Italian Bread

The Bread Baker’s Apprentice Challenge: No 15. Italian Bread

Yay! Here is another installment of my attempt to bake my way through Peter Reinhart’s wonderful book, The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread.

The fifteenth recipe in the Bread Baker's Apprentice Challenge is Italian Bread.

I loved this bread! This recipe produced two wonderfully tasty, soft and gorgeous loaves. Taste-wise, this has been my favourite bread so far.

Like the French bread, the dough was a little hard to knead but it came together nicely in the end. I made loaves but I think this dough would work well for making individual rolls for sandwiches or subs. I will be making this bread often. Enjoy!

Show some love to the other challenge participants in this challenge.

Up next: Kaiser Rolls!

French Bread

The Bread Baker’s Apprentice Challenge: No 14. French Bread

Bread time again! Here is another installment of my attempt to bake my way through Peter Reinhart’s wonderful book, The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread.

The fourteenth recipe in the Bread Baker's Apprentice Challenge is French Bread.

A beautiful French Baguette is my go to bread whenever I entertain. There is something elegant about its long narrow shape and its lovely golden crust. It makes me feel very Parisian. Oh la la. :)

The dough was a little hard to knead but it came together nicely in the end. I'm still not happy with the shape of the final baguette but it sure tasted amazing. The baguette shape perfection will come with time and practise. I plan to practise making this one again and again and again. Enjoy!

Show some love to the other challenge participants in this challenge.

Up next: Italian Bread!

Focaccia

The Bread Baker’s Apprentice Challenge: No 13. Focaccia

It's time for another installment of my attempt to bake my way through Peter Reinhart’s wonderful book, The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread.

The thirteenth recipe in the Bread Baker's Apprentice Challenge is Focaccia.

I love Focaccia and would eat it every day if I could but I don't make it all that often. I was so happy when this recipe came up in the book! The book had several variations but I decided to do the simple herb & garlic one.

Now, this isn't the healthiest bread ever made but boy is it darn tasty. My favourite part of the process was massaging the herbed oil into the dough. I like it when I can get down and dirty with my food. ;) Enjoy!

Show some love to the other challenge participants in this challenge.


Up next: French Bread!

English Muffins

The Bread Baker’s Apprentice Challenge: No 12. English Muffins

It's time for another installment of my attempt to bake my way through Peter Reinhart’s wonderful book, The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread.

The twelfth recipe in the Bread Baker's Apprentice Challenge is English Muffins.

The beauty of this challenge is the opportunities it gives me to make things I never thought I'd ever make, like English Muffins. I've always liked English muffins but if given the choice I'd always get a bagel. Now, I'm all turned around on them. I heart English Muffins. :)

These English Muffins were a bit of an ordeal to make but worth every second of effort. If you've never had a fresh English Muffin, topped with butter, you haven't lived. Enjoy!

Show some love to the other challenge participants in this challenge.



Up next: Focaccia!

Cranberry Walnut Celebration Bread

The Bread Baker’s Apprentice Challenge: No 11. Cranberry Walnut Celebration Bread

It's time for another installment of my attempt to bake my way through Peter Reinhart’s wonderful book, The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread.

The eleventh recipe in the Bread Baker's Apprentice Challenge is Cranberry Walnut Celebration Bread.

I was looking forward to making this impressive looking sweet & spiced bread baked in a double braid. It all went according to plan, the dough came together wonderfuly and the kneading seemed effortless. I made two braids; a big one and a smaller one. I put the small braid on top of the large braid and set it aside. Yup, it was all good until the final proofing. I left the dough to proof too long and the bottom braid knocked the top braid off to the side. Disaster! I tried in vain to coax the little braid back on top of the main one but no luck. It was a mess. Sigh.

I decided to bake it anyway and although it may not have been as pretty as I would have liked, it was absolutely delicious. The flavour is sweet with just a hint of spice. Perfect served with an afternoon tea or coffee. Enjoy!


Show some love to the other challenge participants in this challenge.

Up next: English Muffins!

Corn Bread

The Bread Baker’s Apprentice Challenge: No 10. Corn Bread

It feels like forever since I've posted anything for the BBA challenge and I aim to remedy that but getting back into the swing of bread baking this year. Each week (or so) I will be making a bread recipe from Peter Reinhart’s wonderful book, The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread. I must admit I have missed baking my own bread. There is something theraputic about it and I look forward to improving my bread making skills

The tenth recipe in the Bread Baker's Apprentice Challenge is Corn Bread.

I love corn bread and I must say this is the BEST recipe I've ever tried. The addition of the whole kernels of corn helped keep the bread moist and sweet tasting. The bacon takes this bread over the top in flavour and given a choice I wouldn't skip it in this recipe.

For my corn bread, I decided to make it in muffin tins and I used turkey bacon. They were a hit and taste even better the second day.



Show some love to the other challenge participants in this challenge.

Up next: Cranberry-Walnut Celebration Bread!

