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20 September, 2009

Twisting it up: Marbled Rye

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Yeah!! Rye bread! Here we are at recipe #19 in The Bread Baker’s Apprentice Challenge and finally into my fave type of bread. Rye breads are flavourful, strong breads with distinct character that can stand up to almost any combination of bread and food, from cheese to soups to basic spreads, without being beaten down.
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19 September, 2009

Light Whole Wheat Sandwich Bread

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Here we are at  Challenge recipe #18. Wow, we’re almost half way! This time, were’ making what is  expected to be a more typical sandwich bread, what your basic sliced white bread from the grocery store should be like. Except much tastier, of course and without all the chemical preservatives. Personally, fluffy bread like this isn’t
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10 September, 2009

Lavash Crackers

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Ah, crackers. Simple, straight forward snacking yumminess. I had done these previously, long before  Challenge came about. At that time, I thought they were pretty good and, for crackers, totally snack-a-licious. So I was interested to see how these would turn out now that I have a little more bread baking experience under my belt. I
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6 September, 2009

Kaiser Rolls

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Today’s blog post will be relatively quick. The main reason being that these Kaiser Rolls, recipe #16 in  Challenge, were made at the same time as I was baking the Vermont Three Ways which was, of it’s own accord, a bit of a challenge. The end result being that there weren’t a lot of photos
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