November’s recipes in the HomeBaker’s Club…
Hello HomeBaker!
Last month was BRILLIANT. That Beer and Chorizo Boule was the highlight for me (and many of you too) a suitably rustic, hot, juicy spiced sausage filled loaf with a crunchy crust.
This month we go again, new breads, new techniques and plenty to learn once more…
Apple and Pecan Breakfast Bread
Using soaked oats in a bread like this makes our kneading process so much easier while bringing that heartwarming, biscuity quality that oats are so well known for. Think apple crumble, think flapjack vibes though soft and light and studded with fresh apple and nutty pecans. Enjoy for breakfast and brunch and I’m sure as many of you will… with cheese.
Burnt Butter Garlic Yudane Buns
These pull-apart garlic buns have a lightness unlike any other thanks to the Yudane method; a small portion of flour mixed into a dough with equal parts boiling water. This simple step performed ahead of time enhances this enriched and refined version of garlic bread, sweet, salty and fragrant with a touch of class.
And in the “with bread” section…
A rich and thick Warm Arrabbiata Salsa for dunking garlic buns and Apple Bread Granola with Sesame and Ginger bringing unbeatable crunch and a tingle of spice to anything you care to sprinkle it on.
This month’s recipes join all the previous recipes in the HomeBaker’s Club today!
Have fun and I’ll see you in class :-)