what? bread?

a blog about making bread at home

Archive for the month “February, 2015”

Poppy-seed walnut strudel

Last week I asked Dan if he had a recipe for mohnplunder, something I ate more than half a life time ago when I took a trip round some museums in Europe looking for Celtic objects. The ones I ate in Germany were pastries stuffed with poppy seeds. Dan didn’t have a recipe for pastries, but pointed out this recipe which is in Short and Sweet and also published here.

You need about 5 hours to make this sweet yeasted dough epic. So it’s not something to rush into, but can be done in stages with a bit of preparation in between. There’s no picture in Short and Sweet, but there is one on the Guardian website, so at least we know what it should look like.

The dough is made in two stages. First a sponge stage with yeast and flour mixed into milk that has been boiled and cooled, and left to rest for about an hour. Then butter is rubbed into more flour and mixed with the sponge and rested. Meanwhile you make the filling. I’m a bit scared of the filling because it is quite runny, but it tastes quite nice. I don’t think my food mixer can grind the walnuts small enough. The only change I made was to use brandy instead of rum.

Here’s some pictures so you can see what happened. A fair amount of filling spilled from the top down the side. The result wasn’t particularly elegant-looking, but it tastes OK!

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Butterscotch banana cake

My baking mojo seems to have put in appearance recently and I’m trying out a few things I’ve not done before. So from Short and Sweet and appearing here in a slightly different version, this morning I’ve made butterscotch banana cake. The new thing for me was the caramel, which I feel is a bit daunting. But it’s not, really, it’s not, just keep an eye on it. I wasn’t too sure how large to leave the banana pieces so didn’t let it cook too long. It looked a bit bare when I took it out of the oven so I’ve topped it with some lemon icing, just lemon juice and icing sugar. Very moist, not soggy or stodgy.

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Sticky lemon and poppy seed cake

I have made this before, but haven’t blogged it, so I am typing away while it is in the oven.

I’m following the recipe in Short and Sweet, but you can also find it here. The differences are minor – Short and Sweet uses slightly less sugar, more flour and an extra egg in the cake mix. Which suggests it’s all good and you can tweak if you haven’t got quite what the recipe suggests. The main differences compared to a standard lemon drizzle cake, for example by Mary Berry, is the use of some sunflower oil in the mixture, the substitution of some of the flour with fine oatmeal plus some extra liquid, and the addition of poppy seeds. So the results are slightly chewier – a good thing, cake you don’t have to chew is not a good thing in my book. And I like the poppy seeds. Cranks also has a great recipe for lemon, lime and poppy seed drizzle cake which I must do sometime.

I do wish Dan was back with the Guardian, I have to say I haven’t cooked anything by Ruby, sorry.

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