Home > Bread Making > 2008 Bread-Baking-Blog Archive
[includeme file=”includes/google-234×60-top-middle.html”]
The 2008 Bread Baking Blog Archive is a compilation of all the breads that were featured on The Bread Experience 2008 Bread Baking Blog. We hope you enjoy learning how to make these breads. Scroll down or use the links below to view a particular section.
2008 Bread Baking Blog
- December 2008: Holiday Breads
- November 2008: Festive Breads
- October 2008: Bread Machine Bread
- September 2008: Making Pizza
- August 2008: Making No Knead Breads
- July 2008: Using Bread Starters to Make Bread
You might also enjoy:
- 2013 Bread Baking Blog Archive
- 2012 Bread-Baking-Blog Archive
- 2011 Bread-Baking-Blog Archive
- 2010 Bread-Baking-Blog Archive
- 2009 Bread-Baking-Blog Archive
- BBA Challenge Archives
December 2008: Holiday Breads
To celebrate the Holidays, we’ll be learning how to make different types of Holiday breads over the next few weeks in the 2008 Bread Baking Blog.
Dec 28th: Soft Pretzels
Today we’re making soft pretzels. It’s my oldest son’s birthday so I decided to make him a treat. These pretzels would be a nice treat for your New Year’s Eve Party or for any special occasion. They taste great warm brushed with melted butter. Permalink — click for full blog post
Dec 21st: Whole Wheat Holiday Loaves
Today we’re making Whole Wheat Holiday Loaves. Holiday breads are traditionally made using white flour, sugar and dairy products. These holiday loaves are made with 100% whole wheat and contain no dairy products. The loaves are dark and chewy with an exceptional flavor.
Permalink — click for full blog post
Dec 14th: Transitional Whole Wheat Challah
Today in the 2008 bread baking blog, we’re making Challah (pronounced hal-la), the Jewish Sabbath and celebration bread. The preparation of the dough for baking in the Jewish kitchen is “the act of challah” in which a woman takes a small part of the dough to burn as an offering… Permalink — click for full blog post
Dec 7th: Classic Stollen
Today, we’re making Stollen, the traditional German Christmas bread. Stollen originates from Dresden. This version can be made in a fairly reasonable amount of time, about 4 hours from start to finish due to the strong sponge that leavens the dough at a brisk pace.
Permalink — click for full blog post
November 2008: Festive Breads for the Holidays
To prepare for Holiday gatherings, we’ll be making festive breads for the next few weeks in the 2008 Bread Baking Blog.
Nov 30th: Cranberry-Orange Cream Scones
Today we made Cranberry-Orange Cream Scones in the 2008 bread baking blog. This is a very easy scone recipe. The original recipe is from a handwritten manuscript dated from the 1920s. The cranberries give the scones a unique texture and the orange juice provides a hint of citrus flavor. Permalink — click for full blog post
Nov 23rd: Cranberry Walnut Celebration Bread
This week, we made a braided Cranberry Walnut Celebration Bread for Thanksgiving or other Holiday Festivities. This bread is very easy to make and the end result is beautiful and rewarding.
Permalink — click for full blog post
Nov 16th: Thanksgiving Pilgrim Loaf
Today in the 2008 bread baking blog, we’re making a festive Pilgrim Loaf to celebrate the Harvest season. This uniquely shaped and savory Harvest Bread will make a wonderful addition to your Thanksgiving feast. It has a nutty flavor with just a hint of sweetness.
Permalink — click for full blog post
Nov 9th: Holiday Pumpkin Bread
This week we made festive Holiday Pumpkin Bread. The recipe makes two moist and tasty golden wreaths so keep one wreath for yourself and give one away; or serve one, and make the other into Pumpkin Bread Pudding. These wreaths also make beautiful centerpieces for your Holiday dinner table. Permalink — click for full blog post
Nov 2nd: Pumpkin Crescent Rolls
This week in the 2008 bread baking blog, we made Pumpkin Crescent Rolls. The canned pumpkin adds a wonderful, deep color to the rolls and pumpkin pie spice provides just a hint of flavor. You’ll like these rolls even if you’re not a fan of pumpkin bread. My sons would never have known there was pumpkin in the rolls if I hadn’t told them.
Permalink — click for full blog post
[includeme file=”includes/google-468×60-bottom-middle.html”]
October 2008: Crusty Bread Machine Bread
During the month of October, we’ve been learning how to make rustic breads using a bread machine. These breads are good for chilly Fall nights when you need a crusty bread to go with your homemade soup or chili.
Oct 26th: Pumpkin Nut Bread in Bread Machine
This week, we made Pumpkin Nut Bread in celebration of the Fall Harvest. It’s not a crusty bread but it is a Fall bread. You can make this bread completely in your bread machine or, make the dough in the bread machine, shape it into a loaf or festive pumpkin shape and bake it in a conventional oven. Permalink — click for full blog post
Oct 19th: Honey and Beer Rye Bread
This week in the 2008 bread baking blog, we’re making a honey and beer rye bread to celebrate Oktoberfest. We’ll make a rye starter in a separate bowl and let it sit for a few days before making the dough in the bread machine. Letting the sourdough starter develop enhances the flavor of the bread. Permalink — click for full blog post
Oct 12th: Crisp Italian Bread in Bread Machine
This week, we’re making Italian Olive Oil Bread or PANE ALL’OLIO using the sponge method. The dough is made in the bread machine and then baked on a baking stone to create a crisp, golden crust with a chewy interior. Permalink — click for full blog post
Oct 5th: Crusty French Bread in Bread Machine
This week in the 2008 bread baking blog, we begin our series on making crusty bread using a bread machine. We start the series with a crusty French Bread. The dough for this bread is made in the bread machine and baked in a La Cloche for a crust that is thin and crispy.
