We don't get much cold weather here in Texas, but when we do, it's a doozy! Since I scurry outside only to feed the cats and chickens and collect eggs (from the chickens) I have a lot of time indoors. I cuddle up to a warm oven and have fun! Yesterday I baked Sally Lunn bread using a modified 18th century recipe. Here is the result: It is a tender, crumbly bread, marvelous with a bit of butter or marmalade. Wish I could send some to the people on the east coast of the USA, who are undergoing one of the worst winters in memory.
Heyyyy....look at that ! I have never seen a bread that looked like that. Do you think that it will replace the " loaf " form? Man, I could go for a steaming slice of that right now. It really does look good...just the colour alone, would sway me.
Sjoerd, the loaf form won't be replaced by this recipe! The batter is so dense that it needs the center opening to bake properly. I tried it once in a closed mold and it was a gummy disaster. Carolyn, it's very easy to make, but it must be made in a bundt or angelfood cake mold. Eileen, there is always a place at our table for you and Ian. C'mon over!
Would go well with tthe pot roast I decided on for yesterday. Was down to 5 degrees this morning. Coldest I remember in ages. But this morning wasn`t bad outside,,no wind !! Yesterday was brutally cold even if temp was higher. Could have used heated jeans.
That is so yummy!!! It reminded of gugelhupf my wife used to make ... hmm ... maybe I should request for one and said I saw something like that in Garden Stew and it makes me want a piece
Oh, KK, I have made gugelhupf, but not for years. You just may have inspired me, especially if this cold weather holds on. Mart, the temperature set a new local record--11 degrees yesterday morning. My husband was surprised at the depth and breadth of my four-letter word vocabulary! (I hate cold!)
Can you post the recipe for the gugelhupf cake Jane? just curious about it now. and do you bake that in a regular bundt pan? or do you have the pan for baking it in?
Carolyn, I'm happy to post the Gugelhupf recipe, which I bake in a regular Bundt pan. Gugelhupf is a sweet coffee cake, while Sally Lunn is a bread, no sweeter than any other regular bread, just light and crumbly. I haven't made Gugelhupf for years because it is just too much for two people, and it does not freeze well. Gugelhupf Sift before measuring 4 c. all-purpose flour Scald 1 c. whole milk and let cool to 110 degrees, then pour over 2 tblsps. active dry yeast in a large bowl. Beat in 1 c. of the flour (I do this by hand with a wooden spoon, but electric mixer on low works fine). Let the sponge rise until doubled. In a separate large bowl, beat until soft 1 c. butter, then gradually add 3/4 c. sifted sugar until mixture is light and creamy. Beat in one at a time 5 eggs. Add the sponge and the remaining flour, 1 tsp. salt, 1 tsp. grated lemon rind, 1 c. seedless raisins (I like the golden ones for looks, but the regular raisins taste just as good). Beat the batter well until smooth and elastic. For this step I use a mixer. Grease a 10" tube pan and sprinkle 1/2 c. blanched almond slivers on the bottom (which will be the top of the cake). Gently spoon the sponge over the almond pieces and smooth the dough. Let rise until doubled. Bake the cake 50 to 60 minutes in a pre-heated 350 degree oven. The top and sides should be golden brown. Let the cake cool in the pan for 10-15 minutes, loosen sides and around center vent. Invert on cooling rack and remove pan. If it doesn't come out easily, let it cool a few more minutes, make sure the sides and center are loosened, and try again. When cool, sprinkle top with sifted confectioner's sugar. I haven't mentioned any rising times because so much depends on your kitchen temperature. Just go by "almost double" and it will be fine.
well, thanks. I have never heard of it and it sounds interesting. why do you need to allow the sponge to rise to double do you think? and do you have to put in the raisins? I really don't like raisins. I like craisins could those be substituted?
Carolyn, my speculation is that you need to allow the sponge to double in size to keep the cake from being too heavy. The yeast needs to leaven the cake--make it lighter. About the raisins--entirely optional. You could use craisins, or any other dried fruit you might like. I'm thinking that dried, chopped apricots would be pretty good!
