I jump at the idea of baking bread. I like them all. Lately I´ve beenexperimenting with different flours and a few days ago I made one with carobpowder. A very interesting combination with amaranth flour. The days areusually good at this time of year for bread baking, dry and cool. We still get very humid ones, but occasionally.
This month we´re baking with fresh summer fruit. Ha.
My dreams ofcherries and peaches inside a sweet dough will have to wait, there´s not astone fruit in sight. I could bake seasonally and make an apple or pear breadbut really, where´s the fun? In a month or so every blog that is now using peachesand blackberries will be sporting some kind of apple concoction.
In the end I settled for blueberry and chocolate. I wanted to bake a yeastbread not a quick one. Let me tell you it´s not easy to find a good recipe, or simplya recipe never mind a good one, that includes fresh summer fruit and yeast. I tweaked arecipe for hot cross buns that I made for Easter. The dough turns out a lovely,shiny brown color. Very easy to work with. The honey is a great addition since, being the cocoa powder soastringent, it adds good moisture.
2-3 Tbs. lemonjuice
For the buns: