Sunday, May 4, 2008

Birthday Breads

DH made many loaves of bread in celebration of my birthday Saturday. Here are a few photos. If only you could taste them! Above and below are Pane Siciliano, an Italian bread. It contains some semolina flour, which gives it a sweet flavor. It is soft but also has a crispiness. Really this bread tastes like no other bread I have ever had. I will be requesting it again!

Below are some Pain a l'Ancienne, a French bread. DH formed the dough into long breadsticks. They are crunchy on the outside and light and airy with lots of holes in the inside. They have a surprisingly complex flavor (that's a good thing!!)

Below is the only thing I did to contribute to making the bread. I braided the dough of the Whole Wheat Brioche with Chocolate Chips. Mmm. Can't wait to use it for French Toast in a few days.

DH also made a double batch of Whole Wheat Pizza Crust, which we froze into ten balls, to use for ten future individual pizzas. What a privilege to have such a talented baker as a husband! The recipes all came from Peter Reinhart bread baking books.

1 comment:

Diana Troldahl said...

What beautiful breads! I am reminded of one of my favorite books, "Bread Sculpture" by Ann Wiseman. It includes directions for making many celebratory and fanciful breads, like a couple embracing for May Day, (named "Catch-Her-in-The-Rye") a mermaid, dragon, griffin, 'hottentarts' and many more.