Cheesecake Pops-A Daring Bakers Challenge

I was still feeling a bit dejected from stuffing up last month's Daring Baker challenge when I saw Elle and Deborah's April dare. It promisingly looked delicious and fun- Cheesecake Pops. I've never had these before, let alone attempted making them.
The pops looked like the perfect treat to take to our favourite twins' fourth birthday party. The do was to be held over the ANZAC long-weekend which means I get an extra day of playing around lest things don't work out the first time around. I need not have worried. These were actually quite easy to make.

Basically, one makes a baked cheesecake, let this firm up, scoop balls out of the cake, freeze the pops and then dip them in chocolate and then decorate. See, doesn't that sound easy? I made less than the specified quantity in the original recipe but this recipe seems quite amenable to adjustments. I wasn't very strict with the measurements and ratios but the cheesecake turned out beautifully light (for a cheesecake anyway. None of that dense texture which I don't particulary enjoy) and yet firm. Instead of using 5 tubs of cream cheese, I only used 3. I used 3 eggs (instead of 5), 1 egg yolk (instead of 2) and 1 cup of sugar (instead of 2). These quantities produced 25 pops.

Oh and I baked the cheesecake for 70minutes, instead of the recommended 35-40mins. I used a spring-form tin, wrapped in three layers of foil to avoid water getting in. I have to say, this is the very first successful cheesecake I have made, no cracks- the top was as smooth as a bub's bottom.

The recipe also calls for scooping out balls of cheesecake but I decided to slice up the cake into cubes. Less wasteage and mess that way, I reckon. The cheesecake morsels were coated in white and dark chocolate from either end of the luxury spectrum. The 250g of white chocolate was a cheap and cheerful, store home-brand. The dark chocolate was Couverture. They were what I had in the cupboard, not really because there was some well-thought out reasoning behind the choices. Curiously, both kinds of chocolate turned out very well after melting them with a tablespoon of shortening. They formed sweet, crunchy shells over the frozen cheesecake cubes.

As for decorating, the pops, no sophisticated bling on mine. Just a sprinkling of colours from rainbow choc chips, butterfly shapes and hundreds-and-thousands.


The pops were a hit at the party! It wasn't a particularly warm day and they held up well on the wooden craft sticks I used. These just make such cute nibbles for the little ones but the taste was much appreciated by the grown-ups. Thanks for a fun challenge Elle and Deborah.





Here is the original recipe from Sticky, Chewy, Messy, Gooey by Jill O'Connor.

Cheesecake Pops

Makes 30 – 40 Pops

5 8-oz. packages cream cheese at room temperature

2 cups sugar

¼ cup all-purpose flour

¼ teaspoon salt

5 large eggs

2 egg yolks

2 teaspoons pure vanilla extract

¼ cup heavy cream

Boiling water as needed

Thirty to forty 8-inch lollipop sticks

1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionary coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate.)

2 tablespoons vegetable shortening

(Note: White chocolate is harder to use this way, but not impossible)

Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) - Optional

Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.

In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.

Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.

Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.

When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.

When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.

Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.

Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.

Refrigerate the pops for up to 24 hours, until ready to serve.

DB March Challenge- Dorie Greenspan's Perfect Party Cake

It's that time of the month again when the Daring Bakers unleash their creative audacity to interpret a single recipe in a thousand and one ways. Our March host is Morven of Food Art and Random Thoughts, who has chosen Dorie Greenspan's Perfect Party Cake recipe. Dorie Greenspan is supposed to be somewhat of a baking legend in the US and the fact that we were challenged with one of her well-known recipes excited my fellow Daring Bakers who were already familiar with her books (I'm not one of them). The recipe for this challenge comes from this book.
The recipe was straighforward enough- the batter calling for cake flour,butter, buttermilk/milk, egg whites and sugar. The original version had the sponge and Swiss meringue butter cream icing flavoured with lemon. The cake was to be assembled in four layers with raspberry jam and buttercream sandwiched in between and then finished off with a coating of sweet dessicated coconut. Morven gave us a lot of leeway for presenting our own version, with the only proviso that it remains a layer cake.
When I first saw the recipe, I got quite excited as I imagined ending up with a giant white lamington (me heart lamingtons) . Now THAT would be a party cake. Unfortunately, my version turned out to be a deflated kill-joy, definitely in no mood to party :-(

Because of the coconut, I decided to go with an all-tropical flavour. I substitued lime for lemon and I used the last of the mango and lime jam I made around Christmas time.

