Comments on: Artos: #BBA Challenge Bread No. 2

By: foodcreate

foodcreate — Tue, 02 Jun 2009 19:34:34 +0000

Glorious golden bread with fruit beautifully done.
Thanks for sharing your photos and your recipe:)
Welcome~~~
Come visit us @ foodcreate.com

By: Haley J.

Haley J. — Sun, 31 May 2009 01:05:01 +0000

Great writeup! I love your windowpane shot. Also, the bread studded with fruit has just a gorgeous crumb….beautiful crust. I’d say this was a major success!

By: Sweetcharity

Sweetcharity — Mon, 25 May 2009 17:28:55 +0000

Nice photos!!
I was amazed at how much this bread rose while proofing, and by how much oven spring it had… it was gigantic!
Looking forward to seeing your bagels (which I’m going to check out right now)!

By: MyKitchenInHalfCups

MyKitchenInHalfCups — Mon, 25 May 2009 10:10:06 +0000

(shhhh, whispers: I love the spices. My “measurements” were all heaping.)

I thought this was a huge loaf and I did the cross. Making all the dough into the boule would be extra huge ;o) but would still be sooooo good.
Yes, I thought it was sweet for the small amount of honey. Perhaps some of the sweet was from a perfect spice mix.

Wonderful step by steps!

By: Madam Chow

Madam Chow — Sun, 24 May 2009 20:51:18 +0000

Yes, this was one enormous loaf. Huge. And I could have eaten the whole thing by myself! Yours looks wonderful, and I love the step-by-step pictures.

By: Mat

Mat — Wed, 20 May 2009 22:12:27 +0000

Beautiful photos and bread!

By: Hélène

Hélène — Wed, 20 May 2009 16:24:08 +0000

I love your step-by-steps pictures. I posted my 1st bread on my blog and yesterday made this one. I’m not too crazy about it. I will try it in French Toast during the week-end. They boys did not want to taste it because of the cranberries. Thanks for helping us so much in this challenge. I read your comments and recommendation.

By: Paul

Paul — Wed, 20 May 2009 03:07:49 +0000

Hi Jennet,

I sort of did the same thing… I’d set it for it’s final proof, went to put some stuff away and realized I had cranberries and raisins sitting right there. So I was about 5-10 minutes into the proofing when I said “What the heck…” and then carefully flattened it out, spread the fruit (as seen in the pic) and then carefully massaged it a bit. Came out completely fine. But then it was just maybe 10 minutes in. Rose up fine… and HUGE…
I’m sure you’ll be OK. Be sure to post pics when you’re done!

By: Jennet

Jennet — Wed, 20 May 2009 01:45:03 +0000

Wow, beautiful loaf!!! I certianly hope mine turns out that beautiful!! It’s rising now, although half an hour into the rise I realized that I forgot to add the fruits SO I decided to go ahead and put them in and just hope for the best. Usually dough is pretty forgiving so I should be OK (I hope) and if not, lesson learned: be more prepared!

By: Paul

Paul — Tue, 19 May 2009 16:32:07 +0000

Thanks Jeff. Good luck on yours, although it’s really not a complex bread to make. But be forewarned it’s one BIG loaf, you may want to make it as two just for easier handling and storage.

The glaze does look good, but it’s just water, sugar and honey so it does make the loaf sticky. And it doesn’t dry very well so it stays sticky. A bit of a problem if you need to store it in a bag. If you expect the loaf to disappear all at once, great, no issue. If you expect to store it, I’d say skip it as it’s merely for a “shiny” look.