Our passion is great bread!
It’s Day 5 of the Bread Baker’s Apprentice Challenge! Five breads down…only 38 more to go! Woohoo! Today we’re making Casatiello! Casatiello is an Italian bread similar in shape to Pannetone, but it’s filled with savory meat (usually salami) and cheese rather than candied fruit and nuts. It can also be made with bacon bits, different types of fresh or cured sausage, or with nonmeat
This steamed Boston Brown Bread is very moist and delicious due to the steaming method. Steamed breads are flavorful and ultra moist without being gummy or packed with fat. This particular brown bread is made with rye, corn, and whole wheat. It tastes great warm, sliced into rounds. I like it with cream cheese. Serve it for your next cookout with baked beans. It’s wonderful!
We made brioche for Day 4 of the Bread Baker’s Apprentice Challenge. Brioche is an enriched bread made with a good number of eggs and lots of butter. There are three different versions of brioche to choose from in the book depending on the amount of butter-to-flour ratio you want to use. It seems that a lot of the other bakers in the challenge are
For Day 3 of the Bread Baker’s Apprentice Challenge, we made bagels. We had the option of making any flavor we wanted so I decided to make the cinnamon raisin version. This bagel recipe uses the sponge technique to give the bagels a better flavor and texture. It also helps the bagels to freeze and thaw better. The method takes 2 days due to the
This pot bread utilizes a combination four types of grains: cornmeal, rolled oats, rye flour and all-purpose or bread flour so it has a very interesting texture. It is a rustic, crisp-crusted pot bread, that has a light color and a subtle, grain taste that goes with most anything. This Four-Grain Pot Boule is from Kneadlessly Simple by Nancy Baggett. It is a very easy
