I may be behind on posting my BBA Challenge breads, but I've been busy in the kitchen! Here are some shots of what I've been up to:
Reinhart's ciabatta was absolutely amazing. I made a sourdough variation, substituting sourdough starter for the poolish called for in the recipe, and the sourdough flavor added a lot of depth--absolutely amazing flavor! I made the dough really, really wet on the advice of other BBA challenge folks -- maybe even too wet as it was hard to do the stretch-and-folds called for by the recipe, and the dough stuck to everything! However, I was rewarded with huge holes and an excellent texture, so I was happy. We had the bread with pulled pork, homemade BBQ sauce, and collard greens; it was the perfect accompianment!
Next up was cinnamon buns. Cinnamon buns are one of those recipes I've been wanting to make forever but never quite managed to get to, so I was delighted to get to this page in the book! I found the recipe a little on the tough side, so I think I'd probably go with a different recipe next time to get that really pillow-y Cinnabon texture. Stil, the flavor was fantastic and the cinnamon buns didn't last too long in our house!
I didn't manage to get photos of the next two recipes, cinnamon-raisin-walnut bread and cornbread, but they were both very delicious. I made half the cinnamon-raisin bread with walnus and half without, because I have a housemate who's not a huge fan of walnuts. I liked both versions, and even though you might think of this as a breakfast bread, it was actually also really good on either side of peanut butter and jelly for lunch.
PR's cornbread is just the way I like it, sweet, salty, and ultra-moist. It's almost like a corn pudding, and was the perfect side dish alongside my housemate's jambalaya. I love that the cornbread has plenty of bacon, honey, actual kernels of corn. Some fellow BBA-ers weren't a fan of this one, but I think it's somewhat a matter of taste. To me, this is an ideal cornbread! It's also totally easy to tweak if you decide you want to make it, say, immediately: warm some milk, add lemon juice to curdle, and then quick-soak the polenta for just about half an hour while preparing the rest of the ingredients.