Putting Bread on the Table- Week 13

I have fond memories of enjoying a slice of Beesting from our local bakery when I was younger, back when I had no idea how complicated it can be to create. Happy Monday everyone! Time to make a yeast cake, fill it with crème chiboust, and top it with crispy honey and almonds. I forgot to take a picture of the finished product, but here's the top!

Yep. Almonds. 

Something a little more enjoyable to prepare followed up this monstrosity- Danishes! Yay! We made four different varieties- Apricot Windmills, Cherry and Frangipane Spandauers, Hazelnut Combs, and a Cherry Bar. 

 Some raw dough and fruit delightfully arranged.

Raw cherry bar.  

 Out of the oven. 

Just a minor explosion or two...or nine.

After a relaxing break from bread production, we were back to it, with a Bread Roll production day. We created white and wholemeal dinner rolls with an assortment of grains and seeds, as well as some Lepinja. Watch out Helga's! 

What an array!  

It wouldn't be a Sarah bake without a love heart roll!

Another day, another day for bread lovers to rejoice. To kick start proceedings, Tomato and Olive Focaccia. I don't want to burst everyone's focaccia loving bubbles, but I feel that having creating one, I need to share an ugly truth. The reason that focaccia tastes so awesome is because it cooks in a bath of oil. Not a shallow bath either. The dough drowns in oil and then ultimately fries and soaks it up. Needless to say, this foc was a winner. 

To keep the focaccia company, we also made some Ciabattas. 

Rolls.  

Pide. 

We finished the week with some prep for Gingerbread House week which was just around the corner. We baked our slabs of gingerbread and made some icing to practice our piping skills. Stick around to check out my mad architectural skills. xx