Cranberry-Walnut Celebration Bread
So I am running a little bit behind on the BBA challenge but I still feel pretty good with my progress.? This week I made the Cranberry-Walnut Celebration Bread.? Funny thing is I almost skipped this one.? But the girls went back to school this week and I found myself with a couple of free minutes and an empty house.? When I saw that it wasn’t a 2 bread I jumped right in.? I am so glad I did… About the Bread Baker’s Apprentice Group : Nicole of Pinch my Salt sent out a twitter message saying “I need a challenge. Am thinking of baking my way through every single recipe in The Bread Baker’s Apprentice. Anyone want to join me?” Well I jumped right in . Both feet, no thought at all. I think I was one of the first 5 that joined…did I even have the book? Nope but I ordered it that night!!! The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread We are now over 200 strong with members everywhere on the globe. It’s an incredibly enthusiastic group that wants to share like no group I have ever belonged to before. Awesome! Our goal is to bake our way through Peter Reinhart’s The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread. An? intimidating book at anytime but to think that you are going to be baking one of these recipes a week is slightly overwhelming to say the least. But I love a challenge and feel a real need to get out of my comfort zone. Oh yah, I bake all of our bread but I never seem to have the time or the desire to try something new and different. This will change all that!!! I really, like this bread.? I followed the recipe to a tee.? Right down to the huge amount of cranberries and walnuts that went into it. It did take a while to get them all incorporated but with some patient kneading they all fit in. Someone on twitter (so sorry that I forget who!!!) suggested that these would be an…
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Cranberry-Walnut Celebration Bread
Corn Bread for the Bread Baker’s Apprentice
This week (and I am pretty sure I am behind?) I made Corn Bread.? Was I eager to make this…no way.? I even put it off over and over again.? Once I finally got all of the ingredients together I could never remember to do the overnight cornmeal soak.? Then, get this, when I did remember I didn’t have time the next day to make it.? I placed the soaking cornmeal/buttermilk mixture in the fridge and kept hoping for a better day!? About the Bread Baker’s Apprentice Group : Nicole of Pinch my Salt sent out a twitter message saying “I need a challenge. Am thinking of baking my way through every single recipe in The Bread Baker’s Apprentice. Anyone want to join me?” Well I jumped right in . Both feet, no thought at all. I think I was one of the first 5 that joined…did I even have the book? Nope but I ordered it that night!!! The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread We are now over 200 strong with members everywhere on the globe. It’s an incredibly enthusiastic group that wants to share like no group I have ever belonged to before. Awesome! Our goal is to bake our way through Peter Reinhart’s The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread. An? intimidating book at anytime but to think that you are going to be baking one of these recipes a week is slightly overwhelming to say the least. But I love a challenge and feel a real need to get out of my comfort zone. Oh yah, I bake all of our bread but I never seem to have the time or the desire to try something new and different. This will change all that!!! Finally? the eve of the day that I would be able to bake this bread came.? I wanted to be fully prepared so I even cooked up the bacon ahead of time and crumbled it and placed it in the fridge.? The next day I pulled out the cornmeal soak and let it come to room temperature and then prepared the batter.? I decided to cook this in my 10 cast iron skillet.? I like the flavor and the ease that it lends to corn bread.? The only …
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Corn Bread for the Bread Baker’s Apprentice
Cinnamon Raisin Walnut Bread
This week we made Cinnamon Raisin Walnut Bread and this is definitely a bread that I am going to be making again and again.? Everyone loved it.? We loved it toasted, we loved it fresh from the oven and we LOVED it as French Toast!!!? I was a little apprehensive when I went to make it as T. doesn’t like raisins and the kids don’t like walnuts but I forged ahead and added everything as it should be and they ended up loving everything about it!!! About the Bread Baker’s Apprentice Group : Nicole of Pinch my Salt sent out a twitter message saying “I need a challenge. Am thinking of baking my way through every single recipe in The Bread Baker’s Apprentice. Anyone want to join me?” Well I jumped right in . Both feet, no thought at all. I think I was one of the first 5 that joined…did I even have the book? Nope but I ordered it that night!!! The Bread Baker’s Apprentice: Mastering the Art of Extraordinary …
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Cinnamon Raisin Walnut Bread
Cinnamon Rolls from the Bread Baker’s Apprentice
This week was a week I was totally looking forward to.? Not only from the BBA perspective – we were baking cinnamon rolls but also from a personal perspective.? My oldest daughter is a 4th of July baby so the 4th is one of those holidays that is near and dear to my heart.? To add the icing to the cake I was going to make Cinnamon Rolls for her birthday breakfast!!! About the Bread Baker’s Apprentice Group : Nicole of Pinch my Salt sent out a twitter message saying “I need a challenge. Am thinking of baking my way through every single recipe in The Bread Baker’s Apprentice. Anyone want to join me?” Well I jumped right in . Both feet, no thought at all. I think I was one of the first 5 that joined…did I even have the book? Nope but I ordered it that night!!! The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread We are now over 200 strong with members everywhere on the globe. It’s an incredibly enthusiastic group that wants to share like no group I have ever belonged to before. Awesome! Our goal is to bake our way through Peter Reinhart’s The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread. An intimidating book at anytime but to think that you are going to be baking one of these recipes a week is slightly overwhelming to say the least. But I love a challenge and feel a real need to get out of my comfort zone…
