Rose petal and cranberry for a romantic panettone

Let’s have a bite of dolce vita


Blog-checking lines: The December 2012 Daring Bakers’ challenge was hosted by the talented Marcellina of Marcellina in Cucina. Marcellina challenged us to create our own custom Panettone, a traditional Italian holiday bread!

Yes, the flavor has just been invented. Sweetened dry cranberries, soaked in a little Christmas tea and dry rose petals. I added a little orange blossom water to the dough and that’s all.

Yep, broken. I tried to hang it to dry. Well, never again. LOL.

It’s very “cake-like”, maybe next time, I’ll use bread flour. But besides, it’s delicious for me. I wouldn’t trade it for those industrial ones like M*tt*.

My recipe. I mix in my home-bakery :

For 3 mini panettoni

25 cl lukewarm water (or skim milk)
2 ts dry yeast
350 g cake flour
1/2 ts sea salt
60 g black sugar
0.5 ts dry yeast
1 tbs orange blossom water
3 egg yolk
90 g softened butter
1/2 cup dry sweetened cranberries
prepared tea
dried roses

Day 1 : Mix A and knead. Let overnight.
Day 2 : Add B, knead. Let double. Add C. Let triple.
Bake a 160 degree Celsius.

Bretzelling… (via GiO)


I wanted to eat a few moricettes…
So I baked a whole batch of assorted bretzels.

really many :

Bread dough, with surdough (from the day before). For the malty touch, I add roast wheat …

Read more.

Sesame bovoli, Venetian snails with a Bizantine spy

And on your left, Signore, Signori, the tower of Pisa…
Oh maybe. And on the right, a bovolo. That’s a snail, a Venetian snail shaped bread. Oh, I have no idea how they make them…

It’s yoghurt bread, rolled with white neri-goma (sesame paste)… This is tahini, like a mysterious masked Ottoman visitor hidden in the bovolo spiral staircases…

They didn’t take mucho volume… Should have waited a bit more.
The taste of sesame doesn’t dominate. It’s nice and pleasant.

Other very different sesame breads :


yogurt bread

sourdough black sesame bread

Yes, I didn’t want 2 of the same shape. Too boring…

They are not sweet. So a little kuro-mitsu (black sugar syrup) goes greatly on them.

Yes, it does look like the croissant viennois (click here), and it is very close in texture, even in taste.

Kiki the witch bakes cherry bagels. (via Gourmande in Osaka)

Last year…

Kiki the witch bakes cherry bagels. Kiki the witch-MAP is my "panyakiki" AKA "machine that bakes your pan"… yep, Home-Bakery in Japanese. In France, we say MAP (machine a pain). Mine is "Kiki" for the friends, like Miyazaki's Kiki the witch. Miyazaki's flying Kiki. Old Kiki baking in my home… I bought her many years ago, and she kneeds half of the bread I eat. Ping-pong balls. Shaped bagels. Inflated. Bathing. Doubling of volume. Boiled. Baked. They don't taste like the bagels … Read More

via Gourmande in Osaka

Twice the program. Advanced bread witchcraft.

Thankies again Kiki.
Old Kiki is a witch. She is my home-bakery, a simple model, 10 yr old, hard-working. Do you have a home-bakery ?

Kiki the witch bakes cherry bagels.

I understood she was brave the other day. Why ? Well, I’m supposed to use sourdough or yeast. The problem is the yeast and baking powder have both the same type of yellow package. So, I was surprise my *yeast* was not bubbling much and attributed that to the cold. I added a little more and va va boom, launched the machine.
The bread was thicker than usual, but not bad in toasts. I was a little disappointed.
Next day, I find my package of yeast unopened, brand new from the shop… you’ve got it. The bread was made with baking powder.

Yesterday I fed her yeast ! Super bubbly.
She made this good crispy outside, tender inside French loaf last night.

During my dreams…
Sourdough bread from the machine. Improved recipe : It went through the program, rested a days, started again. It’s quicker than to go down and buy some industrial bread. Bakers are even further away. Some are great, but so expensive.

When Kiki was young, she was not making very good pain bread. Well, in French bread brain, we have a zone for pains (just flour bread) and brioches (with egg, butter, milk, cream, whatever…). That was easy to get a sweet loaf, not to obtain a tasty and well textured unflavored bread. So I tried yeasts and flours, experimented. Now, it’s a mix of bread flour and AP flour, and always pro yeast (either directly or via sourdough). I add either roast wheat germs or a fancy flour or nuts or nuka rice bran.

Color is due to nuka rice bran and sesame seeds.