Apart from going with the different flavours, I followed the recipe to a T and kept in mind all the other DB'er tips, using low-protein flour (for biscuits and cakes), whipped the egg whites prior to mixing with the buttermilk, etc. As soon as the batter was ready, I already had my doubts. There was just not going to be enough to fill two 9-inch pans. I plowed along nevertheless, pouring the batter into one pan and hoping that it would rise enough for me to get two layers out of one cake.

Alas, 35 minutes into the cooking time and it was still looking stodgy. I gave it another 10 minutes and a knife came out clean when I insterted in the middle of the cake so I took the cake out. The cake just fealt heavy and dense when I turned it out onto a rack to cool. Oh dear.

I tried to not think about the cake and got on with making the buttercream. Ahhh, that's more like it. Just as the recipe promised- fluffy, smooth and shiny. It was delicious with lime juice swirled through it. Woohoo!

When it came time to assemble the cake, it became more apparent that this was a disaster. Slicing thru the cake to get two layers, I realised that it was undercooked, it had the texture of fudge in the middle. I knew that the crumb was supposed to be tight but not like this. This was on the eve of Easter and I had a million other things to make for my son's Christening the following day and there really was no time to sulk . So, I dress the little party cake up by filling up the two slices with jam and buttercream (again, yum!) , slathering on some more buttercream on the outside and lightly showering the cake with dessicated coconut. I topped it with a chick and a couple of Easter eggs, put it in the fridge and out of my mind.

The following day, I let the cake sit out at room temperature for a couple of hours before cutting into it. Despite that, it still felt heavy as I cut thru it. I'm ashamed to say that I didn't even taste it. The texture was so unappealing to me that I wanted to bin it straight away. A couple of aunts ate a few bites and said that it was 'ok, the subtle lime flavour was nice'. I wasn't convinced. No photos of the slices either. I am not sure where it all went wrong but I will attempt this again when I have a bit more time. I am determined to bake my party cake and eat it, too.

Despite my failure in this challenge, I am happy to say that most of my fellow Daring Bakers had much fun and success in making their party cakes. You will be drooling over some of the combinations-I promise! So go out there and ogle out everyone's party cake. ' Til next month!

Lemon Meringue Pie-January Daring Bakers Challenge

Lemon Meringue Pie (LMP) IS my favourite dessert. I will have it anytime, everytime if its on the menu. So when Jen, the Canadian Baker announced this month's Daring Baker challenge, I had to haul myself out of blogging semi-retirement and bake myself one of my beloved pie.

Weird how I have never attempted to make this myself. I guess I've been of the mind that if a good one could be had very easily, then why bother. LMPs are a staple at Sydney coffee shops and I am very easily pleased. If it's tangy and the meringue has a hint of a crunch, I would be appreciative.

Unfortunately, with all that's going on at home, I didn't get the chance to plan making my LMP out too well. I made it for a little get-together with friends for the Australia Day weekend. I was hoping to make tartlets and pipe the meringue on but I had to resort to just making a large pie and slather the meringue on top hoping this 'free-styling' would at least make the grade.

This pie was a bit tricky as I couldn't make it the night before the barbecue for fear of ending up with a soggy crust. As things panned out the morning of the party, I was still stirring the curd as my guests stood at the door. Oh well. Pile the curd on to the base. Have a little drink and nibbles with guests while waiting for filling to cool down. Whip up the meringue. With another glass of Chardy on hand, chat over the whirring of the stand mixer. Slap the meringue onto the crust with a palette knife (while trying to look competent in front of friends). Bung that pie into the oven. Have another drink and wish for the best....

A sad meringue. That's what I ended up with. It was so sad that it wept.
A few other Daring Bakers seemed to have had this problem. Despite following the suggestion of spreading the meringue right to the crust edge, I didn't escape the little pool of syrup that's been the bane of my fellow Daring Bakers. As for the taste? The crust was OK. It was biscuity but it would have been nice to have something a little bit more buttery, almost short-bread like. The filling was deliciously tart. The balance of sweet and sour was to my liking but there was something wrong with the consistency. It didn't cut smooth when I sliced the pie. Perhaps the 1.5 hours it sat in the fridge after baking just wasn't enough to set it properly. The meringue was well... meringue. I didn't get the crunch on the edges which I love from the LMP coffee-shop versions but my meringue top browned a little too quickly.

All in all, this pie was OK and I enjoyed the experience (albeit hurried and distracted) of making it. I would be trying other recipes, though, and try and get a better consistency for the filling.

