Posts Tagged ‘BBA’


The bagels were a great success. I should have let them rise longer before putting them in the refrigerator, but we were going out to dinner and I had to finish with them before we left. Because I shortened their rise time they were flatter than I liked after boiling. I’m going to make another batch soon and try a longer rise. After boiling I topped the bagels with a mixture of kosher salt, poppy seeds, and sesame seeds. I baked them for a total of 10 minutes.



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Greek Celebration Bread

I chose the Christopsomos version of Greek celebration bread. It’s a sourdough/yeast bread with cinnamon, nutmeg, allspice,  cloves, orange and almond extracts, honey,  golden raisins, dried cherries (from our own trees!), and toasted chopped walnuts. I also added some orange zest to enhance the orange flavor. The loaf was interesting to make, since I followed the instructions and baked it in the traditional shape. I think I added too much flour; the dough was fairly slack at first and I overcompensated. Next time (and there will be a next time!) I’ll go for a higher hydration dough, which should result in a more moist loaf. No matter – it was an excellent breakfast bread. My parents especially enjoyed it.

The dry ingredients



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Anadama Bread

So, the first bread of the BBA challenge was a success! I made two traditional loaves using cornmeal I’d ground myself in the WhisperMill. I used unsulphured  molasses. The resulting bread was light and tasty. It was excellent toasted for breakfast. Unfortunately I only got a picture of the loaves rising…we ate them before I remembered to take pictures! This is a bread I’ll make again.


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