Raisin Nut Bread, made from a pate Viennoise starter, a little rye flour, and the liquide levain I’ve been working and working with. I also soaked the raisins in orange juice and a little bit of vanilla. Isn’t it beautiful? I know what I’ll be eating for breakfast tomorrow!
And thank you for the great comments on SofE! I must try that spice shop!
The Pueblo booksigning was, in a word, astonishing. Lots of people, lots of laughing, sold out the books. I hope to see you in Louisville!
Hi Barbara,
How was the Pueblo Booksigning? I Hope to make the Louisville one! I just finished the Secret of Everything, loved it! Surprising twists and turns and ultimately romantic. Can’t wait to try the baked french toast recipe. Savory Spice Shop-great place to buy spices, Denver, Boulder or online at http://www.savoryspiceshop.com
Good choice, Suzanne. The braiding always feels so creative to me!
Shapiing loaves is what I lose when I’m away from bread for awhile. It’s definitely something the hands remember.
I scratched the baguette idea, and made Challah bread instead. I have not made it in a while, so am a bit rusty with the braiding, but the taste was just what I was looking for! Great smell on a freezing morning.
It was very beautiful bread, I must admit. Tried the dough hook on the new KitchenAid, however, and it battered the raisins a bit too much.
It is beautiful! You inspired me to make fresh baguettes- thanks!
That looks fantastic! You’re a baking guru : )