Sorry for the lack of photos and for the poor quality of the only one I have. I had guests to entertain and by the time for dessert came around, my hands were already a little bit shaky from one glass of wine too many ;-)

Go and enjoy all the other LMPs out there by the Daring Bakers...

Hooroo!


Lemon Meringue Pie
(from "Wanda's Pie in the Sky" by Wanda Beaver)


Makes one 10-inch (25 cm) pie

For the Crust:
3/4 cup (180 mL) cold butter; cut into ½-inch (1.2 cm) pieces
2 cups (475 mL) all-purpose flour
1/4 cup (60 mL) granulated sugar
1/4 tsp (1.2 mL) salt
1/3 cup (80 mL) ice water

For the Filling:
2 cups (475 mL) water
1 cup (240 mL) granulated sugar
1/2 cup (120 mL) cornstarch
5 egg yolks, beaten
1/4 cup (60 mL) butter
3/4 cup (180 mL) fresh lemon juice
1 tbsp (15 mL) lemon zest
1 tsp (5 mL) vanilla extract

For the Meringue:
5 egg whites, room temperature
1/2 tsp (2.5 mL) cream of tartar
1/4 tsp (1.2 mL) salt
1/2 tsp (2.5 mL) vanilla extract
3/4 cup (180 mL) granulated sugar

To Make the Crust:
Make sure all ingredients are as cold as possible. Using a food processor or pastry cutter and a large bowl, combine the butter, flour, sugar and salt.Process or cut in until the mixture resembles coarse meal and begins to clump together. Sprinkle with water, let rest 30 seconds and then either process very briefly or cut in with about 15 strokes of the pastry cutter, just until the dough begins to stick together and come away from the sides of the bowl. Turn onto a lightly floured work surface and press together to form a disk. Wrap in plastic and chill for at least 20 minutes.

Allow the dough to warm slightly to room temperature if it is too hard to roll. On a lightly floured board (or countertop) roll the disk to a thickness of 1/8 inch (.3 cm). Cut a circle about 2 inches (5 cm) larger than the pie plate and transfer the pastry into the plate by folding it in half or by rolling it onto the rolling pin. Turn the pastry under, leaving an edge that hangs over the plate about 1/2 inch (1.2 cm). Flute decoratively. Chill for 30 minutes.

Preheat oven to 350ºF (180ºC). Line the crust with foil and fill with metal pie weights or dried beans. Bake for 20 to 25 minutes. Carefully remove the foil and continue baking for 10 to 15 minutes, until golden. Cool completely before filling.

To Make the Filling:
Bring the water to a boil in a large, heavy saucepan. Remove from the heat and let rest 5 minutes. Whisk the sugar and cornstarch together. Add the mixture gradually to the hot water, whisking until completely incorporated. Return to the heat and cook over medium heat, whisking constantly until the mixture comes to a boil. The mixture will be very thick. Add about 1 cup (240 mL) of the hot mixture to the beaten egg yolks, whisking until smooth. Whisking vigorously, add the warmed yolks to the pot and continue cooking, stirring constantly, until mixture comes to a boil. Remove from the heat and stir in butter until incorporated. Add the lemon juice, zest and vanilla, stirring until combined. Pour into the prepared crust. Cover with plastic wrap to prevent a skin from forming on the surface, and cool to room temperature.

To Make the Meringue:
Preheat the oven to 375ºF (190ºC). Using an electric mixer beat the egg whites with the cream of tartar, salt and vanilla extract until soft peaks form. Add the sugar gradually, beating until it forms stiff, glossy peaks. Pile onto the cooled pie, bringing the meringue all the way over to the edge of the crust to seal it completely. Bake for 15 to 20 minutes, or until golden. Cool on a rack. Serve within 6 hours to avoid a soggy crust.


Daring Bakers Extra Challenge: Free-Style Lemon Tartlets
(from "Ripe for Dessert" by David Lebovitz)

Prepare the recipe as above but complete the following steps:

To roll out tartlet dough, slice the dough into 6 pieces. On lightly floured surface, roll each circle of dough into a 5 inch disk. Stack the disks, separated by pieces of plastic wrap, on a plate, and refrigerate for 30 minutes.

To bake the dough, position rack in oven to the centre of oven and preheat to 350ºF (180ºC). Place the disks of dough, evenly spaced, on a baking sheet and bake for 20 to 25 minutes, until golden brown. Cool completely.

