Gibassier Pomelo

Host for this months Bread Baking Day is Palmira of Come Con Migo El Blog de Palmira  Palmira asked us to bake Bread for a Picnic.

We gave it some thought, and came up with this sweet bread. This bread is so delicious you can eat it all day and especially when you are having a picnic.

Normally we buy some Thai food and have our picnic in the National Park near our village. There is a nice river floating through the park and you can sit on the grass. The trees provide a nice shade during the hot weather. They even have a nice hot spring.

Next time we will bring our Gibassier too. It’s nice to have something sweet after a spicy meal.

Ciril Hitz wrote about these Gibassier in Baking Artisan Pastries & Breads; ‘in my wife's opinion, one of the best breakfast breads ever’. We agree!

As soon as I saw these, I knew I had to make them. Don’t they look absolutely delicious! Gibassier is a sweet bread from the Provence. In the original Gibassier there is orange flower water, candied orange peel and anise. I didn’t have all these ingredients. But we just bought candied pomelo. I agree the color is very green, but it tastes good. And, instead of orange flower water and anise, I used vanilla essence. Because of the different ingredients I call it Gibassier Pomelo. For us this is a perfect Picnic Bread.

These Gibassier are fun to shape. I used a credit card to make the cuts in the dough, a handy tool. The dough is sweet, light and with a little fresh bite from the Pomelo. I followed the recipe and made 12 Gibassier. The next day we met some friends and I knew they would love them too. You can keep them in the refrigerator or, like I did, in a covered plastic bowl. I kept them fresh for 3 days, until they were all gone.

Sourdough Italian Buns

The Bread Baking Babes are making Hamburger Buns. And we will have them too, I thought. But, I wasn't paying attention enough. I made nice Sourdough Italian Buns and not the Hamburger Buns the Babes made. Next month I will follow the recipe and join the BBB as a Buddy. 

I used this dough before, I made Sourdough Italian Rolls. They are delicious. At first I thought of making my buns with nigella seed, but during the process I made these nice buns; plain with a cross and others with white sesame seed on top.

We loved these shaped as Rolls and we love them shaped as Buns. That evening Peter made some great Hamburgers; filled with fried onions and delicious herbs. Even dough I didn't joined them, thanks to the Babes we had a nice dinner with home made hamburgers and buns.

Tartine's Quiche

 I love Tartine country bread and found a recipe of Tartine’s Quiche and thought; ‘this probably will taste great’. It has been a long time since we had Quiche. The last one had a delicious filling with caramelized onions, the same I use for my French Onion soup. But that tart shell was not good, and with a Quiche the shell is an important part.

I had a good feeling with this Tartine Quiche and went for it. I'm happy I did, it’s great! The secret ingredient is crème fraîche and a small amount of flour. I used home made yoghurt and this worked too. The crème fraîche is what makes the filling smoother.

The taste of the tart shell was creamy and it had a nice crust. The next day we eat the remaining piece with a salad. It is worth the wait; eat this Quiche the next day!

For filling you can use everything you like. The recipe called for Swish Chart; we didn’t have. So we made up our own filling. Next time I will make a Quiche with French Onions, it will be delicious too. I know for sure, because this tart shell is great.