About a week ago Nicole of Pinch my Salt sent out a twitter message saying “I need a challenge. Am thinking of baking my way through every single recipe in The Bread Baker's Apprentice. Anyone want to join me?” Well I jumped right in. Both feet, no thought at all. I think I was one of the first 10 that joined…did I even have the book? Nope but I ordered it that night!!!
The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
We are now almost 200 strong with members everywhere on the globe. It’s an incredibly enthusiastic group that wants to share like no group I have ever belonged to before. Awesome!
Our goal is to bake our way through Peter Reinhart’s The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread. An intimidating book at anytime but to think that you are going to be baking one of these recipes a week is slightly overwhelming to say the least. But I love a challenge and feel a real need to get out of my comfort zone. Oh yah, I bake all of our bread but I never seem to have the time or the desire to try something new and different. This will change all that!!!
Our first challenge was Anadama Bread. This is a delicious sandwich type loaf that is made with cornmeal and molasses. I did change a couple of things around with this recipe and it turned out absolutely perfect.
The recipe calls for 6 Tablespoons of light molasses. All I had was regular and it is pretty strong so I used 4 Tablespoons of molasses and 2 Tablespoons of honey. I used the coarse cornmeal that the recipe called. The only other thing I changed was using only 1 1/2 teaspoons of yeast. I used Rapid Rise as that’s what I have and the recipe called for Instant Yeast. Still not sure about the difference but mine turned out prefect. Light and fluffy. We enjoyed this bread over the weekend as sandwiches with black forest ham and muenster cheese. The sweet in the bread complimented the sandwiches perfectly!
Will I make this again? Most definitely!!!
As Always…
Happy Entertaining!!!
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