Peter Reinhart's | The Fresh Loaf

Submitted by Boboshempy on February 9, 2010 - 9:29am

PR’s Brown Sugar Cinnamon Babka

Well, this is actually the Chocolate Cinnamon Babka recipe from Peter Reinhart's Artisan Breads Every Day. I followed the recipe to a T except I substituted the chocolate for dark brown sugar, as per the request from my girlfriend, who barely ate any after it was done, haha.

I really like how it came out and I love the look. A loaf doesn't get any cooler looking than this and you can't go wrong with a rich, sweet, cinnamony, streusel topped bread. I gave my parents half the loaf and I pretty much ate the rest by myself over two days, my girlfriend only had a taste and acknowledged it was fantastic, she considers herself a expert. She had to look good in a bikini the following week so she said "I should stop making bread!".

This is the first bread I made out of this book, I have made many from PR's other books. I have my eye on taking a whirl at the croissant recipe in this book but I don't know when I will get to that. This was easy, fast, and fun to make and I will definitely be making it again, next time with the chocolate. It is a cool bread to bring to a dinner party for desert, in my opinion.

Enjoy the pictures,

Nick

Submitted by veganthyme on February 5, 2010 - 3:18pm

Made Reinhart's amazing wholegrain bagels--loved them!

I made the multi-grain bagels from Peter Reinhart's Wholegrain Baking cookbook and they were superb! My husband and I spent this past week eating our morning bagels, toasted and smeared with--for me, peanut butter, for him, tofu cream cheese. They held up well and I have half of one bagel left! I will be boiling and baking some more soon--another variation this time. For my multigrain selection I used: rolled oats, flax seed and cornmeal, topped them with toasted sesame seeds and poppy seeds. Excellent. Photo of them on my blog: http://veganthyme.blogspot.com