52 weeks of bread- 24-32

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

Week 20: Vienna Bread

Week 21: Tuscan bread

Week 21 Bonuses: MORE pita bread and some carrot zucchini ginger bread for breakfasts

Week 22: White bread variation 1

Week 23: Bagels

Week 24: French bread

We made French dip sandwiches with homemade bread and cheese and local beef. So yummy.

Week 25: Pizza pretzel bites

We made these with some of our own homemade pizza sauce to bring to a potluck going away party for our missionary friends Jesse and Iam.

Week 26: Orion Bread Company– day old breads for $1/$2!!

I have a confession- I skipped a week of baking. It was about a million degrees outside the first week of July, and hubby’s parents were here. We were not actually home much, but we did catch a Sunday sale on locally made breads, which were pretty good. (I forgot to get a picture-sorry) If you are in or near Cottonwood and don’t bake, you should get fresh bread from these guys. They have a gluten free location as well.

Week 27: Honey Yogurt Waffles

Based on the fact that is was still unbearably hot, I decided waffles qualified as bread. These were good, but I prefer Alton Brown waffle recipes. I usually make a batch, freeze them, and then toast them for breakfast.

Week 28: Naan Bread

Third week of not wanting to use the oven, so I made this naan bread because I could make it on the stove top griddle. It was amazingly delicious. We made it twice this week and once the next week (for reasons you will soon see).

Week 29: Paleo/Gluten Free naan bread (or not)

So no link for this one, since it was a failed recipe, I thought I wouldn’t add it in. We wanted to make a paleo version of the naan bread, but the main flour for paleo recipes was ridiculously expensive here. So then we tried to make a gluten free naan bread, which was good in theory, but turned out like this:

So since we couldn’t use it for fajitas, we made the third batch of naan.

Week 30: 100% whole wheat bread

I wanted to try a full wheat bread. I was shocked at how amazingly soft it was. Pretty tasty as a grilled cheese.

Week 31: Crescent rolls

These were great because they can be used as either dinner rolls or for breakfast sandwiches. Not quite as flaky as Pillsbury, but probably better for us.

Week 32: Stollen

I made this German holiday bread instead of a cake for my birthday. It was a good call.

Week 32 bonus: Healthier biscuits

Made these biscuits for our biscuits and gravy for dinner. They has some whole wheat flour in them- I guess that’s why AB calls them healthier.

* Unless otherwise noted/linked up, all of my bread recipes come from the Bread Baker’s Apprentice Book, which I would highly recommend.

Yum Yum Produce Box #17

Cannot believe that this is box five out of our eight week cycle! It feels like it just started. Here’s what we got in our box this week:

1 bag of sunflower sprouts
1 bunch kale
1 bunch chard
1 eggplant
2 sweet onions
2 bulbs of garlic
2 lemon cucumbers
4 cucumbers
Many cherry tomatoes

We plan on using the eggplant ad some tomatoes for a ratatouille type pasta. I getting fresh milk on Monday so I will make some cheese and we will have fresh pizza. Also planning a stir fry to try to use up some sprouts. Got to use some greens for something. Hubby things maybe in some Mac and cheese. That will only make a dent (as we forgot to put the greens in the frittata we planned to use them in last week).

I will have you notice that there was no (sweet) fruit in my box, but never fear:

(Ugly, sweet) nectarines that I picked thanks to Lindsey…and also a few bunches of grapes. So thankfully I am set on fruit again for a little while. It would be awesome if my freezer was fixed and I could freeze it in bigger batches.

Check out the other CSA blogs this week at In Her Chucks.

Have a yummy week!

Yum Yum Produce Box # 16

It was another great haul from our CSA box this week:

1 bunch of arugula
1 bunch of chard
1 bunch kale
1 bag sprouts
3 crook neck squashes
3 peaches
3 apples
4 red onions
LOTS of cherry tomatoes

Yay fresh fruit!!! Oh and speaking of fresh fruit, my husband gleaned a peach tree out at the farm he works at this week and came home my hero:

My original plan (in addition to the peach crisp that I made), was to freeze most of these peaches, but our freezer is on the fritz and the land lord is ordering a part, so we also made some peach jam:

I think we will also be able to make some peach pocket pies to put in he freezer. Fresh fruit for the win!

The menu for the week…was invented by the hubby- so I don’t really know what it involves, but I do know we are making this squash frittata (again) because it’s an excellent way to use up a bunch of squash.
Right now I am supervising the boys making a batch of pickled vegetables from our friends garden.

I am retired from making pickles because I think they never get eaten, but I am supervising to make sure they don’t give themselves botchalism 🙂

Have a yummy week. And check out the rest of the lovely summer boxes over at In Her Chucks link up.

Yum yum produce box #15

In the book Animal Vegetable Miracle, the younger daughter puts “fresh fruit?” on the farmers market shopping list. That is me too. Any and all fruit and I am excited. So imagine my happy face when I saw this week’s box contents:

4 large freestone peaches!!
3 apples!!
2 plums!!
2 red onions
2 crookneck squash
1 zucchini squash
1 bag basil
1 yellow onion
1 bag of sunflower sprouts
1 bunch of rainbow chard
1 bunch of kale

We’ve got a frittata on the menu to use some of the squash. We made this delicious pizza with one of the red onions. There are some salads in our future as well as some pesto pasta to use up some of the greens. But as for the fruit, I just want it in my belly. No other plans are necessary.