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May 1 holiday

(2013-04-27 05:13:38)
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杂谈

For directions to our bakery, scroll down,select page 4, look for "How to find us", entry of September 12.

Hello again.  I've had spring fever!  How about you?  I feel like the tree that's painted on the storefront window.  My thoughts are the pink petals drifting in the wind, while my trunk remains anchored to the work at the bakery.

I went a little crazy again yesterday, in anticipation of seeing friends walk through the bakery door this weekend.  

I made the flax seed bread again.  This time I made up small loaves, or large rolls.  Ten ounces each.  I will have to take a picture to show you how pretty they are.  May <wbr>1 <wbr>holiday

I haven't made pain a l'ancienne or more simply, Anzio bread, in months.  It's a simple 'lean' white hearth bread with a lot of subtle flavors.  When I switch flour brands, and I want to find out what a new flour has really got, I make this bread.  It is sure to release the maximum range of inherent flavors.  I mixed up a batch yesterday.

I am slowly teaching my apprentice how to make hearth breads.  To get his attention, we started with Barley Beer bread.  He made that again this weekend.  We should have made smaller loaves; next time.  This bread has a very nice crust, a good texture and a subtle hops and yeasted wheat flavor from the dark beer.

So glad to have our sour dough culture back.  We made a white sourdough bread in smaller baguettes.  Today we'll do a Miche.  This is a whole wheat sourdough bread, with intense flavor and texture.  I've switched recipes, looking for a lighter texture with more air and spring.  

A lovely young Chinese woman came into the store and asked me to help her with her new tea house in Nan Da Jie that will open soon.  I am researching dainty little things to put on a tea tray.  I made Traditional Tea Cake, which actually uses tea instead of water in the batter, and has a panoply of dried fruit.  I baked them a little too long, they are a tad dry, but the flavor is lovely.  Best served with a pat of butter.  Even after I munched my way through half the samples,there are still a few slices left. Next I'll try Russian Tea Cakes.

We have pita bread on the shelf, and hummus in the fridge.  The English muffins are in the freezer, conveniently packed two by two.

I made sure my apprentice baked my favorite moist and low-cal Bran Muffins yesterday, and we put most of them in the freezer.  I have used this recipe for years, and found it freezes really well. They won't keep forever, though, so come and get them soon.

There are also the usual suspects sitting pretty on their pedestals:  scones, carrot muffins, cinnamon buns, brownies, apple muffins, and of course the cookie jars.

We always keep on hand fresh sandwich loaves of white loaf, sunflower swirl, cinnamon raisin swirl, whole wheat, multigrain and light rye.

My employees tell me we'll be closed May 1, 2, and 3.  Grumble grumble.  Then how can we have anything on the shelf May 4 to sell?  I guess we'll figure it out.

We still hope to get enough orders from the Xin Bei folks to do home deliveries.  Contact us if you're interested.  15295082029

Ciao.  Grandma




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