… yeah, I looked that phrase up 😉 It’s very fitting, though – with the kippers being bland butter cream, and the curtains being the flashy structure and noble-looking fondant exterior.
I followed a certain Dr. Oetker’s recipe closely, having had a lot of good results with them so far. Every run of luck has to end somewhere, or sometime, I suppose. It’s just a bit sad that it happened to be a birthday cake, of all things…
No way will I post the recipe here, since it was such a disappointment with regard to taste (the best thing were the chocolate peanuts hidden inside). I admit that I was and still am fascinated with the fundamental idea of a hollow surprise-cake, though; and so I have planned out a vastly improved version of this, where I am going to replace the absolutely tasteless butter cream with something yummy, and – even more importantly – the fondant (YUCK, seriously, HOW does anyone eat that stuff!?) with almond paste, or just a thick crust of chocolate 😀
So, for now enjoy the pictures, and imagine it tastes as lovely as it looks…
If you are as much into savoury breads as I am, you’ll definitely love this simple, yet sophisticated-looking braided bread; though it’s really just a twisted bread, come to think about it…
Besides the excellent smell, what’s maybe best about this bread is its very short and commonplace list of ingredients, so you can spontaneously decide to make it, AND the fact that it’s finished within less than two hours, so no need to plan a day ahead, either!
I really was going to make another of Jane’s fabulous recipes, but then made a spur-of-the-moment decision to try these, her Cheesecake Brownies, to take with me as a present to my lovely neighbours – because how can you say No to that much chocolate and cream cheese, really?!
The instructions worked excellently, and I managed the process without any problems, feeling particularly grateful quantities were given in my (and most of the world’s…) preferred style, for once. That I had to take the lovely slab of brownies out of the oven just a tiny bit before their time, and had to pile them while still pretty much steaming hot, was due to my starting baking too late.
So IF the brownies look, to you, a little moist and sticky in the picture… you are right, and your eyes are fine 😉
Fortunately, this did nothing to diminish the Cheesecake Brownies’ awesome taste! Everyone loved then, so: a full five stars from me, and I cannot wait to really have a go at Jane’s White Chocolate and Cranberry Scones recipe, and so many more!
My first attempt at a recipe using an overnight pre-dough! Unfortunately I was lazy about photographs, but on the other hand, this is the closest I’ve got to real Bakery rolls yet, so it would be a shame not to share!
This is how the lovelies left the oven: All you need besides quite some of patience – NOT my forte – are a few simple ingredients:
A very tasty and far more impressive than complicated recipe for all of us who love their bread on the savoury side. I’m sorry I didn’t take pictures during the process this time round…
Here’s the pretty simple list of ingredients needed for this one:
1 kg of spelt flour (type 630 according to the original recipe, but any spelt flour will do just fine)
about 250 ml of milk
50 g of fresh yeast
about 40 g of salt (depending on personal taste, obviously)
an onion (which I doubled, actually)
about 60 g (or more) of finely chopped bacon
lots of chives
Warm milk and about 150 ml of water and solve the yeast in the mix. Add to the flour and knead well until you get a nice, supple dough. Let rest for at least half an hour, in a warm place if possible.
Peel and slice your onion(s), stew until their a good golden brown. Fry the bacon cubes separately until their crisp, then mix with the onions. Let cool down.
Once the chives are cut into small rolls, add those and the onion-bacon mix to the dough. Knead thoroughly, for at least five minutes, and let prove another 30 minutes.
Pre-heat the oven at 210 °C.
Now form a single large, or – as I did – two smaller baguette-ish loaves of bread. Place on baking paper, on the tray and let them rest just a few minutes before putting them into the oven.
Depending on the exact size and shape of your loaves (not to mention the peculiarities of everyone’s oven…) baking will take something between 30 and 40 minutes.
This might well become a regular in my household! It’s almost as good as the French Walnut Bread – and that’s saying something. Next time, I will experiment a bit with more, and different, herbs and possibly bacon, though…
So, yet another bread, this one part of my Easter baking and cooking madness. Which was fiercer than ever before, this year, I have to tell you. Also, this is another adapted recipe from that magazine I got the Buttermilk Bread (#5) from. I think it was mostly the irresistible name that made me go for it.
After a few days abroad, in France, I’m back to baking bread, with a vengeance… It’s NOT that I’m sick of their white bread because a) the Alsace does indeed have a lot of different sorts of bread rather unusual in the rest of the country – possibly because their not ALL French there in the first place ;), and b) I certainly haven’t been there long enough to have had my fill of magnificent baguette, which they DO have. And yet, I’m happy to get back to baking myself, particularly since I’ve picked up a lovely magazine along the way that offers several promising recipes for me to try; here’s the first, #5 of my hopefully 52 Loaves, tested and approved: The Buttermilk Bread.
What’s needed (not in all particulars what you see in my photo, because… well, you know how it is):
300 ml of buttermilk
sour dough for about 1 kg of flour
instant yeast (the recipe says…)
about 300 ml of water
7 g of salt
250 g of (type 997) rye flour
750 g of almost whole grain (type 1050) wheat flour (the flour combination is where I failed. I went with a mix of rye wholegrain and plain wheat instead, which also worked nicely)