For Day 3 of the Bread Baker’s Apprentice Challenge, we made bagels. We had the option of making any flavor we wanted so I decided to make the cinnamon raisin version. This bagel recipe uses the sponge technique to give the bagels a better flavor and texture. It also helps the bagels to freeze and thaw better. The method takes 2 days due to the
Greek Celebration Bread: BBA Challenge
The bread of the day for the Bread Baker’s Apprentice Challenge, is Greek Celebration Bread. This is an enriched bread made from a master formula that utilizes a wild-yeast starter or a poolish. Several different breads can be made from the master formula: Greek Celebration Bread, Christopsomos, and Lambropsomo. I chose to make the basic bread. The formula uses a wild yeast starter, along with
Anadama Bread: BBA Challenge
The Bread Baker’s Challenge has begun! The first bread we made in the challenge is Anadama Bread. “Anadama bread is a yeast bread composed of wheat flour, cornmeal, and molasses. It originated in Boston.” — Source: http://www.foodtimeline.org/foodbreads.html#anadama Anadama bread. A bread made from cornmeal and molasses. The term dates in print to 1915, but is probably somewhat older. If it were not for the frequency