I'm Kneading Some Bread... Week One

It's a new month and a new module, this month is all about bread.

I have been really excited about this module since I decided to go to school.  I have very fond memories of my Mom in our kitchen making bread from scratch.  She would set it around the fireplace to allow it to rise before baking.  I remember having to tiptoe through the the house so that I wouldn't make it fall.

This month is class we are covering a lot of different types of breads, on average about 2 a day.  so that means that I am bring home about 10 loaves a week.  Anyone want bread?  Give me a call I'll hook you up!!!

So here's week one:


French Bread
The classic that everyone knows

French Bread (Sponge Method)
This break is different in looks, texture and taste.  This process is longer, you use part of the flour, all of the yeast and water and allow them to ferment for several hours prior to mixing and kneading with the rest of the ingredients.  This was SO good I couldn't stop eating it!

Italian
This was delicious with just a little butter.

Vienna
Our chef recommended this for breakfast and he was right.  A nice cup of coffee and a little Vienna bread, had to beat it.

Raisin bread with cinnamon swirl:
This is SO good, I used it for french toast, yummy!

Challah
This is not an easy bread to make and is very traditional, but it liked making it a lot.  Braiding the bread was pretty challenging and fun.  this is a 3 braid, later in the month we'll be making a 6 braid I believe.

Last bread of this week is...

Milk bread
This might be one of my favorites.  It's super moist and there is the slightest about of sugar on top, so just a little sweet.  nothing back I can say about it, and it's rolls too.

One thing that I found very interesting was that the scoring on the bread, while having an actual cooking benefit also helps identity what type of bread that it is.  If you look at both French breads, the italian, vienna, they are all cut different.  Just a random piece of trivia!


Well, there you have the first week review.  More is on the way, look next week for another post about more breads.  I know a few of the types and I am super excited.