It’s been a while since I last made this loaf, so I decided to whip up a batch for my birthday this year. It doesn’t have the glaze on yet, but hopefully I’ll have a little time this evening before I run out to karate class. There’s only a hint of lemon to it without the glaze, but it’s very nice either way. The glaze adds a sharp tang to every bite, making it more like a cake than bread. Read the recipe »
Archive for the ‘Bread’ Category
Lemon Poppyseed Loaf
In Bread, Dessert on 2009-07-31 at 10:10 amHarvo
In Bread, Dessert on 2009-06-22 at 9:58 pm
As a father’s day gift, I decided to make a treat that my dad had said he liked as a kid. I recently received a collection of my grandma’s recipes, and this was one of them. I’ve included the original recipe card to show how complicated the cooking instructions got over the years. I haven’t had a chance to try this myself, but I particularly approve of the fact that it doesn’t involve soaking the raisins. Dry fruit should stay dry! Ah, pet peeves.
Bran Muffins
In Bread on 2009-06-03 at 10:08 am
My family’s recipe produces soft, moist and filling bran muffins. They’re best right out of the oven, of course, but I’ve had success in freezing a large batch for later use as well. My favourite topping is peanut butter and jam, though they’re quite nice with melted butter or even plain. Bran has a very rich flavour on its own.
Read the recipe »
Challah
In Bread on 2009-05-10 at 8:54 pm
Challah is the Jewish name for this braided egg bread. I’ve always loved bread, but this is my favourite home-made bread. This is the first time I made it by myself, though I remember helping my mother with it when I was young. It’s a lot easier than I would have thought, and although it takes hours to rise there is little work involved.
The result is well worth even twice the work.
Read the recipe »
Dumplings
In Bread on 2009-04-24 at 11:11 am
In my opinion, stew is lacking something if you don’t add dumplings. They make for a very hearty meal. Perhaps surprisingly, they stay tasty even after refrigerating and reheating in a microwave (most bread goes terribly chewy). These dumplings are big and fluffy, tasting something like fresh tea biscuits.
Read the recipe »
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