#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

#6 Transitional Country Hearth Bread (SORT OF FAIL)

This is recipe #6 Transitional Country Hearth Bread of the Whole Grain Bread book by Peter Reinhart challenge that Jenni started. Here is Jenni's blog:

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

                             

 This is actually my SECOND try. The first try was about 3" thick. This one collapsed. I won't be trying it again. LOL.

I do have to say that it is VERY VERY good though. :)

Susie

My entry for the JustRite Friday Challenge! (3 photos)

Here is my entry for the JustRite Friday Challenge 

049 - Technique: Direct to Rubber

http://justritestampers.typepad.com/justrite-inspiration/2011/02/justrite-friday-challenge-049-technique-direct-to-rubber.html

CLICK TO ENLARGE

 For this challenge I used one of the JustRite Stamp JB-09710 Beautiful Blossoms Borders & Centers!

http://www.justritestampers.com/ProductDetail.aspx?productid=JB-09710

I stamped the outside oval in Memento Tuxedo Black ink and the flower with Memento Cottage Ivy ink.

http://www.justritestampers.com/category.aspx?categoryID=208

CLICK TO ENLARGE

I love using Copic Markers but this image was so beautiful I didn't want to touch it.

I cut the stamped image with the largest Spellbinders Die in the Dahlia set. I inked the outside with the Memento Cottage Ivy ink.

I then added a strip of yellow ribbon down each side and a square of striped card stock behind it and put squares in each corner. I then added the smile face and the 'thinking of you.

Thanks for looking,

Susie

BBA Recipe #25 Pizza Napoletana

Here is the 25th recipe from the Bread Baker's Apprentice book. It is called Pizza Napolentana. I halved the recipe.

Here are the details of the challenge:  http://susies1955.blogspot.com/2009/05/bread-bakers-apprentice-challenge-1.html

 I added ham, pineapple, cheese and Alfredo sauce! 

It is really good. :) Only two pieces left.

Have a great weekend everyone,

Susie

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

                       

BACK to the Bread Baker's Apprentice Challenge! Recipe 23!

YES, I'm back into doing the BBA Chanllenge.
Nicole the arthur and creator of the site http://pinchmysalt.com/ had thoughts of baking every single recipe "in order" in Peter Reinhart’s outstanding book, The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread.

This was back in MAY 2009!
She thought she would ask the simple question if anyone cared to join her.
I was the 27th one to join her in her one year endeavor. :)
http://pinchmysalt.com/the-bba-challenge/
I think there were WAY over 150 that took on the challenge. :)
I did 22 of the 43 recipes and got into Harley riding and other hobbies and left it on the 'back burner'. LOL!
Well it is fall and I'm getting back to baking.
This is recipe 23 called Pane Siciliano.
I have a habit of trying to incorporate "S's" into my loafs and this one was easy because it is shaped into an "S". My intitals actually are S. S. :o)

The recipe said to do 3 but I did 2 big ones.

I love the chewy crust and the texture and taste of the crumb. YUMMY!

Here are all of my doings for the BBA challenge so far:
http://susies1955.blogspot.com/search/label/challenge
Enjoy,
Susie

Bread Baker’s Apprentice: CHALLENGE #22 Pain de Campagne

"S"OO finally I'm back to baking. :)

Here is my try at the BBA Challenge #22 Pain de Campagne.

Easy and so very tasty. Lots of flavor. I ate the "S" and one big roll with turkey, lettuce, and mayo for lunch. YUM!

Along with the "S" and the two rolls I made a round loaf. I clipped into it with scissors but very tiny snips to create another "S". :)

CLICK ON PHOTOS TO ENLARGE!

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.

Bread Baker’s Apprentice: CHALLENGE #20 Multigrain Bread Extraordinaire

This recipe is AWESOME even though I ended up with an 'air hump'! LOL!

The only changes I made was 'instead' of the 3 tablespoons of brown rice I used the same amount of ground flax seed and when I did the soaker I added over twice the water and just didn't add it in later on. Oh and I did not use Polenta. I hate that stuff. It is too harsh and crunchy. I used cornmeal. :)

I have to say that Albert and I really enjoyed it. You can tell because over half of it was gone at lunchtime. :)

It does make the very best toast ever and I mean ever.

YUM. This will be one I will be sure to make again.

Bread Baker’s Apprentice: CHALLENGE #19 Marbled Rye Bread

This is my try with the BBA Challenge recipe #19 Marbled Rye Bread.

I cut the recipe in half as I only wanted one loaf. The loaf was huge

but very tasty. :)

I guess I didn't understand how to roll the two doughs together to get a nice pattern. LOL.

YUM!

Bread Baker’s Apprentice: CHALLENGE #18 Light Wheat Bread

I baked the BBA challenge recipe # 18 today which is Light Wheat.

I made rolls because I like rolls better. :o) They turned out great. Very yummy.

Being able to bake more is one good thing about the cooler weather!

Bread Baker’s Apprentice: CHALLENGE #17 Lavash Crackers

Here is my try at the Bread Baker's Apprentice Challenge #17 Lavash Crackers. :)

Very easy to make. Very tasty!

Would I make these again? YUP!

Would I eat most of them? YUP!

Awesome!

Do you see my "S"? LOL!

Bread Baker’s Apprentice: CHALLENGE #16 Kaiser Rolls

I finally took the time to get back at baking today. I made the BBA Challenge #16 which is Kaiser Rolls. Very easy and VERY tasty.

I took my "S" cookie cutter to design the rolls because I didn't have a

Kaiser Stamp and I didn't want to roll the dough into logs. :)

Can you see the S's????????

Bread Baker’s Apprentice: CHALLENGE #15 Italian Bread

Last one until late August or early September! I promise! :)

Here is my try with the Italian Bread recipe from the Bread Baker's Apprentice book. This is the 15th recipe and it puts me ahead until I return from our vacation. YEHA!

It has been so cool here that today I wanted to bake instead of kicking up the furnace. Suppose to be another cold one tonight.

This is a very tasty bread. SO VERY GOOD. I will most definitely be making this again.

UM, DO I SEE AN "S"? LOL!

SO very good! Trust me!

This has been so much fun!

Bread Baker’s Apprentice: CHALLENGE #14 French Bread

Here is my try with the French Bread from the BBA book!

I think I had it on too low of a rack. The tops didn't brown as nice as I think they should have. It did register the 205°!

The chew and crunch of the crust is nice and the crumb is very tasty.

I've got a feeling this will be it until I get back from vacationing!

Don't cry, no there is no "S"! I think I've had enough of "S"s! LOL!

Happy Summer to you all!