This bread involves heaps of dried cranberry (9 ounces to be precise), that paired with walnuts, scream “Christmas”, and tastes pretty darn close to Panettone (texture & taste) which we usually associate with this time .
Romanian Expat Living in Chicago
For those of you lucky dogs and ducks that inherited a piece of my multi-million dollar sourdough starter, here is the first blog post in the series discussing how to actually bake a sourdough bread that will gain back your spouse’s respect, as your kids and friends would bow in front of you and address you as “Your Royal Majesty”. This series is a remastered version of the original Sourdough Chronicles I wrote a while ago.
I had this next chapter in the BBA challenge on my list for a very long time but only now I got to actually get my hands dirty (literally!): Bagels! Partly because of my quest of finding the highest gluten content flour (14.2%), and partly because of the residual insanity in my life that never seems to clear up. Here is my first adventure in baking Bagels – hope it’ll inspire you.
Merry Christmas to all Mamaliga fans! Here’s another try at baking Panettone from The Bread Baker’s Apprentice book for the BBA Challenge. I didn’t blog about it initially since there were some things I wanted to tweak and adapt from his original formula. Quite a few changes.