Caramel Cake

Maritozzi Con La Panna (Roman Cream Buns)

As I might have mentioned in a couple of places, I am not very good at baking stuff that involves yeast. But that doesn’t mean that I don’t enjoy baking breads or other yeast delights. I very much wish to be good at it. So in the pursuit of achieving greatness (ahem!) in bread baking, I had joined Aparna’s We Knead To Bake group on FB quite a while back. But being who I am, managed not to get involved or put in efforts into baking the monthly bread to fulfill what i had actually joined the group for and became a silent spectator of all the different breads she would post every month. I did bake a couple of breads but didn’t write a post about it. So here is my first blog post for the WKTB group.

Maritozzi Con La Panna

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Caramel Cake

Schiacciata

Everyone is afraid of working with Yeast and I am no exception. But lately, I have embraced the fact that yeast is something I will have to get used to working with. As you get good dishes out of it, it will become easier because we are gaining confidence slowly but steadily and once we conquer the so called “Beast” there is no turning back, because bread baking is one of the most satisfying baking there is. All the hard-work we put into kneading, waiting and waiting for it to rise and when it does rise, oh what joy! I still have not conquered the art of working with Yeast but slowly learning and processing.

Schiacciata

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