The Quince Tree in March is really not much more exciting than the Quince Tree in January and February. Partly due, I think, to the fact that I don't seem to be able to take good outdoors photographs. Anyway there's a bit more sun today than there was for the Jan and Feb pics. Here she is.
She still has bare branches but if you look closely you will see that they are full of buds.
We're on our way. I have high hopes for April - blossoms and leaves.
There isn't much in my garden but a few judicious close-ups and I can make it look quite good :o)
As a change from my usual wholemeal loaves I thought I'd make white bread today. The children think this is really special. I've built up quite a good stock of bread in my freezer so I thought I'd use some of the dough to make this sticky treat. Cinnamon rolls are a bit like Chelsea buns without the dried fruit. Recipes I have seen for them include fat and eggs in the dough and a sweet glaze is usually added after baking. My version is much plainer. I just use a plain old bread dough (strong white flour, yeast, salt and water).
I cut my big batch of dough into four and put three pieces into loaf tins. I rolled the fourth piece into a big rectangle and smeared it liberally with butter. Margarine will NOT do, for this or indeed anything else. Throw that stuff away, it isn't food. Next I sprinkled sugar over and dusted it with cinnamon.
I rolled it up and sliced it into chunks.
I put the chunks in a greased cake tin. A rectangular traybake tin works too.
Leave them to prove for about 15 mins under a damp cloth.
See how they have grown. Bake in a very hot oven for 25 mins. If you are using a loose-bottomed cake tin be sure to place it on a baking sheet first or a lot of the buttery sticky syrup will escape all over the bottom of your oven. Ask me how I know.
Yum. Note, if you have heeded my advice about baking sheets the bottoms of the rolls will be covered with a glorious sticky goo. Mine aren't.
Enjoy with a cup of coffee. Repeat as needed.
My basic bread recipe is here.