Rose

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Astrid 15.10.2012, 22.16 | (5/0) Kommentare (RSS) | TB | PL

Oatmeal Twists

Our lovely Babe sister Elle of Feeding my enthusiasms is serving as kitchen of the month this time and she chose a lovely bread that is even on the healthy side...

I love the combination of oatmeal, sourdough, whole wheat (tho in my case it is spelt anyway) and buttermilk.

Oats can help lower cholesterol plus because of its high content of complex carbohydrates and water-soluble fibre that encourages slow digestion and stabilizes blood-glucose levels.

Buttermilk is a good source of Vitamin B12 and Phosphorus, and a very good source of Riboflavin and Calcium.

I baked these lovely little twists two times, first plain and the second time with dried sour cherries, cranberries and pecans. I loved both variations. I liked them best when they cam straight out of the oven and were still a little warm. Smothered with butter they were even heavenly. Topped with some nutella they turned into little sins... *sigh* ...all gone ;o)

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[caption id="" align="aligncenter" width="500"]Oatmeal Twists lovely little twists after final rising, ready to go to the oven.[/caption]

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Oatmeal Twists

Oatmeal Twists
based on Morning Cuddles at Farine

700 g sourdough starter
(or poolish/starter of 350 g all-purpose flour mixed with 350 g water and 2 teaspoons yeast. Sit 3 hrs, stir down, put in fridge overnight, or at least 8 hours- use where recipe calls for sourdough starter.)

320 g all-purpose flour
230 g whole wheat flour
1/2 teaspoon active dry yeast
115 g rolled oats, coarsely ground in a food processor
15 g salt
1 1/4 cup water
1/4 cup buttermilk
1/4 cup unsalted butter, melted and cooled
100 g pecans, chopped
Oatmeal Twists
  • Mix the flours together with the yeast, oats and salt. Stir the water, buttermilk and butter into the starter. Slowly add the dry ingredients to the starter mixture until a soft dough forms. Let sit 10 minutes.
  • Turn out onto a lightly floured board and knead in additional flour if needed until dough is tacky but not sticky. Knead in the pecans.
  • Shape into a ball and put dough ball into oiled rising bowl or container, turning dough to coat with the oil. Cover and let rise in a warm place until doubled in bulk. This might take 2 hours or 6. (Also fine to cover and let sit overnight in the fridge, then let rise until doubled on the counter the next day.)
  • When dough has doubled, turn out onto lightly flour board. Shape into a log and cut into two pieces. Return one piece of the dough to the rising bowl and cover.
  • Shape the second piece of dough on the board into a log and cut into 8 pieces, each about 100 g. Cut each piece in half and shape each piece into a snake and twist two pieces together a a time or two, then place twist on a parchment or silicone mat lined baking sheet.
  • Repeat with remaining 7 (100 g) pieces. You will have eight twists.
  • Take the remaining large (about 800 g) piece of dough and repeat the shaping into a log, cutting into 8 pieces, cutting those in half and shaping into twists. You will finish with 16 twists set out on parchment or silicon mat covered baking sheets.
  • Cover twists and let rise until doubled in bulk. Preheat oven to 400 degrees F when twists are almost doubled.
  • Uncover, glaze with buttermilk with clean pastry brush. If desired sprinkle with finely chopped pecans, or preferred seeds or with sea salt.
  • Bake in preheated oven for 15 minutes. If browning too rapidly, turn down the oven temperature. Turn the pans back to front and bake another 10 - 15 minutes or until breads are 180 degrees inside. Cool on a rack then serve.
[caption id="" align="aligncenter" width="500"]Oatmeal Twists made the second half in a little loaf filled with cranberries and cinnamon sugar[/caption]

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Yeastspotted!

I send this over to Susan's Yeastspotting. YeastSpotting is a weekly showcase of yeasted baked goods and dishes with bread as a main ingredient. If you are not familiar with YeastSpotting just scroll the archive and you'll know what I am talking about. To submit your post simply klick here!

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You sure want to bake this bread as well, don't you?

Please do so, you will not regret it. If you snap some pics and share your thoughts about this month's bread on your blog Tanna will be more than happy to add you to the BBB Buddy round up on November 29th.  If you do not own a blog, no worries, you can also post your picture to Flickr or any other photo sharing site and share your thoughts there.

One word about that whole Buddy thing:  The Bread Baking Babes are a closed group but we thought it would be fun to reward people who take the effort of baking our breads with us and give them a nice Buddy Badge and mention in a round up post every month. Just to say thank you for baking along and sharing your thoughts with us.

