Baking A Sweet Life

Its time again for the monthly Bread Baking Day bake-off!  Zorra, the founder of BBD is hosting the one year anniversary edition - and the theme for this exciting occasion is Bread with Sprouts!  For my bread I decided to do a variety of sprouted grains - an equal mix of Hard Red Wheat, Kamut, and Spelt.  I chose these grains because I love the flavor of each, and for ease of sprouting - they are all roughly the same size.
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The next BBDay is up! and the theme is sprouted breads! This should really put out some great breads, and now I’ve got to think of what I’ll bake. My only concern is that my oven’s minimum baking temperature is 175F, and I think for sprouting you need around 110-130F. Any suggestions?

Could life be any better than starting your day with some warm gooey cinnamon rolls? I was fortunate enough to be the lucky host of this month’s edition of Bread Baking Day and I was thrilled to hold that title. This is the 10th edition, and the theme is Breakfast Breads! I had been long wanting to make a batch of cinnamon rolls, and when one of docs I work with made the formal request, I thought this would be the perfect “bread” for my entry!
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There is certainly no better way to break the fast than to start the day off with some fabulous fresh baked bread! Lucky for us, this bread takes on so many forms at breakfast time! Bagels, English muffins, cinnamon rolls, sticky buns, french toast, doughnuts, waffles, pancakes, sweet breads, and plain ol’ toast; I’m out of breath already, and there’s so many more…

It is my pleasure to present to you the theme of this month’s BreadBakingDay - Breakfast Breads! Because the options are truly endless, I’m going to only put one restriction on this - it must have a leavening agent of some kind. Quick breads are just as fabulous as yeasted breads for this
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This month’s Bread Baking Day theme was simple - the bread must include oats. Astrid of Paulchen’s Food Blog was our lovely host this month, and I thought there are so many options that I was paralyzed by indecision for the first 3 weeks that this challenge was posted. I decided that I wanted to incorporate fruit, and I was in the mood for something quick, specifically a quickbread! I decided to do a variation of the Peach Oatmeal Bread in King Arthur’s Whole Grain Baking book. I thought that peaches would be super appropriate since I reside in the official peach state. :)

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I was so excited when Susan of Wild Yeast posted that she was going to be hosting this current BBD, and I was also thrilled that the theme was celebration breads. That excitement didn’t last long though. I sat there for a while and thought about the different celebrations that I’ve been a part of. There were no breads that made a regular appearance, unless you count white sandwich bread, but that was merely a celebration of lunch time at school. There really was nothing that I could say was a heritage bread or a “from my grandmother’s family” bread… I come from a long line of non-cooks. If anything was baked, it was baked by Publix, or Nature’s Own. I liked that Susan had baked Hot Cross Buns for her entry. That got me thinking of a holiday celebration bread, even if it wasn’t my own. I liked the idea of a Pannetone, but I didn’t want to spend the 85 days doing it just as we were coming into spring. So I started to look into Easter breads, or spring celebration breads, and actually found a good number of them out there. **please see the second recipe in this post for my actual “submission” to this BBD - it was much better**

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It’s time for Bread Baking Day #7, hosted by Petra of Chili und Ciabatta. This month’s theme is flatbreads! The only real rule was that pizza was not to be a contender. I was thinking about my favorite flatbreads, and the one that came to mind as a favorite was Naan bread. Naan is a flatbread traditionally found in the Middle East, India and Asia. Its typically baked in a tandoor (clay) oven, and is often baked whlie hanging, which creates its elongated oval shape.

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