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March 27, 2018

A traditional treat during the Easter season, these rolls are easy to prepare and yummy to eat.  Hot crossed buns are traditionally filled with raisins or currants, just as these are.  They are wonderfully spiced and have a subtle sweetness.  These buns perfectly pair with coffee or a strong tea.  They are very filling too - perfect for breakfast!  This wonderful recipe comes from King Arthur Flour and makes a lovely soft roll that will have you coming back for more.

Bon Appetit!

Tips:

If you do not have a heavy duty mixer, you can prepare the dough by hand.  When the fruit is cool, mix all of the dough ingredients along with the fruit and any liquid not absorbed.  Turn the dough out to a lightly floured surface.  Knead the dough for about seven minutes and then continue on according to directions.

For a more tender roll, after you let the dough rise (for 1 hour), punch the dough down and let rise for another 40 minutes.  Continue on according to directions.

Cl...

August 4, 2016

I got this recipe from the king Arthur Flour Website.   This bread is so good that I wanted to share it with you.  I double the recipe to make two loaves; one to keep and one to share!  This bread freezes well too.  When the  bread has completely cooled, I slice it up and double bag (with bread bags that I buy at the grocery store) the bread.  When I need some bread I just pull out the slices I want and either thaw (in another bag) on the counter or microwave the slices for 15 seconds. 

This sourdough bread is a nice 9 by 5 inch loaf that my family will eat up in less than a week.  I would describe this bread as a light tasting hearty bread.  Some whole wheat breads are very 'whole grain' tasting, while this bread has a more mild delicate flavor.  It compliments any sandwich you make, and it is great for toast.  On its own the bread is surprisingly soft and moist.  When you spread some butter and a drizzle of honey on a warm thick slice of th...

August 2, 2016

I've always wanted to try my hand in making sourdough bread.  I have made many yeast breads through out the years but until now, never sourdough.  Now, I absolutely love creating a loaf of good sourdough bread!  When I began to research the process, I decided to buy my 'starter' through King Arthur Flour (click to go to site).

King Arthur Flour is a wonderful resource for all your bread baking needs (no, I am not receiving ANY benefits from them - this is my opinion of a product I bought).  When I received my starter in the mail, I had to take a picture of the label.

On the bottom of the container in small print it tells me that this starter is part of a starter that was started in the late 1700's!  So when I make my bread with this starter, I am basically eating a part of something from the 1700's!  How awesome is that?  King Arthur Flour also sent a tips and recipes booklet (free) with the starter.  The first page tells you what you need to do to get started with your st...

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