I woke up one morning and decided to bake all the types of bread I had never baked before or types of bread I had baked before but flopped. Yeah, I know, I woke up feeling like baking bread.
For the next few weeks, I spent time baking all sorts of bread, to find my all time favorite. Don’t get me wrong, I have made some really awesome bread. My best up to this point being the Brioche I made a few months back.
Brioche is however an expensive bread to prepare and I am constantly broke. So, I needed something cheaper but still awesome.
I started off with a type of bread that I bake regularly. I make it regularly because I have a lot of fans of the bread. I have friends who constantly ask me to bake some for them. I have never really truly tasted the bread before; I decided to this time. Its non-other than the classic banana bread. This time however, I decided to be more creative. I ended up making three types of banana bread. The normal banana bread, banana bread without sugar and banana and coconut bread. I really wasn’t satisfied because I needed to make a totally different kind of bread that day. I ended up baking an olive bread.
I was so excited to see the inside of these loafs. I almost couldn’t wait for it to cool, it seemed like ages. After years of waiting, I finally took a look inside and tried them all of course.
It is beautiful, isn’t it? For some reason, I preferred the olive bread to the banana bread. I do hope some of my banana friends don’t read this article, they will certainly kill me.
A few days later, I got back from work really early. I had not gone to the gym that day, so I had enough energy to burn. I decided to bake a ‘herbal’ bread. I added yeast, sugar and water to my flour and kneaded it for about 5 minutes and left it to more than double in size. After which I rolled them up into spheres and baked them. Oh, I also added, dill, parsley, black pepper, cinnamon, basil and olive oil to the dough.
I shared it at work the next day and they just loved it. I only had an issue with a coworker who complained about the cinnamon. She apparently doesn’t like cinnamon.
I did some research and I found this interesting bread called Ciabatta. It is like normal bread, except no sugar is added to it and you have to let it rise for about 18 hours; yeah, almost a day. The flour does most of the job. I also didn’t knead the bread.
It went from
In 18 hours. After 18 hours, I baked it under high heat and the result was interesting.
Its really a strange bread though. Its crunchy and hard on the outside but moist and spongy on the inside. Its really good with soups; the bread soaks up the soup real good.
Challah was next on my list. I think it is a type of bread used in some Jewish occasions. It is richer than most of the breads I have made. It doesn’t contain butter, that I like because I am lactose intolerant. It does have eggs in it and the sugar content is more than usual.
The dough was so well-behaved. I generally have issues when it comes to kneading; being sticky and all. This bread didn’t give me that much stress. It definitely has to do with the eggs.
The bread did remind me of Brioche and to a certain level, it tasted like Brioche.
One thing I found fascinating about this bread was its fluffiness and how it remained this way for days.
Watch out for the second part of this marvelous breadventure.