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Bread Baker's Apprentice (BBA) Recipe Recommendations

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Dwayne's picture
Dwayne

Bread Baker's Apprentice (BBA) Recipe Recommendations

I've owned this book for a while now, thanks to my daughter, and I've baked maybe a quater of the recipies.  I have a list that I keep of breads that I want to bake from it.  After seeing GSnyde's post on "Vienna Bread with Dutch Crunch" that bread has now gone to #1 on my list.  Thanks GSnyder.


 


That got me thinking what are the favorite breads from this book for other people?  There are a lot of breads that I am not familiar with.


 


So please let me know what your top 3 to 5 favorite breads are from this book.  When the answers stop rolling in I'll summarize.


 


Here are mine:


1. Focaccia - this is really a fantastic bread!


2. Ciabatta


3. Bagels


 


Thanks, Dwayne

kneadingbob's picture
kneadingbob

I frequently make:


1. Italian Bread


2.English Muffins


3. Challah


4. Ciabatta


Oh, and his recipe for pizza dough is the best I have found. I like to make pizza on the grill by grilling the crust first and his recipe works great for that.

Sjadad's picture
Sjadad

1.  Bagels


2.  Pain a l'ancienne


3.  Challah


When I make pizza I tend to turn to PR's American Pie.  Every recipe in that book is a winner.

GSnyde's picture
GSnyde

Dwayne--


This was my first baking book, at the suggestion of many TFLers.  I'm glad you liked the Vienna Bread write-up.


My favorite BBA formulas (so far) are:


1.  Cinnamon-Raisin-Walnut Bread (with swirl, and using a combo of Pecans and Walnuts).


2.  Vienna Bread rolls with Dutch Crunch.


3.  Focaccia with Rosemary and Garlic (I use less oil and more garlic than PR's formula).


The Cinnamon-Raisin-Walnut Bread disappears faster than anything else I bake.


I find his recipe writing to be both reliable and educational.


Happy Baking.


Glenn 

Dwayne's picture
Dwayne

Glenn,


I like your Cinnamon-Raisin-Walnut Bread variation as well as the Focaccia.  I have made a couple of sweet Focaccias and they were great.  One was Cranberry and the other was raisin and cinnamon.


 


Thanks,


Dwayne


 

basbr's picture
basbr

When I first tried the focaccia I was absolutely blown away. It was my first try with BBA. It just melts on your tongue. It's amazing. It blew Jamie Oliver's recipe I used up to then out of the water.


For French bread and pain a l'ancienne, I've had more luck with Artisan Breads Every Day (ABED). But I'm just two months into being into baking.

Dwayne's picture
Dwayne

Basbr,


 


I think that Peter should have highlighted this recipe a lot more.  I had never had any Focacia until I made this.  Unbelievably Good.


 


Dwayne

LuckyJen's picture
LuckyJen

My favorites from that book are:


1. Pizza dough (we do pizzas on the grill, too, and the recipe is great for that. I make a big bunch or two of dough at a time and freeze it in individual portions. It also makes a great flatbread when grilled but not topped!).


2. Bagels. I also always have some in the freezer. My husband and daughter adore bagels with cream cheese and lox.


3. Struan. Our very favorite sandwich loaf. Yum!


 


Such a great book with fantastic recipes. I have made many of them and they have ALL been delicious!


 

yy's picture
yy

My go-to recipes in BBA are:


1. Pain a l'ancienne - great for use as pizza dough, too


2. bagels - very reliable recipe. Don't skimp on the flour - KA Sir Lancelot is expensive, but worth it. In my experience, skipping the final proofing step actually gives a better texture. I like a very chewy, dense bagel, so you may find the same results undesirable.


3. Cinnamon Raisin Walnut Bread - definitely do the cinnamon sugar swirl he recommends in the margin.


BBA recipes to approach with caution:


ciabatta - in the margin, he does say that you can push the hydration level as you get more comfortable working with wetter doughs, but I don't think this is optional if you want to achieve an open enough crumb. You definitely have to make the dough much wetter than he specifies in the formula.

Amori's picture
Amori

I would say Pane Siciliano for yummy-nuttiness.


Challah, traditional yet adaptable to many things like Apple, actually won a ribbon for that [french toast] last fall.

Ryan Sandler's picture
Ryan Sandler

My favorites:


1. Italian Bread (I've made it so much I don't need to get out the book anymore to bake it).


2. Potato Rosemary Bread


3. Bagels


4. Vienna Bread (with dutch crunch)


5. Cinnamon Raisin Walnut Bread


I use to make Pain a l'ancienne a lot.  Pane Siciliano is also fantastic, though I've only made it a couple of times.

jcking's picture
jcking

I've made about a dozen or so of the breads, yet Portuguese sweet bread used for french toast is too much. When relatives visit for the holidays they can't stop raving. Good book.


Jim