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Home » Uncategorized » BREAD BAKER’S APPRENTICE

BREAD BAKER’S APPRENTICE

January 30, 2007 · WCC Administr@tr · Leave a Comment

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Here are The Bread Baker’s Apprentice challenges I have made (and will be making in the future); which are featured in my blog:

  • Anadama Bread pp. 108-110
  • Artos: Greek Celebration Bread pp. 111-114
  • Bagels: Jalapeno Cheddar pp.115-122
  • Brioche: Middle Class Man’s pp. 123-128
  • Casatiello pp.129-132
  • Challah pp. 133-134
  • Ciabatta (poolish 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

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Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
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