I discoved a few months ago that I love making bread. It is relaxing. It is challenging. It is fun. I have made bread for years – using a machine. But it has only been in the last few months that I have been doing it the old fashioned way – kneading by hand, etc. This bread love is due having discovered bread bakers like Nancy of The Corner Loaf and Sandy of The Baker’s Bench, as well as bread sites such as Yeast Spotting and the Bread Baking Babes. After seeing their beautiful breads I had no choice but to learn how to make bread.


The end result of this is that I joined Slow and Steady Bread Baker’s Apprentice, a group of bakers who are slowly making their way through Peter Reinhart’s bread book – The Bread Baker’s Apprentice.


Every two weeks we make bread following the alphabetical order in the book. We are in the ‘C’ list and this week we made Cinnamon Raisin Bread.

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We had the option of making Cinnamon Raisin Swirl Bread, which is what I did and even tho’ the swirl isn’t readily apparant it is a great bread. DSC04090Sweet, earthy, great for toasting. And even tho’ I am NOT a big raisin fan, I really liked it. I WILL make it again.

Other Slow and Steady members include:
Nancy of Corner Loaf
Cathy of The Tortefeasor
Kayte of Grandma’s Kitchen Table
Jessica of The Singleton in the Kitchen
Audrey of Food From Books
Melissa of From Laptop to Stovetop
Sarah of Blue Ridge Baker
Natalia of gatti fili e farina
Di of Di’s Kitchen Notebook
Leslie of Lethally Delicious
Audry of Food From Books
and
Karen of Shortbread


Go see their breads because I know they will be beautiful and delicious.