To finish tartlets, first place oven rack in the upper third of the oven and increase heat to 425ºF. Divide the lemon filling equally among the disks, mounding it in the centre and leaving a 1-inch border all the way around. Spoon the meringue decoratively over each tartlet, right to the edges, in dramatic swirling peaks.

Return tartlets to oven and bake for about 5 minutes, until the meringue is golden brown.

Yule Log - A Daring Bakers Challenge

From our family to yours....
MERRY CHRISTMAS

I am growing to love, love, love these Daring Baker challenges. With trepidation, I joined this daredevil group of breadmakers and cakemakers (amongst other things) in an effort to learn more about the art of baking. Boy, two challenges down and I can't count the number of 'firsts' I have had experienced in trying to meet my challenges.
The December challenge is appropriately a Yule Log or Bûche de Noel. Yes, I asked the same question. Wiki had the answer as usual and informs that a Yule Log is 'a traditional dessert served during the Christmas holidays inFrance and Quebec. As the name indicates, the cake is generally prepared, presented, and garnished so as to look like a log ready for the fire. The traditional bûche is made from a Génoise or other sponge cake, generally baked in a large, shallow jelly roll pan, frosted, rolled to form a cylinder, and frosted again on the outside.'
OK.

The recipe involves making a génoise, Swiss buttercream, marzipan -none of which I have attempted to make before.

The Christmas rush of baking , gift-buying, visiting friends, having friends over etc ., proved to be a blessing. By the time I got around to making ¨the log¨, lots of fabulous and talented Daring Bakers have already made theirs. The DB blog was inundated with tips and tricks which helped immensely. See, this is exactly what I love about the group-it's all about sharing the failures and successes with their creations and allowing everyone to learn in the process.

What with all the Christmas stress and all, I didn't think my nerves could take any more unpleasant surprises so I decided to stick to the recipe to the letter. No exotic flavour for my butter cream, no nuts thrown into the sponge batter, no fancy baubles to decorate the log with. Nevertheless, making this was a lot of fun. My sponge might have been overcooked (though I only baked it for 8mins, as opposed to 10-12mins as stated in the recipe) and the buttercream was runny and perilously split (salvaged by putting in the fridge and whisking by hand additional icing sugar)- the result was absolutely delicious. I have to say that the buttercream was the star in this recipe. I just could not get enough of the coffe and rum laden dream of an icing. This cream will be used in this household again, for sure. Hmm, I can already see it over a mocha chiffon or some dark chocolate cupcakes.

Making the marzipan was also a hoot. It was playdough for grown-up. Sadly, I've never been much good with playdough so I did not attempt to make anything fancy with the marzipan (I left that to my three-year old). I stuck with the humble mushrooms and oh, how I loved the little stumpy ones. They were so cute.

As a final touch, I just added some gum tree leaves and gum nuts for that Australian feel.

Thanks to the Dynamic Duo (and Daring bakers founders) of Ivonne (of Cream Puffs in Venice) and Lis (of La Mia Cucina) for choosing a fabulously festive challenge.

Happy Holidays Everyone!!
XO

Yule Log
(from Perfect Cakes by Nick Malgieri and The Williams-Sonoma Collection: Dessert)

Plain Genoise:

3 large eggs
3 large egg yolks
pinch of salt
¾ cup of sugar
½ cup cake flour - spoon flour into dry-measure cup and level off (also known as cake & pastry flour)
¼ cup cornstarch

one (1) 10 x 15 inch jelly-roll pan that has been buttered and lined with parchment paper and then buttered again

1.Set a rack in the middle of the oven and preheat to 400 degrees F.
2.Half-fill a medium saucepan with water and bring it to a boil over high heat. Lower the heat so the water is simmering.
3.Whisk the eggs, egg yolks, salt and sugar together in the bowl of a heavy-duty mixer. Place over the pan of simmering water and whisk gently until the mixture is just lukewarm, about 100 degrees if you have a thermometer (or test with your finger - it should be warm to the touch).
4.Attach the bowl to the mixer and, with the whisk attachment, whip on medium-high speed until the egg mixture is cooled (touch the outside of the bowl to tell) and tripled in volume. The egg foam will be thick and will form a slowly dissolving ribbon falling back onto the bowl of whipped eggs when the whisk is lifted.
5.While the eggs are whipping, stir together the flour and cornstarch.
6.Sift one-third of the flour mixture over the beaten eggs. Use a rubber spatula to fold in the flour mixture, making sure to scrape all the way to the bottom of the bowl on every pass through the batter to prevent the flour mixture from accumulating there and making lumps. Repeat with another third of the flour mixture and finally with the remainder.
7.Scrape the batter into the prepared pan and smooth the top.
8.Bake the genoise for about 10 to 12 minutes. Make sure the cake doesn’t overbake and become too dry or it will not roll properly.
9.While the cake is baking, begin making the buttercream.
10.Once the cake is done (a tester will come out clean and if you press the cake lightly it will spring back), remove it from the oven and let it cool on a rack.

