Bread, bread and more bread

Yesterday was all about bread in The WOS kitchen. I prepared the bread dough the day before and proved it in the fridge overnight so in the morning it was ready to be baked. I was up early to get started.

First off, "Chocolate twist". I had a pot of chocolate paste that was left from my "Billionaire's shortbread". So I used it to make those pretty looking pan au chocolat. ;D The smooth chocolate paste went very well with the sweet and soft bread.

Next up was "Raspberry mascarpone tear & share". We went to raspberry picking the other day and we had a lot in the fridge to use. So I thought "why not use them in my bread".
I made a quick raspberry mascarpone paste and put it inside the bread.
Hummm, it was so good that I couldn't keep it for long... ;)

And the last one, "Raspberry ball". I still had a bowl full of raspberries after making the tear & share, so I decided to make these cute pink balls.
I used the juice from the raspberry as the liquid of the dough, which gave the bread a really nice colour.
There was a nice bite with the pipes and a natural sweetness too!

So..., it was a really nice and tasty morning baking session and that reminded me how much I love making bread;) Yum yum yum.

Raspberry jam cake

When you have a baker in the house nothing will be wasted... Andy left 2 egg yolks in the morning to make his white omelet and by noon those egg yolks were used in my cake.

I thought making a plain cake was a little boring and looked into the cupboard and the fridge to see what I could find... Oh yes, Raspberry Jam! Done!

So here we were... the easy peasy Raspberry jam cake was ready for the afternoon tea time ;)

Ingredients:

Flour 100g

Baking powder 1 tsp

Sugar 100g

Butter 50g

Egg yolk 2

Egg 1

Raspberry jam 2 tbsp

1. Preheat the oven to 180ºc. Melt butter.

2. Beat egg yolk, egg and sugar together until it's light and fluffy.

3. Mix in melted butter into 2.

4. Sift flour and baking powder into 3.

5. Stir raspberry jam into 4.

Pour the mixture into cake tin and bake in the preheated oven for 20 minutes.