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| The Unnamed Loaf |
I made a hybrid loaf of festive bread yesterday.
It turned out reasonably well.
It's a mad mixture of Stollen, Panettone, and Kulich plus I threw in a few other things for good measure, including a wee glug of brandy.
The flours are barley, kamut, and coconut so I followed the instructions for the gluten-free Kulich.
It has almond slices and dried cranberries, cherries, pineapple, papaya, and apricot plus candied lemon, orange, and lime peel.
Although I had a few recipes in front of me it is mostly a creature of my whim.
It is tasty enough and it rose as well as any gluten deprived loaf.
Bread, once one has an idea of the rules, puts up with a lot.
Bread forgives, and for that I am grateful.
13 comments:
Looks great! Methinks you are having a lot of fun experimenting these days.
Thanks, Bag Lady. You're right. I'm having a blast.
"The Unnamed Loaf"- I like that!
I bet over the last few years I have had several "unnamed loaves grace my counter top!
Yours sounds deliciously edible though;)
Wow, that sounds so healthy and tasty! Sure wish you were around the corner so I could drop in on you at an opportune time for a slice!
Looks yummy. It seems that the cold weather makes us try to be bakers. Some of you do succeed.
Thanks, Dawn. I can't think of what to call it. "The Unnamed Loaf" will have to do.
Crabby, thanks for your support. If you were close enough to sample my efforts, then you'd be one of my official tasters.
Tabor, thanks. The cold weather turns my thoughts to baking.
Yum. Keep playing, and keep reporting. It's inspiring.
Messymimi, the experiments will continue. And thanks, I never thought of it as inspiring.
I'll be out to Rocky right away to try this!!! Looks great.
Red, you'd be welcome. I am always looking for fresh tasters.
I'm just stopping by different type of blogs and thought id say hello folks. So greetings from an Amish community in Pennsylvania, and wishing everyone a merry Christmas and a healthy and happy new year. Richard from Amish Stories
Yum! You had me at "a wee glug of brandy." Then you cinched it with all that fruit.
Thanks for stopping by, Richard. Merry Christmas to you, too.
Hilary, a wee glug of something is always welcome in my baking. I'm pleased to say the bread was tasty.
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