The high point of July was this artisan bread-baking workshop most generously organised by Breadworks Boulangerie. We were hand held (literally) through this process of bread kneading, shaping and baking by master artisan baker, Maurice Chaplais from UK. It was so much fun messing around with flour, yeast, butter and other baking enthusiasts to help with the sticky business. We got to take home the gorgeous stuff we baked-challahs, baps, scottish mist and a most decadent chocolate rum tart. It was also the first time I worked with fresh yeast.
You may call it a strong smell, but I’ll most definitely call it an aroma, which mellows and infuses every corner of your home as you bake with this. Call it a stupid coincidence, but I came back home from the workshop and my hands were desperate to get kneading some bread and every batch of yeast at home died on me. I had a painful wait as I ordered fresh yeast online, and the very evening it came home, I got started.
Top L-R: Anadama bread, Whole wheat loaf /Bottom L-R: White Sandwich loaf, Fig walnut loaf from Masterchef Australia
Now, the recipes we learnt in the workshop asked for accurately weighed ingredients, while my favourite cookbook-How to Cook Everything Vegetarian by Mark Bittman has a section on leavened breads with all metric measurements. So I got started with two sandwich loaves, one white and other, part whole wheat. The next was an Anadama bread, which uses part cornmeal, because in my baking spree, the flour in the bin was all scraped out and I need half a cup more and this recipe fit the bill perfectly.
That was three loaves in two days.
Yesterday presented me with a perfect opportunity to bake something that’s been playing on my mind for a while, the cinnamon roll. We had a farewell tea party for a neighbour and bingo, I wanted to bake these. Again, a Mark Bittman recipe with slight modifications, turned out pillowy soft, just the right amount of sweetness and that hit of decadence from the sugary almond glaze. These were my babies, lovingly baked and of course I loved them. But when my friend, Bharath, who never offers praise unless truly deserved raved about them after taking a bite (in stone cold sober state), that these were the BEST rolls he’s eaten, I knew these were deserving of good pictures and then a post with a recipe, may be.
So here goes
Rolls before baking, after baking and after glazing (Instagram pics).
Recipe for Cinnamon Rolls with glaze