Permalink — click for full blog post
September 2008: Let’s Make Pizza!
During the month of September, we’ve been making pizza in the 2008 bread baking blog. It’s easy to learn how to make pizza … it all begins with the dough. If you can make yeast bread, then making pizza crust will be a snap. It’s fun too!
Sep 28th: Whole Wheat Pizza Dough
This week in the 2008 bread baking blog, we’re making whole wheat pizza dough. If you’re looking for a versatile whole wheat pizza crust that is fairly easy to make and actually tastes good, this one fits the bill. You can use this same dough to make ciabatta, focaccia, and mini baguettes.
Permalink — click for full blog post
Sep 21st: Bread Machine Deep Dish Pizza
Today, we’re making deep dish pizza dough in the bread machine and baking in it a ceramic pizza baker. I’ve been on a quest to find the best homemade pizza and I think I may be onto something with this recipe and method of baking. Permalink — click for full blog post
Sep 14th: Making Pepperoni Pizza Bread
This week in the 2008 bread baking blog, we’re making pizza bread. The recipe is courtesy of ACH Foods (Fleischmann Yeast). This pizza bread can be served for dinner with a salad, as an afternoon snack, or as an appetizer for a Sunday afternoon game. Permalink — click for full blog post
Sep 7th: How to Make Brick Oven Pizza
We’ll start our pizza series by making Brick Oven Pizza. The recipe is courtesy of The King Arthur Flour Company and The Baker’s Catalogue. You’ll like this pizza. The overnight starter gives it an unbeatable chewy/crispy crust. It’s easy to make and is one of the best tasting homemade pizza’s I’ve had.
Permalink — click for full blog post
August 2008: Making No Knead Breads
During the month of August in the 2008 bread making blog, we made no knead or batter breads. Since the mixture is a batter, no shaping is involved, and the bread takes on the shape of the pan it is baked in.
Aug 31st: Whole-Wheat No Knead Bread
This week concludes our series on making no knead bread. Today, we’re making a whole-wheat bread. This all-whole-wheat loaf is a batter bread, not to be kneaded. The batter will be soft and fairly light so the finished loaf won’t end up looking and tasting like a brick. Permalink — click for full blog post
Aug 24th: Brioche – a Rich No Knead Bread
This week in the 2008 bread baking blog, we continue our series on making no knead bread. Today we’re making Brioche — a very rich and delectable bread. In fact, this particular recipe utilizes a 70 percent butter-to-flour ratio so it would definitely be considered a “rich man’s brioche”.
Permalink — click for full blog post
Aug 17th: Batter (No Knead) Corn Bread
Today, we’re making batter corn bread. This type of corn bread is brown and golden and similar in texture to a quick corn bread. However, this is a no knead bread that uses yeast as the leavening. The batter is beaten, not kneaded and it rises once in the pan before baking.
Permalink — click for full blog post
Aug 10th: White velvet batter (no knead) bread
Today in the 2008 bread baking blog, we baked a savory no knead (batter) bread that fills the kitchen with a wonderful aroma while its baking. This unique bread was developed for baking in coffee cans to create a special mushroom shape. It is a “quick” and easy yeast bread that is suitable for the first-time baker. However, it’s fun to make regardless of your baking level.
Permalink — click for full blog post
July 2008: Using bread starters
For the month of July and the beginning of August, we focused on using bread starters to make homemade bread. Look for more details in the posts below:
Aug. 3rd: Sourdough Bread using a Grape Starter
This week in the 2008 bread baking blog, we made a natural grape starter using grapes from a vineyard in Georgia. I visited the vineyard last weekend and took a tour of the winery. It was very interesting and educational. Did you know that red wine is better for you than white wine because they use the whole grape and not just the juice? What does this have to do with bread making? Check out this week’s blog to find out. Permalink — click for full blog post
July 27th: Whole Wheat Bread using a “Wild Yeast” Starter
Today in the 2008 bread baking blog, we’re making whole wheat bread using the basic recipe from Peter Reinhart’s Whole Grain Breads. This is a versatile loaf that can be made into many shapes and can be made with either a biga or wild yeast starter. We’ll be using the starter we created last week to give our bread a more complex and slightly sour flavor and we’ll make a loaf bread to use for sandwiches. Next time, we’ll try a different shape. Permalink — click for full blog post
July 20th: Whole Wheat “Wild Yeast” Starter
This week in the bread baking blog, we’re working on a whole wheat sourdough or “wild yeast” starter to use in whole wheat bread. We’ll be using the recipe from Peter Reinhart’s Whole Grain Breads. I could use my regular sourdough starter and convert it to a whole wheat starter, but I decided to create one from scratch to use as a comparison. I’m having so much fun with this, maybe we’ll try that next time. Permalink — click for full blog post
July 13th: Sourdough Bread in a Bread Machine
Today in the 2008 bread baking blog, we’re making sourdough bread in the bread machine. We’ll see how it compares to the classic sourdough bread we made last weekend. I’m using the starter I created last August from a recipe from Boudin Bakery in San Francisco. It took me awhile to get the flavor of the starter right. Permalink — click for full blog post
July 6th: Classic Sourdough Bread in the Oven
Last night, I began the process of making sourdough bread. It takes anywhere from 10 to 22 hours from start to finish depending on how long you let the sponge and the dough work, but it is definitely worth the time and effort involved. You just have to plan ahead to fit it in your schedule. Permalink — click for full blog post
Please join us in the bread baking blog next time to learn a new recipe or technique.
Leave a Reply