Since baking for We Knead to Bake I have come across different breads. Most of them something I never knew existed. It’s been an amazing experience.
For We Knead to Bake this festive season we are baking BienenstichKuchen/ German Bee Sting Cake.
Bienenstich is not really a bread but a traditional German sweet yeasted cake baked with topping of crunchy almond toffee-like layer and filled with a vanilla pastry cream. Bienenstich is traditionally eaten as dessert and also served with tea or coffee.
Its name Bienenstich in German means “bee sting” and probably got its name from the honey flavoured topping that it typical of this yeasted cake.
For Baking eggless, which happens to be Gayatri’s baby where we adapt bakes to egg less bakes, this month we were to bake Slovak Paska Bread – Easter Special.
When I first saw the bread I was amazed and had my doubts. This time as we were to make shapes with the dough!!!!!!!!!!
The fact that I do not know to braid and when it comes to art I am a zero. So I was worried and was thinking of sitting out this challenge.
But then it’s a challenge and the reason I am a part of the group is I want to learn new techniques. So I made the bread albeit I had to take help in the braiding! 🙂
This month We Knead To Bake for we are making KanelSnegle (Cinnamon Snails) or Kanelbullar (Cinnamon Buns) which is the Swedish version of the popular American Cinnamon Rolls.
The Swedish version may be the original version. And unlike the American ones they are not sticky and are less sweet.
To quote Aparna, “These rolls are delightfully aromatic, soft and moist, and perfect with a cup of tea/ coffee whether for breakfast or in the evening.”
These were the lines that sold me the bread and I made them first! Even as I made them I was worried as these are sweetish bread if my family will like them. Needless to say they were attacked before they cooled down. I was very happy to see them blowing over the bread to cool them just so that they could eat them!!
This month for Baking Partners we had a traditional Spanish bread to bake. Marisa (Thermofan) suggested the recipe.
The bread can be made using whole wheat flour. You guess right that is going to be my next project. I have already said that I like baking bread more than I like baking a cake.
I do not know but maybe because the girls are fond of them but when it comes to a cake they are not as enthusiastic!
Anyway when I was to make Pataqueta it was a welcome change for the kids they had escaped eating my chapattis. Bai was not there and making chapatti defeats me. So this was a win-win situation for all of us. So I must thank Swathi and Marisa for a tension free evening…J
For the WE KNEAD TO BAKE this time we are baking sandwich bread. The only change was it’s a bread is a 100% Whole Wheat Sandwich Bread.
Aparna has adapted Peter Reinhart’s recipe for 100% Whole Wheat Sandwich Bread from his book “Whole Grain Breads” he recipe uses a soaking procedure and the Biga/ sponge and that is the secret to the softness and texture of this bread.
We at Baking Partners are this month due to Halloween Baking with Pumpkin. The choice was either bread or loaf starring Pumpkin. We could make any one of the two recipe. The recipes are suggested by Tamy of www.threesidesofcrazy.com. This one was a relief to read about and make after the Kronuts. In fact wanted to make both but then I just do not have the time. So the loaf is postponed to later. Because of blogging Halloween is no more what I read about in American novels. It’s so much something that I look at every year and wish I can participate in. Continue reading
As a part of Blogging Marathon for the month of September we are blogging with alphabets. Must say that thanks to this marathon lot of my bookmarks got nudged to the done list! There are some that are loved a lot and I am asked to make them again.
This Whole Wheat Rosemary Garlic Bread that I had bookmarked from here falls in the repeat category.
I have tried following the recipe but used substitutes for garlic powder, fresh rosemary and bread flour. The bread was awesome! The girls were at it as soon as it was out of the oven. Continue reading