I rose from a family of wheat farmers, so it is only fitting
that I should under-take this 50 Bread Baking Challenge. There are so many wonderful pictures of my grandparents
harvesting the grain from their golden-beautiful wheat fields. No
Gluten Free diet here.
Thus, it should be no surprise now with the amount of
different types of flour in this house.
White, unbleached, whole-wheat, Semolina, Bread Flour, Cake Flour, Almond,
and Sorghum (located on the top-shelf in a sealed container for my GF baking)
flour all stashed in various cubby holes of the pantry.
We are 9 down in this challenge:
1.
Grandma Ethel’s Cinnamon Rollls
2.
Walnut Bread
3.
French Bread
4.
Sour-dough Whole Wheat Ciabatta Bread - (good enough to tempt Gluten-chaste friends)
5.
Corn Bread
6.
Chocolate Yeast Bread
7.
Almond Macaroons
8.
Pizza Dough – which went to a Spinach,
Panchetta, Goat Cheese with Truffle Oil Pizza
9.
Oat Nut Bread
The Oat Nut Bread (made yesterday) was delicious – it more
than made up for a previous week’s disaster with Almond Macaroons. The Macaroons were another opportunity for French
intimidation. It was a funny adventure
because it involved wine and my good friend Julie (both which make everything better).
So instead of one GIGANTIC runny macaroon, we switched
course and made little macaroons, all put into muffin tins. Though without any butter in the muffins
tins, we were scraping the macaroons out of the muffin tins with the George
Forman grill spatula (I knew I would use that grill eventually).
Next Up: Irish Soda Bread 