The kid in the candy store ... that’s me swirling in a cook book wonderland or is it a bakery ... I know it’s not a candy store.

I have so many things to tell you and no place to start.  There is no beginning.  There is no end.  ...  Don’t get distracted by that goodreads logo over there in the side bar.  I’m going to tell you all about it at the end but you’ll want several of these swirls to get you through all the books that are coming.

Official stuff: 

Kitchen Of the Month (where you’ll find the recipe):

Natashya ‘s

Living In The Kitchen With Puppies

The recipe comes from the wonderful

Home Baking:

the artful mix of flour and tradition around the world

The bread, ah well now it’s great tasting, great fun and incredible opportunity.  As many times as I baked this - I really lost count - for whatever reason I don’t have an excess of photos to show for it. 

We almost all (maybe it was all) liked this thin.  So feel free to roll our your rolling pins and ROLL with this one.  Yes, I added ground flax seed to my dough.

This is an easy dough to deal with in time and touch.   The dough rises only once but it’s a long rise - mine took two hours. 

I always like a long rise because it usually means I can run an errand or go to the gym or do a yoga class or page through a cookbook.

The shape is just fun.  I mean don’t you think it’s fun to swirl, I do.  You like to twirl and swirl don’t you?  After this one I started using sparkling sugar on the tops.

The filling is where creativity and opportunity take flight ...

The ‘real’ filling for these is tahini and sugar and that is excellent.  This is what is known as street food made for a quick bite.  I made mine with brown sugar and tahini and we ate two each of this the first night.

Remember that DB Bakewell Tart with the almond  Frangipane topping ... the only problem with it was I only had enough to make one.

Our absolute favorite of all the fillings?  (And yes we did enjoy the peanut butter with brown sugar.)

Hands down winner was the Pesto I made with several kinds of basil from the garden.  The recipe called for making the dough into six swirls but it’s trickier dividing dough into thirds than it is dividing a dough into half and half again to get four of these. 

I found it was very easy to make four with four different fillings. **** I never baked more than half the dough a night.  I mixed the dough, immediately divided it.  Half was retarded in the refrigerator and the other half left to rise for the two hours. 

I had planned to try making these smaller but instead used a pizza cutter to divide several into smaller pie shaped pieces as an appetizer before dinner.

After you’ve made at least one or two of these with sugar and tahini, I trust your imagination will run as wild as mine did and you’ll join us being a Bread Baking Buddy before August first.

About that GoodReads at the top of the right side bar:  that is proving to be very bad news ... for my wallet and my book shelves with no more room.  Yes, the BBB have formed a little group on GoodReads.  We’re called the

Bread Baking Babes Bookies

and we’d love to have you join us.  You’ll need to join GoodReads and then request an invite to join us.  Hope to see you there.

This goes to Susan at WildYeast for her weekly Yeast Spotting.  I’ve come to look at the weekly Yeast Spotting as a delightful trip to a Bakery Wonderland!  If you’re not familiar with Susan and Yeast Spotting, it’s explained here.  This week guest-hosted by ImAFoodBlog.