TWD: Vanilla Chiffon Roll

I like chiffon rolls, I like vanilla - I like these Vanilla Chiffon Rolls.
Usually, I guess I would do them with a jam-layer instead of a chocolate-nut-mousse, but why not try something else?

I had so much dough, my cake turned out too high. So I cut the cake in two layers and made two rolls. Like that, I had enough mousse for my taste but less than in the picture in the book.

Baking time was much longer but maybe I used a too small baking pan and the longer baking time was due to the height of the cake. Anyhow, I had no troubles handling the cake.

It is a bit time-consuming, but you can prepare the mousse and cake in advance.

I can imagine to use the cake dough for other variations as well. The mousse might not be my favourite, but I am no chocolate fan in general, so I don't blame the mousse. :-)

For the recipe have a look at Dorie Greenspans book on pp. 277-279 - and to see how beautiful this recipe can turn out when more experienced and better bakers do it, have a look at the TWD-group-page!

TWD: Country Bread

Oh, long time no baking... I missed the re-wind but now I am back on track!

To make it short: This Country Bread is good, but I am not sure if it is worth the procedure. It is really not difficult at all - but it needs three rising/resting periods and is thereby in my view more time consuming than many other breads.

I like the taste but would definitely recommend to use a bit more salt and/or spices. Like that, it is a bit odd.What is excellent is the dense crust, if you like that.

I tried to put a small braid around the loaf but it did not really work out :-)

For the recipe, have a look at pp. 136/137 in Dorie Greenspans book