Joy!

So this it...my certificate is complete and a new baking blog is in the works for 2011.

Happy holidays!

Finally: Raisins

Raisins, raisins and more raisins this week. Finally a sweet, almost-dessert bread. Yeast, milk, flour, you know the drill + raisins and cinnamon. Proofed and baked for 30 minutes at 350 degrees. Made French toast with this last night...mmm...

Happy Easter?

Yes, it's November, but here's some Paska {Easter} bread! This Eastern European bread is often included in the basket of food taken to church to be blessed at Easter time. A sponge {yeast, milk, flour} is left to rest for 30 minutes and then combined with: butter, sugar, eggs, flour, rum, vanilla, raisins and mace {which I had never heard of; it's made of the covering of nutmeg seeds}. Some of the dough is set aside, braided and placed on top of the loaves before being baked for 30 minutes at 350 degrees.

Focaccia!

All it takes to make this is: yeast, water, flour, salt and olive oil. A very dry dough which, at first, doesn't look like it will come together. Brushed with olive oil and "dimpled" with your fingers to help the toppings stick. Sprinkled with whatever you like, then proofed and baked for 30-40 minutes at 375 degrees. Dinner is served.

Cheesy goodness

A classic, baked in a big metal pan that folds shut and looked to be circa 1950 {loaves end up coming out log-shaped}. Yeast, water, flour, sugar, shortening, salt, milk and malt are mixed; grated cheese is adding in during the last minute of mixing. Proofed and baked for 30 minutes at 375 degrees.