Since we are Babes and do no obey to rules, there are nearly no rules for Buddies, except these two:

  1. Bake the featured breadsnap a pic & share your thoughts about how you liked it (or not liked it)
  2. Send an email to the Kitchen of the Month to notify  us and make it easier to write the round up.

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Don't forget to visit my fellow Babes and see what they did with this lovely Bread this month.

Oh and don't forget to visit Katie our BBBBB (Bitchin' Bread Baking Babe Bibliothécaire) who writes up such lovely round ups of all the BBB Breads every month!

Bake My Day - Karen | blog from OUR kitchen - Elizabeth  | Feeding my enthusiasms - Pat  | Living in the Kitchen with Puppies - Natashya | Lucullian Delights - Ilva | Notitie Van Lien - LienWild Yeast - Susan | My Kitchen In Half Cups - Tanna

Busy, Busy Babes on Hiatus: Provecho Peru - Gretchen | Grain Doe - Görel | Living on bread and water - Monique  | The Sour Dough - Breadchick Mary | Thyme For Cooking - Katie | Cookie Baker Lynn - Lynn | I Like To Cook - Sara

Thinking of you with Love: Glenna (Alumni Babe) | Sher (Angel Babe)

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Astrid 16.06.2012, 04.51 | (9/0) Kommentare (RSS) | TB | PL

Shepherd's Bread by Beth Hensperger

It's not the 16th today and all my other faithful fellow BB Babes have already posted their gorgeous little breads ON TIME. Oh this bread deserves do be baked and celebrated and bragged about!

Like I said in my last post, there have been several reasons why this blog remained silent and why this post is late too...

Many thanks to Karen our Kitchen of the Month for choosing this recipe and making me use my old Römertopf for baking bread (never did that before, but really really loved it).

I was a bit worried about using the Römertopf in an already preheated oven AND using it not watered - never done that before too!  But all went well and I was very pleased with the resulting bread.

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Due to the rather big amount of yeast this bread is best eaten the day it is baked but to my mind it also made nice toast and sandwiches throughout the week. You'll need to bake wit us and decide on your own how you liked it best ;o)

I posted the recipe Karen gave us at the BBB blog with her comments, I followed to the rules (who would have guessed) the first time I baked it only used spelt instead of wheat. Second time I baked it I used less sugar, even substituted the sugar with some agave nectar, added about 1/2 cup of sesame seeds and substituted 3 cups for whole wheat flour.

I liked the version with less sugar better. Whole Wheat and sesame added a nice flavor to the bread as well... if you want to be a Buddy and bake with us please read instructions at the end of my post or visit Karen's post.

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Sheperd's Bread

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Shepherd's Bread

Bread for all seasons by Beth Hensperger
makes 1 large loaf

Sponge (takes 2 hours) 2 tsp active dry yeast or 3/4 oz fresh yeast 2 cups tepid water (460 ml) 2 cups unbleached ap or bread flour (140 white+140 rye) 1/2 cup sugar (90 gr)

Dough (first rise 2-3 hours, second only 15 minutes!) 1 tsp active dry yeast or 1/4 oz fresh yeast 1 cup warm water 1 Tbs salt 1/2 cup olive oil 5.1/2 to 6 cups unbleached ap flour or bread flour (edit: used 770gr this time! )

1/4 cup unbleached ap flour or bread flour (didn't need it to knead, used some to flour dough/bowl)

1. Prepare the sponge: Shepard's BreadIn a large bowl mix yeast plus 1 cup of the flour and the sugar using a large whisk.

Add remaining cup of flour and beat hard until very smooth, 2 minutes.

Scrape down the sides of the bowl and cover with plastic wrap.

Let stand at room temp until soft, spongy and pleasantly fermented, 2 hours.

2. Prepare the dough: Shepard's BreadUsing a wooden spoon, beat down the sponge. Alternatively, beat down the sponge in the work bowl of a stand mixer fitted with the paddle attachment.

In a measuring cup, stir the yeast into the warm water to dissolve.

Add the yeast, warm water, salt and olive oil to the sponge and beat well.

Add the flour, 1/2 cup at a time, beating vigorously until a soft dough is formed that just clears the sides of the bowl.

 

3. Turn out the dough onto a floured work surface and knead about 5 minutes until a smooth dough is formed. Will be firm yet springy and resilient. Adding only 1 tbs flour at a time to prevent sticking. Place the dough in a floured deep container, dust the top with flour, and cover with plastic wrap. Let rise at cool room temp until tripled in bulk, 2.1/2 - 3 hours.

