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.


10 comments:

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

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

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

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  5. Thanks Shelby. It was awesome. :)

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

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

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