The Bread Baker’s Apprentice: BBA Challenge

Here are the breads we are baking, feel free to join along anytime! 

  • Anadama Bread pp. 108-110
  • Greek Celebration Breads pp. 111-114
  • Bagels pp.115-122
  • Brioche  pp. 123-128
  • Casatiello pp.129-132
  • Challah pp. 133-134
  • Ciabatta pp. 135-142
  • Cinnamon Buns and Sticky Buns pp. 143-146
  • Cinnamon Raisin Walnut Bread pp. 147-149
  • Corn Bread pp. 151-153
  • Cranberry-Walnut Celebration Bread pp. 154-156
  • English Muffins pp. 157-158
  • Focaccia pp. 159-167
  • French Bread pp. 168-171
  • Italian Bread pp. 172-174
  • Kaiser Rolls pp. 175-177
  • Lavash Crackers pp. 178-180
  • Light Wheat Bread pp. 181-182
  • Marbled Rye Bread pp. 183-186
  • Multigrain Bread Extraordinaire pp. 187-189
  • Pain à l’Ancienne pp. 191-194
  • Pain de Campagne  pp. 195-197
  • Pane Siciliano  pp. 198-201
  • Panettone  pp. 202-206
  • Pizza Napoletano  pp. 207-212
  • Poolish Baguettes  pp. 213-214
  • Portuguese Sweet Bread  pp. 215-218
  • Potato Rosemary Bread  pp. 219-221
  • Pugliese  pp.222-225
  • Basic Sourdough Bread  pp. 233-235
  • New York Deli Rye  pp. 236-238
  • 100% Sourdough Rye Bread  pp. 239-241
  • Poilane-Style Miche  pp. 242-245
  • Pumpernickel Bread  pp. 246-248
  • Sunflower Seed Rye  pp. 249-251
  • Stollen  pp. 252-256
  • Swedish Rye (Limpa)  pp. 257-258
  • Tuscan Bread  pp. 259-260
  • Vienna Bread  pp. 261-264
  • White Breads  pp. 265-269
  • Whole-Wheat Bread  pp. 270-272
  • Potato, Cheddar, and Chive Torpedoes  pp. 278-280
  • Roasted Onion and Asiago Miche  pp. 281-283
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