Shepard's BreadShepard's Bread

4. Shaping: Again turn out the dough on a clean surface. It will be slightly sticky from the long rise. Knead in about 1/4 cup more flour to make a firmer dough, about 1 minute. Shape into a tight round ball. Pull the ends tightly to the center of the loaf to form a smooth bottom and sides. Mist the surface with water. Using about 2 tbs of flour, heavily coat the top surface. Using a serrated knife, slash the top surface decoratively, no more than 1/4 inch deep to allow steam to escape and to allow room for the dough to expand.

Sheperd's BreadSheperd's Bread

I'll just post the instructions for using a cloche here (if you'd like me to send you the ember pit ones let me know)

Cloche instructions:

  • Sprinkle the dish with flour and place the dough ball in the center of the dish. Move the dough around to cover the bottom and up the sides a bit with flour.
  • Cover with the cloche dome/bell  and let rest at room temp 15 minutes. Before placing in the oven, rinse the inside of the cloche bell with water, draining off excess drips.
  • Place back over the bread and place in the preheated 425F oven.
  • Bake 10 minutes. Lower thermostat to 400F and bake a further 25-35 minutes. Remove the bell after 30 minutes of baking to allow the loaf to brown thoroughly.

Remove and cool at least 15 minutes before serving.

If you'd like to use your bread baking stone or tiles; let rise a second time for 35 minutes then use same oven setting but don't lower the temp. and bake until the bread is golden brown, crisp and sounds hollow when tapped.

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Sheperd's Bread

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Yeastspotted!

I send this over to Susan's Yeastspotting. YeastSpotting is a weekly showcase of yeasted baked goods and dishes with bread as a main ingredient. If you are not familiar with YeastSpotting just scroll the archive and you'll know what I am talking about. To submit your post simply klick here!

*** *** *** *** *** *** *** *** ***

You sure want to bake this bread as well, don't you?

Please do so, you will not regret it. If you snap some pics and share your thoughts about this month's bread on your blog Tanna will be more than happy to add you to the BBB Buddy round up on November 29th.  If you do not own a blog, no worries, you can also post your picture to Flickr or any other photo sharing site and share your thoughts there.

One word about that whole Buddy thing:  The Bread Baking Babes are a closed group but we thought it would be fun to reward people who take the effort of baking our breads with us and give them a nice Buddy Badge and mention in a round up post every month. Just to say thank you for baking along and sharing your thoughts with us.

Since we are Babes and do no obey to rules, there are nearly no rules for Buddies, except these two:

  1. Bake the featured breadsnap a pic & share your thoughts about how you liked it (or not liked it)
  2. Send an email to the Kitchen of the Month to notify  us and make it easier to write the round up.

*** *** *** *** *** *** *** *** ***

Don't forget to visit my fellow Babes and see what they did with this lovely Bread this month.

Oh and don't forget to visit Katie our BBBBB (Bitchin' Bread Baking Babe Bibliothécaire) who writes up such lovely round ups of all the BBB Breads every month!

Bake My Day - Karen | blog from OUR kitchen - Elizabeth  | Feeding my enthusiasms - Pat  | Living in the Kitchen with Puppies - Natashya | Lucullian Delights - Ilva | Notitie Van Lien - LienWild Yeast - Susan | My Kitchen In Half Cups - Tanna

Busy, Busy Babes on Hiatus: Provecho Peru - Gretchen | Grain Doe - Görel | Living on bread and water - Monique  | The Sour Dough - Breadchick Mary | Thyme For Cooking - Katie | Cookie Baker Lynn - Lynn | I Like To Cook - Sara

Thinking of you with Love: Glenna (Alumni Babe) | Sher (Angel Babe)

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Astrid 20.05.2012, 17.07 | (8/0) Kommentare (RSS) | TB | PL

Swedish Rye Bread

Welcome to my Kitchen this Month!

I am your Kitchen of the Month and hope you will like my choice of bread. As far as I heard from my fellow Bread Baking Babes they are quite pleased with how their breads tasted.

This month's bread is taking us far north (well those of us who are not north already) to Sweden: Swedish Rye Bread.

I love baking with rye and rye infused breads are one of my favorites. Tho they can be a little bit tricky to work with if you do not want to end up with a gummy bread.

NO need to fear, I promise you this bread we are baking this month is nearly a no fuss bread at all and comes with some real nice flavors too: a slight hint of orange, anise and caraway will tickle your tastebuds when you bite into your sandwich made out of a Swedish Rye...

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Honestly, I fell in love this bread and made it three times this past few weeks. The first time it was slightly underproofed so it kinda exploded in the oven (making a wonderful crust by the way, which I love in breads) as you can see in the pictures in this post. Second time it was perfect, came out nicely shaped and all. The third time is still in the making as I write this, this time I am trying to make little rolls too and am curious how they will turn out...

