Meyer Lemon Curd Sweet Rolls with Cream Cheese Frosting

Is there anything better than warm bread from the oven - I think not. Especially

these delicious Meyer Lemon Sweet Rolls, filled with lemon curd and a creamed lemon

sugar mixture, and topped with delicately flavored lemon cream cheese frosting.

Red Wine Rosemary Bread ~ #BreakBakers

"There is a communion of more than our bodies when bread is broken and wine drunk" - M.F.K. Fisher.

Crunchy Seed Braid ~ #BreadBakers

“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” ~ James Beard

Glazed Cinnamon-Raisin Roll Bundt ~ #BundtBakers

"I really don't think I need buns of steel. I'd be happy with buns of cinnamon" - Ellen DeGeneres

Braided Rum & Raisin Buns ~ #BreadBakers

“Good bread is the most fundamentally satisfying of all foods; and good bread with 

fresh butter, the greatest of feasts.” – James Beard

Orange-Sugar Pull-Apart Bread

My family loves pull-apart bread, and the last time I made this particular flavor was way back in April 2014.  I am way 

overdue to make it again, so I remedied that today.

Blueberry Jam Rose Buns

These beautiful Blueberry Jam Rolls are shaped like roses, and not only

are they delicious, but they are so easy to make!

Hot Cross Bundts ~ #BundtBakers

The theme for #BundtBakers this month is Yeasted Bundts. We were challenged to bake a bundt with yeast as the leavening agent, and our bundt could be sweet or savory.

Ballymaloe Irish Brown Bread - #Twelve Loaves

This month's theme for #TwelveLoaves is Irish Breads.  I'm pretty sure the Irish made a few of breads and said, lovin' this bread, we're good, because there really isn't an abundance bread recipes from this part of the world.  I choose a brown yeast bread recipe that originated at Ballymaloe House - a bread that has been baked there for over 60 years.

Rustic French Onion Focaccia #TwelveLoaves

The theme for Twelve Loaves this month is onions, which gave me the perfect opportunity to try my hand at focaccia.  I have loved this bread ever since I started my first job in an Italian neighborhood after graduating.  My treat for lunch every few weeks was this amazing bread that was sliced in half, stuffed with wonderful cheeses and meats, and then placed in a panini grill.  One bite and I was in heaven.

Orange Pull-Apart Bread ~ #TwelveLoaves

The aroma of oranges always makes me think of sunny mornings, and having breakfast outside. There is just something so refreshing about the smell of an orange.  So it was such a pleasant surprise to find out that the challenge for Twelve Loaves this month would be Oranges.

Love Me, Love Me Knots - #TwelveLoaves

It is February and love is in the air, cupid decorations are in the store, and Chocolate is the theme for this months #TwelveLoaves. There were so many options I considered for this theme but I decided to stick with a yeast bread, and found this recipe for Chocolate Love Knots at the Fleischmann site Breadworld.com.

Crumpets ∼ #TwelveLoaves January 2014

Welcome to 2014! Can someone please slow this year down a bit since it seemed like 2013 went by in the blink of an eye. I have decided to make 2014 the year that I will become a confident bread baker - including all kinds of bread. I have been very fortunate in being able to join the #TwelveLoaves baking group. If anyone can help me achieve this goal it is this group of amazing bakers. It is going to be challenging for me, but I am so excited to get started. I hope that anyone else who wants to achieve this goal will follow along as I attempt each months theme - it will be fun and we can learn together.

Hot Cross Buns

After years of telling myself that I am going to try and make them and my irrational fear of yeast, I finally attempted Hot Cross Buns.  Why, oh why did I wait so long to attempt this?  They are one of the best things I have ever tasted and I am sure that they will become a regular fixture now that I have seen the light.

Crossed and ready to be made hot

I am pretty traditional with my preferences for Hot Cross Buns.  I have seen some in stores here that have lemon or raspberry crosses, and were so spice-less that I couldn't bring myself to buy them.  I know that in Australia you can buy chocolate buns (both milk and dark), fruitless buns, chocolate chip buns, and white chocolate and cranberry buns, and even gluten-free buns.  It has always been the original spicy fruit buns that are my favorite.  One of the best tastes ever is a lightly toasted hot cross bun with a drizzle of honey on top.

My search for a recipe led me in so many different directions. Apparently there isn't just one correct way to make a hot cross bun, there are thousands.  I finally settled on a combination of two recipes that had exactly what I was looking for - a recipe that made about a dozen buns and a recipe that had lots of spice to it.  This hybrid recipe was just right, and produced a fruity, spicy, dense hot cross bun.

Now I have finally made the plunge into the world of yeast breads I see many more attempts in the future.


Hot Cross Buns
Printer Friendly Recipe

Ingredients

• 310ml warmed milk
• 60g superfine sugar
• 14g dried yeast
• 650g bread flour
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 2 teaspoons mixed spice (or allspice)
• 1 teaspoon ground nutmeg
• 2 teaspoons ground ginger
• ½ teaspoon ground cloves
• 60g butter, softened
• 375g of raisins/currants/golden raisins/mixed candied fruit (I used mixed fruit from Australia)
• 2 eggs
• 60g all-purpose flour
• 60ml water
• 2 tablespoons apricot jam, warmed in a pan (or microwave)

Instructions

1. In a saucepan warm the milk; whisk in the sugar and yeast until sugar has dissolved. Cover and set aside for 10 minutes or until it becomes frothy.
2. Mix the bread flour, salt and ground spices in a large bowl of a stand mixer. With your fingers, rub the butter into the flour until mixed and crumbly.
3. Stir in the raisins/sultanas, egg, and frothy yeast mixture until just combined.
4. Attach the dough hook and knead for about 5 minutes until smooth and elastic.
5. Lightly oil another large, clean bowl, place the dough in and turn to coat the surface with oil.
6. Cover in clingwrap and leave in a warm, draught-free place for 45 minutes or until the dough has doubled in size.
7. When ready, remove the clingwrap and use your fist to punch down the dough. Transfer to a lightly floured board and give it a quick knead until smooth and divide into 12 rounds.
8. Place the buns into a greased 20 x 30cm (8x12-inch) baking tray, cover with clingwrap and leave in warm place to rise for 15 minutes. Preheat the oven to 200°C (395℉).
9. Whisk together the all-purpose flour and water to a smooth paste. Pipe crosses on top of the buns and bake at 200°C (395℉) for 10 minutes. Reduce heat to 180°C (350℉) bake for a further 15 minutes. Buns are ready when it sounds hollow when you tap the tops.
10. Brush with warmed apricot jam while the buns are still warm.

Recipe adapted by All That's Left Are The Crumbs from recipes by Citrus and Candy and Short Street Bakery ©.