Whole Wheat bread is NOT something our family eats very often. I know it is better for you than white bread and I often add whole wheat flour to other things I bake – quick breads, etc. I actually like Whole Wheat bread but I am really the only one. Which is why when I made this last basic bread from Reinhart’s Bread Baker’s Apprentice I only made enough dough for one small loaf.

Reinhart’s bread had a wonderful rustic texture and a nice nutty flavor. It was good toasted and plain. Nice bread.

I used my “Nancy Pan” which is long and narrow. It was actually a little long for just one dough recipe so I put a ‘stopper’ on one end.

That kinda-sorta worked but the bread did not rise much over the edge of the pan. But it is just fine for me and small sandwiches.

There are only two breads left in the BBA book. We should finish them by mid-March. So follow along with me, Kayte, and Nancy as we finish the breads.

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I am really enjoying making bread again. It is just relaxing to put it all together, knead it into a soft supple dough, and watch it rise into a beautiful loaf. And the fragrance in the kitchen is worth the hour or so wait for it to rise. There is nothing better or more comforting than the smell of fresh bread.

And this one was no different.

Reinhart says that while we spend a lot of time with Italian and French breads we tend to ignore the fact that most of the French breads came via the Austrian bakers who arrived in different parts of Europe . What makes the Vienna Bread different is the inclusion of certain enrichments in the breads of Austria. In this case, diastatic barle malt powder which causes the crust to brown faster.

Loaves or pistolets are suggested with this dough, but I chose to make rolls. 1/2 of the recipe gave me 6 lovely rolls. Perfect for sandwiches.

The rolls were a beautiful yellow with a slightly sweet taste. You need two days to complete the bread. One day to make the pâte fermentée and one for the actual bread baking.

Thse are in Reinhart’s The Bread Baker’s Apprentice (page 261)

Kayte and I are finishing up the BBA challenge so check out her bread, too.

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Kayte and I are still working our way through Reinhart’s Bread Bakers Apprentice. Last week we made the Stollen. This week we made Limpa and Tuscan Bread.

    Swedish Rye aka Limpa

I like rye bread and this one is no exception. It is slightly sweet due to the molasses and brown sugar. The recipe calls for fennel, anise and cardamom as well as orange peel or oil {which I used}. I didn’t have any fennel, but the 1/2 tsp for one loaf didn’t really change the flavor.

The dough was not easy to work with. It is very firm and I kept thinking I had failed totally at this bread. But in the end, it came out just fine. Even the top slashes were good!!!The Limpa reminded me a lot of pumpernickel. But sweeter.


The other bread is this Tuscan Bread.

This was a beautiful simple bread to make. But it is different from other breads. And it is different for one reason. It contains NO salt. None!! Which means there wasn’t a lot of taste in the bread. According to Reinhart this makes it perfect for “…lavishing it with intensely flavored spreads and pastes, or eating it with flavorful dishes…”

I followed Reinhart’s suggestion and ‘lavished’ it with a Cajun Olive spread.

I also tried it with EVOO flavored with roasted garlic and other spices.

But now I have another idea for this bread – but that’s another post!! {and now you are curious!!}

The bread had a beautiful texture and with a tsp of salt it would be a perfect bread.

Check out Kayte’s Limpa and Tuscan Breads while you are browsing around.

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I would like to hug my friend, Kayte, for getting me back into bread baking. Especially for making me work on finishing The BBA Challenge. There were actually two groups working on The Challenge. One did a bread each week. We, Slow and Steady BBA, did one every other week. And the last one I did was The Basic SourDough (June 2011). It did not turn out very well, I was discuraged and simply quit making bread, completely. NOW I back in Bread Mode and ready to make more. And when Kayte said she was making Reinhart’s Stollen I knew I had to join in.

As I was writing this post I realized I had actually made this Stollen before (December 2010) as part of MKMW Germany but it was before I joined BBA. It didn’t hurt to make it again. And this time instead of a Batard I used the ‘blanket-in-the-manger’ method.

It was much prettier.

Shape into a rectangle.

Roll the rectangle flat in the center.

Fold the dough over onto itself and shape it into a cresent.

It made a beautiful package with some extra citrus zest and sliced almonds stuffed into the side.

It did ‘come undone’ some while baking but it was a lovely bread with a lovely sweet citrusy taste.

I may have put a wee bit too much powdered sugar on top. In the end, it was a delicious bread. Visit Kayte for her Stollen.

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If you want a good bread this is it. Nancy introduced several of us to it in early October when she found it on Dan Lepard’s site. Since then I ‘ve made it every week either for sandwich bread or rolls. It is so easy and so flavorful that it has become our go-to bread.

    Sour Cream Bread

I really wasn’t sure about this one. Sour Cream in bread. But then it is just another darily product. Milk. Cream. Sour Cream. It added a nice tang to the bread. But didn’t taste like Sour Cream. And the rise is spectacular….

