2009 Bread Baking Blog Archive
This is the 2009 Bread Baking Blog Archive of all the breads that were featured on The Bread Experience bread baking blog in 2009.
2009 Bread Making Series
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December 2009: Holiday Breads & Jams
During the month of December, we're featuring Holiday Breads and jams in the bread-baking blog.
December 22nd: Red Ribbon Gift Loaf
This Red Ribbon Gift Loaf (also known as German Kuchen) is made in the shape of a gift with ribbons and a bow on top. It makes a unique and love gift.
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December 21st: Christmas Marmalade
This Christmas Marmalade, made with oranges, lemon, pineapple and cherries, is beautiful and easy-to-make. Permalink -- click for full blog post
December 18th: Bread Gifts: 7-Grain Bread
This 7-Grain Bread has a crusty outside and a chewy inside with a somewhat nutty flavor. Permalink -- click for full blog post
December 17th: Bread Gifts: 7-Grain Bread Mix
This healthy, no-knead bread mix made with a mixture of seven seeds and grains would make a gift gift.
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December 15th: Bread Gifts: Cranberry Pecan Bread
Cranberry Pecan Bread is a beautiful yeast bread that would make a lovely gift. Permalink -- click for full blog post
December 11th: Grapefruit Cranberry Marmalade
Grapefruit Cranberry Marmalade is a beautiful and festive jam that would make a great gift for the Holidays. Permalink -- click for full blog post
December 5th: Making Apple Pie Jam
December 4th: Cranberry Walnut Pumpkin Bread
The combination of flavors - pumpkin, tangerine, cranberries and walnuts - elevates this Cranberry Walnut Pumpkin Bread to a different category altogether.
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November 2009: Festive Breads & Jams
In November, we'll be featuring Festive breads and jams in the bread-baking blog.
November 29th: Potato Rolls
November 16th: Cranapple Butter
This Cranapple Butter is the perfect spread to go with delicious Holiday dinner rolls. Permalink -- click for full blog post
November 12th: Harvest Wheat Sheaf
This Harvest Wheat Sheaf is really easy to make, but it does take a few days from start to finish because of the extra time needed to sprout the wheat grains.
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November 8th: Altamura (Semolina) Bread
Today in the bread baking blog, we're featuring Altamura (Semolina) Bread. This version incorporates semolina flour and a sponge of whole wheat and all purpose flour for a beautiful, rustic texture. Permalink -- click for full blog post
November 4th: Autumn Cranberry Pear Jam
The addition of cinnamon and dried cranberries gives this jam a burst of fall flavor that will delight your taste buds.
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October 2009: Pumpkin Breads & Jams
During the month of October we'll be featuring pumpkin breads and different types of jams in the bread-baking blog.
Oct 31: Pumpkin Cranberry Braid
The bread of the week is a beautiful Pumpkin Cranberry Braid.
This bread has a wonderful blend of spices that provide a delicious burst of flavor!
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Oct 27: Cranberry Oatmeal Pumpkin Seed Bread
The dough for this Cranberry Oatmeal Pumpkin Seed Bread has been fermenting in the refrigerator for the past week. For additional flavor and texture, we'll add some roasted pumpkin seeds and dried cranberries.
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Oct 26: Apple Preserves
It's the peak of apple season! That means it's time to can some of these yummy apples to enjoy later. For a delicious treat, try these apple preserves!
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Oct 19: Pear & Pineapple Jam
This Pear & Pineapple Jam is made with fresh pears and crushed pineapple and is great for Fall. It's crisp and delicious! Permalink -- click for full blog post
Oct 16: Oatmeal Pumpkin Bread
Today is World Bread Day. To commemorate this special day, we're making Oatmeal Pumpkin Bread using the Artisan Bread in Five Minutes method and submitting it as our entry in the World Bread Day event.
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Oct 15: Apple Butter
Today, we're featuring Apple Butter in the bread-baking blog. This particular recipe utlizes the whole apple (including the peel and core) for added flavor.
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Oct 8: Pumpkin Gingerbread
To celebrate the beginning of Autumn, we're baking pumpkin bread in the bread-baking blog. This Pumpkin Gingerbread is easy and delicious ...
