Part 3 in my chronicle of baking my way through The Bread Baker's Apprentice by Peter Reinhart.
BBA Challenge #10 Corn Bread
This is the only non-yeasted bread in the entire book.
This bread takes two days because it requires a corn meal soaker, but hands on time is minimal.
This bread is topped with cooked bacon..... and rendered bacon fat is used to coat the 10" round cake pan.
This corn bread is lovely. It includes quite a bit of whole corn, and is quite sweet, so your reaction to this bread will depend on your taste.
To see more blogs on this bread, Google BBA Challenge #10.
BBA Challenge #11 Cranberry-Walnut Celebration Bread
I wish I had more photos of this bread. I suspect that it is because both times that I made it I struggled with the shaping. The first time, when I tried to braid it, I ended up with a messy boule. The second time, I tried baking it in a baking pan, and the loaf out grew the pan. The good news is that I LOVED the flavor of this bread and will definitely make it again. I skipped the walnuts (although I will include them next time), and used orange extract rather than lemon. This bread is so tasty. I will definitely make it again.
To view many bakers' experiences baking this bread, Google BBA Challenge #11 Cranberry-Walnut Celebration Bread.
BBA Challenge #12 English Muffins
My English Muffins look gorgeous and they were easy to do. You first "fry" the muffins on a griddle, and then finish baking them in the oven. The frying technique was pretty cool
I was not all that excited about the texture of these muffins. The dough was very firm, and my muffins did not have a lot of holes. I am going to try the recipe in Artisan Breads Everyday. Still... aren't they pretty?
To see other bakers's reaction to this recipe, please Google BBA Challenge #12 English Muffins.