Our passion is great bread!
The second bread in the HBinFive April 1st Bread Braid, is Olive Spelt Bread. I don’t particularly like olives so I omitted them. I made a free-form artisan loaf. However, once I tasted it, I realized this dough would make great sandwich bread. The addition of yogurt makes it very moist and delicious! I also like that it’s made with mostly spelt flour. Spelt
The first bread in the HBinFive April 1st Bread Braid is Carrot Bread. The authors described this bread as the bread version of carrot cake. I liked the sound of that! I love carrot cake! In one of the online discussions, some of the other bakers had mentioned they liked to bake bread in their clay or ceramic bakers. That reminded me that I hadn’t
After I finished the BBA Challenge, I joined the Mellow Bakers baking group. We baked breads from Bread: A Baker’s Book of Techniques and Recipes by Jeffrey Hamelman. The first bread was English Hot Cross Buns. I had never made hot cross buns before so I was looking forward to this one. They sounded delicious! And, let me tell you, they are delicious! “Hot
I finally reached the end of the BBA Challenge! The 43rd and final bread in the Bread Baker’s Apprentice is Roasted Onion and Asiago Miche. Wow! What a way to end! The last bread in the Bread Baker’s Apprentice is another extraordinary bread from Bennett Valley Bread and Pastry Bakery. This is a huge and very flavorful bread made with roasted onions, chives, scallions and
We’re almost finished with the BBA Challenge! Forty-two breads baked, one more to go! #42 is Potato, Cheddar & Chive Torpedos. These batards are made using the mixed-method which means it utilizes wild yeast spiked with commercial yeast. I like how Peter Reinhart describes these loaves: “They pucker open with a grigne of crispy Cheddar cheese, followed by a beautiful soft cheese spiral highlighted with
