Cam came up with the idea of a neapolitan bread and mentioned it in the comments of my blueberry fougasse post. We then kicked the idea around, figuring out the details of how to best make it, and this afternoon I finally went ahead and baked some off.
The Foppish Baker
Neapolitan Bread
New Books on Bread
I haven't been baking much, but I have been reading. A friend recently went to Paris for a wedding, and I sent her with a short list of books to pick up. Among those related to baking was 100 % pain : La saga du pain enveloppée de 40 recettes croustillantes by Eric Kayser. I found it on amazon.fr because I wanted a French baking book, but looking through it, it is more amazing than I had hoped. I've just skimmed the beginning so far, but it has what looks to be a fairly thorough description of the history of bread and its cultural significance. I was just eager to get to the recipes.
Ugly Breakfast Rolls
Pumpkin Muffins with Cinnamon Frosting
I hadn't planned on putting these on the blog when I made them. I usually don't bother writing about muffins or cakes because I don't find them all that interesting, and anyone can make them fairly well. There's just not a lot to share about the process. You will also never see cookies on this blog, but that's because I bake terrible (well, on the low side of average) cookies. Even following the same recipe, my mom's or sister's will turn out better than mine.
Pain Aux Pommes
Stout Chocolate Cherry Bread
Merlot Muffins
Though I am fairly certain these would be better classified as cupcakes, I really enjoy alliteration, hence the name. While making the fruit juice bread in my previous post, I was complaining to my mother about the fact that there is beer bread, but no wine bread or cider bread, and she rememebered having had a wine cake years ago. She found the recipe a friend had submitted to a church cookbook -- one of those frighteningly midwestern collections of recipes for meaty cheese dishes and cheesy meat dishes the whole family will love. The recipe called for some cooking sherry and eggs to be added to a yellow cake mix to make a cake with a poundcake-like texture and density.
POM Blueberry Fougasse
When I was still in the process of making these and thinking about the blog entry I'd write for this bread, I figured I'd either start out by declaring myself a baking genius, or saying I'd found out why no one uses fruit juice instead of water in bread. Now that I've made and tasted it, I'm leaning towards the former, but the idea could still use refining.
Miche / Pain Poilâne
Hot Cross Buns
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