As I dive into this new world of baking, I am often surprised and delighted by the discovery of new ingredients, as well as learning more about ones that I thought I knew everything about. I’ll keep adding terms as I go along.
My baby sister, Elizabeth, turns 21 this weekend, and asked if I would bake my Rosemary Sourdough Bread for her party. I will also make cheesecake, one that my mom used to bake (recipe & directions included), when I was young.
I still have the homemade candied orange peel from the Christmas Pannetone, so I figured I would make a dried fruit breakfast bread with some of that lovely, gooey sweetness. For the other bread, I pan-toasted some hazelnuts before kneading them into the dough.