{"id":119141,"date":"2025-03-08T03:08:14","date_gmt":"2025-03-08T03:08:14","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/anniversary-17-17-years\/"},"modified":"2025-03-08T03:08:14","modified_gmt":"2025-03-08T03:08:14","slug":"anniversary-17-17-years","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=119141","title":{"rendered":"Anniversary \u2026 17 \u2026 17 years"},"content":{"rendered":"


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You are correct. I have been absent over 3 years now. But, well, I feel I must make a come back for this one.<\/p>\n

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Rieske \u2013 A Finnish Flatbread<\/figcaption><\/figure>\n

It is a simple bread. It isn\u2019t even a yeast bread. But it is none the less for using baking powder and baking soda. I will be so bold as to say this has proved to be one of my favorite quick breads. I rate this one up there with my two all time favorites: Irish Soda Bread and Chili CornBread.<\/p>\n

Our host Kitchen of the Month is Kelly at A Messy Kitchen<\/a>. Thank you so much for a perfect Babe bread rich with variation opportunity!<\/p>\n

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I found recipes for Rieske in three of the books I had. Considered savory toppings for the first bake. By the time I got to the second bake surprisingly I went sweeter \u2013 to please the resident sweet tooth.<\/figcaption><\/figure>\n

I baked this one twice: perfect Babe bread rich with variation opportunity\u2026both times I used the King Arthur recipe but took liberties both times.<\/p>\n

First Bake \u2013 Savory<\/p>\n

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Wonderful topping. \u2018The Works\u2019<\/figcaption><\/figure>\n

I replaced the all purpose flour with barley flour but and topped the bread with King Arthur\u2019s \u2018The Works\u2019 bread topping.<\/p>\n

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Oh, yes, I also added a few walnuts to this one. We really enjoyed this multiple ways\/times. The barley flour I think made it fairly crumbly but still delightful and delicious.<\/figcaption><\/figure>\n

Second Bake \u2013 Sweet<\/p>\n

The fellow resident sweet tooth ask for raisins, apples and walnuts \u2013 a wonderful addition! The recipe calls for 2 T sugar \u2013 did I put that in \u2013 I did not. Unless a recipe calls for over 1\/4 cup of sugar it gets left out, over 1\/4 cup I reduce some amount.<\/p>\n

I baked this the 17 minutes, took it out, brushed it with melted butter and then sprinkled Turbinado sugar on the top, returned it to the oven for 2 minutes.<\/p>\n

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This one I baked in a ceramic casserole 9X13 \u2026 I prefer the quarter sheet pan.<\/figcaption><\/figure>\n

What did I gleam from this: bake it in a quarter sheet pan; apples add needed moisture to balance the dry oatmeal and barley flour; add ins, add ons are delightful!<\/p>\n

Happy Anniversary! Seventeen years is cause for celebration and a time to reminisce. On this anniversary I am sorry to say we have lost one of our original Babes: Mary Cook \u2013 Bread Chick. Mary would have been leading us all from the back bench in a rousing cheer. I will always miss Mary. <\/p>\n

I\u2019ll be checking out all the Babes today because I know the variations will be beautiful and ones that may not have occurred to me.<\/p>\n

Cheers to all of us who love baking breads. There are always new ones to discover. If you haven\u2019t already checked out the latest King Arthur book \u201cBig Book of Bread\u201d get on it because it is beautiful. One recipe that has me making preserved lemons again (recipe from Paula Wolfert) is \u2018Preserved Lemon and Olive Bread\u2019. It is WOW! Perserved lemons are so unique and change things in surprising ways. King Arthur gives a short cut way to do the lemons but I prefer the 6 week wait.<\/p>\n

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Stay warm and bake on.<\/p>\n

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