Lots and lots of baking these last two weeks!
I've been making lots of soup, for some reason, and soup needs homemade bread.
Biscuits are always nice.
(I have got to get me a proper biscuit cutter.)
These are Spelt Cream Cheese Biscuits (p. 78). They were very nice and flaky, maybe a little dense from the whole grain spelt, but very tasty.
(You can see the nice layers, yes?)
Then I made Hibernian Brown Bread (p. 60). This, too, was very nice. Not at all dry or heavy from the whole grains.
It was a quick bread--that is, baking powder leavened, rather than yeast leavened, so it had a muffin-like texture. But it was not sweet at all--just a nice dinner bread.
But, of course, we had to have some sweets.
So, I made Crumb Coffeecake (p. 65), your classic--very classic--coffeecake.
Did you ever eat those pre-packaged coffeecakes when you were little? I loved them. Especially the little cinnamon crumb topping.
This coffeecake . . . did not taste remotely like the pre-packaged ones from my memory. It was much, much better. But it did make me remember loving those little muffin-like coffeecakes.
The whole grains were not at all gritty or noticeable in this one. Very nicely done.
And then there was Cream Cheese and Molasses Bread (p. 55). This was nice, too.
A little dense, but in a good way. It was far less sweet than I was expecting, which was kind of nice--it would be a good tea or brunch bread. The candied ginger went very nicely with the molasses.
So, there you go. Back into the baking swing of things.
It's a good thing I also got back into the exercising swing of things.