Oh these scones. They were a labor of love for me. I made them not once, not twice, but three times before I got them just right. The first time they were too dense and not sweet enough. The second time they were a touch dry and I overcooked them by about five minutes thanks to a pesky almost three year old who turned the oven dial up 25 degrees to 375º when no one was looking (ahem… Benji). The third time I hit perfection. I halved the recipe, added a touch more butter and duct taped the oven dial to 350º….
Tis the season for dessert and trust me, I promise not to disappoint. This past weekend the hubby and I trekked off to our monthly supper club gathering where the theme centered around the Mediterranean flavors of Greece. I was assigned the sweet ending for my contribution to the meal.
Now everybody knows and has had baklava at some point in their lives. After all, it’s the most famous finisher known around the world in Greek cuisine. I debated putting a batch of it together, but then I thought, why be predictable? Life, and my upcoming Greek meal for that matter, deserves a little shake up to keep things interesting.
I was recently wandering the aisles of my favorite food stop, Trader Joes, when I spied a popular Christmas time treat. Panattone. Last year I spotted the very same bread at the very same store, but neglected to buy it each and every time I was there thinking I’d hold off until the following shopping week.
I think you know where this is headed.
I waited and waited and when I was finally ready to take the plunge, they were gone for the season. Nevermind that it was the week before Christmas and I had hoped to make panettone french toast for my visiting family. Nevermind that for me, the season didn’t end for at least another week or two. They were all gone. Period. I finally tracked a few down at my local Homegoods store (another favorite shopping stop of mine) and Christmas morning breakfast was saved.
It’s been awhile since I’ve popped up a beautiful ol’ loaf of bread on the blog. Things have been busy and good bread takes time, love, and patience. Lots of it. But I was overdue to share some Panera love again and I figured, why not focus on the bread this go round? Because anyone who’s ever been to Panera knows that one of the best parts about the tasting experience is their fresh baked bread. Am I right? Panera passed me a few links to read regarding their bread making process and in perusing the site I was surprised to learn that all their loaves are made on location each night and every loaf uses unbleached flour. You had me at fresh and unbleached. I can only imagine the passion those bakers must have for the bread they create.