I was very sad when Martin from Pain de Martin posted this summer that he would stop blogging. I liked Martins Ideas very much and his recipes often inspired me to my own recipes.
And so I was very happy when I saw some days ago that he started his new blog Lite mer bröd. When I read the new entries I found directly one I wanted to try: long fermented saffron buns with an orange filling.
I decided to try a variation of this recipe for breakfast on Christmas. So I skipped the filling and reduced the sugar amount. For kneading I do it like I do all sweet dough: I knead the dough until medium gluten development without sugar and butter. Then I add the sugar gradually and at the end the butter. That yields a dough with a good developed gluten network because sugar and butter cannot interfere with it.
The bakery in the small village in which we spend our vacation in East Frisia offered little braids made of a slightly sweet dough. They taste great with jam or honey or as a sandwich with cheese.
. And I tried to recreate the recipe for the little braids to take a little bit of our holiday memories back home.
Since I baked the 
I don’t like it when I have left overs in the fridge. They tend to grow old and after some days I will throw them away. And I don’t like to throw away food! Normally I plan our meals so that we eat everything or that the left overs are enough to be packed as lunch at work on the next day. But this saturday there was some potatoes left. Nothing else, only potatoes. And we had a invitation for Lunch the next day, so cooking something with something with them was out of question.
Baguette spread with garlic or herb butter is a must have at a barbecue for me. But on the other hand eating always the same things is a little bit boring, too. So I take the challenge to find something that is new and exiting for our big family barbecue this weekend.
I like 
The Theme of this month’ bread baking day is 
When