Americans, of course, snicker at the name, but I can’t laugh too loudly since my Dad’s name is Dick. Then I just imagine him with a bad rash or something…maybe I’ll change its name to Bespeckled Richard. Getting ready for this recipe has been quite the ordeal. Besides finding the right recipe–which I looked at… Continue reading The Infamous Spotted Dick
As I mentioned before, I don’t put myself on the time limits that are used for the competition, so it might be days between part 1 and part 2 of a single episode. This is one of those challenges–it’s part 2 of the European Sweet Breads. I had a short list of things I was… Continue reading Kanelsnurrer!
The next challenge–the showstopper for the sweet breads week–is European Sweet Buns. They want two different varieties. Most of the contestants made a brioche, which needs to be chilled and rise for 8-12 hours. I am very keen to make a brioche, so I’m going to try that. I also want to try to make… Continue reading Snail Buns
The next challenge is an apricot couronne. French for “crown”, it’s a fruit-filled, twisted ring of yeasted bread, stuffed with apricots, raisins and some other goodies. I just never knew whether it was pronounced “ape-ricot” or “app-ricot”. The former appears to be the British version and what is said here in the PNW, but I… Continue reading Ape-ricot or App-ricot?
The next challenge is to make a tea loaf. This is a sweet, yeasted bread, best made in a loaf tin to ensure structure and even baking. Several of the varieties that were made by contestants were really inspiring–gosh, wouldn’t you know it, several made CHAI FLAVOR! Did I mention I love chai? I found… Continue reading Time for Tea and Loafing Around
Hello, baking fans! I’m still talking to myself, I know…but I’m keeping track. I have done a bit of baking here and there, but not a great deal of following the program as much. I was away in Wisconsin for a couple weeks, and when I got back, it was organizing things to get ready… Continue reading Long Hiatus