I usually blog about theology here, however I do have other passions. One of these passions is baking -- I've only started this complex artform in the last 5 years, mostly out of necessity (our coffeeshop needed baked goods and I'm free labor). I've grown to appreciate and love this craft, even though I have precious little time to devote to it. Yeasted breads are by far my favorite things to produce. Here are some photos from this week, in which, uncharacteristically, I've been able to bake a lot more than usual (once again, somewhat out of necessity as our shop baker resigned to work at -- of all places -- a bakery).
First is some croissants and pain au chocolat (croissants with chocolate in them) that I made to celebrate Bethany's birthday: I can make cakes, but French pastries say "I love you" instead of "Oh yeah, I should make you a cake".
Second is cheese Danishes and pain aux raisin (literally, "bread with raisins," but it is tastier if you say it in French). I made these, well, because. Just because. I've wanted to make danishes for a long time (as they are my favorite sweet bread), but have always been too fearful of them. However, I found an excellent recipe courtesy of The Fresh Loaf and was able to make them and the raisin cakes from the same basic dough. Always a plus -- these sold out fairly fast.
This last one is the regular ol' cinnamon rolls that I make for the shop. These, though, came out better than any I've ever made. They are pillowy and huge and tasty. I might have one for lunch.
Apart from this I made 2 batches of scones, 3 trays of cookies, 2 batches of jumbo berry muffins, 3 pies, and 4 loaves of bread (with one more that I'll be making with my daughter tomorrow). It was a busy, yet wonderfully fulfilling, week of baking. While I won't do the French stuff very often (croissants aren't hard, but they do require a lot of you), much of what I do will be available at the shop every week.
Just to get a little bit of theology in here: the kingdom of God is like three grains of yeast hidden in three measures of flour.