Brioche

When my lovely sister talked me into doing this Bread Baker's Apprentice Challenge, I decided that hand kneading was not my cup of tea. This is bread number four and because I own a Kitchenaid, it was easy to do the bread and not knead.
I was talking on the phone with my sister and I undid the screws on the side and took out the motor brushes. Needless to say, my lovely mixer did not work. Since it was Saturday night, the 800 number was not an option. After calling the number, I knew that I had to wait until Monday to get the help that I needed. After calling the 800 number on the side of the machine, I was given a local number and the maintenance man from Marts Appliance Service, was able to help me fix my machine over the phone.

Luckily, I was able to pull out my Oster Kitchen Center. I have made bread with it in the distant past. I was very happy to be able to mix the bread with this animal. I didn't have the problem of the dough moving up the beaters.

After I kneaded the bread. I put it out on a cookie sheet and spread it into a rectangle.

I covered the dough with plastic wrap and put it into the refrigerator. I didn't think that it had risen very much. I pulled it out.

It was time to shape the brioche. I decided to use my muffin tins to bake the bread.

I chopped up 2 ounces hazelnuts and combine them with 7 ounces white chocolate and chocolate swirl chips.

I put some dough in my hand. Put about a tablespoon in the middle of the dough. Wrapped the dough around to form a ball. Placed them into the muffin tins.

Here is the dough awaiting the second rising. I was given this pretty muffin pan for a Christmas gift one year. I like having this in my cupboard.

After the second rising, the brioche is ready for the oven. They look lovely.

The bread was out of the oven after 20 minutes. They look a lot like muffins but the taste was a lot better.

Here is a close up of the bread. I took it to work and shared it with my co-workers. They loved the bread. I think this is their favorite so far, since I have had requests for repeats of this bread already.

Onion Garlic Bagels

Bread Bakers Challenge number four Bagels. When Tammy first told me that she was really looking forward to this bread. Frankly, I wasn't too excited about making something I can buy at the local bakery or in the freezer.

I didn't take any pictures of the sponge or the batter.
Here are the formed balls of dough during their first rise.

Here are the rolls of doughs after weighting in at about 1 ounce each.

After the first rise, I shaped the bagels by poking my thumb in the ball and shaping them into bagels.

I used dried garlic and onion after rehydrating them. A bit of sesame and poppy seeds were also added. After they were boiled.

Awaiting the oven step. Don't they look lovely with all their toppings.

After toasting in the oven. I took the bagels to work to share.

There was enough garlic on the bagels that I'm sure that we didn't have any vampires as guests that day.

Yummy. Can't wait to bake these again.

Anadama Bread

Tammy thinks that I have a lot to learn.

She invited me to join her in the Bread Bakers Apprentice Challenge. We will be baking all the breads in this lovely cookbook.

Here is a picture of my first finished bread.

She also taught me how to blog.

This is my first page.

In the future, when I make Anadama bread, I'll take more pictures along the way of make the loaf.

The bread was good. Easy to make.

Bread List

Anadama Bread pp. 108-110 18 May 2009
Greek Celebration Breads (choose one variation) pp. 111-114 25 May 2009
Bagels pp.115-122 1 June 2009
Brioche (choose one variation) pp. 123-128 8 June 2009
Casatiello pp.129-132 15 June 2009
Challah pp. 133-134 22 June 2009
Ciabatta (choose one variation) pp. 135-142
Cinnamon Buns and Sticky Buns pp. 143-146
Cinnamon Raisin Walnut Bread pp. 147-149
Corn Bread pp. 151-153
Cranberry-Walnut Celebration Bread pp. 154-156
English Muffins pp. 157-158
Focaccia (choose one variation) pp. 159-167
French Bread pp. 168-171
Italian Bread pp. 172-174
Kaiser Rolls pp. 175-177
Lavash Crackers pp. 178-180
Light Wheat Bread pp. 181-182
Marbled Rye Bread pp. 183-186
Multigrain Bread Extraordinare pp. 187-189
Pain a l’Ancienne pp. 191-194
Pain de Campagne pp. 195-197
Pane Siciliano pp. 198-201
Panettone pp. 202-206
Pizza Napoletano pp. 207-212
Poolish Baguettes pp. 213-214
Portuguese Sweet Bread pp. 215-218
Potato Rosemary Bread pp. 219-221
Pugliese pp.222-225
Basic Sourdough Bread pp. 233-235
New York Deli Rye pp. 236-238
100% Sourdough Rye Bread pp. 239-241
Poilane-Style Miche pp. 242-245
Pumpernickel Bread pp. 246-248
Sunflower Seed Rye pp. 249-251
Stollen pp. 252-256
Swedish Rye (Limpa) pp. 257-258
Tuscan Bread pp. 259-260
Vienna Bread pp. 261-264
White Breads (choose one variation) pp. 265-269
Whole-Wheat Bread pp. 270-272
Potato, Cheddar, and Chive Torpedoes pp. 278-280
Roasted Onion and Asiago Miche pp. 281-283