Tuesday, October 20, 2009

Bread Baker’s Apprentice: CHALLENGE #21 Pain a l’Ancienne

I baked the Bread Baker’s Apprentice CHALLENGE
#21 Pain a l’Ancienne into a PIZZA as suggested. It was awesome.
I reduced the recipe down to make just the one thin pizza. I used alfredo sauce, pineapple, ham, and shredded taco cheese. Yes, taco cheese.
Albert and I both loved it. I will be making this again.
There is only two pieces left which is just enough for my lunch tomorrow.


May 2009 at
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10 comments:

  1. Albert SimserOctober 20, 2009 at 5:31 PM

    Very,very tasty. Hopefully you will make it again.:^)

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  2. SusieOctober 20, 2009 at 6:27 PM

    Yup tasty. Thanks. Sure I'll make it again. :)

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  3. Mags @ the Other Side of 50October 20, 2009 at 11:28 PM

    I thought this made fantastic pizza dough too and will definitely use this again as a pizza dough recipe. Hey... where's your "S"??

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  4. SusieOctober 21, 2009 at 3:08 AM

    Mags,
    No "S"! Sick of them I guess. LOL.

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  5. ShelbyOctober 21, 2009 at 4:09 AM

    This looks yummy Susie!

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  6. SusieOctober 21, 2009 at 4:51 AM

    Thanks Shelby. It was awesome. :)

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  7. Cathy (Bread Experience)October 22, 2009 at 9:56 AM

    That looks delicious! I think I'll make pizza with this dough next time.

    BTW, one of the breads coming up next in the BBA Challenge, Pane Siciliano, is shaped like an "s" so that'll make it easy!

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  8. SusieOctober 22, 2009 at 9:59 AM

    Thanks Cathy. YUP I saw the "S" bread. Can't wait. :)

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  9. AnonymousOctober 27, 2009 at 4:39 PM

    The pizza looks fantastic. What an unusual combo of ingredients.

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  10. SusieOctober 27, 2009 at 6:32 PM

    Unusual but awesome. :) Thanks.

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