Coffee Buttercream:

4 large egg whites
1 cup sugar
24 tablespoons (3 sticks or 1-1/2 cups) unsalted butter, softened
2 tablespoons instant espresso powder
2 tablespoons rum or brandy

1.Whisk the egg whites and sugar together in the bowl of an electric mixer. Set the bowl over simmering water and whisk gently until the sugar is dissolved and the egg whites are hot.
2.Attach the bowl to the mixer and whip with the whisk on medium speed until cooled. Switch to the paddle and beat in the softened butter and continue beating until the buttercream is smooth. Dissolve the instant coffee in the liquor and beat into the buttercream.

Meringue Mushrooms:

3 large egg whites, at room temperature
¼ teaspoon cream of tartar
½ cup (3-1/2 ounces/105 g.) granulated sugar
1/3 cup (1-1/3 ounces/40 g.) icing sugar
Unsweetened cocoa powder for dusting

1.Preheat the oven to 225 degrees F. Line 2 baking sheets with parchment. Have ready a pastry bag fitted with a small (no. 6) plain tip. In a bowl, using a mixer on medium-low speed, beat together the egg whites and cream of tartar until very foamy. Slowly add the granulated sugar while beating. Increase the speed to high and beat until soft peaks form when the beaters are lifted. Continue until the whites hold stiff, shiny peaks. Sift the icing sugar over the whites and, using a rubber spatula, fold in until well blended.
2.Scoop the mixture into the bag. On one baking sheet, pipe 48 stems, each ½ inch (12 mm.) wide at the base and tapering off to a point at the top, ¾ inch (2 cm.) tall, and spaced about ½ inch (12 mm.) apart. On the other sheet, pipe 48 mounds for the tops, each about 1-1/4 inches (3 cm.) wide and ¾ inch (2 cm.) high, also spaced ½ inch (12 mm.) apart. With a damp fingertip, gently smooth any pointy tips. Dust with cocoa. Reserve the remaining meringue.
3.Bake until dry and firm enough to lift off the paper, 50-55 minutes. Set the pans on the counter and turn the mounds flat side up. With the tip of a knife, carefully make a small hole in the flat side of each mound. Pipe small dabs of the remaining meringue into the holes and insert the stems tip first. Return to the oven until completely dry, about 15 minutes longer. Let cool completely on the sheets.

Marzipan Mushrooms:

8 ounces almond paste
2 cups icing sugar
3 to 5 tablespoons light corn syrup
Cocoa powder

1.To make the marzipan combine the almond paste and 1 cup of the icing sugar in the bowl of an electric mixer and beat with the paddle attachment on low speed until sugar is almost absorbed.
2.Add the remaining 1 cup of sugar and mix until the mixture resembles fine crumbs.
3.Add half the corn syrup, then continue mixing until a bit of the marzipan holds together when squeezed, adding additional corn syrup a little at a time, as necessary: the marzipan in the bowl will still appear crumbly.
4.Transfer the marzipan to a work surface and knead until smooth.
5.Roll one-third of the marzipan into a 6 inches long cylinder and cut into 1-inch lengths.
6.Roll half the lengths into balls. Press the remaining cylindrical lengths (stems) into the balls (caps) to make mushrooms.
7.Smudge with cocoa powder.

Assembling the Yule Log:

1.Run a sharp knife around the edges of the genoise to loosen it from the pan.
2.Turn the genoise layer over (unmolding it from the sheet pan onto a flat surface) and peel away the paper.
3.Carefully invert your genoise onto a fresh piece of parchment paper.
4.Spread with half the coffee buttercream (or whatever filling you’re using).
5.Use the parchment paper to help you roll the cake into a tight cylinder.
6.Transfer back to the baking sheet and refrigerate for several hours.
7.Unwrap the cake. Trim the ends on the diagonal, starting the cuts about 2 inches away from each end.
8.Position the larger cut piece on each log about 2/3 across the top.
9.Cover the log with the reserved buttercream, making sure to curve around the protruding stump.
10.Streak the buttercream with a fork or decorating comb to resemble bark.
11.Transfer the log to a platter and decorate with your mushrooms and whatever other decorations you’ve chosen.

