Finally here's the Round Up of our December bake: Modern Lardy Cake. I find myself calling it Lardy bread more and more, as for me it really is a bread. I was very happy to see that all Buddies seemed to like this cake/bread. And wow some beautiful and tasty ones were produced.
Thanks all Bread Baking Buddies for baking along, it's always such a joy to see lots of finished products in so many different shapes and outcomes. Thanks for being patient, waiting for your Badges and this round up. Please let me know by mail if you're not included even if you mailed your entry before. Now without further ado, let's take a look at the beautiful endresults.
Karen Kerr ("Karen's kitchen Stories") baked a gorgeous Lardy Cake with a golden colour and pretty layers. She forgot to add the raisins, she later found out that this was a traditional way to bake it in Hampshire, England.
Cathy ("Bread Experience") decided on making the Lardy Cake in another shape, a beautiful and festive crown shape. Doesn't that look festive and delicious?!
Ralph ("Hungry in San Francisco") did shape his Lardy Cake in another way too, he's made a wonderful bundt cake/bread out of it. He did use real lard and loved the fact that it was't overly sweet as some sweet breads are.
Claartje ("Clair's Baking journey") shows us her fantastic results, look at those layers, it's a work of art.
Gilad from Israel ("Gilad Ayalon Vegan") turned the Lardy Cake into a vegan lardy cake by using almond paste and coconut oil for the filling and of course a vegan dough. Funny thing is my lardy cake was diary free too, by using vegetable margarine instead of butter (because of the cowmilk allergy of our son), works the same way as butter. Well done Gilad!
That there are many possibilities to play around with this bread is also proven by Lucille (no blog), look at this filling: no raisins in the filling, but toasted walnuts and dark chocolate chips, rich and gorgeous!
Carola ("Sweet and that's it") had some problems with her lardy cake, but it turned out very well and delicious in the end.
Thanks again Bread Baking Buddies for baking with us, maybe we'll see you again next month. The recipe will be reveiled on January 16th.
I find myself calling it bread too, Lien. And GREAT bread too. Many thanks, once again, for choosing it.
Wonderful round-up Lien. So many Buddies baking with us. Great way to end one year and start the next.
Wow I am so impressed! Impressed with everyone's incredible results and their enthusiasm for this recipe! Lien, you picked such a winner!
What a lovely roundup. Everyone's breads look so creative and tasty. Thanks for hosting Lien! I had a wonderful time with this one.
Against all odds, I did manage to bake and post too this month's bread, YAY for me (sorry no Dutch translation this time). Our Babe Elle ("Feeding my enthusiasms") chose a loaf that I've baked before without much succes. So it was surprising to see that it came out quite nice and light. I didn't have any molasses, so I used rice-molasses, which is very light in colour. That's why my loaf has such a light colour. It was delicious, light in colour ánd texture and very suitable for sandwiches. I love the seeds in this bread, for me there could be even more in it! Wonderful choice Elle, for me to bake it again with such good results.
Please bake along and find out what a lovely loaf this is. Check out the details on how to enter this baking challenge as a Bread Baking Buddy at Elle's Post. Deadline 29th of this month. Also check out the bakes from the other Babes, using the link on the bottom of this post.
Place yeast in a medium bowl or the bowl of a stand mixer. Add 240 g warm water; stir to dissolve the yeast. Add the cornmeal, molasses, sesame seeds, golden and brown flax seeds, poppy seeds and salt. Stir to combine using a wooden spoon. Continue stirring with the wooden spoon or use the dough hook if using the stand mixer. Add 2 cups of flour and 2 tablespoons of butter and mix until no dry spots remain.
Lightly butter a medium bowl. Transfer dough to bowl and turn to coat. Cover with plastic wrap or shower cap and let rise in warm, draft-free spot until almost doubled in size, about 1 hour.
Turn dough out onto a lightly floured surface and pat into a rectangle. Starting at the short side furthest from you, roll up dough, pinching the seam as you go to create a tight roll. Pinch seam to close and tuck ends under, pinching to seal. Place seam side down in the prepared loaf pan. Cover with plastic and let dough rise. Uncover before it crests the top of the pan and wait for it to spring back slightly when pressed, about 1 hour.
Brush top of dough with egg. Bake, rotating halfway through, until bread is baked through and the top is a deep golden brown, 30-35 minutes. Let cool slightly in the pan on a wire rack before turning out. Let cool on the rack before slicing (if you can wait that long). Serve with salted butter.
Your loaf is has a much better shape than mine Lien...perfect sandwich size in fact. I'm glad that you were successful with this bread. It's a very nice loaf for winter weather.
Beautiful loaf Lien! I love the color. I used honey because that's all I had on hand and mine was even lighter than yours. I need to try the rice-molasses.
Now that's a loaf to aim for! Mine was so dense compared to yours. Makes me think I'll try some bread flour next time, all I had was whole wheat.
There’s a story on Starboy – Wizkid and his landmark feat while Tekno is in the news again for the right and wrong reasons.