Roasted Onion & Asiago Miche: BBA

I finally reached the end of the BBA Challenge! The 43rd and final bread in the Bread Baker’s Apprentice is Roasted Onion and Asiago Miche.

Wow! What a way to end! The last bread in the Bread Baker’s Apprentice is another extraordinary bread from Bennett Valley Bread and Pastry Bakery. This is a huge and very flavorful bread made with roasted onions, chives, scallions and cheese.  It has a thin and crispy crust on the outside and a soft and flavorful crumb on the inside.  Delish!

This bread usually takes 3 days to make; however, it took me a total of 5 days to make both loaves. I baked the first loaf on the 4th day and the 2nd loaf on the 5th day.  Originally, I was going to halve the recipe because the loaves are huge, but then I changed my mind.  I decided to give most of the 1st loaf to my main taste tester.  He didn’t get to try the Potato, Cheddar & Chive Torpedos so I thought it was only fair that he got his share of this one.  He really liked it!

It is a big, beautiful loaf of deliciousness!

This is the crumb from the first loaf.

Here is a close-up of the crumb from the 2nd loaf.  It was so good!  I really, really like this bread!

That’s it for this bread!

Wow!  Is the BBA Challenge really over?  It’s been a great ride!

 

Which breads are my favorites from the book?  Let me see…

Cranberry Walnut Celebration Bread hands down is my very favorite enriched bread.  It’s beautiful as a braided bread and it tastes great, freezes great, and is great toasted! A very versatile bread indeed!

I also like (in alphabetical order, couldn’t rank them if I tried):

• Light Wheat Bread
• Multigrain Bread
• Marbled Rye Bread
• New York Deli Rye
• Pane Siciliano (loved the semolina in this bread)
• Pain Poilâne
• Pizza Napoletana (fabulous pizza)
• Potato Rosemary Bread  (loved the flavor combinations)
• Stollen
• Sunflower Seed Rye  (loved the seeds and rye flavor)
• Swedish Rye (Limpa)
• Tuscan Bread (I liked it even without the salt)
• Potato, Cheddar & Chive Torpedos  (Delicious! Absolutely delicious!)
• Roasted Onion & Asiago (Parmesan) Cheese Miche

 

I want to thank Nicole of Pinch my Salt for creating the BBA Challenge and for bringing all of the wonderful bread bakers together around the world.  It’s been a wonderful and rewarding experience.

To all my fellow BBA Bakers, I wish you well and hope to continue seeing all of the wonderful bread and other goodies you’ll be baking.

 

So what’s next…

I bid farewell to the BBA Challenge, but look forward to new experiences with the Mellow Bakers Group and continuing baking with the HBinFive Group and canning with the tigress can jam.

I’ve also got a few other surprises that I look forward to sharing with you so please come back for a visit soon.

Happy Baking!

Cathy