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Tag: bread

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

Announcing Bread Baking Day #48 - Bread with Eggs

breadbakingday48

I am happy to announce that Zorra - the Queen of bread baking day, who founded this great event, asked me to host a bbd again.

Long time ago when this very successful event was still in it's baby shoes I already hosted a bbd - the round up resulted in lots of lovely breads with oat. Back then I was more faithful to this lovely event and participated regularly. Nowadays I always seem to miss deadlines and round ups are often posted earlier than I had time to decide which bread to submit...

Enough about me and my misbehaviour!

Speaking of round ups: Please do not forget to visit the lovely round up Lisa wrote for bbd #47  - so many yummy breads! I am sure you will find something that pleases you and that you really really need to bake as well! ;o)

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What did I choose as theme for this month?

Just think of bread and eggs - what comes to your mind first? This time of the year to me there are a lot of lovely Easter breads with cooked eggs in/on braided loaves on my mind. But also a big all time, all year round favorite: challa!

Let your imagination fly and create a bread using eggs. You decide if the egg is in the dough or on the bread or even IN the bread is up to you!

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To take part in this event, you are required to do all of the following:

  • Create and bake your bread
  • Post about it on your blog, then link that post back to this post
  • If you're blog is in another language, just make sure you post an English version of the recipe
  • When you're done, please use the submission form below - Thank you!
I need the following information from you in order to include you in the round up later!

[contact-form-7 id="5708" title="bbd #48 submission form"]

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Please keep in mind these few rules for Bread Baking Day:

  • The deadline for your submission will be April 1st 2012, at midnight UTC.
  • The round-up of all the submissions will appear here on April 5th, 2012.
  • Your bread must be made in the month of March, 2012.

If you want, use the logo in the upper left hand corner at the top of this post, in your post, to promote the event. Just go to the bbd home and get the code.

Astrid 06.03.2012, 22.46 | (14/0) 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!

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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 | 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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