Inspired by Eileen's delicious Apricot loaf and Jamie Oliver, I bring you my latest no-recipe bread creation!
Flour, water, yeast, salt and sugar
Create your own retention pond (man-made lakes for you marketing folk)
Knead (poorly) and let rise.
Step 4: Caramelize Pears in butter
Add Amaretto and Corn Syrup. I was looking for honey, but I couldn't find any. Hence the Corn Syrup.
Add some dried apricots while you're at it. Oh, and some Apricot Jam. I wanted to add marmalade too, but I went with...
Zest du L'orange
I ended up reducing it for over an hour by continuously adding water. The pears were really resilient and refused to soften! When done, reserve and allow to cool.
After dough has doubled in size, knead some of the gooey fruit mixture into it along with sliced almonds.
It goes into a greased pan.
Alternatively, roll out some dough and create some sort of bread turn-over with the filling.
The Loaf took about 70 minutes at 350 degrees.
The "turn-over" took 50 minutes at 350.
Yum, yumm!
In retrospect, the bread is a bit dry, perhaps over-cooked. Sixty minutes next time along with some butter or olive oil in the dough to keep it moist. Maybe some almond extract in the dough as well.
Flour, water, yeast, salt and sugar
Create your own retention pond (man-made lakes for you marketing folk)
Knead (poorly) and let rise.
Step 4: Caramelize Pears in butter
Add Amaretto and Corn Syrup. I was looking for honey, but I couldn't find any. Hence the Corn Syrup.
Add some dried apricots while you're at it. Oh, and some Apricot Jam. I wanted to add marmalade too, but I went with...
Zest du L'orange
I ended up reducing it for over an hour by continuously adding water. The pears were really resilient and refused to soften! When done, reserve and allow to cool.
After dough has doubled in size, knead some of the gooey fruit mixture into it along with sliced almonds.
It goes into a greased pan.
Alternatively, roll out some dough and create some sort of bread turn-over with the filling.
The Loaf took about 70 minutes at 350 degrees.
The "turn-over" took 50 minutes at 350.
Yum, yumm!
In retrospect, the bread is a bit dry, perhaps over-cooked. Sixty minutes next time along with some butter or olive oil in the dough to keep it moist. Maybe some almond extract in the dough as well.
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