Bake Your Own Bread (BYOB) November 2011 Roundup

The November Bake Your Own Bread (BYOB) Roundup features a fabulous assortment of breads and other baked goods from bakers around the world.  It’s always a comfort to know that baking bread is enjoyed by people of all nations. 

 

We invite you to pull up a chair and feast your eyes on the breads and other baked delights the BYOB Bakers made in October.

 

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Marion in the United Kingdom starts off this month’s roundup with the breads she made using flour she got for her birthday from a local producers organic specialty shop.  I could totally get into that for a birthday present.

 

 

 

 5 Seed Loaf with Spelt

 

 

 

 

 

 

 

 

Mixed Flours with 20% Rye

 

 

 

 

 

 

Rye Coated White Sourdough

 

 

 

 

 

 

Wessex Cobber Bread

 

 

 

 

 

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Connie of mydiscoveryofbread made five loaves this month and placed them in a lovely collage to showcase her handiwork.  Beautiful!  I especially like the fougasse.

 

 

Here are the links to her posts:

• Fougasse for the Bread Baking Babes
• Poviticia for World Bread Day
• Tartine Country Bread with Kalamata
• Croissants with Sourdough
• French Countryside Bread

 

 

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Heather of GirliChef made an assortment of delicious breads and scones this month. The Sundried Tomato & Bacon Scones are particularly tempting…yum!

 

 

 

Apple Bread w/ Sugar & Cinnamon Topping

 

 

 

 

 

 

 

 

Scottish Scones w/ Lemon & Ginger

 

 

 

 

 

 

 

Sundried Tomato & Bacon Scones

 

 

 

 

 

 

 

100% Whole Wheat Bread

 

 

 

 

 

 

Seeded Mixed Brown Bread

 

 

 

 

 

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Gayathri of Gayathri's Cook Spot has been busy as well making a variety of eggless breads and treats.  I could so go for one of those eggless jam tarts right now.

 

 

Eggless Jam Tarts

 

 

 

 

 

 

 

Eggless Pumpkin Pretzels

 

 

 

 

 

 

Eggless Banana Tarts

 

 

 

 

 

 

Eggless Povitica

 

 

 

 

 

 

Palak Oat Bran Cutlet

 

 

 

 

 

 

Yam Sandwich

 

 

 

 

 

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Winnie of Somthing Sweet graces our table with more lovely baked goodies this month.  All of the flavors sound exquisite. I like the bread display of the dove returning with the olive leaf.  Very nice!

 

 

 

 

Rich Honey Challah

 

 

 

 

 

 

 

 

 

Date-syrup cake with lemon glaze

 

 

 

 

 

 

 

Round-shaped sweet challahs for our holidays

 

 

 

 

 

 

 

 

Plum-cake with date-syrup

 

 

 

 

 

 

 

Omelette "cake" with onion & mushrooms

 

 

 

 

 

 

 

 

Pound cake with fruit purees

 

 

 

 

 

 

 

 

Snickerdoodle cake

 

 

 

 

 

 

 

Frozen cheesecake with honey & praline (+ home-made condensed milk)

 

 

 

 

 

 

 

Special Eggless Challah - Noa's dove returns with the olive leaf

(which was the chapter of that week)

 

 

 

 

 

 

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Kathy in Derwood, Maryland said that much of October was based on buttermilk and cream.  The milkman delivered a gallon of buttermilk instead of the normal 1/2 gallon and a quart of heavy cream.  What a problem! 

Here are the breads she made in October:

• Kaiser Rolls
• Whole Wheat Sandwich Loaf (4 loaves)
• All American Biscuits
• Baking Powder Biscuits
• Cream Biscuits
• Sourdough Pullman Loaf (2 loaves)
• White (buttermilk) Loaf (2 loaves)
• Classic Crumb Cake
• Brownies (Master Mix)
• Oatmeal Cookies
• Pumpkin Bread

 

 

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Pam of Pam's Bread was in Russia most of the month of October but she did find time to bake some whole grain scones for her favorite scone eater.  Lucky person!

 

 

 

 

Whole Grain Scones

 

 

 

 

 

 

 

 

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Jill of BakingBread-101.com did some baking for her daughter's Third Annual Pumpkin Party -- gnarled fingers (cinnamon twists), alien beings (sugar cookies), Hannibal cakes (carrot cake jumbo cupcakes), shrunken heads (cream puffs that she decorated after she bought them already made), and French bread for worm sandwiches.  She also baked sandwich bread, danish, ginger cookies, and pumpernickel bread.  I love the alien beings.  What a cute idea!

