There Are Pandas, and Then There Are Pandas.
And this isn't either of them! The Pandas we're talking about here, are watches, not bears. And what got me thinking about them (again) was a link posted this morning by @cm.rook who pointed a few of us to the very attractive (and not terribly priced) Yema "Rallygraph" Panda which, in it's most traditional arrangement, looks like the one on the left, but can also be had in the version on the right: The model on the left is a true Panda, while the model on the right is called a reverse Panda. The reason for that distinction is clear--Panda bears, only come in the first arrangement. Now at this point, everyone should be thinking about the most well-know Panda, The Rolex Panda, which is actually a Daytona, and among Rolex Daytonas, the most famous of which is the Paul Newman Daytona, which was famous first, because it was Paul's, and second because it sold at auction for $17.8 million (US Dollars). The story of that auction is well-known so I'll only...
Nov 8, 2019
- the step with the yeast is important, you have to make sure the yeast you use activates in the warm water, otherwise it's going to take waaay longer - because it's relatively yeasty and there's sugar (honey) in the loaf, it should rise like gangbusters - folding, braiding, and twisting can be tricky the first time around, you should check out some videos if you're feeling intimidated/confused - baking: this loaf can be slightly wet due to the filling, so you have to bake it carefully so as not to end up with raw dough in the middle. generally, a good way to check is to tap the loaf on the bottom, and if it makes a satisfying hollow-ish drum-like thumping noise you should be set. If it isn't ready yet, and you're worried about the top getting too dark, throw some foil over it to slow that down. - if you're doing the filling, there's a really good chance some of that will get on your baking sheet and get all blackened. No big deal, just scrape it off and you're good to go. - bake it in the middle of the oven, or one rack up - the bottom will brown more slowly. Also, you'll more than likely need some foil on top if you do this, so keep and eye on that.
Good luck, happy baking!
Here's the recipe I use: http://www.mygreekdish.com/recipe/tsoureki-recipe-traditional-greek-easter-bread/