I agree!! What a beautiful cake!!
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I strongly considered it! She liked this frosting, especially that it was “not too sweet.”
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Egg bagels (beggels?). I found guidance attributed to Peter Reinhardt on the BrownEyedBaker blog:
Quote: Peter basically stated that I should add 1 egg (or just 1 yolk) … per 1 cup of flour. Since eggs have water content, there needs to be an adjustment of water that goes into the recipe.
So, to my plain bagel recipe I added two egg yolks to 273 grams of flour (didn’t feel like splitting a third yolk) and adjusted my liquid down by 20 grams. The result was a slightly stickier dough than usual (still easily manageable). No rye in this version, but I did retain the sourdough discard. I also reduced my boil to 20 seconds per side, hoping to keep these just a tad less chewy than usual and thus more suitable for breakfast sandwiches.
Taste-testing them plain, I felt they were distinctly more tender and less chewy than earlier versions (a good thing here), but also a little bland without the inclusion of rye or a salty-seedy topping. BUT, the purpose here was breakfast sandwiches, and the bagels were bang-on for this. The sandwich was easily bit into with a just a slight chew, and the fillings did not go squishing out the sides.
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I am really loving your bagel experimentations and results! Those bagel sandwiches look wonderful!!
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Thank you! I’m having too much fun, and it’s all been delicious. Next up: honey-whole wheat. 
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Icelandic Brown Bread from Baking Day by Anna Olson. Apparently this is her husband’s childhood favourite, accompanying Icelandic holiday dishes.
It’s mostly white flour with some whole wheat, and a generous pour of molasses. The texture reminds me of N. Ireland wheaten bread, though this is a yeasted loaf. First rise went well in the oven with the light on, but second rise was only supposed to be 20 minutes and that wasn’t enough in my chilly kitchen. I left it longer, but not quite long enough. Anyway, makes great toast and tuna sandwiches and holds lots of butter.
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Looks perfect. I’ve been yapping a lot about Ella Quittner’s new cookbook: Obsessed with the Best, on our book thread. She has a section on yellow cakes. Adds dry white wine to the batter, says from Silver Palette … I don’t remember that … would like to try it.
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Thank you 
They look in-CRED-ible! 
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What are the telltale signs for you in this loaf? Trying to learn. My guess would be that the edges look more compressed than the center crumb?
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a chive, dill, cilantro, green onion, parsley, zucchini, mushroom and cheese Khachapuri. Baked at 380F convection on for 17 minutes or so, until internal temp was 205 F.
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That looks awesome 
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Thank you! We liked it a lot. I used the dough from the Saveur recipe . I used a lot less yeast, letting the dough rise for 4 or 5 h this afternoon. I used pizza flour.
My filling was winged, using up herbs in the crisper. Cheese was about half mozzarella, a quarter Emmenthaler, and and a quarter Dubliner.
Hat tip to @MunchkinRedux for the herby Khachapuri inspiration
Sesame Khachapuri inspiration from here
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Ha ha! The incredible edible egg. 
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I made again the
This time they were all blueberry and I baked them into cakes instead (one with sugar topping and the other with sliced almonds and sugar). One is for my friend with the new baby.
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I also made cornbread with whole wheat pastry flour and a little bit of sourdough discard. It was really good (probably because the recipe calls for 1/3 c oil).
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pretty!
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Making me wanty… 
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