Who wouldn’t love Maritozzo?
Yeast pastry filled with cream?
I used this homemade soft orange cardamom bun and filled it with sweetened coconut cream.
Just imagine.
You are about to bite into this soft orange-cardamom bun and then sweet coconut cream…
It’s so good, almost too good to make me feel guilty for some reason!
The bread section of our freezer became pretty scarce, and it was time for me to bake some bread.
I try to make different types of bread so that we don’t have to eat the same type of bread for a long period of time.
I haven’t made Shokupan bread for a while, so I decided to make two loaves of Shokupan.
One regular and one with cocoa-cinnamon swirl.
They turned out great.
Soft, fluffy, light, yet perfectly moist.
I think I finally got the flour-water ratio right.
Adding the swirl was a last minute decision.
I added butter, cocoa, and cinnamon, but intentionally avoided sugar.
There is no added sweetness, but this combination was already flavorful.
It was perfect for my breakfast.
Just a bunch of soft buns.
Flavored with orange zest and cardamom.
So so good.
The rye bread I’ve been making so far all contained non-rye flour, usually bread flour.
So I was excited when I finally found a recipe that only uses rye flour.
It turned out exactly what I had expected.
Dense and dark!
Love this version with figs and walnuts.
I kept one loaf without them as my husband tends to like his bread plain.
Another fun project with rye from my brother-in-law’s farm.
I found the rye muffin recipe, and I thought it would be fun to make it in my canele pan.
They turned out great!
The interesting combination of cumin, orange, caraway seeds, and rye somehow worked.
Much better than I thought!
They have a great texture, crunchy outside and soft inside.
These were delicious with vegan butter.
Milk Hearth is a nice change from hard-crust Boulle.
I particularly like to make it with coconut milk.
The extra coconut flavor is so nice.
This time I made two different flavored ones.
One is strawberry and the other is cafe au lait.
These are perfect for breakfast.
Avocado toast is one of our favorite breakfast food to eat for brekfast.
Remember the vegan Mozzarella I just made (previous post)?
I thought the “cheese”, tomato, and basil together would be great served on avocado toast.
It looked so good!
I wanted it to keep this simple.
So I just sprinkled Kosher salt, freshly ground pepper, and crushed red pepper, and drizzled extra virgin olive oil.
Love breakfast like this.
And yes, I had to put the homemade vegan bacon on this plate, too.
This was something I made a few weekends ago.
I was in a mood for Danish pastry, but something less sweets-like and more suited for breakfast.
I still had a few red currants from my mother-in-law’s backyard left, so I thought they would be pretty showcased with mango.
These were pretty and delicious.
Loved them with my cup of coffee.
I decided to bake some more rye bread today.
This time I tried a different recipe.
I really liked the dark one I made last weekend, but my husband is not sure if it is for everyone because it has unique and strong flavors with molasses and caraway.
So this time I looked for a recipe that does not call for those ingredients but a much simpler one.
I used Dutch oven pots, and that definitely helped create the beautiful look.
This is a much more straight-forward bread with basic ingredients.
You can definitely taste the “earthy” flavor in it.
And of course, I had to bake this version again too.
I cut the recipe into half this time because each loaf was quite big last time I made it.
I made some extra this time so that I could share them with family.
Yes, it takes time to grind it into flour.
Yes, the kitchen gets messy and dusty.
But when you put more effort into the process, you definitely have greater appreciation for the resulting food.
I baked these beautiful loaves of rye bread today.
These are a bit special because the rye used for the bread came directly from my brother-in-law’s farm.
Many members of the family came and participated in the harvesting process yesterday.
It was a hot, but beautiful day.
I used my food processor to grind it to make flour.
It was a long tedious job, but it worked.
I made two loaves.
This one was baked in a pan.
This one, without a pan.
They turned out absolutely delicious!!
This was the best rye bread I’ve ever had!
It’s so soft and flavorful.
And you can certainly taste the rye.
Good when warm just out of the oven.
And good when toasted.
I’m so excited about continuing to experiment with the rye.
