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
Week 25: Pizza pretzel bites
Week 26: Orion Bread Company– day old breads for $1/$2!!
Week 27: Honey Yogurt Waffles
Week 28: Naan Bread
Week 29: Paleo/Gluten Free naan bread (or not-naan bread batch three)
Week 30: 100% whole wheat bread
Week 31: Crescent rolls
Week 32: Stollen
Week 32 bonus: Healthier biscuits
Week 33: Kaiser Rolls (Vegan)
Week 34: Pane Siciliano
Week 35: Lavash crackers (100% whole wheat)
Week 36: No Bread This Week 😦
Week 37: Pan à L’ancienne
Week 38: Casatiello bread (take two)
Week 38 bonus: Pumpkin cinnamon pull apart bread
Week 39: Lembas Bread
We found this recipe and could not resist- these were more like pancakes/biscuits/cookies all in one, but delicious- and how can one resist the chance to make elfin bread 😉
Week 39 bonus: Pumpkin chocolate chip bread
This was a very tasty version of a breakfast bread- I cut back quite a bit on the sugar and it was still plenty sweet.
Week 40: Pumpkin Soft Pretzels
These are a staple in our house during the fall. Pumpkin and soft pretzels all in one- they make a great after work snack before dinner.
Week 41: Kaiser rolls (with egg)
Tried again with the kaiser rolls, I still don’t have the malt syrup that the recipe calls for, but they came out much better with the eggs than the vegan version did- some things just aren’t the same without eggs.
Week 42: Pumpkin Garlic Rolls (no picture sorry)
You’re about to be sensing a theme- we made A LOT of pumpkin things, several of which were breads- I made these out of a pumpkin pizza dough recipe and they were like soft pillow-y dinner rolls- very yummy.
Week 43: Pumpkin Biscuits (I am clearly a picture slacker…)
Needed biscuits for breakfast egg sandwiches- there were pretty tasty (but they accidentally got made too thin)
Week 44: Pumpkin Yeast Bread
This bread was very versatile- we used it to make PB&J and grilled cheese, and french toast and garlic toast with dinner. It was very soft and yummy.
Week 45: Kale cheese Breadsticks
If there is anything in our house that we have more of than pumpkin, it is kale- so when i found this quick bread stick recipe I had to try it- yummy.
Week 46: Pumpkin raisin bagels
These are like cinnamon raisin bagels, but with pumpkin in the dough as well- they are VERY yummy with peanut butter and pumpkin butter in the morning for breakfast. (Only thing I would change is that I would make them a bit larger)
6 breads left to lose out the year- stay tuned…
* Unless otherwise noted/linked up, all of my bread recipes come from the Bread Baker’s Apprentice Book, which I would highly recommend.