Rich and Creamy Ginger Scones

This month's selected recipe at Rose's Bread Bible Bakers, is Rich and Creamy Ginger Scones. Rose's Bread Bible Bakers is a group of bloggers who are currently baking from Rose Levy Beranbaum's book, The Bread Bible.

I've made half a recipe as I do not want to freeze any leftovers, there's no space in my freezer! And since I've made only half a recipe, I've mixed the dough by hand method. Rose has provided both methods of using the Food Processor Method and Hand Method. These scones are easy to make and did not take up much time at all. There's ground ginger and diced crystallized ginger in the dough.

One of the ingredients used is whipping cream, which is whipped just until soft peaks. But according to Rose's Pointer For Success at the end of the recipe, these scones will just be as delicious without whipping the cream. So I took the easy way out and did not whip the cream, that makes me smile as there will be no extra bowl and beater to wash! Ha! 

The dough is very sticky and with some sprinkling of flour on the work surface and a light dusting over the dough helps in handling the dough better. Shape into a 6" round, about 3/4" thick, and freeze for 15 minutes. Cut the firm dough into 6 or 8 wedges, brush the top with some whipping cream and sprinkle with some turbinado sugar. I did not have any turbinado sugar, so I have used what I have, demerara sugar. The oven is preheated with a baking stone placed on the middle rack. I do not have any baking stone, so I have used an upturned baking tray. Place the scones on greased baking tray, and place the baking tray on the preheated upturned baking tray in the oven. Bake for 15 to 20 minutes until the edges are browned and the tops are golden brown. Mine was done at 17 minutes. 

Cool to room temperature though these are so, so good when eaten while still warm. 

These scones are light and delicate, just as Rose described. They are tender, buttery and delicious! I love the crystallized ginger. These are so perfect with a cup of hot tea! Love these scones!

Up next in December, we will be baking "Levy's" Real Jewish Rye Bread, pg 324.

I'm also linking this post with Cookbook Countdown Specials : Bake

Irish Soda Bread

This month's selected bread recipe at Rose's Bread Bible Bakers, is Irish Soda Bread. Rose's Bread Bible Bakers is a group of bloggers who are currently baking from Rose Levy Beranbaum's book, The Bread Bible.

Rose's recipe calls for black raisins soaked in whiskey, drained before adding to the dough. The whiskey is then used to flavour softened butter which is used as a spread to enjoy slices of the soda bread later. 

The dough is made up of unbleached all-purpose flour, or a mixture of all-purpose flour and whole-wheat flour, sugar, baking soda, salt and buttermilk. I have used unbleached all-purpose flour. The dough is very sticky, but, Rose has advised to avoid adding extra flour, and only flour your hands if absolutely necessary. So I flour my hands, shape the dough and try to smooth out the surface as best as I can, even though I've seen that most Irish Soda Bread has a rustic and bumpy surface. I measured the shaped dough to a 6" round, about 1-3/4 inches in height as instructed. Slash a cross on the surface and bake until golden brown and cooked through. I measured the baked bread, and it is now 7" by 3-inch high bread, just as Rose says! 

Moist, not too sweet and the raisins are plump and fragrant from the whiskey. An excellent bread!

The Irish Whiskey Butter. Reserved whiskey from the raisins is heated with some sugar in the microwave until the sugar melts. Leave it to cool completely and whisk into softened butter until incorporated. 

A slice of Irish Soda Bread spread with Irish Whiskey Butter. What a tasty boozy treat for afternoon tea! The bread is even good on its own. This recipe is a keeper!

Up next in November, we will be baking Rich and Creamy Ginger Scones, page 143.

I'm also linking this post with Cookbook Countdown Specials : Bake

Basic Hearth Bread

September's selected bread recipe at Rose's Bread Bible Bakers, is Basic Hearth Bread. Rose's Bread Bible Bakers is a group of bloggers who are currently baking from Rose Levy Beranbaum's book, The Bread Bible. 

This is a rustic bread with golden crust containing only bread flour, some whole wheat flour, water, yeast, salt and small amount of honey. This bread starts with the sponge starter which is left to ferment for 1 to 4 hours. The dough is very easy to work with, it is just slightly sticky. With a light dusting of flour on your hands, it is easily handled without any fuss. One thing to note is to plan in advance, and start making this bread in the morning if you want to enjoy it for dinner, as it takes 3 risings, and needs some time to cool off before slicing. 

It can be shaped either as a free-form round loaf, or shaped into a rectangular and baked in a loaf pan. I chose to make mine as a free-form round loaf. When the dough has done it's final proofing, the top is slashed with several 1/2-inch deep slashes. This is one area where I need more practise! 

The first pic above, is taken when the risen dough is placed in the preheated oven at 475F.

The second pic is taken 10 minutes later, when the temperature of the oven is reduced to 425F for the rest of the baking time. It has very nice oven spring during the first 10 minutes! Makes me smile just looking at it! 

Golden brown crust 

slice beautifully

and soft chewy crumb

I was planning to have this bread for dinner, with some stew, but could not make it on time. But we did enjoy it the next day for brunch instead. Made into garlic bread, dipped in mushroom soup.

