I do so love an herb bread. Thought it was about time to honor the bastard step child of the seed family: celery seeds. In the allergen hall of fame, celery seeds are second only to peanuts. Bet you didn’t know that.
I don’t know if you have ever volunteered for a political campaign… it starts out with you, curious, attending a meeting or two. Then you offer to host a meet-and-greet…
Truth in advertising… I have no idea how much mint, feta and olives I put in this recipe. Like most things I do, the recipe was kind of thrown together with available parts.
Sweet. Simple. Yellow. A delightful bread with soft curry overtones and moist golden raisins that create tiny oases of sweetness throughout.
I’m surprised this recipe came out as nicely as it did, because boy did I mess it up. This was my first time making brioche…
Mom made this Stollen every Christmas and the thought of it brings back a torrent of wonderful memories. It looks like it may be heavy or hard, but actually it is light and sweet with chewy bits and icing drizzle and all sorts of magical goodness.
Seriously. Let’s get crazy and throw some dragon fruit, orange juice, dates, cranberries and coriander into a sweet roll bread and drizzle some buttercream icing on it. Hallelujah.
My son, Sawyer, doesn’t like ‘bits’ in bread. Anything with seeds, nuts, flecks of onion, olives, and so on – he won’t touch. So, this is pretty much the anti-Sawyer bread, made with nine different seeds.
The glaze (or syrup as Mom calls it) is the secret weapon of this recipe. It seeps into the spirals and turns into actual cocaine. Not really…
Simple thoughts… I think I’m in love with coriander.