| Loaves and Rolls, First Batch |
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| Loaves and Rolls, Second Batch |
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| Flat Breads, Sweet Breads, and More |
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We are the Bread Baking Babes, and we love to bake bread. Sometimes we do other things too, which is why Ilva’s choice for us this month is a welcome addition to our repertoire. This Cuban Bread, from Bernard Clayton’s New Complete Book of Breads, calls for a good amount of yeast and rolls the final proof into the baking step by starting the bake in a cold oven. This means we can have a delicious boule with a unique bronze-colored crust and a soft, close, sweet crumb in two hours from start to finish, leaving us time for various other things like working, spending time with our families, exercising, and hobbies. (My latest hobby is sweeping tiny crunchy ball bearings from every corner of the kitchen. If that’s not your thing, do not coat your bread with errant amaranth seeds, as I did. Stick to sesame.)
| Loaves and Rolls, First Batch |
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| Loaves and Rolls, Second Batch |
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| Flat Breads, Sweet Breads, and More |
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| Loaves and Rolls, First Batch |
|---|
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| Loaves and Rolls, Second Batch |
   |
| Flat Breads, Sweet Breads, and More |
   |
| Loaves and Rolls, First Batch |
|---|
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| Loaves and Rolls, Second Batch |
   |
| Flat Breads, Sweet Breads, and More |
   |
We Bread Baking Babes love the friends who bake with us each month. Yay for the Buddies who made room in their busy December schedules to bake these beautiful Stollen!
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