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Oct 2: Citrus Marmalade
Jam goes really well with all the homemade bread we've been making in the bread-baking blog so I decided to share my experiences making jam. Today, we're featuring Citrus Marmalade. Permalink -- click for full blog post
September 2009: Making Pizza
During the month of September, we're making Pizza!Sep 20th: Pizza Blanca
We're continuing our pizza making series in the bread-baking blog. Tonight we made a delicious garlicky Pizza Blanca. Permalink -- click for full blog post
Sep 13th: Herbed Cheese Pizza using Olive Oil Dough
Today in the bread-baking blog, we're making a delicious Herbed Cheese Pizza using the olive oil dough from Artisan Bread in Five Minutes.
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Sep 5th: Deep Dish Italian Semolina Pizza
This is my version of a no knead deep dish pizza made with Italian Semolina bread dough and topped with pepperoni, cheese and yummy herbs.
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August 2009: Artisan Breads
Beginning this month and for the next few weeks, we'll be featuring Artisan Breads in the bread-baking blog.
Aug 26th: Italian Semolina Bread:
Artisan Bread in Five
Today in the bread baking blog, we made Italian Semolina Bread using the Artisan Bread in Five Minutes method.
This method simplifies the bread making process by reducing the amount of hands on preparation...
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Aug 22nd: Couronne: Artisan Bread in 5 Minutes
This week in the bread baking blog, we made a French Couronne using the Artisan Bread in Five Minutes method. A Couronne is a beautiful ring or crown-shaped loaf that is a specialty of Lyon.
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Aug 19th: Baguettes: Artisan Bread in 5 Minutes
Today, we're making Baguettes from dough that has been fermenting in the refrigerator for the past week. The long fermentation process gives the bread a wonderful flavor and chewy texture. Permalink -- click for full blog post
Aug 11th: Boule: Artisan Bread in 5 Minutes
This week, in the bread-baking blog, we started a new Artisan Breads series. The first bread we're making is an Artisan Free-Form Loaf. You make the master dough, let the dough rise, then... Permalink -- click for full blog post
Aug 8th: Monkey Bread
I don't know that Monkey Bread could be considered an artisan bread, but it is really fun to make and tastes really good! We made this bread in the Artisan Bread Bakers' Group Bake this weekend so I'm including it in this section just for kicks. Permalink -- click for full blog post
July 2009: No Knead Breads
During the month of July and part of June, we baked breads using the techniques from Kneadlessly Simple by Nancy Baggett. We've made a lot of traditional breads in the Bread Baker's Challenge blog so I thought it would be fun to make the same breads using the no knead method.
July 31st: No Knead English Muffin Loaves
Today we made No Knead English Muffin Loaves using the Kneadlessly Simple method. These English Muffin Loaves are are crispy on the outside, and light and airy on the inside. Permalink -- click for full blog post
July 26th: No Knead Spiced Cranberry Coffeecake
Today, in the bread-baking blog, we made a Spiced Cranberry Bundt-Style Coffeecake using enriched dough made from the Kneadlessly Simple method. Mmmmm....
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July 16th: No Knead Crusty Yeasted Cornbread
Today in the bread-baking blog, we made a Crusty Yeasted Corn Bread with Coarse Salt using the Kneadlessly Simple method.
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July 9th: No Knead Cinnamon Raisin Bread
This week, we made Cinnamon Pinwheel Raisin Bread using the dough from the Country Fair White Bread in Kneadlessly Simple. Permalink -- click for full blog post
July 2nd: No Knead Sticky Buns
Today in the bread making blog, we made No Knead Sticky Buns using the Kneadlessly Simple method. Permalink -- click for full blog post
July 1st: No Knead White Bread
Today, we're making easy No Knead White Bread. We made one loaf of sandwich bread, and used the other piece of dough for the no knead sticky buns. This recipe is also from Kneadlessly Simple by Nancy Baggett.
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June 28th: No Knead Ciabatta
This week in the bread baking blog, we made No Knead Ciabatta. This no knead method utilizes a steaming technique to simulate hearth baking that uses iced cold water rather than hot water to produce the steam. Very interesting indeed! Permalink -- click for full blog post
June 21st: No Knead Challah
This recipe has been reworked from a traditional challah recipe to reduce the time spent baking. Except for the shaping and braiding, this bread only requires a few minutes of effort here and there.
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June 2009: Steamed Breads
During the month of June, we'll be featuring Steamed Breads using different type of vessels.
