When done properly, Challahs are one of my favorite breads. The shape is beautiful, especially the celebration breads with multiple layers or multiple braids or when adorned with raisins or seeds. I enjoyed making this loaf, though I had a few distractions along the way that caused the dough to over rise twice. Then I [...]
BBA Challenge: Casatiello
July 26, 2009 By 6 Comments
The next brioche in the BBA Challenge was an Italian variation, a casatiello, which is usually made with some type of cured meat and cheese. Reinhart suggests a good melting cheese such as Swiss, Gouda, Cheddar or any of their variations. For meats he suggests salami, pepperoni, bacon, pancetta, chorizo, or sausage. I chose some [...]
BBA Challenge: Brioche Muffins
July 13, 2009 By 10 Comments
BBA Challenge: Whole Wheat and Rye Bagels
May 30, 2009 By 9 Comments
My first attempt at Reinhart’s bagels ended with flat wrinkled hockey pucks, so this weeks BBA Challenge was a welcomed opportunity to improve on my previous attempt. I made a whole wheat starter with one cup of rye flour in the final dough, and shaped my bagels in a small two-ounce size, perfect for little [...]
BBA Challenge: Christopsomos (Greek Christmas Bread)
May 24, 2009 By 9 Comments
Even though it was originally intended for Christmas, this is a bread I would gladly bake any time of year. The BBA Challenge bread for this week was Artos, Greek celebration breads, and I chose the fruited Christmas version, Christopsomos. My family adored this orange and spice flavored bread, and I can easily imagine making [...]
BBA Challenge: Anadama Bread
May 16, 2009 By 14 Comments
Last week when Nicole of Pinch My Salt casually tweeted about starting a challenge to bake every single bread in Peter Reinhart’s masterwork The Bread Baker’s Apprentice, I didn’t even think. My subconscious took over and my fingers seem to type of their own accord, “I’ll take on that challenge.” I’ve had the book in [...]
Honey Wheat English Muffin Bread
April 16, 2009 By 12 Comments
We’re continuing our quest to convert some of our favorite recipes to a whole grain version, and this family favorite turned out very well. I started with the Meyers family English muffin bread recipe and substituted whole wheat flour for part of the all-purpose flour, and honey for the sugar. The boys could hardly contain [...]
Banana Bran and Toasted Walnut Muffins
March 30, 2009 By 5 Comments
Jalapeno Cheddar Cornbread
March 19, 2009 By 9 Comments
Cornbread is a staple of Southern cooking, and it made regular appearances at our family table when I was growing up. I don’t remember my mother ever diverting from her standard cornbread recipe; it was always the same warm, comforting bread we enjoyed with beans and other foods. Last week I planned to make a [...]
Yogurt Fantail Rolls
February 26, 2009 By 15 Comments
We’re on the last week of baking rolls from the February issue of Gourmet magazine, and my family thoroughly enjoyed these. The boys liked peeling them apart and Michael and I liked the flavor. The dough was soft and easy to work with, though the rise was not great, likely due to the temperature of [...]
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