The Leaf in a Page

 One of my favourite loaves of bread is Potato Rosemary. Sometimes it is the same recipe using chives in place of rosemary. This bread does require a bit of planning because it uses a preferment called Biga. Basically, a type of dough made ahead of time to enhance flavours of the main dough. Preferments include biga, poolish and the infamous sourdough or levain.  I am a lazy bread baker and although I love the flavours sourdough evokes I don't love taking care of it. Biga and poolish are shorter-term preferments. I consider the comparison of the preferments similar to a house guest who you love to come and visit, entertain and enjoy each other's company. If they stay too long it begins to get uncomfortable. You still need to get on with day-to-day living. You still love your company, you just don't have the energy to continue entertaining after a couple of weeks. That is how I feel about sourdough, love it but run out of energy with the upkeep.  A great explanation of how t

 Butter tart squares are equally yummy to a butter tart. The great thing about them is they take less time to make. Time is such a precious commodity these days that any time you can imitate delicious baking for less time it makes so much sense to go with it. These little squares take very little time to put together and bake but, there is a but, you need to wait overnight to cut them to prevent gooeyness. Plan ahead if you want to impress your friends and family, I guarantee accolades. The recipe below offers the option to do even more planning and soak your raisins overnight in a small amount of rum prior to making these squares.  Butter tart squares or rum and raisin squares Ingredients:  Base §   2 cups of all purpose flour §   1/2 cup granulated sugar §   1 cup of butter   Topping §   1/4 cup unsalted butter, melted and cooled §   4 large eggs, lightly beaten §   2 cups packed brown sugar §   1/4 cup all purpose flour §   1/4 cup corn syrup §   1/2 teaspo