December 5, 2014

The Kitchen is open for Holiday Baking

I started my holiday baking with something that is new and ambitious, the Obsessivore's Fruitcake from Bon Appétit. The recipe is written like a bread—you add a tiny amount of yeast and work the dough like a bread—but there's less than three cups of flour for two loaves and 12 tablespoons of butter. The dough was stiff for me, but it rolled nicely (the loaves are filled with pistachio paste, which in itself was a discovery for me). Still that fruitcake name and the baking instructions, or until a knife inserted in the center comes out clean, make it seem more like a cake than a bread.

The loaves look nice, I think, and I've rarely been so anxious to slice a loaf I've made to sample it.