Cinnamon Raisin Walnut Bread

The Bread Baker’s Apprentice Challenge: No 9. Cinnamon Raisin Walnut Bread

Each week (or so) I will be making a bread recipe from Peter Reinhart’s wonderful book, The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread. The nineth recipe in the Bread Baker's Apprentice Challenge is Cinnamon Raisin Walnut Bread.

Growing up it was always a real treat when my mom brought cinnamon raisn bread home. I loved it toasted and smeared with butter. There were times, when I'd go through half a loaf in one day. When my mom asked about it, I blamed it on my brothers. :)

This was my first time making this bread on my own. I made one loaf with the walnuts and one without. I liked the flavour of the walnuts in this bread but I didn't like the texture. I prefer the soft bread that I remembered from my childhood.

This is a wonderful recipe and I know I'll be making this bread over and over again.

Show some love to the other challenge participants of this challenge.

Up next: Corn Bread!

Cinnamon Buns

The Bread Baker’s Apprentice Challenge: No 8. Cinnamon Buns

Each week (or so) I will be making a bread recipe from Peter Reinhart’s wonderful book, The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread. The eighth recipe in the Bread Baker's Apprentice Challenge is Cinnamon Buns.

I made these Cinnamon Buns for my co-workers on my birthday back in August. I got to tell you, I loved working with this dough. It was soft, pliable and easy to work with. As much as I love the dough, these were not my favourite cinnamon buns. They weren't gooey enough. I followed the recipe but I think next time I'll add more butter, sugar and cinnamon in the filling.

The icing consistency was great but the taste missed the mark. The recipe said to use lemon extract. After using it for the first time, I've decided that I don't like lemon extract. It smelled like Lemon Pledge and it gave the icing an artificial taste. I think lemon juice would have tasted better. This cinnamon bun recipe could be a winner for me with just a few changes. I'll definitely try it again.

Be sure to check out what the other challenge participants have done.

Next bread: Cinnamon Raisin Walnut Bread!

Ciabatta

The Bread Baker’s Apprentice Challenge: No 7. Ciabatta

After taking some time off, I'm happy to be back to baking bread. Each week (or so) I will be making a bread recipe from Peter Reinhart’s wonderful book, The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread. The seventh recipe in the Bread Baker's Apprentice Challenge is Ciabatta.

Ciabatta is a wonderful bread from northern Italy. The flat shape of this bread gives us its name which means "slipper" in English. Ciabatta bread is characterised by a crunchy, floured crust and a soft crumb.

I found preparing and shaping this dough a bit difficult. I didn't achieve the 'holey' crumb that I was expecting. I think I must have overworked the dough. It tasted great though and I'll definitely be making this again.

I took the ciabatta loaves with me to the cottage. We sliced the bread, grilled it on the BBQ, rubbed a garlic clove over the surface and then brushed it with fruity olive oil. Yum!

Be sure to check out what the other challenge participants have done.

Next bread: Cinnamon Buns!

Challah

The Bread Baker’s Apprentice Challenge: No 6. Challah

Each week I will be making a bread recipe from Peter Reinhart’s wonderful book, The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread. The sixth recipe in the Bread Baker's Apprentice Challenge was Challah.

Challah is a loaf of yeast-leavened egg bread that is traditionally eaten by Jews on the Sabbath, holidays, and other ceremonial occasions.

This bread is beautiful, impressive and easy to make. Compared to the other breads this one came together quickly. I also found this dough to be the most fun to play with. The kneading was effortless and I loved the feel of the dough in my hands as I worked it.

For me, the hardest part of making this bread was the braiding. I tried several times to do the six strand method but I wasn't able to follow the directions in the book. It just didn't work for me. So, I settled with making a couple of three strand loafs instead.

Once in the oven, they didn't take long to fill my kitchen with the heady scent of fresh bread. The egg wash gave them a lovely golden colour. They turned out perfect. I served this bread with some of the red currant jam that I had leftover from the weekend's Daring Baker's challenge.

This morning, my friend sent me this link on how to do a six braid bread. Um, great timing. :) I'll be making this bread again and as God is my witness, I'll master the six braid loaf! Enjoy!

How To Braid a Six-Strand Challah Bread Loaf:


Braid a Six-Strand Challah Bread Loaf -- powered by eHow.com

Be sure to check out what the other challenge participants have done.

Next bread: Ciabatta!

Casatiello

The Bread Baker’s Apprentice Challenge: No 5. Casatiello

Each week I will be making a bread recipe from Peter Reinhart’s wonderful book, The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread. The fifth recipe in the Bread Baker's Apprentice Challenge was Casatiello.

This bread is Italy's answer to a brioche. It doesn't quite contain as much butter as a brioche though. So it is easier on the old waist line. :) Casatiello is a savoury bread that is traditionally made with meat and cheeses. The bread is perfect on it's own served with a nice salad and a cold glass of beer.

For my Casatiello, I added crispy pancetta cubes, shredded provolone cheese and finely chopped rosemary. The dough came together easily and it rose beautifully. I baked it in a 9 inch springform pan and it baked into a tall, lovely boule.

You know, I think I might just be getting the hang of this bread baking business.....(famous last words). I really loved the Casatiello bread and I think it is my favourite one so far.

