We’re falling behind a bit with posting, with Rony starting school and myself finishing it, but we have been baking.
In August, we did the SHMARIMZ challenge!
Actually, I’m quite proud of this bake. I don’t handle yeasty stuff very well, and it could have gone a bit better, but all in all my swedish cinnamon and cardamom bread – recipe from Saveur was quite delicious, and it was a learning experience.
First of all the cardamom smell is AMAZING. I had to try to crush it DIY style since I didn’t have mortar and pestle or any usable grinder. It went.. okay.
I don’t think my handling of the dry yeast was very good. In the few times I did yeast dough I used the non-dry kind, and I think these may have been old or something, because the dough didn’t rise that much. You’re supposed to let it sit twice, once as a dough ball and then after you arrange the bread shape with the filling, and it didn’t double in size in any of the times.
So it was more dense than it could have been.
Arranging it according to the recipe was super fun though. It’s a pretty easy way to really enhance the cake’s look. No plaiting or anything.
As it baked the whole house filled with an incredible aroma and I wished smell was something you could send on the phone because I was all by myself with no one around to appreciate it.
It came out looking beautiful, albeit not very symmetrical, and as mentioned, not as airy as it should have been. But still – woah.
some filling had spilled out and caramelized around it. and as you can see I ended up with kind of a snake.
But man, was it delicious. The cardamom taste is strong but so unique and interesting and the cinnamon is also great. Next time I make it I’ll definitely be kinder to my yeast and dough and hopefully it’ll rise better.