TWD: Madeleines

My big take-away from this recipe was the fact that I clearly have never eaten a fresh Madeleine or a properly made one until this past Sunday after we baked our first batch.  I was telling my husband as he bought the Madeleine pan on Amazon for me, "I'm not too excited about making these cookies - they are just so cakey and plain."  Was I wrong. Fresh out of the oven these melt in your mouth. 



I made the recipe as is, so did not add any other flavors like orange or lemon peel but I bet that would be very good also.



I forgot to take a photo of the batter!  This time I got the genoise correct.  Last year when we made the French Strawberry Cake, I completely messed up incorporating the flour into the whole egg meringue.



I made 26 of them.  After the first two batches I realized that I had a little more batter left. The flour was not incorporated very well so I stirred the last bit and put in the pan.  These two rose higher than the others.  My husband and I both ate one of these last two.  They tasted good but they were not as light and airy as the others.  Honestly they tasted like most Madeleines that I've eaten before.



The neighborhood kids were all over and had two each. They gobbled them down plain and powdered sugared.  We had some left over the next couple of days.  They loose that fresh out the oven taste, but with a cup of coffee or tea they are still great.




I did a rewind with the left over Croissant dough too!

Rustic Potato Loaves

This is absolutely a new favorite.  I went shopping with my mother-in-law for Easter.  I mentioned the idea of using sweet potatoes in this recipe instead of the Russets that it called for.  She said, "Why not, go for it!"  I'm so glad that I decided to take the chance.



I cut the sweet potatoes in small pieces because they take a bit of time to soften.



The yeast blossomed really lovely.



The potato dough was such a wonderful peachy tone.



Sarah did a great job adding the flour to the towel.



I was amazed how much these loaves rose in such a short period of time.



These smelled fantastic! We all had to fight the urge to eat all of it, the night before Easter.



A slice cooled a bit out of the oven was heavenly.  There were small bits of sweet potato that you could see in the bread. This went well with county ham the next day.

Warmly,

Broad Brook Bakers