Friday baking day

Carolyn came over again last Friday, and were we ever busy!  We made Sally Lunn bread from Beard on Bread, and we made pate sucree for tiny tarts, also that awesome lemon curd from the CIA book, and we fooled around with making some petit fours.

Had a few problems with the petit fours:  Carolyn’s cake was very light and tasty, and petit fours are easier with a tasty dense cake.  I prefer to use a traditional pound cake recipe:  a pound each of butter, sugar, flour and a dozen eggs, and a teaspoon or two of vanilla, almond or half of each.  The last time I melted a few squares of unsweetened chocolate to the batter, too.  Makes a dense cake, perfect for fondant and/or dipping.  Anyway, there were a few accidents, which had to be eaten to conceal the evidence.  Oh, dear.

We bought some new tartlet tins and had to try them out.  Our tired and true pate sucree recipe did not disappoint, although the lemon curd had to endure several heatings in order to properly thicken.  I guess we were just too anxious.  Eventually, all worked out, and we had lemon-raspberry tarts.

The Sally Lunn bread was very tasty, but kind of fell apart, so not so good for sandwiches.  Excellent under poached eggs, however.

Later in the week I made JB’s buttermilk bread, which was both flavorful and good for sandwiches.

Today, I whipped up a batch of Beard’s Brioche, which is not ‘real’ Brioche, but rather a quick and easy substitute.  The dough came together in about a minute in the mixer, and this soft dough had a quick first rise in the oven over a steaming pan.  The dough is soft and buttery, and the recipe calls for no kneading, just shaping into 2 loaves and allow to rise a second time.  We’ll see haw this works out.

Carolyn & I will be making whoopie pies today.  This is a first for me.  Whoopie!

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~ by k9dancer on June 14, 2013.

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