You may be scratching your head wondering what “BBA-SPS” stands for. I would be too. Erin (Dog Is My Sous Chef) and I both liked the idea of the Bread Baker’s Apprentice Challenge where bakers are baking through Peter Reinhart’s book, The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread, but we wanted to do something at a slower pace. So we present to you, Bread Baker’s Apprentice – Slow Poke Style (BBA-SPS). We don't really have any rules and our only goal is to SLOWLY bake our way through the book. We'll see how long it takes.
So without further adieu I present to you the first recipe from BBA-SPS…anadama bread. One word describes this bread – yummy. Not much else needs to be said.
The bread starts with a cornmeal and water soaker (no picture) that sits overnight. In the morning you add some flour, yeast and water to the soaker and let it ferment for 1 hour.
Once it has fermented you add more flour, salt, molasses and butter. The molasses gives the bread a pretty color.
My sad little unrisen (?) loaves.
All plumped up and ready for the oven. Can you handle the heat little loaf? I think it can.
Post oven and just chillin' on the rack. Too cool for school these loaves. (Not a very good picture, my apologies I think I was getting tired.)
The bread was slightly sweet and made totally awesome grilled cheese. (Check out Erin's blog for some grilled cheese pictures.) I also had it with tuna fish and it didn't disappoint. Pete and I have managed to eat one loaf already and the second loaf is in the freezer waiting for Pete to make peanut butter toast.
In closing, bread was yummy, I'll make it again, hope you enjoy BBA-SPS.
Man, your bread is perfect.
ReplyDeleteGorgeous loaf of bread! You must be proud!
ReplyDeleteThis bread is awesome and it continues to be awesome. I've been enjoying all my sandwiches! I like the new profile pic too.
ReplyDeleteLOL - SPS is my way too. Love your bread - it looks delicious.
ReplyDeleteI loved this bread, yours looks gorgeous.
ReplyDeleteLove it, makes me want to make it all over again, so I think I just might! A bunch of us are also baking slower through this book, right from the start as we knew we wouldn't be able to keep up with a bread post a week, so we call ourselves BBA S&S (Slow and Steady). We just posted Cinnamon Raisin Walnut Bread on Sunday, two Sundays from now we will post Cornbread. I hope you love this book as much as we do...we are all just raving about it! Such a great book to learn from, isn't it?
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