It’s spring! What’s in your oven?
I’ll be baking Tsoureki / Greek Easter Bread for Easter.
This recipe has been working for me.
I may make these Lazarakia cookies for the first time.
I will probably bake some oatmeal raisin cookies for my dining companions this month
And make baked oatmeal via @MunchkinRedux
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Ok, technically this is still March but I finally got to try out my new lame
It’s a retractable housing for a double-edged razor blade, with a clever magnetic closing mechanism that keeps things safe and secure while being easy to open and change/flip blades.
The loaf on the left went as a gift to the women who own and run The Dreamland Cinema, along with some starter.
This is great bread, and I basically use this recipe and technique, with the addition of 50 g butter which I find gives me a thinner, crispier crust.
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Lucky Ladies … truly Beautiful!
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Crumb shot please!
How often do you bake a loaf?
Ok . I will cut it tomorrow. I have a few recipes of different breads and bake a bread weekly. The sourdough maybe twice a month. Recipe i use for sourdough bread is on King Arthurs site.
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Gorgeous
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Thank you
One more shot at a Pullman loaf milk bread. (King Arthur recipe w/half the sugar) This time I baked at 350F for 20 min with the pan shut, and then removed the lid for the last 10 minutes. Let it cool in the pan 5-6 min and remove to wire rack upside down til completely cool.
Much less collapse on the top. Texture is nice and feathery, which has been the case since I started doing a min of 10 min of speed 3 (or 15 at speed 2) with my kitchenaid w/ C-hook. I think this is the final form for this one.
Now I have to master challah.
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Looks great. Good for you
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Cook’s Ilustrated Lemon Pudding Cake
and today’s serving suggestion 
I’ve made many different recipes of this lemon cake-on-top, pudding-underneath dessert and they’re all good, this one maybe just a drop better.
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This went under March, sorry
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Those are beautiful, Stef! So shiny and plump, they must be delicious!
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Thank you. I melted 150grms of 70% Lindt chocolate and stirred in 1 teaspoon of white corn syrup. Dont remember where i read this but the corn syrup is suppose to add the shine.
Madeleines are best eaten the day they are baked. I got 18 and 16 are going into the freezer. I have some madeleine pans that are metal and they were bought at Dehillern in Paris and are so sentimental to me. My husband cant travel anymore.
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Enviable!
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Do you display the pans in any way? I suspect I’m about to enter the stage of life where I hang my favorite pans on the walls in the kitchen…
