Artisan Baking - Rosemary Flatbread and some leftover pictures

ב''ה

This rosemary flatbread from Maggie Glazer was slightly disappointing. The reason being that I have already gotten used to making the truly fantastic potato-rosemary-garlic bread from The Bread Baker's Apprentice. This just was not as good. Sorry Maggie, your baguette's were the best though!

Also, her recipe calls for too much salt. It was a bit hard to eat. My new rule of thumb is, never trust a recipe that calls for more than a tablespoon of salt. This recipe did get some nice air in the crumb. Maggie Glezer's slow rise really seems to work nicely (if you have the time...)

The bottom:

Here are some pictures from my camera that I finally found from the devil's food cake I made.

It was a bit crumbly, even with the changes to the recipe that Rose suggested on her site a while ago.

Yum!

Heavenly Cake - Black Chocolate Party Cake

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This was a wonderful cake! Very Classic and Chocolaty. I used Amaretto infused syrup coating.

Definitely on the 'make again' list. The only thing I do have to comment is that the texture was slightly grainy. I am convinced it is because the turbinado sugar did not dissolve in the cake properly. After, it does not really dissolve in my coffee, why should it in the cake. Next time I will make an extra effort to dissolve in and add it to the wet ingredients instead of the dry.

Kids always jump for joy over chocolate cake!

Also, you may have noticed that I added some advertising on the left and bottom. Let me know if you have any problems.

Yum!

Heavenly Cake - Fruit Cake

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This is the first time I have tried fruit cake and it was O.K. It was very crumbly though and seemed to have to high a proportion of fruit to cake.

Actually it was very good when it was warm out of the oven and the fruit was soft. After that they got a bit chewy.