 

 

 

Alien beings (sugar cookies)

 

 

 

 

 

 

 

Hannibal cakes (carrot cake jumbo cupcakes)

 

 

 

 

 

 

 

 

Shrunken heads (cream puffs that she decorated after she bought them already made),

 

 

 

 

 

 

Gnarled fingers (cinnamon twists)

 

 

 

 

 

 

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Soepkipje submitted another beautiful collage of all the fabulous breads she made in October.

View her photo album here

View the October Bread collage here

 

 

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Cathy of breadexperience (that’s me!) made a variety of breads as well.  Here are my favorites from this month’s baking. 

 

 

Pain au Potiron the Final HBinFive Bread

 

 

 

 

 

Spelt Bread with Pecans and Golden Raisins

 

 

 

 

 

 

Apple Starter used to make Peasant Bread and Tartine Whole Wheat Bread

 

 

 

 

 

Tartine Whole Wheat Bread

 

 

 

 

 

Tomato Bread Soup: Pappa al Pomodoro

It’s made with day old Peasant Bread cubes.

 

 

 

 

 

Fougasse: Provencal Bread with Herbs

 

 

 

 

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Thanks everyone for participating in the November 2011 BYOB Roundup.  I look forward to seeing all of your lovely breads next month.

 

BYOB!

Cathy

Honey Graham Bread

I started going back through the baking list for the HBinFive Baking Group to catch up on some of the breads I missed over the past several months. 

I decided to make this Honey Graham Bread with some Antebellum Style Rustic Course Graham Flour I got from Anson Mills. I don’t know how I missed this one. This bread is amazing!  

 

Cinnamon Honey Graham Bread Recipe

Adapted from Healthy Bread in Five Minutes by Jeff Hertzberg and Zoe Francois

Yield: 1 loaf (double the recipe for 2 loaves)

Ingredients:

• 2 cups graham flour
• 2 1/8 cups unbleached all-purpose flour (I used a blend of white and whole wheat flour)
• 1/2 tablespoon ground cinnamon
• 3/4 tablespoon (or 1 packet) granulated yeast
• 1/2 tablespoon kosher salt
• 1/8 cup vital wheat gluten
• 1 3/4 cups lukewarm water
• 3/8 cup honey
• 3 tablespoons neutral-flavored oil (or melted unsalted butter)

Directions:

1. Mix together the flours, cinnamon, yeast, salt, and vital wheat gluten in a large bowl using a whisk or a wooden spoon.
2. Add the liquid ingredients and incorporate it completely into the dry ingredients using a Danish dough whisk.

    
   

3. Cover the bowl (or container) and allow the dough to rest at room temperature until it rises and collapses, about 2 hours. Refrigerate the dough for at least 24 hours and up to 7 days.
4. When you’re ready to bake, remove the dough from the refrigerator and shape it into a ball. Let the ball rest for about 5 minutes, then elongate the ball into an oval shape and place it in a lightly greased nonstick loaf pan. Cover loosely and let the loaf proof for an hour and 45 minutes.

   

   

5. Preheat the oven to 350 degrees F. and place the loaf on the middle rack in the oven.  Let it bake for 45 to 50 minutes.
6. Remove the bread from the oven and let it cool completely on a wire rack before serving.

     

7. Then slice and enjoy.  Oh my!  This bread is so good. I almost kept it for myself.

   

   However, I decided to bring the loaf with me when I went to visit my oldest son this past weekend.  His friends loved it!  They said it was softer (and tastier) than store bought bread. It tasted great plain or with butter or peanut butter.  I left the rest of the loaf for them to enjoy.  I only made one loaf. I guess I’ll have to make another one.

   

 

This bread has been YeastSpotted. Please visit Wild Yeast to view all of the lovely breads in the roundup.

 

Thanks for joining me in the bread baking blog. 

Happy Baking!
Cathy

 

About the HBinFive Baking Group

 

The HBinFive Baking Group, started by Michelle of Big Black Dogs, is baking through all of the breads in the Healthy Bread in Five Minutes book. For more information on the HBinFive baking group, check out BigBlackDog.

Celebrating 2010 ~ Slideshow of Breads

It’s New Years Eve 2010 and I’m feeling nostalgic today so I decided to take a stroll down memory lane and showcase the breads I’ve made and posted about this year.

2010 was another wonderful year of baking for me. For twelve months, I baked with the HBinFive (Healthy Bread in Five Minutes) bakers.  I finished the BBA Challenge in March and started baking with the Mellow Bakers in April.  I also participated in the tigress can jam each month, hosted BBD #29 in April and participated in most of the other Bread Baking Day events.  I baked with the Artisan Bread Bakers bakers as much as possible and hosted the BYOB roundups for several months.

