BREAD baking

[Susan Otcenas]

Continuing to work my way through the Artisan Bread books....


I was in a baking mood on Sunday, so I let "the boys" (Jeff & his brother) choose a recipe out of the bread books. The only limitation was that I had to have all the ingredients already on hand!

They chose the Apple Streudel Bread from HBin5. So, I mixed up a batch of the Whole Wheat Brioche Dough (there are multiple options as a "base" for the recipe). Oh. My. Goodness. The Apple Streudel Bread is amazing. It basically involves finely dicing a couple of apples, and mixing it with raisins, walnuts, cinnamon (I add extra), and raw sugar. You roll out the doign thinly into a rectangle then spread the filling. Roll it all up and plop it into a non-stick loaf pan. Topping is an eggwash with cinnamon and a sprinkle of raw sugar.

It was eaten up before I could take a photo (and I'm happy to report I only ate ONE small piece! Willpower....)

Susan

[GLC1968]

Continuing to work my way through the Artisan Bread books....


I was in a baking mood on Sunday, so I let "the boys" (Jeff & his brother) choose a recipe out of the bread books. The only limitation was that I had to have all the ingredients already on hand!

They chose the Apple Streudel Bread from HBin5. So, I mixed up a batch of the Whole Wheat Brioche Dough (there are multiple options as a "base" for the recipe). Oh. My. Goodness. The Apple Streudel Bread is amazing. It basically involves finely dicing a couple of apples, and mixing it with raisins, walnuts, cinnamon (I add extra), and raw sugar. You roll out the doign thinly into a rectangle then spread the filling. Roll it all up and plop it into a non-stick loaf pan. Topping is an eggwash with cinnamon and a sprinkle of raw sugar.

It was eaten up before I could take a photo (and I'm happy to report I only ate ONE small piece! Willpower....)

Susan

Mmmm...sounds delicious!

I've got a batch of Volkornbrot (sp?) in my fridge right now. I'll make my first loaf this evening!

[Susan Otcenas]

I've got a batch of Volkornbrot (sp?) in my fridge right now. I'll make my first loaf this evening!

How did it come out?

[smilingcat]

I'm not satisfied with my bread. Been reading/studying out of "Peter Reinhart's whole grain breads New techniques, extraordinary flavor"...

I'm bit torn between the no knead bread recipe and the "artisian" bread from Peter Reinhart. It's more from a classical method... I understand the concept of enzyme action, yeast action, making of sponge...

The bread photos everyone is posting is so tempting, maybe I do need to get the book and try something easier.

[Susan Otcenas]

I'm not satisfied with my bread. Been reading/studying out of "Peter Reinhart's whole grain breads New techniques, extraordinary flavor"...

I'm bit torn between the no knead bread recipe and the "artisian" bread from Peter Reinhart. It's more from a classical method... I understand the concept of enzyme action, yeast action, making of sponge...

The bread photos everyone is posting is so tempting, maybe I do need to get the book and try something easier.

Would you recommend this book as a good read?

[Susan Otcenas]

After making the apple streudel bread, I still had 2.5 pounds of the whole wheat brioche left. So, last night I prepared a batch of the pecan sticky buns from HBin5. After putting the uncooked buns into the pan, I put them back in the fridge. I took them back out at 5am this morning to rise while I went to the pool. Popped them in the oven when I got home.

Wowie Zowie, are those things YUMMY! I only ate a teeny corner of one, then brought the rest to the office, where they were promptly demolished.

[GLC1968]

Susan - a great book for reading about bread is this one:

http://www.amazon.com/Bread-Eric-Tre...540260&sr=1-11

Totally different from the 5-min technique obviously, but it goes into nice detail about why it all works the way it does. Really enlightening (and a good read, too).

If you want to borrow mine, you are welcome to. I can't do any bread the traditional way until summer anyway.

[GLC1968]

How did it come out?

Delicious! We have it on the menu for tonight with some nice cheeses and a glass of Pinot.