(no subject)

[darchildre]

I made bread this morning, and the bread recipe that I make has a step where you divide the dough in four, then roll out each quarter, fold the sides in, roll it out again, and then roll it up into a nice little spiral ball to tuck neatly into the loaf pan. Mostly, this makes the bread look pretty when you take it out of the pan.

Today, I sprinkled a quarter teaspoon of advieh into each wee bread roll before rolling it up and now I have a loaf of bread that is subtly spiced throughout and tastes fucking amazing.

So I'm going to have to do that every time I make bread now.

Comments

[mecurtin]

Do you make your own advieh, or do you get it from someplace in particular?

What kind of bread, btw?

[darchildre]

I made my own - I got the recipe here. And the bread is this recipe for Hokkaido milk bread, which has come out perfectly every time I've ever made it.

[mecurtin]

What's your source for the rose petals?

Coincidentally, last week I made tangzhong challah, which came out VERY well. I might even need to use less honey, because the tangzhong seems to make it sweeter.

[darchildre]

The rose petals came from here.

I saw your tangzhong challah post! It looked amazing.