My trials, tribulations and triumphs while attempting to bake my way through Lorraine Pascales book, Baking made Easy, and hopefully proving that yes, it is.
Thursday, 31 March 2011
I was looking forward to trying this one, despite the fact that it contained fruit, if nothing else than for the name! A kugelhopf is a traditional breakfast bread from the Alsace region of France. It's main flavours are apricot and almond. Thanks to my friend Dawn I could make it in the right shape too using a bundt tin. I had a piece while it was still warm, and it was delicious. Most of it went to Wrexham Symphony Orchestra and apparently there was a hot debate about whether is should have been served with butter. Officially it is a bread and contains yeast, but I thought it had a nice soft texture and didn't really need the butter. But I had eaten it warm, maybe cold it needs that moisture, plus I wanted to send it in one piece rather than pre sliced, which is what I had done with the tea loaf and buttered it. In the making of this though, I got slightly distracted. I'd made the loaf and left it to rise on a nice sunny windowsill and a friend come round for a catch up. I completely forgot about it! I think it was left to rise for about two hours! Well, it was definitely well risen which probably helped make it quite light. Maybe I should try and forget about breads more often.