Tag Archives: Artisan Breads

American Artisan Breads

-Cottage Cheese Dill Bread
-Hamburger Buns
-Beer Bread
-Corn Bread
-New York Deli Rye
-Whole Wheat with Pecans and Golden Raisins


Some of the Bread 



What is better than fresh baked Beignets. Nothing. They are a little bit of heaven on earth.

Cottage Cheese Dill Bread

Cottage Cheese Dill Bread

Look at these beauties. They were as delicious as they look!

Hamburger Buns

Hamburger Buns

Hamburger Buns! I personally made these. They were very yummy.


Now I was not responsible for the meat, but that’s how I like my hamburger. Charcoaled. Black. Rock Solid.



The Hamburger is all dressed up and ready for my belly.

Beer Bread

Beer Bread

What is beer bread you ask? Well it’s bread made with beer dummy.
What does it taste like you ponder? Bread mostly. There was a slight beer taste, but it wasn’t the most pronounced flavor.

Corn Bread

Corn Bread

Corn Bread, you say? I know I didn’t believe it either. This bread had a nice corn flavor without the “cornbread” texture. It was very tasty.

New York Deli Rye

New York Deli Rye

Look how cute it is! I loved this bread. It was the perfect rye bread! Yum Yum Yum!

Whole Wheat with Pecans and Golden Raisins

Whole Wheat with Pecans and Golden Raisins

This bread was not as sweet as you might expect. It was very nice when I toasted it an added some cinnamon sugar. It was also good just as is. I ate most of this one by myself. It was that good.


Artisan Breads Week 1

The first week of the new quarter is always exciting, and this one was no exception. I am really excited for this class because I LOVE bread. Carbs are my favorite, and bread is the king of carbohydrates.

Chef started this week with some experiments.


We had to hand knead this bread for about 15 mins. Which really wasn’t that bad. It was kind of nice actually. Relaxing even. It’s also a good work out.


See. All that work was worth it.


This is the batter for the other experiments. We basically made terrible bread 4 ways.


The yellow one is made with cake flour. I was responsible for this one. Chef made fun of me, because it was super liquidy. Even more than usual. I measured it. I really did. I don’t know what happened.


Terrible Picture of Me with the Terrible Bread

Please don’t be scared off by my face.


So here’s the normal bread. Made with normal procedures and normal flour. It turned out well, except it over fermented.


Here’s Shannon sniffing some yummy Manchego cheese. It’s so good. I could eat it by the wedge. We made some Lavosh on the second day which we topped with this cheese.


Here’s the Lavosh cooking! Lavosh is a flat bread, and while we didn’t stick to traditional toppings, it was still delicious.


This one is black sesame seeds, cayenne pepper, and the Manchego cheese. My dad ate almost all of it in one day.


This one has my favorite herb, Cilantro, sea salt, and the Manchego cheese. My mom downed this one almost as fast as my dad did the other one. Needless to say they were both a huge hit.

It was a good first week, and I’m looking forward to learning more about bread!