Christopsomos
Filing the lemon for zest with my micrograter brought back memories of the Amalfi coast- savoring limone gelato on the hot days, and sipping limoncello during the nights. Ahhh, Positano. The flavor of the almond extract reminded me of the biscotti at a local bakery we loved in Siena. The alfalfa honey reminded me of our dinners at Il Brincello, a small trattoria behind the San Lorenzo markets in Florence. The formaggio was served with a side serving of a light-colored honey similar to the one I'm using in the recipe. The combination wowed us. This recipe certainly transported me to our three week summer vacation in Italy last year.
As Chris mentioned, what a nice change from the Anadama bread. This bread recipe speaks to my palate. Spices, colored fruits, nuts and different textures. I tasted the dough expecting sweetness, much like when I taste cake batter. Then I realized I'm baking bread not a cake. Glad to have chosen Christopsomos for texture and more flavor.
I read JoJo's blog earlier in the week, which is like Cliff Notes to me. Thank you JoJo for being so motivated and having your blog available to us.
As Chris mentioned, what a nice change from the Anadama bread. This bread recipe speaks to my palate. Spices, colored fruits, nuts and different textures. I tasted the dough expecting sweetness, much like when I taste cake batter. Then I realized I'm baking bread not a cake. Glad to have chosen Christopsomos for texture and more flavor.
I read JoJo's blog earlier in the week, which is like Cliff Notes to me. Thank you JoJo for being so motivated and having your blog available to us.
Mise en Place
Earlier this week, I gathered all the ingredients in one place hoping to bake Saturday. Didn't happen, but glad I already had some items together for today's bake since this is one recipe that requires mise en place.
Again, can I tell you how much I enjoyed making this bread after Adamana, or was that Amadana?
Like JoJo, I used the milk to dissolve the active dry yeast in one bowl. Then added the poolish from the night before. I divided the poolish recipe by 3 so that I didn't have to dump the other 15 ounces. I combined the liquid ingredients in one bowl and added that to poolish/milk/yeast mixture. I then add the liquid mixture to the mixer bowl that contained the dry ingredients. So far, so good.
Again, can I tell you how much I enjoyed making this bread after Adamana, or was that Amadana?
Like JoJo, I used the milk to dissolve the active dry yeast in one bowl. Then added the poolish from the night before. I divided the poolish recipe by 3 so that I didn't have to dump the other 15 ounces. I combined the liquid ingredients in one bowl and added that to poolish/milk/yeast mixture. I then add the liquid mixture to the mixer bowl that contained the dry ingredients. So far, so good.
Sweet Nuggets
I mixed the dough for about 5 minutes, and added more flour to create a soft, somewhat tacky ball. After 8-9 minutes passed, I transferred the dough to a lightly floured counter and knead a couple of times. Very sticky dough, requiring me to use the dough scraper to incorporate more flour to the dough. Just enough that it's tacky not sticky. Sprinkled the colorful nuggets of cranberries, walnuts and golden raisins on top. And gently folded them into the dough.
It's a Meteorite!
Well, so much for reading & planning ahead. I didn't realize that I was suppose to cut the dough in half prior to proofing. So I still went ahead and halved it after the 90 minutes. One bigger than the other. It was fun forming the shapes. I'm sure everyone had a name for what the unbaked dough looked like. Mine? A large fibroid. I've seen uteruses surgically removed looking like meteorites! Sorry if I made anyone lose their appetite. I knock people out for surgery and get to see interesting stuff. Been doing this for ten years and it never ceases to amaze me!!!
Nostimos!
t's a beautiful bread. And very fragrant. I would make this recipe again making sure I split the dough in half prior to proofing. It certainly will improve the texture, from being dense to lighter.
A blend of almonds or pecans with dried cranberries or even apricots would be other choices to consider. This bread reminds me of challah with bling.
A wonderful breakfast treat to be served with a cup of Earl Grey or PG tips. Nostimos! Delicioso! It was such a pleasure reminiscing the visit to Italy while baking this bread!
Looking forward to bagels next weekend.
A blend of almonds or pecans with dried cranberries or even apricots would be other choices to consider. This bread reminds me of challah with bling.
A wonderful breakfast treat to be served with a cup of Earl Grey or PG tips. Nostimos! Delicioso! It was such a pleasure reminiscing the visit to Italy while baking this bread!
Looking forward to bagels next weekend.