June 14th: Steamed Corn Bread
Today, in the bread baking blog, we're continuing our series on steamed bread. Steamed corn bread has the color and texture of Boston Brown Bread, but it's made with cornmeal and all-purpose flour rather than a blend of several flours. Permalink -- click for full blog post
June 7th: Steamed Boston Brown Bread
Today in the bread baking blog, we made steamed Boston Brown Bread. Steamed breads are flavorful and ultramoist without being gummy or packed with fat. This particular brown bread is made with rye, corn, and whole wheat.
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May 2009: Baking Breads in Pots
During the month of May, we'll be featuring Breads made in different types of pots.
May 31st: Easy Four-Grain Pot Boule
This week in the bread baking blog, we're making an interesting pot bread that utilizes a combination four types of grains: cornmeal, rolled oats, rye flour and all-purpose or bread flour. This rustic, crisp-crusted pot bread has a light color and a subtle, grain taste. It goes with most anything.
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May 17th: Whole Grain Country Bread
Today, we're making whole grain country bread and baking it in a clay baker. This recipe is based on whole wheat flour, but can be adapted to different grains (barley, rye, oats, spelt), as long as half of the mixture is wheat flour to ensure a light, airy texture.
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May 10th: Flower Pot Bread
Today in the bread baking blog, we're making Spring Flower Pot Bread using earthenware clay pots as molds. We'll be making an easy and basic yeast bread, but once the bread is baked in the flower pot, it makes a whimsical presentation for Mother's Day Brunches or for any special occasion. Permalink -- click for full blog post
May 3rd: Buttermilk Dutch Oven Bread
Today in the bread baking blog, we started the process of making an easy Buttermilk Pot Bread. This bread is a no knead yeast bread so it requires a longer fermentation time to achieve the best flavor and texture.
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April 2009: Easter Breads & Healthy Breads
During the month of April, we'll focus on symbolic Easter Breads at the beginning of the month and feature other breads the rest of the month.
Apr 26: Easy Whole Wheat Sandwich Bread
Today in the bread baking blog, we're making an easy and delicious whole wheat sandwich bread. This bread is made with buttermilk and honey and is great toasted and served with marmalade or jam. This bread really is easy and I'll tell you why... Permalink -- click for full blog post
Apr 19: Rustic European Whole Wheat Loaf
This week in the bread baking blog, we're making a Rustic European-style Loaf with whole wheat and walnuts. The bread is round shaped and slightly porous. It is a rather wet dough so you'll need to form it by the sink...
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Apr 12: Tsoureki, Greek Easter Bread
This week in the bread baking blog, we're making Greek Easter Bread. This Easter bread is braided and contains hard boiled eggs, dyed red for fertility, symbolizing the Resurrection of Christ. Permalink -- click for full blog post
Apr 5: Kulich, Russian Easter Bread
Today in the bread baking blog, we're making Kulich, a Russian Easter Bread. Traditional kulich is based on a baba dough, but with more sugar, and added candied peel, almonds, raisins, and saffron. The top is iced and decorated, usually with Cyrillic letters standing for 'Christ is risen'. Permalink -- click for full blog post
March 2009: Soda Breads
During the month of March, we'll focus on breads made with soda and buttermilk in the bread baking blog. Over the next few weeks, we'll be making Irish Soda Bread and Brown Bread, biscuits, and scones.
Mar 29: Whole Wheat Pilgrim Scones
Today in the bread baking blog, we're making whole wheat scones also known as Pilgrim Scones. The combination of all-purpose and whole wheat flours, honey, buttermilk and raisins makes these scones delicious as well as nutritious.
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Mar 22: Delicious Buttermilk Walnut Scones
Today in the bread baking blog, we're making some delicious Walnut Buttermilk Scones. The buttermilk provides the moisture, the walnuts add a little crunchiness and the creamy cinnamon sugar topping puts them over the edge. Permalink -- click for full blog post
Mar 15: Irish Freckle Bread
Today, we're making Irish Freckled Bread. This is a very tender and flavorful loaf due to the combination of mashed potato, potato water, and eggs. It is great for toast and freezes well. Permalink -- click for full blog post
Mar 8th: Irish Brown Soda Bread
Today, in the bread baking blog, we're making Irish Brown Soda Bread using buttermilk from the buttermilk plant we started a few days ago. This is a simple, wholesome loaf that can be eaten plain or ...
