Bake Your Own Bread (BYOB) May 2011 Roundup

It’s that time again. Time to showcase a month’s worth of bread. I’ve been out of town on business and family matters so I haven’t been baking very much the last few weeks, but luckily for you, the BYOB bakers have been staying very busy. They have some wonderful breads and other baked goods to share with you.

What is BYOB?

BYOB is a yearlong adventure in baking bread.  The goal is to bake as much of your own bread and other baked goods as possible in 2011.

• For more details or to participate in BYOB in 2011, click here.
• To view the list of homebakers participating in this adventure, click here

For this month’s roundup, I’m going to let the breads speak for themselves. So grab a cup of tea or the beverage of your choice and sit back and enjoy the wonderful goodies the BYOB Bakers made in April.

Gayathri of Gayathri’s Cook Spot 

 

 

 

 

Heather of GirliChef

 

 

 

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Krista of The Beet Reporter

Spring Harvest Bread 

Homemade Pita Bread
 

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Jacqueline of Designing My Day and the Chicago Amateur Bread Bakers 

We have buns in the oven
 

 Portuguese Sweet Bread 1st Tweak

Angel Bread

Cinnamon Raisin Oatmeal Scones

• Bagels – new recipe from The Bread Bible by Rose Levy Beranbaum which turned out fantastic. We used molasses in the boiling water and it made the bagels nice and dark as well as sweet.
• Amish Friendship bread
• Challah
• Flatbread
• Banana Nut Raisin muffins and mini-loafs
• Corn bread

Focaccia – also used this for Pizza

• Kummelweck Rolls
• Sourdough

 Andrea of Family & Food

• Mango & Rice Tart
• Bittersweet Chocolate Tart
• Lemon Tartlets
• Neapolitan Easter Pie
• Breton Apple Pie
• Victoria Sandwich

Kathy in Derwood, Maryland

• Ethereal Air Bread
• Grill Bread
• Overnight Dinner Rolls
• Pita Bread
• Pizza
• Cinnamon Rolls
• Jam Rolls
• Grandma’s White Moon Cake

Pam of  Pam’s Bread made the following breads this month:

• Protein Packed Bran Rolls
• Whole Grain German Sourdough Bread
• Chocolate Chip-Hazelnut Cookies
• Whole Grain Polish Rye Bread with Emmer Flour
• A Simple 100% Whole Wheat Bread
• Cranberry-Nut Rye Bread
• Whole Grain Blueberry Muffins

Jill of BakingBread-101.com

• Cinnamon Raisin Bread
• Apple Bread twice and half with craisins. My child, friends and I have enjoyed it twice now.

• Light Multigrain Bread.  I do not have the recipe posted on my website yet in this form, but it was made using my white bread recipe.  I did this by reducing the amount of all purpose white flour by 3 cups and substituted 1 cup of whole wheat flour, 1 cup of rye flour, 1 cup bran cereal,  2 T. milled flax seed, and 1 T. cracked wheat — www.BakingBread-101.com/whitebread.html.

• Daughter’s two-layer 12″ round birthday cake with butter cream frosting and fondant flowers filled with a cherry filling.  Then I baked jumbo cupcakes for her birthday party at preschool!

Beth of To The Fullest

Soepkipje
Photo album: http://www.ipernity.com/home/soepkipje

 

Champa of Versatile Kitchen

Di of Di’s Kitchen Notes

Year to date bread baking log: http://diskitchennotebook.blogspot.com/p/byob-2011.html

Priya of http://eq-myblog.blogspot.com/

Marion in United Kingdom

This had to be quick – we were just back from a long royal wedding fun weekend at our son’s. I used what flour was available in the cupboard. Not ideal as half the flour was not bread flour, just ordinary plain flour. The entire process was over in 2.5 hours including washing up (no dishwasher here) and putting away.
half quantity of each of the two flours
1 tsp salt
1 tsp quick action yeast
1 tsp sugar
approx half pint hand hot water
1 tbs oil

A brief knead adding flour as necessary; the dough rose in about 50 minutes in a well oiled loaf tin on a sunny window ledge. baked on gas mark 7 on high shelf of oven for 15 mins, then on gas mark 4 for 10 mins.

It tasted fine, the texture was good and it smelt nice too.

 
Cathy of Bread Experience

Thanks for another great month of baking.  As usual, everything looks wonderful!  Lot’s of new recipes to try.

Until next month, BYOB!

~Cathy