Week 5:Casatiello Bread

This bread went much better! It is an Italian brad with yummy Provalone Cheese and Dry Italian Sausage baked right in! This one is definately on my must make again list! I want to try it with different cheeses and meats. Cheddar and bacon seems to be calling my name!

Next in the book is Challah. Ted is allowing me to skip this lesson based on the fact I have a prize winning Challah recipe already! So stayed tuned for Ciabatta.....

Brioche

Okay, I was very excited to try and make Brioche. So a couple of weeks ago I gave it a try. Ick. It was a sticky, icky, mess while mixing. It had an entire pound of butter and wouldn't hold together once it was made.

I will maybe try this again, with a different formula. But, overall the weekend was better spend teaching Nellie to "play the piano"!

Week 3: Bagels

This weeks Challenge was Bagels! Yummy, chewy bagels! I was intimidated by the process of this thinking it should be hard. But, I found out it was super easy! It is a two day process, with a lot of wait time on day one. Once you boil and bake them on day two all you have left is to eat and enjoy. I think I will be making these again! : )

Week 2: Greek Celebration Bread

This is a Greek bread made at Christmas Time: Christopsomos.
This bread has yummy spices in it including: Cinnamon, Nutmeg, Cloves and Allspice. Add to the orange zest and almond extract it is insanely fragrant! Ted could smell it while working outside!

The shaping was tricky and I had some trouble, but, the loaf turned out exactly like it should.

Overall easy enough to make and tastes as good as it smells! So easy and yummy I am making it again today! Although I am going to make it into two boules so they are a more toaster friendly size. My co-workers will be happy they let me have the day off! : )

Bagles are next......

Week 1: Anadama Bread

Anadama bread is a bread with New England origins. It has a cornmeal soaker and then a sponge that allows the cornmeal to ferment and develope the flavors. After kneading, rising, shaping and rising again you finally get your loaf of bread! It smelled really good while baking and the corn scent really came out. Can't wait to try it! The cooling is a killer wait!

Next week is a greek celebration bread....stay tuned.