Yeast-Risen Specialties, Sweet & Savory
This section comes at the perfect time. There are a lot of great recipes here for your holiday baking.
As in the past, we will bake out of this section for three months, from October through December, 2010. You are welcome to bake as many or as few recipes as you’d like. We will have one “official” blogger for each recipe, and that person’s post will appear here. Others who make the same recipe are encouraged to blog about it, too, and are asked to add a link to their blog post in the Comments section for the recipe.
There is no set time-frame for each post, as long as the official posts are up by the end of December. Add your post or link as you finish the recipe and blog about it. That way, we can all benefit from what you learned when we get to that recipe.
If you’d like to be the official blogger for a recipe, leave a Comment below. Posts will be assigned on a first-come, first-served basis. Feel free to claim more than one recipe, too.
One last thing. You’ll note that there is no blog page for the Dough for Thick-Crusted Pizza & Focaccia recipe on page 114. That’s because this recipe is used as the base for the four recipes that follow it in the book, so anyone who makes those recipes will start by making the dough and can comment on it in their blog posts.