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Mar 7th: Make Your Own Buttermilk Plant
Today, we learned how to make a buttermilk plant. Buttermilk is an essential ingredient in traditional soda breads.
It can be cultured very easily using a buttermilk plant.
Try it yourself!
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Mar 4th: Buttermilk Yeast Biscuits
Today, in the bread-baking blog, we made Buttermilk Yeast Biscuits.
First, you make a starter using a dry yeast cake. Let the starter sit overnight, then make the dough and bake the biscuits immediately or ...
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Mar 1st: Buttermilk Dry Yeast
Today, we're making buttermilk dry yeast to use in buttermilk yeast biscuits. Before we can make the biscuits, we have to make the dry yeast. That is our focus for today and the next couple of days.
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February 2009: Breakfast Breads
During the month of February, we'll be highlighting different types of breakfast breads. Serving homemade bread is a wonderful way to start your day! So let's get started baking bread.
Feb 22nd: Whole Wheat Oatmeal Waffles
Today, in the bread making blog, we made (and ate) Oatmeal Waffles. The combination of oatmeal and whole wheat makes these waffles very nutritious. They taste especially good topped with fresh berries and drizzled with real maple syrup. These waffles make a beautiful and delicious presentation for breakfast or brunch.
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Feb 21st: Sprouted Wheat Bread
Today, in the bread baking blog, we made Sprouted Wheat Bread using wheat berries that were sprouted a few days ago. The wheat berries provide a crunchy and sweet flavor to this delicious golden loaf.
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Feb 15th: Whole Wheat Cinnamon Bread
This week in the bread baking blog, we made Whole Wheat Cinnamon Raisin Bread. This dark, rich bread is delicious! Try it for breakfast, either plain or toasted. The bread can be made completely in the bread machine or, make the dough in the bread machine, then transfer the dough to loaf pans for the final rising, and bake them in the conventional oven. Permalink -- click for full blog post
Feb 8th: Alaskan Sourdough Pancakes
Today in the bread baking blog, we made Alaskan Sourdough Pancakes. First, you make the Alaskan Sourdough Starter and let it ferment overnight. The starter will be ready to use in the pancake batter the next morning for breakfast or brunch. Permalink -- click for full blog post
Feb 1st: Whole Wheat Cinnamon Buns
Today, in the bread baking blog, we're making Whole Wheat Cinnamon Buns. These cinnamon buns can be made using your favorite whole wheat bread dough. For this batch, we're using a no knead bread dough to make the process a snap. Permalink -- click for full blog post
January 2009: Whole Wheat Breads
To help you get started eating more healthy whole grains, we'll be baking whole wheat breads during the month of January in the bread baking blog.Jan 25: Raisin-Rosemary Rye Bread
Today in the bread baking blog, we're making Raisin-Rosemary Rye Bread. The combination of rye flour, whole wheat flour, bread flour, and cornmeal provide the bread with a good shape. The bread also has a very unique and satisfying flavor. It tastes a little sweet from the raisins and has a wonderful aroma from the rosemary.
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Jan 18th: Whole Wheat Sourdough Bread
Today, we're making whole wheat sourdough bread using a sourdough starter. Working with starters is fun! First, you make a sponge of whole wheat flour, water and a cup of sourdough starter. The sponge bubbles and foams for 24 hours, then you mix it with the dough to form a delicious loaf of almost whole wheat bread.
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Jan 11th: Whole Wheat Walnut Bread
Today, we're making whole wheat walnut bread. These 100% whole wheat loaves are moist, open-textured, and rich with nuts. I'm using freshly milled whole wheat flour from hard red spring wheat to make these loaves. They should taste a little sweeter than store-bought whole wheat bread. Permalink -- click for full blog post
Jan 4th: Rustic Cracked Wheat Bread
Today, we're making a rustic cracked wheat bread. This is a very easy and tasty recipe. It is not 100% whole wheat but the mixture of cracked wheat, whole wheat and bread flour makes it a very nutritious bread.
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Jan 3rd: Spiced Whole Wheat Pumpkin Bread
Today, I decided to do a test bread. I made whole wheat pumpkin bread by adapting one of my favorite white flour pumpkin bread recipes. It is a very moist loaf bread that has a delicate spice flavor.
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