I have never have povitica before and was very excited to try it. In my mind, I was envisioning something like a bread version of baklava. Although the final result looked nothing like the some of the beautiful pictures of povitica I saw on the web, it quickly became a family favorite. Thank you, Jenni, for a great challenge!
Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts
Thursday, October 27, 2011
Povitica
I have never have povitica before and was very excited to try it. In my mind, I was envisioning something like a bread version of baklava. Although the final result looked nothing like the some of the beautiful pictures of povitica I saw on the web, it quickly became a family favorite. Thank you, Jenni, for a great challenge! 
Monday, December 27, 2010
Christmas Stollen
The 2010 December Daring Bakers’ challenge was hosted by Penny of Sweet Sadie’s Baking. She chose to challenge Daring Bakers’ to make Stollen. She adapted a friend’s family recipe and combined it with information from friends, techniques from Peter Reinhart’s book.........and Martha Stewart’s demonstration.
Ahhh, the stollen. What a wonderful surprise -- thank you, Penny, for a great challenge!
Stollen very quickly became our new family tradition. What's not to like -- the sweet (but not too sweet) bread, dried fruits, the looks and, most importantly, that amazing smell of baking bread. In my attempt to make the stollens I used whatever I managed to get my hand on that evening -- pine nuts, dried apricots, cherries, craisins and, of course, orange rum- soaked raisins. Delicious!!! Stollen also proved to be very, very, very forgiving, as I ran out of yeast and it still turned out simply fabulous. I made two mini-stollens and m family devoured the first one in less than 24 hours. We sort of slowed down on the second and it took us maybe 48 hours to finish it off.
Ahhh, the stollen. What a wonderful surprise -- thank you, Penny, for a great challenge!
Stollen very quickly became our new family tradition. What's not to like -- the sweet (but not too sweet) bread, dried fruits, the looks and, most importantly, that amazing smell of baking bread. In my attempt to make the stollens I used whatever I managed to get my hand on that evening -- pine nuts, dried apricots, cherries, craisins and, of course, orange rum- soaked raisins. Delicious!!! Stollen also proved to be very, very, very forgiving, as I ran out of yeast and it still turned out simply fabulous. I made two mini-stollens and m family devoured the first one in less than 24 hours. We sort of slowed down on the second and it took us maybe 48 hours to finish it off.
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