It never fails to amaze me how it seems like a short while ago that the new year had rolled in and a bake-crazy bunch of us bloggers signed on to Aparna Balasubramanian's suggestion that we collectively bake one yeasted recipe a month and post it on our respective blogs as a group. Before I knew it, we were half way through the year and I had made 6 wonderful breads that the family loved. Of course, there was a slight hiccup when my kitchen went out of commission and I'm quite happy about the fact that this post will push me into the 'current' status. July's assigned bread was a yeasted savory bread referred to as 'Kugelhopf' or gugelhupf in the southern regions of Germany, Austria and regions in Alsace. Its basically a rather large cake baked in a Bundt pan and the original sweet version calls for raisins, almonds and Kirschwasser or Cherry brandy. There is a colorful history regarding its origins, Austria, Alsace, Germany all lay claim . For d...
Global Palate, Indian Perspective!