I was pleased as punch to be able to volunteer to host BreadBakingDay #02: Bread with Fruit, a monthly blogging event started by Zorra at 1x umrühren bitte. Since we were left to decide for ourselves what the theme would be, I went with fruit, as it seems to be very much in season right now. I’m amazed at the diversity of breads that I received, and am continually inspired by the passion and creativity of this wonderful group of bakers.
So without further aideu, click on through to see the roundup of all the wonderful breads baked for this event. If you’re too lazy to read the descriptions (kidding, kidding!) and just want to see all the pics, check out the Flickr set.
Zorra at 1x umrühren bitte
The esteemed founder of this event, Zorra, checks in with her fabulous Hawaiian Rolls with Banana and Pineapple Juice. As a huge lover of Hawaiian bread, I’ve got to say that her batch is especially light and fluffy.
Karla at Chaosküche
Karla contributes Krintstuut, a sweet white yeast bread with raisins that is a regional specialty in the area she grew up in. She said it is best served with butter only.
Chef Mom at The Miller Melting Pot
New blogger Chef Mom makes Banana Bread, with the special added ingredient of raisins in the mix! I’ve never had it that way, but it sounds moist and delicious! And by the looks of the ingredient list, it’s vegan as well.
Jill at Hey That Tastes Good!
Philadelphia, PA (USA)
For those with special dietary needs, Jill creates a Gluten-Free Banana Bread with Blueberries, which is her normal banana bread recipe with blueberries added and large grain sugar on top.
Sarina at TriniGourmet.com
Sarina also makes a banana bread, but due to some weird physics in her kitchen, she had to improvise a bit to get the recipe to come out right. Still, it looks extremely moist and the raisins get highlighted rather than the subtle flavor of the banana.
Eva at Sweet Sins
Eva is bringing a Rolled Oat and Apple Bread to the table, using a Dan Lepard recipe. She said this sourdough bread recipe is great toasted with jam and honey or a soft cheese.
Eva at The Golden Shrimp
Fresh from a half day bread baking course, Eva decided to put her new skills to use by baking a Schiacciata with Pears and Tonquin. This Tuscan flat bread made sweet with Italian pears and tonquin bean were perfect with preserves for breakfast. Check out her newly learned bread baking tips while you’re stopping by!
Rosa at Rosa’s Yummy Yums
Rosa puts together a Fragrant Swedish Rye Bread, adapted from another food blogger’s recipe. While it technically doesn’t have any fruit in it, it does use orange zest, which gives it a fruity aroma.
Lydia at My Kitchen
Lydia bakes an Apple Cinnamon Roll, a sweet bread redolent with thinly sliced apple and cinnamon. I’m sure this would taste delicious with a cup of hot cider or some coffee.
Tatter at The Kitchen & Garden Chronicle
Brand new blogger Tatter contributes Blueberry Bread, also the blog’s first post. Tatter says that baking this loaf marks midsummer in her kitchen, and she gets the whole family involved in the process of making this bread.
Jen at The Barmy Baker
Mountain View, CA (USA)
Jen bakes a mouth-watering Pear, Ginger, and Vanilla Quickbread that has me drooling so much, that I’m tempted to head to my kitchen and try this recipe as we speak. I think the chunks of pears are what did me in.
Elizabeth at blog from OUR kitchen
Did you all know that olives are a fruit? This is what Elizabeth discovered when trying to figure out what to bake. And bake she did. It’s the featured ingredient in her Wild Bread with Olives that uses wild yeast and takes several days to bake.
Susan at The Well-Seasoned Cook
New York (USA)
On a more citrusy note, Susan bakes a Candied Lemon Loaf after assessing the contents of her cupboard and spying a recipe on a can of candied lemon peel.
Susan at Wild Yeast
Silicon Valley, CA (USA)
Susan’s hearty Whole Wheat Cherry-Pecan Bread is a favorite among her family and friends, earthy and studded with tart dried cherries and pecans. Sounds like a winner to me!