I took this recipe from the Tassajara Bread Book by Edward Espe Brown  which resides in my bookshelf for quite a long time now, but I never baked out of it until now. What I like about this book is that it has clearly written instructions, I miss pictures of most of the breads tho, I always like to see how the bread should look like according to the author... Nevertheless: the book is good and I'd buy it again - it was not a waste of money ;o) I am planning to bake more from it soon.

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[caption id="" align="aligncenter" width="500" caption="Swedish Rye Bread"]Swedish Rye Bread[/caption]

Note: I baked my bread free form, not like stated in a pan. I would not recommend to you doing it, you'll get a way better result baking it in a pan. If you prefer to bake it without I'd recommend you to give it a little more time rising before you put it in the oven. Worked better for me!

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Swedish Rye Bread

Swedish Rye Bread

adapted from Tassajara Bread Book by Edward Espe Brown

1. step 3 cups lukewarm water 1 1/2 tablespoons dry yeast 1/3 cups honey 1 cup dry milk grated peel of 2 oranges 2 teaspoons anise seeds 2 teaspoons caraway seeds 4 cups unbleached white flour 2. step 4 teaspoons salt 1/4 cup oil 4 cups rye flour 1 cup whole wheat flour (for kneading) Method:
    1. Dissolve the yeast in water. Add the honey and dry milk plus the oranges and seeds
    2. Add the flour to get a thick batter. Add one cup of flour at a time, stirring good after each addition. The more flour you add the more you knead to go into a beating mode with your spoon. Best way is to stir up and down in a circular mode from the bottom of the bowl to the surface of the dough. Don't forget to scrape the sides of the bowl from time to time. After the 4 cups of flour you should have a thick mud-like dough.
    3. Beat well with a spoon (100 strokes). Continue to beat until you have a smooth dough. Again pull your spoon under the dough and bring it up to the surface again in a circular mode. The batter will be more elastic while you are doing this as more and more air gets incorporated.
    4. Let rise for 45 minutes. Cover the bowl with a damp towel and let rise in a warm place.
Swedish Rye Bread
    1. Fold in the remaining ingredients. Do not stir! Do not cut through the dough, this will improve the elasticity and strength of the dough.
    2. Sprinkle on the salt and pour on the oil. Stir around the side of the bowl working carefully your way towards the center. Rotate your bowl a little with every stroke you do. Repeat until all of the salt and oil is incorporated.
    3. Sprinkle the flour 1/2 a cup at a time onto the dough. Again fold it in while rotating your bowl.
    4. Continue until the dough comes away from the sides of your bowl. Now the dough is ready to give it a good knead!
    5. Plop your dough on your kneading board and scrap all remainings from the bowl onto the dough.  Keep in mind that your surface should be floured enough to prevent the dough from sticking to much on the board.
Swedish Rye Bread
    1. Flour your hands and the top of the dough. From the middle of your down stretch it away from you and then fold it back onto the remaining part of the dough. Continue to push down and forward.
    2. Turn the dough a quarter turn. Again continue with the pushing and folding.
    3. Turn, fold, push. Rock forward. Twist and fold as you rock back. Be careful not to stretch the dough too much and tear it. Add flour to the boards as needed.
    4. While you continue with the kneading the dough will become more and more elastic, smooth and shiny.
Swedish Rye Bread
    1. When you are finished, place the dough in your lightly oiled bowl smooth side down, then turn it over so the dough ball is covered lightly with oil. This will prevent the dough from forming a crust on the top while rising.
    2. Cover the bowl with a damp towel again and set aside to rise in a warm place. (50.60 minutes until doubled in size)
Swedish Rye Bread
    1. Punch down your dough with your fists steadily and firmly about 15-20 times.
Swedish Rye Bread
    1. Let rise again 40-50 minutes until doubled in size again.
    2. Preheat your oven at 350°F.
    3. Turn your dough onto the board again.
    4. Form the dough into a ball. Cut the dough into two even pieces and form smaller balls again. Let rest for 5 minutes.
    5. Knead the dough and fold it about 5 times, this gives the dough added spring. After the final push turn the dough a quarter turn.
    6. Roll up the dough into a log shape. Seam at the bottom, flatten the top of the dough. Square the sides and ends. Turn the dough over and pinch the seams all the way.
Swedish Rye Bread
  1. Put the dough seam side down into your pan. Press it down into the pan with your fingers.
  2. Cover and let rise again. This will take 20-25 minutes.
  3. Cut the top with 1/2 inch deep slits to allow the steam to escape.
  4. Brush with eggwash and sprinkle with poppy seeds or sesame if you want!
  5. Bake for about 50-60 minutes.
  6. Remove from pan to cool down completely.

