I'm wondering if this month's BBB bread is what Marie Antoinette had in mind for those who couldn't eat bread.... It is a rich buttery brioche-like cake with swirls made from eggwhites, not too much sugar, cinnamon and ground nuts - in this case, pecans. The no-knead yeasted dough is mixed the night before and the cake assembled the next day and baked in a tube pan.
To begin making the filling, the egg whites had to be whisked to soft peak stage before gradually beating in the sugar to make a shiny meringue. Our copper bowl and French whisk made the task incredibly easy.
The cake is to be baked in a tube pan. Because I was making only half the recipe, I thought I would have to use Tanna's (my kitchen in half cups) brilliant idea to manufacture a pan using our small spring form pan and a metal cup.
While I was ransacking the cupboards for bowls, etc, I came across a pudding container that I rescued from Mum's kitchen when we were clearing out our parents' house a couple of summers ago. It's perfect!
Divide the silky soft dough in two and roll out into rectangles. Carefully spread the meringue mixture over each rectangle, leaving a space at the edges to seal the dough.
That's a lot of dishes! But trust me, you won't be sorry. (If you make sure the butter is softened BEFORE mixing the dough, the potato masher is not necessary.)
Roll each rectangle up jelly-roll fashion. Place the first roll seam side up in the tube pan and the second roll seam side down in the tube pan. Brush with milk and scatter a few pepitas (the recipe called for slivered almonds but we didn't have any)
We left it on the counter for a couple of hours to rise. Here it is ready to be baked.
Here it is just out of the oven. It smelled divine!
We left the cake to cool in the pan for about twenty minutes and then turned it over onto a rack to continue to cool completely. It popped right out!
The next morning, we decided that the cake wasn't quite done so we stuck it in the toaster oven to warm it up and give it a golden tinge all over. It was brilliant!
Wow! This is so good that we had to come back for seconds. Now I'm sorry that I only made half the recipe!
1st Year: Challah . Coccodrillo . Croissants and Pains au Chocolat . Five-Grain Bread with Walnuts . Mary's Dark Onion Rye . Royal Crown Tortano . Whole-Wheat Pita
2nd Year: Chinese Steamed Flower Rolls . Italian Knots . Naan
3rd Year: Broa . Brunkans Långa . Cornucopia . Ensaimadas . St. Hildegard's Spelt Bread . Sweet Portuguese Bread . Taralli Pugliesi . Yeasted Sprouted Wheat Bread
4th Year: Biscotti Picanti . Cuban Bread . Dan's Garlic Bread . Fougasse . Hamburger Buns . Herbed Soda Bread . Kaiser Rolls . Rewena paraoa . Soft Pretzels . Stollen . Streusel Potato Coffee Cake . Stromboli
5th Year: Assyrian Spinach Pies . Easy Little Bread . Fantans . Holiday Apple Kuchen . Julia Child's French Bread . Molasses Fennel Rye . Oatmeal Twists . Pocketbook Rolls . Russian Rose . Swedish Rye
6th Year: Aloo Paratha . Brioche and Gateau a la Creme . carrot bread . Chocolate Prune Rolls . Crackers . Filled Pane Bianco . Modern 'Lardy' Cake . Nut Roll Coffee Cake . Rgaif . Rheinbrot . Whipped Spelt Bread
7th Year: Beaujolais Bread . Brioche Flower . caramelized onion bread . Chapatis . Dhakai Bakharkhani . Kouign Amann . Panmarino . Polenta Bread . Pretzel Croissants . Robert May's French Bread . Water-Proofed Bread (challah) . Wild Rice and Onion Bread
8th Year: caramelized onion rye . Anadama Bread . Chrysanthemum Bread . Conchas (Mexican pan dulce) . Cozonac (Romanian Festive Braid) . Flaxseed Soaker Bread with Prunes . Granary-style Bread . Khachapuri . Muesli Rolls . L'Otto di Merano . Power Bread . Tangzhong Bread
9th Year: Asiago Bagels . Auberge Walnut Bread . Beet Bread . Beignets . Bialys . Bran Bread . Coconut Rolls . Fouace Nantaise . Jachnun . NOT Cinnamon Rolls . Porridge Bread . Spring Focaccia
10th Year: Champagne Baba . Cinnamon Raisin Struan Bread . English Muffins . Kaak . Kare Pan . Pumpkin Cornmeal Rolls . Royal Crown Tortano - Revisited . Shubbak el-Habayeb . Swiss Rye Ring . Tartine Polenta Bread . Tootmanik . Velvety Bean Bread
11th Year: Lariano-style Bread . Nazook . Red Pepper Coques . Pain au Levain