Tuesday, March 22, 2022

Baking with Dorie: Swirled, Spiced Sour Cream Bundt Cake


The second March recipe for Baking with Dorie is the Swirled, Spiced Sour Cream Bundt Cake.  This is a good, flavorful cake with crunchy chocolate-nut streusel layers.  I had all ingredients ready to go, so it went together in no time at all.  It only took a bit of patience to make the streusel layers, but well worth it. The cake was still warm for my first slice, but well cooled by the second slice, so the flavor and texture definitely improve with time.  Although it could last a week, it will truly disappear more quickly. 


Wednesday, March 16, 2022

Glass Bread from the Babes



Back in January, the King Arthur Baking Company announced one of their newest breads, one with an extremely airy texture, featuring giant holes.  It was called Pan de Cristal, or,Glass Bread, and it certainly looked challenging to make.  I had it on my to-bake list, but figured it was a prime candidate for the Babes, and, sure enough, Babe Kelly of A MessyKitchen selected Glass Bread as March’s bread.

Now, it may look intimidating, but I had great success with baking this bread, which is not always the case.  Enough so, that I would make it again in a heartbeat.  It was very helpful to watch the short YouTube videos on King Arthur’s website to understand the various folding techniques.  Then, just be patient when shaping and baking.  While my loaves ended up with interesting shapes, their internal structure was marvelous and the taste was great.


Be sure and check out what the other Babes baked.  Some experimented with a sourdough version, and I’m sure some used different kinds of flour.  You can find the recipe on the King Arthurwebsite, or on Kelly’s blog.  If you bake along with us this month, send your notes and photos to Kelly by the 29th so you can be featured in the Buddy post.


Check out the other Bread Baking Babes:

Saturday, March 12, 2022

Glenorchy Flapjacks for Baking with Dorie


First up for the March bake from Baking with Dorie are the Glenorchy Flapjacks.  (I know I have made flapjacks before with another baking group.)  I did make a few changes:  unsweetened coconut and dried sour cherries because I ran out of dried cranberries.  I also used Lyle’s Golden Syrup, which I usually have on hand.  These are a delicious and chewy sweet treat.



(Short post this time because of a death in the family.)