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Cinnamon Rolls from the Bread Baker’s Apprentice
Ciabatta for the BBA Group
This is the 7th bread from the Bread Baker’s Apprentice Group.? I have to confess, I skipped number 6.? I was just kind of sick of egg breads and it was Challah.? The family doesn’t seem to be fans either so I waited the week and dove into the ciabatta. About the Bread Baker’s Apprentice Group : Nicole of Pinch my Salt sent out a twitter message saying “I need a challenge. Am thinking of baking my way through every single recipe in The Bread Baker’s Apprentice. Anyone want to join me?” Well I jumped right in . Both feet, no thought at all. I think I was one of the first 5 that joined…did I even have the book? Nope but I ordered it that night!!! The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread We are now over 200 strong with members everywhere on the globe. It’s an incredibly enthusiastic group that wants to share like no group I have ever belonged to before. Awesome! Our goal is to bake our way through Peter Reinhart’s The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread. …
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Ciabatta for the BBA Group
Casatiello
This is the 5th bread that I have baked along side the Bread Baker’s Apprentice Group.? Casatiello is a bread that I had never even heard of let alone tasted so I was eager to get it started.? It is described as an “Italian elaboration of brioche” filled with bits of meat and cheese. Looks like a huge muffin doesn’t it? About the Bread Baker’s Apprentice Group : Nicole of Pinch my Salt sent out a twitter message saying “I need a challenge. Am thinking of baking my way through every single recipe in The Bread Baker’s Apprentice. Anyone want to join me?” Well I jumped right in . Both feet, no thought at all. I think I was one of the first 5 that joined…did I even have the book? Nope but I ordered it that night!!! The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread We are now over 200 strong with members everywhere on the globe. It’s an incredibly enthusiastic group that wants to share like no group I have ever belonged to before. Awesome! Our goal is to bake our way through Peter Reinhart’s The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread. An intimidating book at anytime but to think that you are going to be baking one of these recipes a week is slightly overwhelming to say the least. But I…
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Casatiello
Sourdough Italian-Style French Bread
Do you notice how these pane francese photos seem to be taken at a peculiar angle? How they show most of the loaf surface area but not quite the entire picture? There’s a reason for that. The…
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Sourdough Italian-Style French Bread
Parmesan Pull-Aparts
Nice fluffy and light rolls! So this is my third entry into what was suppose to be a 4 part series throughout the month of February (and yes, I am sadly aware that it is March already, but only just!!!). This is all part of our Gourmet bread challenge and BYOB (Bake Your Own Bread) hosted by Sandy of At the Baker’s Bench. You could say that I was one batch behind. I keep threatening to catch up but that just may not be in the cards… For my third and final entry I had to try the Parmesan Pull- Aparts . They looked and sounded like ones that we get at a small local restaurant here and I couldn’t wait to try them. Gourmet Magazine describes them as brioche like in texture without all of the extra work! Sign me up. When you are done here please be sure to head over to my baking buddies sites… Andrea of Andrea’s Recipes ; Claire of The Barefoot Kitchen (who also designed our cool badge!); Kelly of Sass & Veracity ; Courtney of Coco Cooks ; an d Sandy of At the Baker’s Bench ~ I’m sure they’ll have something wonderful going on in their ovens too. My 9 inch pan turned out to be only 8 inches hence the overflowing appearance… Parmesan Pull- Aparts Ingredients: 2 teaspoons instant yeast granules 1 tsp mild honey or sugar 2 1/2 cups unbleached all-purpose flour plus 2 tablespoons for sprinkling 1 1/4 cups grated Parmigiano – Reggiano cheese 1 teaspoon salt 2/3 cup milk, warmed to 105-115 degrees F (I used 1% ) 3 large eggs, divided 5 tablespoons butter, softened, cut into tablespoon-size pieces 1 tablespoon water Directions: In the mixing bowl of a stand mixer, combine yeast, sugar, flour, salt, and cheese; whisk together. Add milk and beat at low speed with the paddle attachment until dry ingredients are moistened. Increase speed to medium and beat in the first egg. Add second egg and beat well. Stop mixer and scrape…
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Parmesan Pull-Aparts
Mulliga-whatty?
Maybe you’ve noticed there…
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Mulliga-whatty?
Rye Walnut Rolls
So this is my second entry into what was suppose to be a 4 part series throughout the month of February. This is all part of our Gourmet bread challenge and BYOB (Bake Your Own Bread) hosted by Sandy of At the Baker’s Bench. You could say that I was one batch behind. I keep threatening to catch up but that just may not be in the cards… So this week I decided I just had to try the Rye Walnut Rolls. And why was that you ask? I had all the ingredients and did not have to leave the house to get anything!!! Am I pleased with how these turned out? Somewhat. I may have messed up a bit. I DID NOT want 24 rolls so I halved the recipe. Now have more than …
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Rye Walnut Rolls
