feuer_flammenlos

*points to subject line*

I just might have found the bread recipe of my life.


Here it is (pic to be added later):

( Swiss farmer's bread )

Due to a misreading and the wish for a particular type of bread (and, uhm, not noticing how much time passed) I ended up not following this recipe to the word: I changed the (white) flour type, gave extra rising time (just the 15 minutes) after a punch-down, added a bit of caraway to the dough etc etc.
It. Still. Succeeded.

Verdict: Want a bread that 1)holds for days; 2)is tasty; 3)looks like a pro made it? Do this.

Due to, basically, life happening, my plans for semi-regular recipe entries have fallen through. Heartened by the ever-encouraging falena  I was to write down a few backlogged ones. BUT.
...I discovered with great consternation that one of the most basic, easy, not-quite-cheating sweetmeat recipes in my book was not universally known, therefore prompting me to post this recipe in stead of the planned one.

( Recipe without picture, because they NEVER survive that long )

Therefore, I shall post a recipe. Like, a hour ago.

( Nougat crescents )

So late.

( Ingredients, method and cluelessness )

Much love!