Mix some softened salted butter, garlic powder and chopped chives. I love using garlic powder to make garlic toast. Spread a generous amount on each slice of bread, cut horizontally to get two long pieces, and toast in the oven until golden and crispy.

Toasted garlic bread, crispy and smells garlicky nice.

Serve with mushroom soup. Yums! Makes a very good brunch!

Up next in October, we will be baking Irish Soda Bread, page 148.

I'm also linking this post with Cookbook Countdown Specials : Bake

Raisin Bread : Rose's Bread Bible Bakers

This month's selected recipe at Rose's Bread Bible Bakers, an online group of bloggers who are currently baking through Rose Levy Beranbaum's book, The Bread Bible, is Cinnamon Raisin Bread. A soft white raisin bread which is spiraled with cinnamon sugar. I have however decided to omit the cinnamon sugar, as I wanted a soft white bread, with just raisins all over. 

The recipe makes two loaves of bread, but I've halved it to make one loaf. The dough is a pleasure to work with, soft but not sticky. Starts with a dough starter, which is left to ferment for 1 to 4 hours at room temperature. There are a couple of resting times during the process of mixing the dough. After that the dough is left to rise until doubled, then form into a rectangle, give it one business letter turn, covered in a container and refrigerate for an hour for easier rolling. I left it in the refrigerator for about 3 hours.

Since I have omitted the spiral with the cinnamon-sugar, I shaped the dough into a loaf and place it in the greased loaf pan. Leave to rise until it has risen about 1/2 inch from the top of the pan. Bake as directed in the recipe.

Bakes up lovely. Freshly baked, cooling off on a rack. 

I baked the bread the night before, and sliced the loaf the next morning for breakfast. The bread is soft, moist and wonderful! 

The lovely soft interior. I love raisins in breads.

Toasted and spread with butter and my homemade Orange and Cardamom Jelly, for breakfast, with a mug of hot coffee. Wonderful! My hubby enjoyed his three slices, without any jam or butter, with thumbs up from him! 

Rose has given a variation for Herb Spiral Loaves, sounds like the perfect bread for a sandwich! I will be trying that soon! 

Up next in September, we will be baking Basic Hearth Bread, on page 305.

I'm also linking this post with Cookbook Countdown Specials : Bake

Sticky Caramel Buns : Rose's Bread Bible Bakers

I've added a few cookbooks to my collection recently, one of it is Rose Levy Beranbaum's book, The Bread Bible. This is  one book that I've wanted to buy for ages, and so glad that I've finally bought it. I have four of Rose's fantastic books, but this is the one that I love the most! Could not wait to try many, many recipes, (if not all!) from this book. Upon googling for some info on some of the recipes, I've discovered a group of bakers who are currently baking through this book, and they are into their fourth recipe with this bake. Of course I could not help myself from joining in! This lovely group is "Rose's Bread Bible Bakers", who are baking one recipe each month. And I like it that the list of the bakes are notified months in advance, something that works really well for me. Gives us ample time to source for ingredients and any advance preparation if needed. 

To make the Sticky Caramel Buns, you would need to prepare the basic brioche dough first. I made the dough the day before I plan to bake these buns.

The brioche dough starts with a sponge. Mix the sponge in a mixing bowl, and a mixture of flour, yeast and salt is then sprinkled over the sponge. Cover tightly with plastic wrap and left to stand for 1-1/2 to 2 hours at room temperature. The sponge will bubble through the flour mixture. I am rather intrigued with this method, as I have never done this before. In less than an hour the sponge has already puffed and pushing through the flour mixture. 

Proceed with the rest of the recipe  (4 pages of ingredients plus instructions) from the book. 

Raisins are soaked in rum, drained before use. The rum is reserved to make the glaze which is to be brushed over the buns before baking. 

Prepare the sticky topping in advance by mixing the butter, brown sugar, and Lyle's golden syrup, and simmer for a few minutes until it bubbles and form a dark brown caramel. Pour it into the prepared lightly greased baking pan. Let it cool completely.  

The dough is rolled out to a rectangle, scatter over it the mixture of toasted chopped pecans, cinnamon, brown sugar and granulated sugar, with the drained raisins. Roll it up and sliced into 1 inch slices. At this point, before I sliced the dough, I freeze the rolled up dough as advised, for about 5-10 minutes, for easier slicing. Place 3 pieces of pecan halves onto each cut sliced dough and place it onto the prepared baking pan with the pecan side down. Cover with cling wrap and let rise until double in size. Make the rum glaze and brush it over the buns just before baking.

Freshly baked!

Unmould the buns onto a serving plate or  on foil-lined counter. With the sticky caramel on the top.

Look at the gooey sticky caramel! And the pecans! And the raisins peeking in between the swirls!

Eat while still warm.

Soft bread texture with gooey sweet caramel, moist plump raisins and nutty pecans, with the aroma of the cinnamon. Delicious!

I've also made the Blueberry Muffins, which was the first bake back in  May, for the group. Lovely muffins these are! Soft, tender crumbs, not too sweet, makes the perfect tea-time treat or a snack anytime of the day! 

Next on the list for August is Cinnamon Raisin Loaf. I'll be making the Flaky Scones which was the second bake, back in June, to catch up with everyone at Rose's Bread Bible Bakers!