Oh wow.. those look amazing!!
1 Like
Is this the same as the book recipe?
3 Likes
Thank you. You are amazing
I wonder if those tahini babka rolls can be made non-chocolate (I don’t really like chocolate in my baked goods). My standard babka is cinnamon walnut but I do like the idea of the tahini in there. Maybe just cinnamon, sugar and tahini as the filling?
Haha I was thinking about a half recipe but without tahini, which I don’y care for 
2 Likes
Whatever you want to use but do make the brioche dough. It is light and fluffy and i will use it again for a bun recipe. I love making buns.
3 Likes
Daughter 2 visited this weekend. She’s the last of my 3 daughters to go gluten free; has been doing it about 6 weeks and reports significant GI improvement.
She’s finding eating GF to be a bit of a hassle because she just can’t “grab whatever” at work and what not. So I walked her through making a GF sandwich bread so she can have the flexibility of sandwich lunches at work.
This was made using King Arthur’s GF bread flour. I had her use 1.33x the recipe on the back of the bag (which is for a rustic Dutch oven boule), and modified it to be a loaf/sandwich bread instead of following the baking instructions.
That’s her hand, cutting the last few slices. Turned out really nicely; moist with tender crumb, but I wasn’t thrilled with the top crust color. Might have her try a wash next time.
14 Likes
What is GF bread flour? AFAIK bread flour is bread flour because it has extra gluten.
1 Like
Yeah it does sound like a bit of a contradiction - I mean, I actually add extra gluten to my bread flour when making regular bagels.
But King Arthur and other makers have a variety of gluten free flours, and claim that the “bread flour” is better for yeasted breads - although as you might note in the photo above, they still don’t get much loft compared to gluten flours.
This one and also the KA GF pizza flour do have wheat starch (stripped of gluten), and also extra psyllium fiber, which I guess helps provide some of the lost structure due to no gluten.
They have others that are more specific to cookies and quickbreads (chemical leavened) that they call “measure for measure” and a general “AP” that in my experience is okay for a milk bread [edit just the AP, I mean here], but you have to eat the whole loaf in about 2 days because it dries out very quickly.
OK. I know GF flour exists, but it just seemed like a contradiction in terms for GF bread flour to exist!
My husband made me a Sachertorte by request. It was awesome. He used half homemade apricot jam and a good 62% local chocolate for the glaze.
Swoon.
30 Likes
Holy Wow!
4 Likes
Completely gorgeous!!! 
He is a very accomplished baker!
3 Likes
A-MAZ-ING! That looks so good, you lucky girl!
My DH wants a sachertorte. He should take a lesson and just make one!
6 Likes
Stunning!
1 Like
Happy birthday!
(And he’s clearly a keeper – yum!)
3 Likes
That looks great.
1 Like
Trying to be organised for a busy work week. Batch of savoury muffins made with carrot, cheddar cheese, smoked paprika and a bit of dried rosemary. Just out of the oven. Look ok but haven’t tried them yet. Looking forward to a couple for breakfast tomorrow.
17 Likes
Love savory stuff in place of “expected” sweet.
Bacon-chive/scallion-cheese waffles, and muffins, and drop or folded biscuits are all favorites here.
2 Likes
