Hier geht’s zum Beitrag in deutscher Sprache (click) 
Norman Love calls this a fooler and he is right. The sponge for the
from Baking with Julia: Sift, Knead, Flute, Flour, And Savor…
Instead of heavy cream I used so called „coffee cream“ with 10% fat
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For the recipe visit the sites of our hosts Truc of Treats and Michelle of The Beauty of Life or buy the book .For more Lemon Loaf cakes look here. |
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Hier geht’s zum Beitrag in deutscher Sprache (click)
Nick Malgieri describes the combination of a sweet crust and savoury filling as terrific. My young gentlemen and I think that the crust is too sweet, we call this combination only edible. We already had a Nigella Lawson pizza rustica, she uses only a forth of the sugar amount in the recipe.
The
is a great lunch for kids, who avoid the school canteen. It’s more a pie than a normal pizza.
The recipe is really easy, for the crust I used equal parts of butter and lard. The 12-inch-circle perfectly lined my glass dish.
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For the recipe visit the sites of our hosts Emily and Raelynn or buy the book. |
Hier geht’s zum Beitrag in deutscher Sprache (click)
I always recommend to read the whole recipe before doing it. I followed my own advice and stumbled on the long baking time, the extra kneading and baking temperature. I already baked an Irish Soda Bread from Bread: A Baker’s Book of Techniques and Recipes
Hamelman
The left overs from „Abendbrot“ were still good the next morning for breakfast.
I finished the bread in 40 minutes and it was done.
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The hosts of this recipe are Carla und Cathleen Both published the recipe or buy the book to get it. |
I am back on Tuesdays with Dorie. Two years I baked with the group through Dorie Greenspan’s Baking: From My Home to Yours
The first recipe from the book has been chosen by Laurie and Jules. It’s the recipe on pages 81-82
Simple but tasty white loaves, which also taste great if toasted.
I am still a friend of scales and metric units, so here we are:
| -========= | REZKONV-Recipe – RezkonvSuite v1.4 |
| Title: | White Loaves |
| Categories: | Baking, Bread, Yeast |
| Yield: | 2 Loaves à 650 g |
| 600 | grams | Wasser, 40,5 °C – 46 °C | |
| 875 | grams | Wheat flour Type 550 | |
| 18 | grams | Salt | |
| 57 | grams | Butter | |
| 7 | grams | Dry yeast | |
| 15 | grams | Sugar |
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Baking with Julia: Sift, Knead, Flute, Flour, And Savor…* ISBN: 978-0688146573 |
| Edited *RK* 01/10/2012 by | |
| Ulrike Westphal |
Instead of buttering the loaf pans (20 cm x 10 cm x 10 cm) I always line it with parchment paper
The loaves are done if the thermometer plunged into the middle of a loaf shows 93 °C/200°F.
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