Be sure to check out what the other challenge participants have done.

Next bread: Challah!

Brioche

The Bread Baker’s Apprentice Challenge: No 4. Brioche

Each week I will be making a bread recipe from Peter Reinhart’s wonderful book, The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread. The fourth recipe in the Bread Baker's Apprentice Challenge was Brioche.

Brioche is a rich & sweet French bread with a flaky texture, almost like a croissant. The richness comes from the butter used in the recipe. I chose to do the Rich Man's Brioche and it called for 2 cups of butter. That's right, 2 cups of butter! I knew it was going to good.

This bread is a little tricky to make. My first attempt making brioche fell flat. Literally, flat. The brioche only rose a little in the loaf pans and it didn't rise at all in the oven. It tasted OK but I was so disappointed with how it looked. I couldn't face trying to make it again for a few days. I asked for advice from the other BBA participants and one recommended that I let my butter stand at room temperature overnight. I tried that and it seemed to do the trick. My Brioche loaves came out perfect. It looked great, tasted amazing and just melted in my mouth. I can't wait to make it again.

Be sure to check out what the other challenge participants have done.

Next bread: Casatiello!

Bagels

The Bread Baker’s Apprentice Challenge: No 3. Bagels

Each week I will be making a bread recipe from Peter Reinhart’s wonderful book, The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread. The third recipe in the Bread Baker's Apprentice Challenge was Bagels!

I was so excited to get to this recipe in the book. I love bagels and I've always wanted to try my hand a making them. I won't lie; so far this has been the most labour intensive recipe and the first one that I'm not happy with. I followed the recipe completely but for some reason only half my bagels turned out well. The other half came out flat. I'm not sure where I went wrong. It seems strange that the same dough produces different individual results.

The bagels tasted great, even the flat ones. I boiled them for a total of 3 minutes each to give them a chewier texture. I topped them with a little kosher salt, poppy seeds and sesame seeds.

I'd appreciate any advice you may have on how to avoid the flat bagels. Let me know your tips to get the perfect shape.

Be sure to check out what the other challenge participants have done.

Next week: Brioche!

Artos: Greek Celebration Bread

The Bread Baker’s Apprentice Challenge: No 2. Artos: Greek Celebration Bread

Each week I am making a bread recipe from Peter Reinhart’s wonderful book, The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread. The second bread in the Bread Baker's Apprentice Challenge was Artos: Greek Celebration Bread. The Greeks are always celebrating something. Any excuse to get together with friends, family and great food. We should all be a little more Greek.

There are several variations of this bread, each one for a specific celebration. I chose to do the Christopsomos version. It is traditionally served at Christmas and has a 'unique bread-dough cross laminated on top of a round loaf'.


The glaze on the bread crust is made with water, sugar, honey and lemon. It gives this bread a gorgeous shiny surface. This bread is scented with cinnamon, cloves, nutmeg and allspice. It smells amazing. I added some raisins, dried cranberries and toasted walnuts. I can't wait to make this one again.

This bread will be going to my nieces who are half Greek. I hope they like it as much as I do. Be sure to check out what the other challenge participants have done.

Next week: Bagels!

Anadama Bread

The Bread Baker’s Apprentice Challenge: No 1. Anadama Bread

Nicole over at Pinch My Salt came up with a fun idea. She decided to make every recipe in Peter Reinhart’s wonderful book, The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread. Well, a few people asked to join her and soon Nicole had a tribe of over 200 bakers ready to take up the challenge. I am one of them. :)

Nicole says, The goal is to push our boundaries, learn new techniques, and introduce ourselves to breads we might otherwise never have a chance to taste. It will be fun, it will be challenging, it will be frustrating, but ultimately it will be rewarding!

I couldn't have said it better myself. I'm looking forward to challenging myself with recipes like rye bread, brioche and bagels. Every week (or so), I will be attempting a new recipe from the book and posting my results. I won't be posting the actual recipes, so if you want to follow along, please get a copy of the book. It is a real treasure and should be in every foodie's library. Also, check out the progress of the other participants. Show them some love and encouragement.

The first recipe I tried was Anadama bread. Anadama is a traditional New England bread made with flour, corn meal and molasses. The molasses gives this bread a wonderful, subtle sweetness. The outer crust is thin and not too hard and the inside is soft and sweet. Perfect!

The hardest part of making this bread was the kneading. I kneaded the bread for a good 12 minutes before the dough was perfect. I twittered that I was going to have arms like Michelle Obama by the time I finished all the recipes in the book. Heather from Flour Girl, replied that I should rename the bread "Michelle Obama Anadama". I think that has a nice ring to it.

The second hardest part of making this bread was waiting for it to be cool enough to slice into. Really hard! I loved the smell of this bread as it baked. It filled my kitchen with a warm sweet scent. I'd wear it like perfume if I could bottle it. The recipe gave me 3 loaves of bread. Each loaf was golden brown on the outside and soft on the inside. I'd say my first challenge was a success. I can't wait to start the next one. Come back and see how I did next week.