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[caption id="" align="aligncenter" width="500" caption="Nice crumb and crust!"]BBB Swedish Rye[/caption]

The crumb, was surprisingly light and not crumbly or dry at all like you would think looking at the picture above. (this is only my bad photographing skill and bad bad lightning in my kitchen). Oh and did I mention that it smelled and tasted heavenly? I loved it toasted!

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Yeastspotted!

I send this over to Susan's Yeastspotting. YeastSpotting is a weekly showcase of yeasted baked goods and dishes with bread as a main ingredient. If you are not familiar with YeastSpotting just scroll the archive and you'll know what I am talking about. To submit your post simply klick here!

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You sure want to bake this bread as well, don't you?

Please do so, you will not regret it. If you snap some pics and share your thoughts about this month's bread on your blog Tanna will be more than happy to add you to the BBB Buddy round up on November 29th.  If you do not own a blog, no worries, you can also post your picture to Flickr or any other photo sharing site and share your thoughts there.

One word about that whole Buddy thing:  The Bread Baking Babes are a closed group but we thought it would be fun to reward people who take the effort of baking our breads with us and give them a nice Buddy Badge and mention in a round up post every month. Just to say thank you for baking along and sharing your thoughts with us.

Since we are Babes and do no obey to rules, there are nearly no rules for Buddies, except these two:

  1. Bake the featured breadsnap a pic & share your thoughts about how you liked it (or not liked it)
  2. Send me an email through the form below  to notify us and make it easier to write the round up.
[contact-form-7 id="5730" title="BBB Buddies march 2012"]

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Don't forget to visit my fellow Babes and see what they did with this lovely Bread this month.

Oh and don't forget to visit Katie our BBBBB (Bitchin' Bread Baking Babe Bibliothécaire) who writes up such lovely round ups of all the BBB Breads every month!

Bake My Day - Karen | blog from OUR kitchen - Elizabeth  | Feeding my enthusiasms - Pat  | Living in the Kitchen with Puppies - Natashya | Lucullian Delights - Ilva | Notitie Van Lien - LienWild Yeast - Susan | My Kitchen In Half Cups - Tanna

Busy, Busy Babes on Hiatus: Canela and Comino - Gretchen | Grain Doe - Görel | Living on bread and water - Monique  | The Sour Dough - Breadchick Mary | Thyme For Cooking - Katie | Cookie Baker Lynn - Lynn | I Like To Cook - Sara

Thinking of you with Love: Glenna (Alumni Babe) | Sher (Angel Babe)

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Astrid 16.03.2012, 10.00 | (13/0) Kommentare (RSS) | TB | PL

Biscotti Piccanti (Sicilian Spicy Rusks)

February is the anniversary month of a tiny group of crazy women (or was it women crazy about baking bread?) who love to bake bread together. You, my dear readers, will probably know them as the Bread Baking Babes.

Do you believe that these gals are starting into their 5th year of baking together?

I have - for the better part of this four years - been stalking this gorgeous group as a buddy and was lucky enough to be allowed to join - I wear my embroidered panties with pride!

Happy 4th Anniversary to us Babes!!

[caption id="" align="aligncenter" width="390" caption="Cheers!"]BBB anniversary[/caption] You know what I love most about this group apart from baking bread with a bunch of gals, ranting, giggling,... and talking about it in our virtual kitchen? BBB Anniversary

I love that all of them are different and each and everyone contributes their special talents to the group: Lien, who makes our lovely badges, Natashya who jumps on our beds when we are late with our KoM chores, Ilva our most talented photographer who always brightens my day even when she tries to be grumpy, Katie who writes such lovely roundups every month, Elizabeth whose posts and comments always seem to crack me up - never mind her inability in reading recipes (LOL sorry sweetie) and thanks for your converting skills from cups to grams and back again, Karen and Susan who always seem to bring some calmness to the group but never fail to join in the giggle and fun, Mary (you know, The Breadchick) who shares my love for cats, sourdough and rye bread, Tanna who is the Queen Bee of BBB somehow to me, Görel and Pat the lovely and more quiet ones of the group, .

.. I could go on and on not to forget those of us who are for some reason or another (you just got to take what life is throwing at you) on hiatus - we miss them and are happy when they join us from time to time or come back and bake with us!

I love that we not only share recipes and talk about bread but of all things life brings to us, sometimes it's happy, exciting even mindblowing - on other days it is sad, maybe frightening or frustrating. But I truly believe that happiness and love grows and frustration and anger twindle when shared and this group proves it to me almost every day :o) srsly, no kidding!

