I’m trying to make a different bread every week of the year. So far this is what I’ve got:
Week 1: Challah bread
Week 2: English Muffins
Week 3:Oatmeal Rolls
Week 4: Harvest Grape Bread (pull apart rolls)
Week 5: Potato Rosemary Bread
Week 6: Casatiello bread
Week 6 bonus: King Cake
Week 7: Focaccia Bread
Week 8: Italian Bread
Week 8 bonus: Plain soft pretzels/bites
Week 9: Pitas (x2)
Week 10: Pizza/Stromboli
Week 11: Irish soda bread
Week 12: Bread bowls
Week 13: Made with Love Bakery’s Hawaiian Sweet Bread
Week 13 bonus Bacon Epi(c) Bread
Week 14: Southern Biscuits
Week 15: Corn Bread with bacon
Week 16: Marbled Rye Bread
Week 17: Cilantro sesame rolls
Week 18: Garlic Scape, Pepper, cheddar bread
Week 19: Flour tortillas
These were super easy and very tasty. A little finicky- we made the second batch way too crispy. I would make these all the time except there are some great locally made ones for sale at the stores here.
Week 20: Vienna Bread
These rolls were really tasty! I will be making them again sometime. We used them for dinner rolls and sandwiches all week.
Week 21: Tuscan bread
Not my favorite bread. On a positive note- it took 21 weeks to get to one I didn’t like. This bread has no salt in the recipe and it was sorely missed. It also molded very quickly 😦
Week 21 Bonuses: MORE pita bread and some carrot zucchini ginger bread for breakfasts
Week 22: White bread variation 1
I signed up to bring a couple of loaves of bread to the youth group for their week of service projects around town. I figured it was a perfect time to try out a white bread. I made a double batch and made some into hamburger/hotdog rolls too. Not so right on the shape for the hotdogs but pretty close on taste.
I wanted some easy go this for breakfast and lunch. As I had already made English muffins and I trying to avoid major repeats, I went with bagels. This was a good idea.
* Unless otherwise noted/linked up, all of my bread recipes come from the Bread Baker’s Apprentice Book, which I would highly recommend.