The wonderful smell of potpourri in a bread… cran-raspberry juice, apple, orange peel, coriander, ginger. Not a sweet bread like cinnamon rolls, but sweet like a kiss on the cheek.
First time making Birnenbrot. And I didn’t have Birne (pear), so I made Apfelbrot instead. The filling is apple, raisins, cranberries, walnuts, fresh orange juice, lemon zest… and rum. Can’t forget the rum.
Many moons ago, my Mom had a website (www.thebreadworks.com). Each month, she added a new recipe to the “Recipe of the Month” section. This recipe is the selection from January 2002 which is pretty much pre-Cambrian in terms of internet history.
This showy nut bread comes from Bavaria in Southern Germany. The subtle spices compliment the ground nuts. This bread is good at room temperature, but warming it brings out the flavors even more.
I made this bread with powdered milk. I do not like powdered milk. Frankly, I would rather drink rehydrated platypus urine. But the bread! Oh, the bread is wonderful.
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…
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.
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…
There are many ways to rate food – but the amount of time it takes a teenager to devour a loaf fresh from the oven is still my best measure of success.
A strange tale featuring mythological friends, a newly appointed court jester, Fleischmann’s yeast, and a persnickety old gas range…