#11 Transitional Rustic Focaccia

Here is my try at the recipe in Peter Reinhart's book "Whole Grain Breads" called Transitional Rustic Focaccia. It is on page 264.

I've only tried Focaccia once before and I liked that recipe MUCH better.

This is tasty though. :o)

So busy. Back to my cookies. :)
Susie

#10 Transitional German-Style Many Seed Bread

Here is my try at the Transitional German-Style Many Seed Bread from the Whole Grain Bread book by Peter Reinhart. 

 The recipe called for a lot of different seeds. I'm not crazy about seeds in my bread so I just added all flax seed. I love flax seed. :)

Awesome tasting. 

Susie

#8 Transitional Rye Hearth Meteil and other baking! :o)

 Here is my try at the Transitional Rye Hearth Meteil Bread. It is a VERY tasty bread.

 I have never tried a bread recipe that had both RYE and WHEAT together. I love it.

It is a cool wet day here in northern NY so I decided to do some baking and freeze some and give some away. 

White Cupcakes are to give some to a friend and to keep some. Strawberry cake is for cake pops for some family members and to freeze some. The Chocolate Book cake is to freeze for playtime on a hot day and of course the loaf of bread. :)

YEHA!

Susie

#7 Transitional Multigrain Hearth Bread

Here is my try at the #7 recipe which is the "Transitional Multigrain Hearth Bread"! It is on Page 156 of Whole Grain Bread book by Peter Reinhart and it is a challenge that Jenni started. Here is Jenni's blog:

  http://somethingtosavor.blogspot.com/2011/05/wgb-challange.html

 This is the third loaf in a row that the top collapsed on. I didn't over proof it so go figure.

 All I know is that it looks yummy and...

is is YUMMY! Had two slices already. I could probably eat the whole loaf in one sitting if I didn't use control. :)
Enjoy your Thursday,

Susie

Cheddar Cheese Rolls

 These rolls are SO very good if I do say so myself. I made them one night to go along with lasagna I had made and my daughter in law Erica went nuts over them. I made them again on Saturday to have with our BBQ. 

YUM!

Whole Wheat 2 egg bread! YUM!

What can I say? 

YUM!

Bread Baker's Apprentice Challenge! Recipe #24 called Panettone!

This is my try at the BBA recipe #24 called Panettone.

I had to add an extra 1 1/2 cup flour to get it to become a proper dough ball. I didn't use the alcohol so I used Rum flavoring.

I also added 2 full eggs instead of the 1 egg and 1 egg white it called for.

I baked it only 50 minutes and got a perfect 200° instead of baking the 1 1/2 hours as was suggested. I've read most said it was dry. It could be because of the over baking. 

The taste was very good and the texture perfect. I tried one plain and one toasted with peanut butter. LOVE IT.

Susie

                       

LAST of the bread:

EVEN more bread photos:

Bread photos again:

Bread photos:

YES more bread photos:

OH MY GOODNESS more bread: