My Yummy Local Life











{August 18, 2013}   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

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

Week 25: Pizza pretzel bites

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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

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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

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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:

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

Week 30: 100% whole wheat bread

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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

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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

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

Week 32 bonus: Healthier biscuits

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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.

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