The Breads Included in the Challenge

Below is a list of the breads to be made in the BBA Challenge. The breads are basically in alphabetical order. As I do each of them, I will include a link to the applicable Blog post (hopefully!) And yes, I lifted this list directly from Nicole’s list on her PinchMySalt blog. I could have re-typed the whole thing, but she already did all the hard work!

  1. Anadama Bread pp. 108-110
  2. Artos: Greek Celebration Breads (choose one variation) pp. 111-114
  3. Bagels pp.115-122
  4. Brioche (choose one variation) pp. 123-128
  5. Casatiello pp.129-132
  6. Challah pp. 133-134
  7. Ciabatta (choose one variation) pp. 135-142
  8. Cinnamon Buns and Sticky Buns pp. 143-146
  9. Cinnamon Raisin Walnut Bread pp. 147-149
  10. Corn Bread pp. 151-153
  11. Cranberry-Walnut Celebration Bread pp. 154-156
  12. English Muffins pp. 157-158
  13. Focaccia (choose one variation) pp. 159-167
  14. French Bread pp. 168-171
  15. Italian Bread pp. 172-174
  16. Kaiser Rolls pp. 175-177
  17. Lavash Crackers pp. 178-180
  18. Light Wheat Bread pp. 181-182
  19. Marbled Rye Bread pp. 183-186
  20. Multigrain Bread Extraordinaire pp. 187-189
  21. Pain à l’Ancienne pp. 191-194
  22. Pain de Campagne pp. 195-197
  23. Pane Siciliano pp. 198-201
  24. Panettone pp. 202-206
  25. Pizza Napoletano  pp. 207-212
  26. Poolish Baguettes  pp. 213-214
  27. Portuguese Sweet Bread  pp. 215-218
  28. Potato Rosemary Bread  pp. 219-221
  29. Pugliese  pp.222-225
  30. Basic Sourdough Bread  pp. 233-235
  31. New York Deli Rye  pp. 236-238
  32. 100% Sourdough Rye Bread  pp. 239-241
  33. Poilane-Style Miche  pp. 242-245
  34. Pumpernickel Bread  pp. 246-248
  35. Sunflower Seed Rye  pp. 249-251
  36. Stollen  pp. 252-256
  37. Swedish Rye (Limpa)  pp. 257-258
  38. Tuscan Bread  pp. 259-260
  39. Vienna Bread  pp. 261-264
  40. White Breads (choose one variation)  pp. 265-269
  41. Whole-Wheat Bread  pp. 270-272
  42. Potato, Cheddar, and Chive Torpedoes  pp. 278-280
  43. Roasted Onion and Asiago Miche  pp. 281-283

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