Playing Catch up!

I have been working on Peter Reinhart breads throughout the last month. Just haven't gotten around to blogging about them! I have even - gasp - forgotten several times to take pictures! So, here are a few tries from Artisan Breads Everyday. There will be more to come!

This is the Soft Cheese Bread - done in roll form.
We LOVED this bread. I used a black pepper monterey jack cheese from Osceola Cheese.
I hope to make this again - often! We loved it!
I just bought a roasted red pepper cheese from our last visit
to Osceola Cheese specifically for this recipe.

This is the Crusty Cheese Bread.
This was met with warm reception as well (how could it not?)
However, the bottom was on the verge of being burnt,
which didn't add to the overall appeal.
I am having trouble with parchment paper creating that over-browned bottom.
Any suggestions?

This is the Whole Wheat Sourdough Hearth Bread.
I really liked the flavor that came through with this loaf.
It was great to use my starter!
It didn't rise quite as high as I would have liked - the dough seemed to spread out to the sides.
But, it was fluffy and tasty, and really good sliced thin for sandwiches,
and thick for toast.
I have also recently made bagels, which were delicious.
I am hoping to try those again this week.
As well as one of the sandwich breads sometime.
My two attempts with the rye bread have not turned out as well.
Jeni suggested that perhaps it was because my rye flour
is a coarse grind - making the loaf denser.
I'm determined to get a good one sometime!
It's so much fun to experiment and try new things -
Good luck with all your baking endeavors as well!


  1. Those all look delicious! I have no idea what I am talking about with the coarse grind, but it does seem to give me trouble when my wheat isn't ground fine enough. I am really excited to try some of these breads. I just got my shipment from the Dutch Market and am ready to get to baking! Thank you for the inspiration!!

  2. Wow! This looks so good! Great job! I haven't been baking so much since it got hotter but you've inspired me to get my cookbook back out! MMMM!

  3. Oh, about the rye bread...have you tried adding some vital gluten? Rye flour doesn't have as much gluten as wheat flour and I've found vital gluten really helps the texture.

  4. Thanks Gina. I did try the vital gluten ... but maybe I will try more. My bag of flour has a rye bread recipe on it, so I'm thinking I might try that one next, and see if I have some more luck! I LOVE rye bread - so I'm anxious to have a winner!