Update December 1, 2011: for a beautiful recent Panetonne post, see MWilson's Francesco Elmi Panettone.
I've always wanted to make Panettone but never had the guts to try it. Last week I happened to be walking by a fancy kitchen gadget shop and see Panettone wrappers near the window, so I picked some up and decided to give it a shot this year.
I usually bake these around Christmas, but the recipe was requested recently and there is no reason they wouldn't be good any time of the year.
The recipe is from a Better Homes & Gardens "Cookies Cookies Cookies" cookbook.
Cranberry-Pecan Bars
Crust
1 cup AP flour
2 tablespoons sugar
1/2 cup butter
1/2 cup chopped pecans
At least in my family, cookies are more of a holiday tradition than breads are. Here are three I am baking this year:
| Cranberry-Orange Oatmeal Drops |
|
| Magic Squares |
I made these for the first time this year. They are excellent!
This has been a family holiday favorite since I was around 10 years old. I believe it was a recipe off the side of a graham cracker box, but we got it from a family friend.
I made this recipe up last night. We thought they were great, so I think I'll make them again for Thanksgiving.
The sweet potatoes give the rolls a beautiful orange color. They also give off a nice earthy smell. You don't taste them very much, though they do keep the rolls soft and supple.
I made mine too large, more like hamburger buns than rolls. Next time I'll divide the dough into smaller pieces.
Sweet Potato Rolls
makes 12 to 18 rolls
I made a stab at some 100% WW rolls today. (Well, I did sub in about 70 grams of white cake flour because I didn’t have enough WW pastry flour.) I was surprised to realize that shaping those little balls was a lot more difficult than shaping a loaf sized boule.
Folks, I just want to say I appreciate the fact that so many of y'all are keeping that bread flag flying despite this psycho heat wave. Is it *not* hot anywhere in the continental US?
Ok it's cold and flu season here in Ontario and I'm curious what others do when they get hit by colds and/or the flu? Home bakers and bakeries all apply.
Do you cease all baking, wear protective apparatus (masks, gloves, etc), close up the bakery for a few days (or longer). Now being a small business owner myself I know it's wildly impractical to close up for any length of time but how have you done it or are doing it right now?
I'm nurturing starters from a distance right now :(
I currently live in an old drafty farm house which in this cold winter weather is dry enough to dry salt in :) My last house was newer and less drafty and had a humidifier.
I've seen the proofing times rise dramatically and am trying to find ways to counter this. It's also tough to keep the temperature above the 69 F or 20 C range too.
What methods have you found to lessen this kind of impact?
In the summer we swelter in humidity so that will be a completely different experience.
