Varied course on Saturday covering basic bread, shaping, plaiting etc as well as Panettone, pesto swirls and our famous spiced apple swirl with marzipan. Great bunch of ladies including an Aunt and her niece who was our Star baker and they turned out some excellent bread.
A great comment from one participant was thanks for taking the fear out of making bread and she is an excellent cook!
Photo shows mincemeat buns, sourdough and granary loaves baked this weekend. The buns made use of some homemade mincemeat which was a little past its best. Added some mixed peel and they turned out as pretty good tea cakes/not cross buns. Tried another approach to Sourdough, letting it rise overnight in the fridge which made a big difference to shape and flavour.
I just love these words! Panini is the plural of panino which means small bread roll in Italian, rather than the flat, toasted sandwiches we have become used to. Imbottiti means stuffed or, literally, padded/cushioned. These are from Gino D’Acampo’s book ‘Italian Home Baking’ which includes recipes for a lot of Italian artisan bread and are part of our ‘meals in one’ class. Stuffed with a mixture of Taleggio, Cheddar, egg and paprika they are very, very tasty.
When I make them again I will probably drop the Taleggio which is rather pricey and go for any strong cheese like a Camembert, past its best or a blue cheese. They are surprisingly light and make very good party food or hors d’ouevres.