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[caption id="" align="aligncenter" width="332" caption="Biscotti Piccanti - Sicilian Spicy Rusks"]BBB Biscotti Picanti[/caption]

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Back to this month's bread you say?

Right, that might be better before I get lost in babbling away anyway... We were honored to be invited into Lien's Kitchen this month and the bread she chose was truly Babe-worthy. Why not? It's made with wine after all!!

She chose Sicilian Spicy Rusks - isn't it funny how we tend to bake Italian goods though we don't even have an Italian Babe?) to go with our celbration wine! I learned after I had baked them that these might be the savory cousins of cantucci.

"Biscotti" is the plural form of biscotto. The word originates from the medieval Latin word biscoctus, meaning "twice-cooked/baked." It defined oven baked goods that were baked twice, so they were very dry and could be stored for long periods of time. Pliny the Elder boasted that such goods would be edible for centuries. Such nonperishable food was particularly useful during journeys and wars, and twice baked breads were a staple food of the Roman Legions. The first documented recipe for the biscuit is a centuries-old manuscript, now preserved in Prato, found by the eighteenth-century scholar Amadio Baldanzi. In this document, the biscuits are called of Genoa.

Well mine did not last that long...

Being very dry, biscotti traditionally are served with a drink, into which they may be dunked. In Italy they are typically served as an after-dinner dessert with a Tuscan fortified wine called vin santo.

Biscotti Piccanti (Sicilian Spicy Rusks)

BBB Biscotti Picantimakes about 36 rusks source: "Savory baking from the Mediterranean" - Anissa Helou 2 ¼ tsp active dry yeast (1 package = 7 grams) 60 ml warm water 1 2/3 (± 225 g) cups AP-flour (+ extra for kneading and shaping) 1 2/3 (240 g) cups semolina flour ¼ cups (25 g) aniseseed 3 TBsp (28 g) white sesame seeds 1 tsp salt 1 tsp freshly ground black pepper 1/2 cup + 2 TBsp (150 ml/130 g) extra-virgin olive oil (+ extra for greasing the bowl) ¼ cup (60 ml) dry white wine 115 ml water  
BBB Biscotti PicantiBBB Biscotti Picanti BBB Biscotti Picanti BBB Biscotti Picanti BBB Biscotti Picanti BBB Biscotti Picanti
  1. Dissolve the yeast in ¼ cup/60 ml warm water and stir until creamy.
  2. Combine flours, aniseed, sesame seeds, salt and pepper in a large mixing bowl and make a well in the center.
  3. Add the olive oil in the well and rub into the flour with your fingertips until well incorporated.
  4. Add yeast, wine and 1/2 cup (115 ml) warm water en knead briefly to make a rough ball of dough.
  5. Knead this for another 3-5 minutes or so.
  6. Cover and let rest for 15 minutes.
  7. Knead for another 3 minutes until the dough is smooth and elastic.
  8. Shape into a ball and let rise in a lightly greased bowl, covered with greased plastic, for 1 hour in a warm place (or until doubled).
  9. Divide the dough in 3 equal pieces and shape each piece into a loaf about 12"( 30 cm) long.
  10. Transfer the logs to a baking sheet lined with parchment paper and leaving at least 2 inches/5 cm between them so they can expand.
  11. Take a dough cutter (or sharp knife) and cut the loaves into 1 inch/2,5 cm thick slices (or if you prefer them thinner in 1"/1 cm slices).
  12. Cover with greased plastic and let the rise for about 45 minutes.
  13. Meanwhile preheat the oven to 500ºF/260ºC.
  14. Bake the sliced loaves for 15 minutes, until golden. Remove from the oven and reduce the temperature to 175ºF/80ºC.
  15. Separate the slices and turn so that they lie flat on the baking sheet.
  16. Return to the oven and bake for about 1 hour more, or until golden brown and completely hardened (if not totally hardened, return to the turned off oven to let them dry more).
  17. Transfer to a wire rack to cool.
  18. Serve at room temperature, or store in an airtight container for up to 3 weeks.

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[caption id="" align="aligncenter" width="332" caption="Biscotti Piccanti - Sicilian Spicy Rusks"]BBB Biscotti Picanti[/caption]

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Yeastspotted!

I send this over to Susan's Yeastspotting. YeastSpotting is a weekly showcase of yeasted baked goods and dishes with bread as a main ingredient. If you are not familiar with YeastSpotting just scroll the archive and you'll know what I am talking about. To submit your post simply klick here!

