Soft, Yet Flinty

The happiest holiday we ever spent in France was in

Burgundy

Damsons Make the Best Pies

Fruity Wafer Thins

The "Wafers" are made with organic crisped rice, which are like pale, unsweetened rice crispies.

Beat 1 egg and add 1 grated apple and some cinnamon.
Add some oil, just enough to make a bit of flavour but not enough to have the result too heavy.
Then some freshly squeezed orange juice.

Add enough crisped rice to absorb the liquids quickly and about 2 oz self raising flour.
None of this was measured exactly, so just make your own proportions.

Put onto an oiled Swiss roll tin and spread out very thinly.

Bake, starting at about gas 6 and putting down to 4 after about five minutes.
I put the temperature up and down a bit during baking, so that the wafers got a bit of colour.
They could end up a dull and unappetising buff shade otherwise.

Hope you all like this.

WBD

Thanks, Davimack, for steering me in the
right direction for World Bread Day links.

I missed the deadline of 16th October,
but find that there are plenty of
baking ideas in the Flickr site
dedicated to this year's Roundup.

The link is in the Title Bar here.
Months, if not years, of baking
happiness to come...

World Bread Day

I cannot find a link to The World Bread Day Round Up
for 2008, so perhaps it does not yet exist.

Last year, thanks to Kochtopf.twoday.net I spend a
merry few hours baking and photographing with enthusiasm
and managed to represent the Irish facet of Bread Making.

This year, after a hum-dinger of a Summer, I had so much
work in the garden to catch up with that I had to let this
pleasure lie.

It would have been interesting to choose a fashionable
bread or cake for the event.
Now that I have a moment to think,
I wonder if a Brioche might have been a good idea.
It is not often seen in Irish bakeries, but many
people make it at home and serve it as an easy-going
breakfast treat in Winter.

Brioche in a Hurry

Brioche is a hold-all for all sorts of ingredients,
sweet and savory.

It is easy to make and,
in the title bar,
you will find a technique for
speeding the process up.

It is one of the most enjoyable breads to make,
I find.