The eighteenth Bread Baker's Apprentice challenge (from the book by the same name authored by Peter Reinhart) was Light Wheat Bread, and is found on pages 181-182.
This was an easy bread, gave me a chance to work with whole wheat flour as the recipe uses both that and bread flour. I decided to change it just a bit as it called for powdered milk and water. I cannot stand the taste of powdered milk, so I just used whole milk in place of the other two ingredients.
The bread was wonderful, soft and lovely for sandwiches and just crackly nice for toast. Definitely a repeat.
The bread was wonderful, soft and lovely for sandwiches and just crackly nice for toast. Definitely a repeat.
Nancy, Cathy, Jessica, Melissa, Sarah, Di, Leslie, Margaret and I are baking on a slower schedule. If you would like to see their Lavash, click on their names and visit their sites, or you can visit the main group and marvel how they are so far ahead of us. We'll get there...Slow and Steady. Our next challenge: Marbled Rye Bread, found on pages 182-186.