*** *** *** *** *** *** *** *** ***

You sure want to bake this bread as well, don't you?

Please do so, you will not regret it. If you snap some pics and share your thoughts about this month's bread on your blog Tanna will be more than happy to add you to the BBB Buddy round up on November 29th.  If you do not own a blog, no worries, you can also post your picture to Flickr or any other photo sharing site and share your thoughts there.

One word about that whole Buddy thing:  The Bread Baking Babes are a closed group but we thought it would be fun to reward people who take the effort of baking our breads with us and give them a nice Buddy Badge and mention in a round up post every month. Just to say thank you for baking along and sharing your thoughts with us.

Since we are Babes and do no obey to rules, there are nearly no rules for Buddies, except these two:

  1. Bake the featured breadsnap a pic & share your thoughts about how you liked it (or not liked it)
  2. Send an email to the Kitchen of the Month to notify  us and make it easier to write the round up.

*** *** *** *** *** *** *** *** ***

Don't forget to visit my fellow Babes and see what they did with this lovely Bread this month.

Oh and don't forget to visit Katie our BBBBB (Bitchin' Bread Baking Babe Bibliothécaire) who writes up such lovely round ups of all the BBB Breads every month!

Bake My Day - Karen | blog from OUR kitchen - Elizabeth  | Feeding my enthusiasms - Pat  | Living in the Kitchen with Puppies - Natashya | Lucullian Delights - Ilva | Notitie Van Lien - LienWild Yeast - Susan | My Kitchen In Half Cups - Tanna | Provecho Peru - Gretchen | The Sour Dough - Breadchick Mary |

Busy, Busy Babes on Hiatus:  Grain Doe - Görel | Living on bread and water - Monique  | Thyme For Cooking - Katie | Cookie Baker Lynn - Lynn | I Like To Cook - Sara

Thinking of you with Love: Glenna (Alumni Babe) | Sher (Angel Babe)

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Astrid 15.02.2012, 23.09 | (10/0) Kommentare (RSS) | TB | PL

Cuban Bread

Our first bread of the year 2012 is as easy as you can imagine.

Our most talented and lovely Ilva is serving as the Kitchen of the month this time and she chose a - let's put it in her words: "revolutionary bread".

This bread has everything a good bread needs: flour, water, yeast, some slat and sugar and if you want a nice topping.

Plus: now hold on - it's baked within 2,5 hours from grabbing your box of flour to burning your fingers from removing the hot bread out of the oven.

Even better yet: you don't even need to preheat your oven! Just throw it in the cold oven, give it some hot water on the bottom of your oven and turn up the heat!

All you have to do is now: Sit down and watch the magic! 

Perfect, ain't it?

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[caption id="" align="aligncenter" width="500" caption="Cuban Bread - first time baked, topped with white poppy seeds"]Cuban Bread[/caption]

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CUBAN BREAD

from Bernard Clayton's New Complete Book of Breads 1,2-1,4 litre/ 5-6 cups of bread or AP flour 2 packages dry yeast, I used 50 g fresh 1 tbsp salt 2 tbsp sugar 500 ml/ 2 cups hot water sesame or poppy seeds (optional) [caption id="" align="alignleft" width="159" caption="after kneading, before rise"]Cuban Bread[/caption] [caption id="" align="alignleft" width="159" caption="After rising, before shaping"]Cuban Bread[/caption]

by hand or mixer (15 mins) Place 4 cups flour in a mixing bowl and add the yeast, salt and sugar. Stir until they are well blended. Pour in the hot water and beat with 100 strong strokes, or three minutes with a mixer flat beater. Gradually work in the remaining flour (using fingers if necessary), 1/2 cup at a time until the dough takes shape and is no longer sticky.

kneading (8 mins) Sprinkle the work surface with flour. Work in the flour as you knead, keeping a dusting of it between the dough and the work surface. Knead for 8 minutes by hand or with a dough hook until the dough is smooth, elastic, and feels alive under your hands.

by processor (5 mins) Attach the short plastic blade. Place 2 cups flour in the work bowl and add the other ingredients, as above. Pulse several times to thoroughly mix. Remove the cover and add 2 more cups of flour. Replace the cover and pulse to blend. Add the remaining flour through the feed tube, pulsing after each addition, until the dough begins to form and is carried around the bowl by the force of the blade.

kneading (45 secs) Turn on the machine to knead for 45 seconds.

