Before I can venture on to the finals in this series, I need to take a moment to use up some bananas. I was cleaning off the counter and found a grocery sack that had 6 spotty bananas in it. They’re perfect bread-making ripeness, but too ripe for anyone to eat right out of the… Continue reading Banana Bread Intermission
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?