…even before it went into the oven. The crumb is perfect. The bread is delicious. The recipe is easy!!! The recipe is on Dan’s site. I know Di and Nancy have made the bread, but they have not posted it yet. Kayte also made it and it is posted.

NaBloPoMo Day 10.

    Warning!! Warning!!
    Unless you have six consecutive days with some free time don’t start on this bread.

No, seriously. It takes 6 days to make this special bread. Four days for the Seed Culture. One day for the Barm. One day for the Bread itself. Six Days!!!

The first day simply is mixing the beginning ingredients of the Seed Culture – flour and pineapple juice. Day 2 sees the addition of more flour and juice. On Day 3 1/2 of the culture is discarded and replaced with additional flour and water. Ditto on Day 4. And voila! You have a Seed Culture!!Onthe 5th day we created BARM!! Mix part of the Seed Culture with additional flour and water and let sit overnight and then in the Fridge. This was the perfect time to use Herman. What is Herman? Herman is my Sour Dough container. My Mom had it for years. Isn’t he cute? Just the perfect container for fermentation.

And that took care of the 5th day and making the BARM!! BAM!!


Well, you have to have Barm to make


Panettone is a traditional Italian Christmas bread. (Look! It IS Christmas in July!!). Although it usually contains candied Fruit I chose (with PR’s recommendation) to use dried fruit.

This provided the perfect combination along with some dried Pineapple.

Often the Panettone has a sugar or glaze. I think that would improve this. I made one regular size and 9 small ones. The small ones are really good toasted. I am saving the big one for Christmas.

Slowly but Surely the other members of the Slow and Steady BBA Group will make the Panettone.

Kayte’s Panettone is up and the others Nancy, Cathy, Audrey, Jessica, Melissa, Sarah, Di, Karen, Natalia, Tracey, and Leslie will be making this bread and posting.

Lucky for me this months BBD Theme is Italian bread. This is perfect. Bread Baking Day this month is hosted by Family and Food Things. There will be many, many beautiful breads there after August 1st so be sure and visit.

I have decided I really like bread (not a new discovery). Really good bread. Really good Home Made Bread. And this was one of those really good home made breads.


Make two braids – one smaller than the other.

Balance one on top of the other.DSC04252

Watch one slowly slip to the side.


Shore up on one side. Bake. Cool. Slice.


Good Bread! I only used 1/2 of the called for fruit and nuts. Some of the early bakers stated it seemed to have too much. I wish I had only cut by 1/4. But it was still good. Toasted – even better.

Please visit the other members — Kayte, Nancy, Cathy, Audrey, Jessica, Melissa, Sarah, Di, Karen, Natalia, Tracey, and Leslie, of the Slow and Steady BBA and see their takes on the Cranberry-Walnut Bread.

And if you want to see where the not so slow and steady BBA group are doing you can visit them.

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.


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
Karen of Shortbread

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

…happened when I became a Tweeter; I found some great conversation, helpful hints, and new baking challenges from foodies whose blogs I had been reading for several months including a chance to bake ‘together’ like we did this week when several of us made Garden Tomato Bread DSC04007 as suggested by Nancy from The Corner Loaf (where you can find the link for the recipe) which used lots of great flavors from the garden like tomatoes, and other great tastes like sunflower seeds, sage, thyme, etc. but if you go to the recipe you can see what was in this great bread.DSC04005

There is a small group of baking bloggers out there who are baking their way thru’ The Bread Baker’s Apprentice By Peter Reinhart, Ron Manville. It is an awesome book with more than 45 different breads. And they are doing them alphabetically.

But there is another group also making their way through – a Subgroup if you will – Slow and Steady. We, and I am now a new member, are baking at a slower pace – every two weeks. In the weeks I have missed they have done such as Anadama, Bagels, Brioche and Challah (which I JUST missed). And Nancy at The Corner Loaf is doing a great bi-weekly round-up and I am impressed at how beautifully everyone’s breads come out.

I arrived just in time to participate in Ciabatta.

    Ciabatta (Italian pronunciation: [tʃaˈbatːa], literally “carpet slipper”) is an Italian white bread made with wheat flour and yeast. The loaf is somewhat elongated, broad and flattish and, like a slipper, should be somewhat collapsed in the middle – Wiki –

DSC03990 It is perfect for dipping in those wonderful olive oil mixtures, although many people use them for sandwiches. It is a good, hardy bread. But it is supposed to look like this:450px-Ciabatta_cut

Ah, well. It was really good toasted with the Shrimp pasta and equally good on that grilled sandwich. The holes?? Well, maybe with a little practice. Maybe the others had better luck, so pop over to The Corner Loaflater and check out their ciabatta.

Addendum: I found some holes….!

Teeny, Tiny Little Holes....

Teeny, Tiny Little Holes....

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