Haalo at Cook (almost) Anything at Least Once
Haalo, like me, believes there’s no such thing as too much fruit in a bread. In her Golden Raisin and Sultana Bread, she doubled the quantity of fruit and sprinkled pearl sugar on top for crunch.
Louise at Blue Cat/Gato Azul/Chat Bleu
Louise makes a Peach Tea Bread in honor of friends who got her started on the path to starting her own blog. Her lovely contribution to BBD#2 is chock full of ripe peaches.
Sus at CorumBlog
Sus had set out to make a non-sweet Banana Cashew Coconut Bread, but uneven distribution of the banana made it into a marble bread as well. I’d say that it’s a happy accident, as evidenced by the nice flavor it turned out with.
Marta at Los fogones de mi casa
Marta’s contribution to the event is a Chunky Apple Bread, full of chopped apples, raisins, and walnuts which results in a nice hearty whole grain bread. Sounds like it would be divine slathered with butter!
Y at Lemonpi
Y’s take on hot cross buns, her Hot Happy Buns in all of their golden syrup glazed glory, are made with raisins, currants and fruit peel, all which lead to a satisfying sit down with a cup of tea.
Petra at Chili und Ciabatta
Petra didn’t want to make a sweet fruit bread, so she chose this nice and crusty Rustic Apple Bread, with French cider and dried apple rings. I wish I could get that kind of crust and open crumb on my bread baking attempts. Absolutely stunning.
Chelsea at Bon Vivant
It’s amazing how a recipe (and recipe books, for that matter) can be used generation after generation. This church cookbook recipe for Cinnamon Apple Pecan Bumpy Bread is one that’s popular in Chelsea’s family.
Manuela at Baking History
The recipe Manuela used for her Apple Bread uses apples to give a complex layering of sweet and tart flavors. She suggests that you serve it when cooled down with sharp cheese or with jam and butter.
Franz at einfachkoestlich.com
Franz baked Coarse Rye Bread with Dried Fruit (also in German), which took a tried and true recipe and added a mixture of dried apple, plum, apricot, pear and pineapple. He suggests eating it fresh from the oven for the best flavor.
Ulrike at Küchenlatein
Ulrike, the hostess of next month’s BreadBakingDay, checked in early with her Breakfast Loaf with Sesame Seed and Raisins. She describes it as “sweet, nutty, crunch and delightfully scented by toasted sesame seeds.” Sounds like a perfect combination to me!
Becke at Columbus Foodie
Columbus, OH (USA)
I’m bringing up the rear with a recipe for Banana-Pineapple Rum Bread, which I honestly expected to have a more pronoucned tropical flavor. Fortunately for me, it still ended up being moist and delicious.
But wait, there’s more!! Here are three additional participants that I didn’t get the information for in time to include in the original posting of the roundup (wait again, make that four participants!):
Also from Zainab is the following:
Zainab’s second contribution to the event is her Sesame Seed and Saffron Bread, which she eats for breakfast or an afternoon snack with tea.
Hameeda at Arabic Bites
Hameeda is blessing us with two entries to the event. The first one, Blackberry and Apple Pizza, are low-fat squares made with blackberry jam, apples, and an almond crumble.
Her second contribution, Sweet Round Bread, is a traditional Arabic date bread that is baked in a special tanor built in the ground and typically served on special occasions.
Sarah at What Smells So Good?
Sarah’s contribution to BBD2 is the ever-expanding Cinnamon-Raisin Swirl Bread, a family favorite that she suggests using for French toast, breakfast sandwiches or just toasted with butter.
Well, that’s it – a collection of
28 31 34 different recipes from a talented pool of passionate bakers. I hope you all had as much fun participating as I did hosting. If I missed anyone else, please let me know ASAP.
Check out Ulrike’s blog on August 6th for the announcement for the theme of BreadBakingDay #03!