Our passion is great bread!
This Einkorn Butter Pecan Kringle begins with a buttery base, then a pâte à choux (pastry layer) is piped or spread on. After baking, the pastry ring is topped with caramel and pecans, and drizzled with a powdered sugar glaze. As you can see from the photo above, I got a bit overzealous with the caramel sauce (and the glaze), and admittedly, it was very
The November Bread for the Bread Baking Babes is a Sourdough or Wild Savory Danish Crown, meaning it is leavened with wild yeast. Filled with onions and cheese, this butter-rich ring of bread reminds me of a big croissant filled with onions. Although this bread crown is not quite as flaky as a croissant, it does have some lovely buttery layers and a delicious flavor.
For World Bread Day, the Bread Baking Babes made Apple Bread with Cider and Calvados, a rustic bread with a poolish start. This lovely bread is dotted with apples throughout the dough and features sliced apples on top. The description says it’s a fantastic bread, tangy, with a strong apple flavor and flaky crust. Kelly of A Messy Kitchen is the host kitchen this month
