Tag : #BBA

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15 November, 2009

Potato Rosemary Bread, redux

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If you ever want to make your house smell absolutely awesome, make this bread. Even during the dough building process, this was absolutely wonderful. While baking, it’s to die for. And that’s just the aroma. This is my second run at this bread, the first happening a fair while back, before I got into the
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11 November, 2009

Pizza Napoletana

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Pizza! A regular treat for most North Americans, whether by the slice at the authentic Italian place or delivered from the mega chain outlet. Peter Reinhart gives us, for bread number 25 in The Bread Baker’s Apprentice Challenge, his version of Pizza Napoletana which he describes as a thin crust with, preferably less ingredients so
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10 October, 2009

Pane Siciliano

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Our second Italian bread in The Bread Baker’s Apprentice, Pane Siciliano is recipe #23 in the BBA Challenge. New in the process is the use of semolina flour, a flour made of durum wheat which is often used in making pasta. It is a slightly gritty flour and has that distinct yellow cast to it
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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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