KAF pineapple cluster (bookmarked)

go directly to the recipe

pineapple bread summary: bookmarked recipe for pineapple cluster based on a recipe on the King Arthur Flour (KAF) site; if I choose the “gram” version of the recipe, I expect to see gram measurements, not volumes! (click on images to see larger views and more photos)

Bookmarked Recipes - last Sunday of the MonthBookmarked Recipes

Lien's Hawaiian Buns

  screenshot of Lien’s (Notitie van Lien) FB post

Not long ago, fellow BBBabe, Lien (Notitie van Lien) posted this beautiful photo of the Hawaiian Buns she made using a recipe on the King Arthur Flour website.

Of course, I immediately bookmarked it. And then the next time we were at the supermarket, I wheedled with T to convince him that we neeeeeeeded to buy tinned pineapple slices. And I promised him that I would use the juice to make pineapple rolls.

As it happened, I was going to a potluck reception and had promised to bring bread. What could be better than pineapple rolls made into a pull-apart loaf? (continue reading )

Where ARE our wool socks and Birkenstocks? (BBB June 2016)

go directly to the recipe

BBB June 2016 summary: recipe for BBB Bran Bread with Walnuts (and Raisins), based on the recipe for Pane con crusca e noci (bran bread with walnuts) by the Sorelle Simili (Simili Sisters); problems with 100% whole grain dough; water content and doorstops; run for the hills if it looks like the croc; adding more flour vs adding more water; going healthy; dealing with disappointments; about-faces; a Bread Baking Babes project; (click on images to see larger views and more photos)

Bran Bread Toast and Jelly Bread Baking Babes (BBB) June 2016: Bran Bread

Healthy Bread… oh no!!

Lien's Bran Bread

  Lien’s (Notitie van Lien) Pane Con Crusca


T has a horror of 100% whole-grain bread, always fearing that it’s going to be like a doorstop. (I confess that even though I love 100% whole grain bread, I too fear the possible doorstop aspect.) I was going to have some difficulty selling this bread but after seeing the spectacular results that Lien got, I can show him that it looks almost like the kind of sandwich bread he likes (now only the dark colour will give him pause…). The addition of raisins and walnuts will really help.

Since seeing Lien’s wonderful successes with this bread, I had such high hopes…. I was really surprised by the final results. (continue reading )

More scones please

summary: new (for us) methods for scone making; Bien Cuit method being radically different from anything we’ve seen before; difference between biscuits and scones; brief review of ebook version of Bien Cuit; (click on images to see larger views and more photos)

I’m saying biscuit; you’re saying scone!
I say they’re different; you say I’m wrong!
A biscuit!
A scone!
A scone!
A biscuit!
Let’s call the….

scones Sometime last month, when we were walking home after taking the car in for its quarterly checkup, we passed by a new bakery cafe. We had to see! We bought a cup of coffee (pretty good but maybe a little pricey) and a fancy blue cheese and walnut scone.

Okay, right away, I was being a little overly critical. To me, scones NEVER have anything but currants (or possibly raisins, if currants aren’t available) and a little nutmeg.

Blue cheese and walnuts, as wonderful as they are, do not belong in a scone. Nor should a scone be particularly moist. After all, as much as they might seem to be similar, scones are not at all the same as baking powder biscuits. (continue reading )