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Challenges

November 2020 - Bread

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Time for another challenge! Bread has been a staple of diet around the world for thousands of years, and as a result has proliferated in incredible diversity, from flatbreads and pitas to sweet dessert loaves, from nearly-black ryes to pale white, from traditional wheat to almond or legume flour.

This November, let's fire up our ovens and show off our own skills! Post a picture, and if you're willing to share the recipe, please post it in the Recipes category and add a link.

Additionally, if you have a suggestion for next month's challenge, please post it in the comments below. Thanks to @Zerotime for suggesting this month's.

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What's the next month's challenge? How about desserts now? Or related to Christmas, cookies? Would probably prefer the latter one. Zerotime‭ about 7 hours ago

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Today I made a raisin bread consisting of a special recipe with quark and applesauce.

top view of raisin bread

front view of raisin bread

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I've made this rosemary bread a few times now, with substitutions for milk to keep it dairy-free. Today I used half of the dough to make this loaf and the other half to make rolls (not pictured). I brushed the loaf with olive oil right before baking, rather than the egg wash called for in the recipe; I like how the olive-oil wash enhances the small amount of olive oil in the dough. (An egg wash produces a darker crust.)

medium-dark oblong loaf with three slashes

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I didn't particularly have a recipe for this loaf, just threw some ingredients together. Came out well!

blurry photo of white bread in a pan

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What did you throw together? The bread seems to be a little bit pale, to be honest, but could be the image. Zerotime‭ 21 days ago

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I was finally able to get my hands on some rye flour that wasn't exorbitantly priced, so I tried a rye sourdough recipe for the first time this past week. The recipe uses molasses, which darkened the dough even before baking. There is also an egg wash. I didn't place my loaves quite far enough apart during the final rise, as you'll see:

two small dark loaves

The recipe, which I found in Classic Sourdoughs by Ed Wood and Jean Wood, nominally makes two 1.5-pound loaves. I made a half recipe (one loaf), but I always divide their recipes into two smaller loaves, which work better for my family.

While it's a sourdough recipe, using a levain and no added yeast, it doesn't taste sour. The molasses dominates the flavor, and I'll reduce that a bit next time.

I made this bread again, this time substituting brown sugar for the molasses. I haven't tasted it yet; they just came out of the oven.

two small loaves, less dark

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Really good breads, look delicious. One question though: Some of the top parts seem a bit burned or is it just my eyes going bad? Zerotime‭ 21 days ago

@Zerotime they're darker than I'd planned on (first time with that recipe) and it would have been better to take them out a couple minutes earlier, but they're not burned. You're seeing the effects of the molasses (and maybe the egg wash?). The lighting wasn't great when I took the picture, unfortunately. Monica Cellio‭ 21 days ago

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