[caption id="" align="alignleft" width="240" caption="after shaping, right before baking"]Cuban Bread[/caption] [caption id="" align="alignleft" width="240" caption="after shaping, right before baking"]Cuban Bread[/caption]

rising (15 mins) Place the dough in a greased bowl, cover with plastic wrap, and put in a warm (26-37°C/80-100°F) place until double in bulk, about 15 minutes.

shaping (4 mins)

Punch down the dough, turn it out on the work surface, and cut into two pieces. Shape each into a round. Place on the baking sheet. With a sharp knife or razor, slash X on each of the loaves, brush water, and, if desired, sprinkle with sesame or poppy seeds.

Baking (205°C/400°F; 45-50 mins)

Place the baking sheet on the middle shelf of a cold oven. Place a large pan of hot water on the shelf below, and heat the oven to 205°C/400°F. The bread of course, will continue to rise while the oven is heating. Bake for about 50 minutes, or until the loaves are a deep golden brown. Thump on the bottom crusts to test for doneness. If they sound hard and hollow, they are baked.

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[caption id="" align="aligncenter" width="332" caption="Second One, knotted shape"]Cuban Bread[/caption]

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Ah, well I have to say while this bread really is a keeper for moments like "oh damn I ran out of bread and need some soon 'CCause I am getting company" or like in my case "I ran out of bread and it is my turn to host the Sunday Breakfast Club" it seems that I have developed my demands recording bread a lot since I started baking with the Babes a few years ago...

I like the taste of the bread right out of the oven, still warm a lot, alas - to my mind - it does not keep well. It loses it's nice bready taste and the soft yet kinda juicy taste the very next day and to my opinion it goes stale very quickly too. While it is still good for toast on the second day, I used it up for making breadcrumbs the following day.

It's not a bread for me that I would bake often because I need a bread that keeps it's taste and nice mouthfeeling at least a few days before it starts to crumble totally on me. Most of the time I am a single person household - two persons at the most and I do not like my bread to dry out too quickly.

I blame it on the massive amount of yeast you'll need to bake it - and of course you'll need to use that much if it has to rise in such a quick time. I prefer breads with a much deeper taste too and I am a bit repelled by the yeasty taste it has once it has cooled out completely too.

As you can see by the pictures I've made this bread several times throughout January because I was pressed for time and didn't have time to bake anyway so this recipe came in handy tho - Thanks again Ilva!

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[caption id="" align="aligncenter" width="332" caption="Third ones, shaped as baguettes topped with white poppy seeds"]Cuban Bread[/caption]

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*** *** *** *** *** *** *** *** ***

Yeastspotted!

I send this over to Susan's Yeastspotting. YeastSpotting is a weekly showcase of yeasted baked goods and dishes with bread as a main ingredient. If you are not familiar with YeastSpotting just scroll the archive and you'll know what I am talking about. To submit your post simply klick here!

*** *** *** *** *** *** *** *** ***

You sure want to bake this bread as well, don't you?

Please do so, you will not regret it. If you snap some pics and share your thoughts about this month's bread on your blog Tanna will be more than happy to add you to the BBB Buddy round up on November 29th.  If you do not own a blog, no worries, you can also post your picture to Flickr or any other photo sharing site and share your thoughts there.

One word about that whole Buddy thing:  The Bread Baking Babes are a closed group but we thought it would be fun to reward people who take the effort of baking our breads with us and give them a nice Buddy Badge and mention in a round up post every month. Just to say thank you for baking along and sharing your thoughts with us.

Since we are Babes and do no obey to rules, there are nearly no rules for Buddies, except these two:

  1. Bake the featured breadsnap a pic & share your thoughts about how you liked it (or not liked it)
  2. Send an email to the Kitchen of the Month to notify  us and make it easier to write the round up.

*** *** *** *** *** *** *** *** ***

Don't forget to visit my fellow Babes and see what they did with this lovely Bread this month.

Oh and don't forget to visit Katie our BBBBB (Bitchin' Bread Baking Babe Bibliothécaire) who writes up such lovely round ups of all the BBB Breads every month!

Bake My Day - Karen | blog from OUR kitchen - Elizabeth  | Feeding my enthusiasms - Pat  | Living in the Kitchen with Puppies - Natashya | Lucullian Delights - Ilva | Notitie Van Lien - LienWild Yeast - Susan | My Kitchen In Half Cups - Tanna

Busy, Busy Babes on Hiatus: Canela and Comino - Gretchen | Grain Doe - Görel | Living on bread and water - Monique  | The Sour Dough - Breadchick Mary | Thyme For Cooking - Katie | Cookie Baker Lynn - Lynn | I Like To Cook - Sara

Thinking of you with Love: Glenna (Alumni Babe) | Sher (Angel Babe)

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Astrid 23.01.2012, 12.00 | (6/0) Kommentare (RSS) | TB | PL

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