BBA Challenge #5
It amazes me that we are only on challenge number 5. In just five weeks of bread-baking and i already fell SO much more proficient in the kitchen and in touch with my mixer. Now that i am making prettymuch all the bread that we eat, i feel much more in knowlegable about what i eat. I love knowing exactly what i am fueling my body with. Even if it is bacon and cheese bread…
I followed this recipe as closely as i could. I measured everything perfectly and incorporated them in exact order. I used low-fat buttermilk in stead of whole milk that PR (Peter Rinehart) called for. I chopped up about 4 slices of bacon and fried them until crispy. This turned out to be very little bacon, but i wasn’t sure how joe would react to bacon in his bread. The one places where i fumbled was on the baking pan (or should i say ‘can’). I prepared an old coffee tin with an oiled paper bag just like the book describes, but when the bread had finished baking and i tried to pull it from the can, the bag was too low and the bread was caught by the lip of the can. I had folded the paper bag down 2-3 inches above the un-proofed ball of dough, and it had risen MUCH more than i anticipated. I think it would have worked better to either fold the bag down higher so that it protruded a little from the can or to use parchment paper cut above the lip. As a result of my blunder, the resultant loaf has a bit of a slouch, but is still delicious.
one question i always have at the beginning of the bread-making process is: whether or not to fluff the flour? thoughts?
As always, check out more photos on FLICKR!
8 Comments so far
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two skinny jenkins 
Nice post. I wish the book included a picture of the can-baking thing. I’m a little confused about it, too. Think I’ll make this one today, though. Looks super-yummy!
As far as flour-fluffing goes, I don’t think it’s necessary if you’re weighing your ingredients and mixing well. But if you’re doing the old scoop-and-level method, instead of weighing, you do want to fluff the flour a bit.
Happy baking!
Comment by Flour Girl 090609 @ 8:55 amNice! 🙂
Comment by Susie 090609 @ 12:13 pmI take a spoon and fluff the flour with it just before I spoon it into my measuring cup. I ‘do’ want to learn to weigh though one day.
Susie
I love the idea of adding bacon…yummy!
So cute baked in the Chock-Full-O-Nuts can! It’s one of my fav coffees!
Comment by Michelle 090609 @ 3:55 pm[…] Casatiello (or whole wheat […]
Pingback by 090610 – Grilled Tofu Sandwiches « two skinny jenkins 090610 @ 10:16 pmGreat Post! I like that you used the can. I did not have one to use… so I used a souffle dish. It made a giant fat mushroom shape!
~devany
Comment by Devany 090615 @ 10:06 pmHilo, HI
Your bread looks so cute! I did the bags, but not the can, and it was much easier. So the bacon tasted good in it? Maybe I should have done that instead . .
Comment by roundthetable 090616 @ 12:37 amThanks! If i were to make this bread again, i would use bags, too. The bacon was REALLY good – and I’m not a regular bacon eater.
Comment by twoskinnyjenkins 090616 @ 1:51 pm[…] England Cheese Bread – made Castiello (close […]
Pingback by 090514 – my 100 dishes « two skinny jenkins 090701 @ 1:37 pm