Roasted Onion and Asiago Miche
Here it is November 12, 2014, and I just realized that I never posted the last bread in the challenge. I did indeed bake this bread at the end of the year in 2010, but I just never posted it.
Here is what I remember about this bread. It was good. The onions were difficult to deal with, and it doesn't look as good as I would like, but it had good flavor.
Here are the pics:
Monday, February 7, 2011
Thursday, February 3, 2011
Whole Wheat Bread
It has been a while, admittedly, but as I recall, many of my fellow BBA bakers were not exactly crazy about this particular bread, so I was somewhat wary as I approached it. Much to my surprise, though I loved it! I should probably state, however, that I do love whole grain breads. In fact, one reason it took me so long to finish the challenge was that I kept taking detours back to my favorite whole wheat bread.
This is at least equal with that bread; in fact, it may possibly have edged it out a bit, because it has such great flavor.
Sunday, January 16, 2011
Sourdough Baguettes and White Bread Shaped into Dinner Rolls
This white bread recipe was decidedly better than my first white bread recipe, which was my first bread-baking attempt some 38 years ago. This recipe made wonderful rolls. I made them for my birthday party in November. They went very well with the turkey meatballs and sauce. After the party, we froze those that were left. That was a great idea, and since they thawed out so quickly, whenever I wanted a fresh roll, I just popped one into the microwave for a few seconds and had fresh hot bread at a moment's notice. Wonderful!
While I vastly prefer whole wheat bread, if I need basic white bread, this will be my go-to recipe.
In the Oven
The Finished Rolls
Yes, these loaves of Vienna bread are absolutely beautiful, but far too sweet for my taste. The little boys next door loved them though. I like my bread to taste like bread, not cake. The Tuscan bread was similar, but had that great Italian flavor, much more to my liking.
The Finished Loaves
Tuesday, January 11, 2011
This time, the beauty of the loaf matches the texture and the flavor - fabulous!
I am currently re-reading the first section of Elizabeth Gilbert's great book, Eat Pray Love, in which the author spends four months in Italy learning how to live life the Italian way - in pursuit of "Il bar far niente," in English, "The beauty of doing nothing." Although she doesn't exactly do nothing - she eats - and writes about what she eats - quite well. Almost as well as Steinbeck writes about food.
This bread, in my imagination, has me sitting in a trattoria in Rome or in Florence, ripping off a chunk to accompany a lovely pasta with a robust tomato sauce, redolent with garlic and herbs. It is a somewhat salty loaf, which somehow translates to Tuscany in my nascent Italian vocabulary.
A great loaf, and since I cook a lot of Italian food, I imagine this one gracing my bread basket many, many times.
The Finished Loaves
Looks good, I know. But its good looks belie its flavor.
This one was just okay. Not stellar, by any rating scale - just okay. I had one slice and gave the rest away. But with 43 breads, they can't all be winners like the Poilane style miche, which, by the way two weeks later - thawed from the freezer - still makes the best toast - ever.
The Extreme Close-up
The Finished Loaf