One of my most memorable moments this year was participating in Stir It 28 Atlanta. I made about 19 breads for this event to benefit the people of Haiti.  It was a wonderful event and I was honored to participate with such a wonderful group of bloggers for such a worthy cause.

 

I made other breads that I didn’t post about because some turned out to be flops and others I had already made and posted about.

I had lot’s of fun baking bread this year and participating in these baking groups. I plan to continue my bread-baking journey in 2011.  I hope you'll join me in The Bread Experience.

Happy New Year from The Bread Experience!

BYOB November 2010 Roundup

Bake Your Own Bread (BYOB) is a yearlong adventure in baking bread.  The idea behind BYOB is to bake your own bread and other baked goods throughout the year rather than buying them at the market or bakery.  This may seem like a daunting task, but it’s really not that hard once you make the decision to do it.  In fact, several of us are nearing the end of the second year of baking our own bread.

Let’s take a look at what the BYOB Bakers have been busy baking.

I decided to do things a little bit different for the November BYOB Roundup.  Rather than give my interpretation of all of the delicious breads, I’m going to let the breads speak from themselves.  They have a way of doing that you know.

Here are the BYOB breads and other baked goods in the order submitted:

 

Heather of Girlichef made several delectable delights. I’m sure you’ll be drooling just as I have been looking at all of these wonderful treats.

 

Garlic Naan with Cheese Vali Gobi (Cauliflower w/ Cheese)

 

 

 

 

 

Pumpkin Apple Nut Bread

 

 

 

 

 

Bavarian-style Whole Grain Pumpernickel

 

 

 

 

Chewy Oatmeal Cookies w/ Apples, Pecans, & Cinnamon

 

 

 

 

 

 

Oktoberfest Pizza (crust)

 

 

 

 

 

Cheddar Serrano Bread

 

 

 

 

 

Cinnamon Swirl Raisin Bread

 

 

 

 

Frieda of Frieda Loves Bread turned Peter Reinhart's Italian Bread into soup bowls.  

 

 

What a great idea!  Now why didn’t I think of that?

 

 

 

 

 

Frieda also provided a nifty step-by-step tutorial.

 

 

 

 

Di of Di’s Kitchen Notebook made this delicious Apple Pie. 

 

 

This is her Lovely Apple Pie. She’s also been making bread but hasn’t had time to post about it. 

 

 

 

 

That’s okay! I’ll just take a slice of this apple pie and all will be forgiven. =)

 

 

 

 

Not to be outdone, Margie of Tea and Scones made these delicious breads.  That focaccia looks so good!  Is there any left?

 

 

Sfincione: Palermo Focaccia for the Modern Baker Challenge

 

 

 

 

Molasses Bread (and a History Lesson) for World Bread Day

 

 

 

Leslie of La Cocina de Leslie made this delicious Pound Cake.  Her computer has been in the shop so although she’s been baking, she hasn’t been able to post.

 

She did manage to post about this yummy Pumpkin Chocolate Chunk Pound Cake.

 

 

 

 

 

Her computer is fixed now.  So, we’ll just have a slice of cake while we’re waiting for more posts.

 

 

 

Andrea of Family and Food has been extremely busy but was still able to find some time to bake and share some delicious treats.

 

 

Elephant Ears and Instant Puff Pastry

 

 

 

 

 

Individual New York Cheesecakes

Oh my goodness is all I have to say.

 

 

 

 

White Bread Rolls for World Bread Day

 

 

 

 

Here are the breads I made this month.  I had a lot of fun making them and okay I admit, I had fun eating them too.

 

Pear Tarte Tatin with Pumpkin Pie Brioche Dough: HBinFive

 

 

 

 

 

Buttermilk Cornbread from The Old Mill

 

 

 

 

 

Honey Caramel Sticky Nut Buns: HBinFive

 

 

 

Grissini Olive Oil Bread Sticks: HBinFive

 

 

 

 

 

Crusty Cornstalk Rolls: World Bread Day

 

 

 

 

 

Garlic Studded Baguettes: HBinFive

 

 

 

Challah Braided Three Ways: Mellow Bakers

 

 

 

That’s about it for this roundup. Go bake some more bread.  Remember, the more you BYOB, the more satisfaction you get, you’ll eat better bread and save money. How’s that for incentive?

As a reminder, the breads you bake in November will be posted on the December roundup so this is the last month for BYOB in 2010. 

Please leave me a comment and let me know if you are interested in continuing the BYOB tradition in 2011.

 

BYOB!

Cathy