BREAD baking

[Susan Otcenas]

Karen - that looks yummy!

I mixed up a double batch of the peasant dough (with rye & whole wheat) on Saturday but haven't had time to bake any loaves yet. I think I'll go home and do that tonight!

[Tuckervill]

I forgot that I made Naan this weekend, too. That's why I'd made the Olive Oil dough. I didn't have any ghee and didn't have time to try and find some (unlikely anyway). I cooked them in a cast iron skillet on the stove top (as suggested in the AB5D). They said use a neutral flavored oil, and I started with canola oil, but they turned out better in my opinion without any oil at all. You want to cook them fast and high, and that browned the oil too much (and made the house smell like fried food). I served them at lunch with some extended family and they all LOVED it. Very quick to make. I shall try to find some ghee before I make any more.

Karen

[Tuckervill]

Tonight I'm making the Almond Brioche to give away tomorrow. Anyone tried it?

I had to make my own almond paste for the inside. I forgot to put the egg in the filling for the first loaf! Doh! (Dough!) I'm guessing it's going to make it less fluffy in the inside. The second loaf looked better from the beginning with the better filling. I made a brioche a tete with the rest of the dough. I'll post pics if they turn out.

Oh wait...I had the instructions mixed up in my mind and didn't realize I would have to slice the Almond Brioche and cook it like cinnamon rolls (believe it or not, I don't have any good round cake pans). So, I'm using the Chocolate Ganache Brioche recipe but with the almond filling instead. Hope it works out.

Karen

[Tuckervill]

Even though I didn't have any brioche pans, this turned out delicious!

[NoNo]

I made 8 breads for Christmas Eve/Day, and everyone enjoyed them. I've taken to just mixing the olives in from the onset with the olive dough, it's the only way I can get them to disperse evenly. I also got two cast iron pots, so I'm excited to try baking in them. My brother got me a pizza peel so I don't have to tie up my cookie tray anymore, and I also got the "My Bread" book. It's a no-knead process, but the initial rise is 12-18 hours. It will require a bit more planning to try that. I'll let you know how it compares.

To top off my food-related gifts, I got a giant steel sauce pot (it doesn't say how large it is, but it has to be at least 20qts), and the food grinder attachment for my mixer. I'm pumped!

[sgtiger]

I made a loaf of Challah for Christmas (I know, I know) since my dad likes sweet breads and it turned out picture perfect and delicious. Unfortunately I forgot to take after pics. Here's the before, right after I braided it:

[NbyNW]

We used the olive oil dough recipe and made pizza last night. Sooo much better than frozen pizza!

[Susan Otcenas]

I made a loaf of Challah for Christmas (I know, I know) since my dad likes sweet breads and it turned out picture perfect and delicious. Unfortunately I forgot to take after pics. Here's the before, right after I braided it:

My dad knows I've been baking bread lately, and asked me to find him a good challah recipe. What recipe did you use for this?