Give your creation a name – and tell us about your recipe.
"YSnDD w/ PB" (Yeasted Saffron Double-Dough with Plum Bits) – Birthday Cake/Loaf
Now that you’ve survived this challenge, what words of wisdom can you share?
I adapted and doubled the "Saffron Cake, Traditional Cornish Recipe" from davebakes.com, converting the 1000g of flour to 8 1/3 cups. I realized I needed to make it a multigrain loaf and used up the last of my available flour varieties in the first kneading/first rise of the dough. If short an ingredient, I typically search the Internet for a substitution. I ran out of flour for my second kneading and found that, for a sweet dough, I could knead a mixture of corn starch and confectioners sugar into the mixture.
Tell us about how you added a Wisconsin twist.
I'm celebrating a double birthday of W-Wisconsin born (see photo), with memories of our grandmother coming to visit us in Wisconsin and baking bread and cinnamon rolls with our mother. The plum bits that I added to my Saffron Cake/Loaf were picked from a tree in my yard. The butter used was Wisconsin grade "AA."
How did you do?