Several years ago, actually 8 years ago, I posted this blog on yeast. Rereading it I am very happy with the information but I have added additional information that is relevant to today’s baking including more information on instant yeast, a chart of how much yeast to use per cup of flour.
This Belgian Waffles with Berry Compote blog was posted years ago. Sometimes it is fun to revisit recipes I had forgotten about and this is one of them. It came directly from the International Food and Wine Festival at Epcot when we visited Disney World in Florida ten years ago. Continue reading
These Swedish Cardamom Yeast Rolls have so much going for them. Known as Kardemummabullar, the dough is easy to make in the processor or mixer and interestingly has no eggs. It is wonderfully soft and really easy to roll out. Any yeast dough is best eaten the day it is made but these are great even the next day.
Cardamom is a spice that is not generally used in America. It holds sway in Indian cooking and Scandinavian baking. I ran across these yeast rolls while searching for something else on the internet. I can see using this spice a lot more. Continue reading
This Garlic Oregano Cracker Bread has a story. Next week we are having a gourmet wine dinner at the restaurant. The organizer didn’t want a dessert but requested a cheese plate. Good for me right? I skipped a special dessert for seventy people. Well, not really. I was asked if I had something like a savory cookie that would go with the cheese tray.
After a day or two, it suddenly dawned on me that this Garlic Oregano Cracker Bread was the perfect solution. Years ago before I became involved seriously with food, I loved experimenting with recipes and food. Continue reading
Garmisch is another wonderful yeasted coffeecake as only the Germans can make them. Superb bakers, their products not only look beautiful but are luxurious tasting.
This yeast dough is really easy to put together and even if you have been slow to come to yeasted doughs this is a great place to start. It is a firmer dough that handles easily. It can be made ahead and refrigerated for several days before shaping and after baking, it freezes to be eaten another day – maybe as a special treat on New Years Day morning.
This Garmisch dough comes from a recipe that is so old I can’t remember where I got it. The dough itself is not sweet. The sweetness of the Garmisch comes from the filling. The original filling was walnuts and while delicious, the chocolate cherry almond filling adds a note of excitement. Dried bing cherries are soaked in brandy. Almond paste, a European favorite combines exquisitely with the cherries and brandy. The processor makes quick work of combining the ingredients into a filling with the egg white used to bind the filling. Continue reading