Afternoon Tea | Bakes with Yeast | Breakfast | Sweet Bread

Sunday breakfast – Sweet braided yeast bread

By on 4th June 2018
Sweet braided yeast bread

Why shouldn’t have daddy breakfast in bed on father’s day? Now here is an idea to bake a great Sunday breakfast and not just for Father’s Day.

There are two recipes for a sweet braided loaf – both with yeast but one with very little and long fermentation and the other one when you are in a rush and want a treat for the afternoon tea. You may know it under the name Challah because it looks like one but a proper Challah has water, sugar, flour, yeast, salt eggs or olive oil. So not to be confused with a brioche which is an enriched European sweet dough with lots of butter and made with milk.

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Bakes with Yeast | Breakfast | Rolls

Home-made Breakfast Rolls

By on 3rd May 2018
Breakfast Wheat Rolls

The most easiest home-made rolls

Once a month we are having a village market for all local business to show off their artisan goods. Because I am not a proper micro-bakery I attend few times in the year to promote my baking classes but also to meet people from the surrounding villages.

As much as I love standing in the kitchen baking bread and cakes enclosed with the smell but not really at 4am in the early morning hours. So I was developing some recipes which do not take long in the morning to have fresh out of the oven bread. In this case some rolls.

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Afternoon Tea | Breakfast

Gugelhupf, a little history

By on 14th February 2018

The history of the Gugelhupf is related to the development of the shape which goes in fact back to the Romans. Baking forms in the shape of rills and a cone in the middle have been discovered in Carnuntum, just outside of Vienna (I was there on a school trip), Budapest, France and the Rhein valley in Germany. They were made of bronze and copper. It was known then that due to the shape and structure it gave a bigger surface and would bake more even. How clever they were those days!

Researchers thought that the shape symbolized the rotating sun.

In 1686 a sweet yeast recipe was found in the shape of a hat cut into slices in an Austrian cookbook. The Gugelhupf had certainly a triumph in the Biedermeierzeit when emporer Franz Josef I. had a Gugelhupf for breakfast. He visited his mistress regularly in his summer residence Bad Ischl. The famous coffee shop Zauner delivered the Gugelhupf and that’s when the recipe of the ‘Kaisergugelhupf’ a cake based creaming with eggs and raisins. From old cookbooks there was not really a standard recipe for a Gugelhupf. Depending on the country and status it could have been really simple or with added almonds, lemons, chocolate and dried fruits.

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Bakes with Yeast | Breakfast | Sweet Bread

Emotional Baking

By on 4th May 2017
Brioche buttons

I am still such a newbie in the blogging sphere trying hard to get grips with all technical issues behind the scene. But no excuse as there are millions out there.

Rather surprised that my last one was at Easter which is already miles away. I was reasonably busy teaching baking, two major social events consisting of some degree of Champagne and late nights and some sad news of a family member. This has not just an impact on our health and well being but also how we bake. Just like when we go to our trusted hairdresser for years but suddenly turning out with a dreadful cut.

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Bakes with Yeast | Breakfast | Sweet Bread

Happy Easter Sunday

By on 16th April 2017
Hot not cross bun

Happy Easter everyone! Hope you baged-in all your schoko eggs before it starts raining. Well, the weather man said 9 then 12 then 14 and now 15 o’clock so maybe we are going to be lucky without it.

I have been to the Savoie region in France eating my way through the delights of pâtisserie française. There were the old favorites of mine like brioche, pain de miel, croissant (bien sûr), opera, mont blanc and hors piste. A mixture of pastry and pâtisserie but I have to admit I brought my own sourdough rye which is more of an Austrian/Germanic/Scani version that my tummy likes very much. Unfortunately the baguettes are getting baked quickly for demand that they are not slow fermented and tend to bloat just like the shop bought English what’s so called bread.

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Faschingsdienstag or Pancake Day

By on 27th February 2017

Living nearly half my life in England made me forgetting the Austrian version of Pancake day. On January 6th is epiphany, the Three Kings Day, when the carnival and ball season starts. Every profession like bakers, lawyers, doctors etc have their ball. The season ends on Faschingsdienstag, pancake day with everyone dressing up having a big party. And everyone eats Faschingskrapfen = Fasching means carneval, Krapfen means doughnut.

So with the food we have a common understanding as on Ash Wednesday lent starts so we have to eat up all the eggs, flour and fat until Easter when we can stuff ourselves with chocolate eggs.

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