Bread Baker’s Apprentice: CHALLENGE #12 English Muffins

WOW, this was the most fun, the tastiest and greatest recipe yet. It was so quick, so easy and such great results. YEHA!

Here are the English Muffins rising! There was a prior rise too! I added the amount of liquid listed plus added 1 tablespoon. Your addition of liquid may be different due to humidity, age of flour, type of flour etc. :)

Here they are frying. Next time I would do without the vegetable oil in the pan. Could taste it a touch and don't need it with a Teflon pan. The electric pan works perfect as they are all cooked at the same temp and can be done all at the same time.

I fried them 5 on each side and baked for 6! :)

Cooling!

"S" anyone? LOL!

Crumb!

Crumb again! Will definitely make these again and again.

Bread Baker’s Apprentice: CHALLENGE #11 Cranberry-Walnut Celebration Bread

ANOTHER "S" ????

This is my try at the Cranberry-Walnut Celebration Bread.

I did a braid and tried to shape it into an "S". LOL! Was I successful?

VERY tasty loaf. I will definately be making this again. Be careful with the water addition. He says 1/4 to 1/2 cup. I did about 1/4 and found that plenty.

Bread Baker’s Apprentice: CHALLENGE #10 Corn Bread

Here is my try with the BBA Challenge Bread #10 Corn Bread.

Update:

After tasting a few pieces the rest didn't get touched. It was just too gooey, puddingly, and corny. I would not make this again.

Yes, I know I'm getting way ahead but like I've said before I'm vacationing the month of August and I don't want to get TOO far behind. It is suppose to be a cool week here in northern NY so may bake the next one tomorrow.

It is very tasty although it is NOT like your normal every day corn bread. It is more like a sweet pudding type cake bread. :)

Bread Baker’s Apprentice: CHALLENGE #9 Cinnamon Raisin Walnut Bread

Here is my try with the Cinnamon Raisin Walnut Bread

recipe from the Bread Baker's Apprentice book~!

I used my Nesco Oven that use to be my Mom's because it was so very

hot here. I put it on my porch.

It runs a tad hot so they came out a tad too brown in my opinion. The rolls were

200° and the bread 205°.

I will bake at 325° from now on. :)

DO YOU SEE MY "S"?

Very tasty!

Yes, I would make this again. :o)

Bread Baker’s Apprentice: CHALLENGE #7 Ciabatta

Last week I went out of order and did the 8th recipe because I wanted something 'sweet' to serve my special guests but I guess that is a no no. Sorry Nicole!!!!

I must do them in order. I told you I'm a rebel...........well sort of.

Here is my try at the 7th recipe called Ciabatta in the Bread Baker's Apprentice book.

I forgot my "S"so I added one in with my Paint Shop Pro program. LOL!

I will be making this again and again. VERY TASTY and chewy crust. :)

The crumb isn't open as Peter Reinharts but hey I tried. :o)

Mason has been born! :o)

JUNE 16th, 2009

3:42pm

Our second grandson has been born. Mason Andrew Simser!

7 pounds 11 ounces and 21 1/4"

Melissa, Mason and Andy

Mason and Andy!

Looks like Mason is saying "Here I am Daddy"! :o)

Bread Baker’s Apprentice: CHALLENGE #8 Cinnamon Buns

UPDATE:The cinnamon rolls were just a little dry. Not like a gooey/doughy type cinnamon roll. I baked them for 23 minutes and I think 20 may have been better and maybe I could hold back a little flour.

YES, I SKIPPED #7 the ciabatta! I will do that one next week!

Oh well, I'm a rebel.

We've got special company coming over tonight for coffee and I thought the cinnamon buns would be nice to have!

I did the cinnamon bun recipe using all purpose flour and King Arthur's Baker's Special Dry Milk.

Here they are cooling and yes they are huge!

DID you see the "S"??? LOL!

Here they are with the glaze! I only made up half of the glaze and

didn't hardly use half of that. :)

Thought you would like to see the "S" by itself all glazed.

YUM!

I will most definaltely make these again and again and again. SO VERY GOOD!

Bread Baker’s Apprentice: CHALLENGE #6 Challah

Well I found time to finally do another of the Bread Baker's Apprentice Challenge recipes. This is called Challah and could be braided but seeing I did that last week I decided to do some thing different.

CAN YOU SEE MY "S"?

Here are my Challah "S" rolls cooling.

Do you wonder how I did this so nicely????? LOL!

Keep reading!

Here is my "S" all pretty on a nice dish towel.

LOOK BELOW TO SEE HOW I GOT IT SO NICE!

Here are my rolls rising in the secret pan. This pan is called Burvelle's Educated Cake Pan. The squares are placed in unque ways to create numbers and letters. Neat eh?

I bought it to bake cakes that showed the age of the birthday person. :o)

I found the Challah recipe easy and tasty!

R2D2 Now and Then!!!

Thought I would post a cake I made in December for my youngest. He said he wanted the cake I made him when he was a little boy. You can see the one I made 21 years ago in the next photo. They look similiar. He was happy. :)

Susie

Bread Baker’s Apprentice: CHALLENGE #5 Casatiello

Here is my try at the BBA Challenge #5 Casatiello.

I added 'lots' of bacon bits, pepperoni and Swiss cheese.

I'm not sure why I decided to do a braid. I guess because I had never done one before. I see that next week it calls for a braided Challah. LOL. OH well I'm all practiced up.

Hope the "S" is obvious enough. :o)

The crust is flaky and yummy and the crumb is slightly open and very tasty.