The next challenge is to make a tea loaf. This is a sweet, yeasted bread, best made in a loaf tin to ensure structure and even baking. Several of the varieties that were made by contestants were really inspiring–gosh, wouldn’t you know it, several made CHAI FLAVOR! Did I mention I love chai? I found… Continue reading Time for Tea and Loafing Around
The last challenge this week is to sculpt a showstopper out of bread. Well, dough…then you bake it into a magnificent loaf! Contestants did a braid with “corn” (looked like wheat to me), a tear and share flower, a sweet peacock, yin and yang bread, 5-strand wreath, and a giant soccer-playing cephalopod (so if you’re… Continue reading Sculpting with Bread
What could be more English than an English Muffin? Of course, Americans say, “That’s not a muffin. THIS is a muffin.” We won’t even get started on the biscuits argument again! Most of us know what an English Muffin is, though. I have eaten my fair share of these–all pre-packaged, of course. I prefer the… Continue reading English Muffins
Welcome to bread week! The first challenge is making breadsticks! This has been pretty fun since it’s NOT sweet. Having a little bit of savory is nice. I started with a Betty Crocker recipe here, which is easy and basic. A good place to start. This is a basic breadstick with olive oil and coarse… Continue reading Breadsticks!
Who is the Monkey Boy? Well, the one that was born in the year of the Monkey…just like his father! Riding high on yesterday’s success, I decided to make the final “Showstopper” tear-and-share bread for my kids for dessert. The hubby is working 2nd shift this week, so we can make whatever we want for… Continue reading Monkey Bread for the Monkey Boy
So to finish up Bread Week (which, again, I have to do on Monday because I was away all weekend), the contestants were asked to make ciabatta. I watched the Masterclass episode to get the recipe, and followed it to the letter using 500 grams of strong flour (which I was able to find in… Continue reading A Case Against Strong Flour: The Ciabatta Diaries
Well, the first run of the rye was not so great, so I’m trying again using flavors that I know and love, so I decided to throw in a tablespoon of dried rosemary, which I grew in my garden (I think…pretty sure). Anyway, I’ve always loved rosemary bread, so I thought I’d try that. I… Continue reading Rye Bread, Take II
My favorite! My paternal grandmother (Dad’s mom) was apparently a bread-baker. I wouldn’t know–I met the woman a few times but never really got to know her, never went to her house in Florida, never spent Easters and Christmases with her…or any of her four husbands (of whom, I met 2 of the 4). But… Continue reading It’s BREAD WEEK!