No more activating the yeast in warm water. No more dumping all the water in at once. No more too wet or too dry. And instead of kneading with flour, I use oil. Add to it, this book is written in metric (as all good bake books should be), and you have yourself one Happy Baker.
I LOVE THIS BOOK.
To see a clip of THE GREAT BRITISH BAKE OFF, during the plaited challenge, click video 1, and to see Mary Berry and Paul Hollywood judge the winners, click video 2.
Note: These are super short videos, but worth the watch.
Meanwhile, we're out of baked bread, which means I get to bake a whole honkin' new batch of something fun.
I'm seriously itching to get more plaited practice.
PS: All images expand when clicked.
That's impressive. I couldn't even do a simple braid.ReplyDelete
Thanks. Excited to get more practice.Delete
It's delightful :) My mother used to make them whenever she cooked beans for lunch :)ReplyDelete
Is it sweet or salty?
Thanks, Dezzy. Loved your bake over at Mel's place this morning. Beautiful bake.Delete
This one was just a good crusty loaf, which we didn't get to break into until the next day. What I'm working on though, is a good cinnamon sugar plaited loaf. Each strand filled with warm sweet goodness. Just to see if it works.
Thanks for asking.
PS: Did you see the videos? This is my MOST favorite baking show, ever. Just a great group and I learn a ton. They even toss in little bits of history about various bakes.Delete
Have you seen this way of braiding: http://1.bp.blogspot.com/--DJewDW1eEo/UpKhYKWA_SI/AAAAAAAAAr4/qXYEzjL6IUE/s1600/braided-nutella-bread.jpgDelete
Glad you liked DEZZY'S CHRISTMAS CAKE MAGIC today :) looking forward to your cinnamon loaf
I have not seen that. But I'll be giving something similar ago, as I like that twist over thingy there. Very cool. Thanks.Delete
Wow! That's looks AWESOME! Does it taste as good as it looks? I bet it smelled wonderful. I love the smell of freshly baked bread. I love the TASTE of freshly baked bread. Heck, I just love freshly baked bread!!! Now you've gotten me hungry.ReplyDelete
We didn't get to crack him open until the next day, but when I did the crust had a nice crisp to it. I also made toast from it, and wow, that was good eats. Thanks for stopping by.Delete
Wow that is awesome. I will have to watch these videos and give it a shot over the Christmas holiday when I have lots of time to bake. Yummy?ReplyDelete
It's great fun. Paul Hollywood has his formula and numbered steps online. I will look it up and send it to your email later.Delete
WOW! That looks absolutely gorgeous!ReplyDelete
Thanks - I am excited to get more practice.Delete
That has made me hungry and a super loaf, I have to admit I watched the whole bake off series loved itReplyDelete
It's a brilliant series.Delete
Beautifully done! Does the plaited bread break off into little buns? Or do you cut it just like regular bread?ReplyDelete
Because of all the bread I'd made over the weekend, this little guy didn't get opened the day he was baked. So I don't know how the break off would have been. He did however, make a very nice piece of Mamam toast. Which are slices toasted in a skillet with butter on both sides, then removed and topped with cream cheese and lekvar (jam).Delete
The crunch was soooo wonderful.
LOL my granpa used to call jam a 'lekvar' :) In my own language it's called 'pekmez' :)Delete
Yes, lekvar in my house as well. Pekmez. I will put that in Google translate so I can hear how it sounds.Delete
Wow - you did amazing on your first one. So happy for you! Those bakers in the video seemed to have a tough time getting it to look good and bake properly. I think you may have won this challenge!ReplyDelete
Thanks. My ends are all weird though. Made another one tonight, managed to make the ends nice but somehow curved my inner braid.Delete
More plaiting practice for me - but that's the fun of it. Once I get these down, I'm going to fill the strands with butter, cinnamon and sugar. Just to see if it works.
I hope the butter, cinnamon, and sugar version works! I would want to eat that!!! :)Delete
I made that yesterday, but couldn't fit it in my post. Then I ate more of it this morning. Now there's nothing left for the post.Delete
That looks perfect. I bake simple bread, but I'd never attempt something that elaborate.ReplyDelete
Oh but Anne - it is so fun and relaxing.Delete
That is amazingly impressive! Great job, girl. Oh, how I wish I could reach through the screen and cut off a piece. It looks so delicious.ReplyDelete
Reaching through the screen to try bakes would be SO MUCH FUN.Delete
Ok this is the third time Ive tried to write this comment hehe...ReplyDelete
You're brilliant. But where is the photo of the bread ripped apart? I want to see inside him :D
Yes summer here but oh gosh it feels like winter today. Pouring rain and freezing rain. Will light the fire soon brrrr xx
Oh my goodness, I didn't even think of that for this one. A week ago I did a swirly bread and took a picture of the instead, but never posted that either. Next time. Next time for sure.Delete
this book is written in metric (as all good bake books should be)ReplyDelete
Gawd yes! As everything should be. Born in the U.S. and lived here all my life -- and I still don't have the English system down. Metric, on the other hand, has always made perfect sense to me.
Sorry, off my soap box now.
And your bread looks amazing. It's making me hungry. I'll be off to the kitchen now.
You get on that soap box anytime you want. It's stupid that we don't have metric. Just plain stupid. And, it's one of the reasons we have to order my books from the UK. Though I did manage to snag another Paul Hollywood book here at Barnes and it was METRIC. I was shocked. And thrilled. Plus I had a 30% coupon, 10% discount AND a gift card.Delete
I was good to go.
PS: Thanks on the bread. I have much practice ahead of me, as those ends are a nightmare.
I love bread and fresh baked is the best but I've only tried simple loaves.ReplyDelete
I encourage you to give this one a go, because it is so much fun. Really my new favorite.Delete
Great looking bread Whisk!!! The programmes all the rage over hear at the moment, I'd rather pull my eyelashes out one by one than watch it, but hey that's me! :0)ReplyDelete
Oh noooooo. Eyelashes instead of bakes? But the show is brilliant. The hosts are all amazing and it's an educational show, with the history and the bake tips. How can you not????Delete
My mother made that kind of bread occasionally.ReplyDelete
Did you ever take up baking?Delete
Beautiful! Now I wanna make one.ReplyDelete
You would have fun with this. I betcha. And you know how you guys do your food challenges, you guys could so do this. Oh my gosh, how fun.Delete
I made a second one tonight and worked on my ends. Especially that one end that's all wonky.
almost like a baker's artReplyDelete
That's just what it is.Delete
And SOOO FUN.
Holy shite that looks fabulous! And Gorgeous!ReplyDelete
Thanks. It's great fun.Delete
Ermahgerd! I don't suppose you've finished that food teleporter yet, have you? I'll give you my coordinates if you have...ReplyDelete
I wish it was fixed. I'd send you two.Delete
I'm stalking your blog this morning lol...this is awesome! Great job...this is not easy to do and it looks like you totally rocked it! I might have to order this book. Did you use sourdough starter for this?ReplyDelete
I just checked and yes, Hollywood has sourdough starter. This book has taught me a great deal. I hope you can find it in your area. He is also on a show The Great British Bake Off. Him and Mary Berry are amazing.Delete
Well done you! What a beauty she truly is! Waw!ReplyDelete
Thanks, Sophie. This was a long time ago and that was my first one. Really fun to make these kinds of breads.Delete
Esta trenza es maravillosa trataré de hacer,el dorado es precioso,abrazos.ReplyDelete