BREAD BAKER’S APPRENTICE

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