Tender Potato Bread- A Daring Bakers Challenge

When I started this blog, I wasn't really sure where I wanted it to lead me. It was simply something to while away the time with while my kids are down for a nap or too engrossed in play to have Mum hovering around. It was a bit of me time while being productive by documenting my recipes in a medium a little more of this era (I still have some recipes saved in floppy discs. It's weird realising that my kids will not even know what those are!)

Three months on and blogging has re-defined my relationship with food and cooking. Where there was before a convenient albeit stagnant marriage, there is now an exciting, growing and inspiring love affair. I am finding fun in my daily ventures in the kitchen knowing that I am later able to share the experience with newfound friends. I try and become more attuned to flavours and savour my food a little bit more lovingly so I can honestly describe my creations in words. I have spiced things up a little bit more by bringing in inspirations from other food blogs and taking advice from the more experienced. Now the love affair has just moved up another notch -each month I will be venturing into unchartered territory all in the name of self-improvement so I can further nourish the passion. I have joined the Daring Bakers. Yep, I will be baking more. And more succesfully, I hope.

The Daring Bakers is a group of food bloggers of varying experiences, blogging on the same day each month about a recipe set by a member as a challenge. The bakers follow the recipe to the letter, apart from some allowed modifications.

I nearly fainted when I saw what was to be my very first Daring Baker challenge: Tender Potato Bread as chosen by Tanna of My Kitchen in Half Cups. I have tried to bake bread maybe two or three times before and the results were average at best. My husband has always blamed the non-success on 'atmospherics'. 'Hmm, it's been quite humid today' or 'Maybe the recipe did not take into account altitude' (this when we were living in a city approx 430m above sea level). Yeast is contentious enough a foe but adding mashed potato to bread dough? What complications would that throw in the mix? Great, my first challenge might end up as my last.

Finding the right day to bake the bread was in itself a challenge. Having read posts of fellow DBers, I got the impression that making this bread is a long process, involving boiling, mashing potatoes and letting it cool, then working a very sticky dough. Can't have kids running around or crying in the background while I grab this one by the horns. Knowing that the family will be holidaying around the time we were scheduled to post didn't leave me much choice though. So, out I went to get my potatoes (Pontiac) and crossed my fingers that the baking stars would align for me. And that they did.

The original recipe called for '4 medium potatoes' which can be quite open to interpretation. Luckily, the more experienced bakers gave an approximate weight to try (between 8oz to 16oz). I used close to 400g of potatoes (approx 14oz) and 1kg of unbleached flour. The resulting dough was very tacky. It also had a very flabby feel that unfortunately resembled my upper arms which have not been in any contact with gym equipment for years. Eeek. I oiled my hands and dug in to knead. Whoa! That dough felt good. Sure it was a bit sticky but it was also 'friendly'. It allowed me to just carress it into shape instead of fighting me back as have previous projects.

At this point, I just had the feeling that things were going to turn out ok. True enough, the tempreature in the house just seemed perfect and the dough doubled in size after a couple of hours of proving. I got the confidence to dare myself and eventually divided the dough into three and shaped them into a foccacia and two loaves.

One of the loaves had a parsley pesto swirled through it and then sprinkled with sesame seeds on top.




The foccacia was drizzled with brown butter and then sprinkled with rocksalt and sage leaves prior to baking.







YUMM-O!
Tanna chose a great recipe. This bread was wonderful. I loved how it was almost 'cakey' but not heavy. The foccacia was cut up into smaller squares and used in miniature salami and rocket sandwiches. The plain loaf tasted great toasted. It toasted nice and crisp outside and moist in the middle. The beautiful holes were perfect for the melting buter. As for the parsley loaf, I intended to have it with soup but we ended up eating the slices on their own.

There, my first challenge done. I am now an official 'Daring Baker'. Hurrah!

I have to say, though, that this bread was really baked by the collective virtual hands of the Daring Bakers. The convivial online exchange of tips and ideas on the DB blog was an inspiration. This group is not only daring but also helpful, fun and friendly. I am already looking forward to the December challenge.
In the meantime, I will be a bit busy checking out everyone else's take on this wonderful recipe.


PS.
The official posting date for the November challenge was supposed to be 26th Nov. Though I made the bread in November, I was not able to post about it until now as I was away on a beach holiday with the family.