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Panera Bread #955 (closed) [4,847 square feet]
7225 Bell Creek Road, Suite 256, Hanover Square, Mechanicsville, VA
This location opened on April 16th, 2005 and closed on December 16th, 2018, relocating here.
Sundays are for baking in our house. This is the loaf of honey-flax bread I make for peanut butter sandwiches. SO GOOD.
I use the recipe here, but with King Arthur's unbleached bread flour instead of the white whole wheat (because it's what we had the first time I made it, and it worked so well I stuck with it).
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Slicing my first loaf of homemade bread so I can try it out. Moist, fluffy, a slight hint of vanilla aftertaste -- a near perfect loaf except for the tough crust from baking about ten minutes too long.
Bet this leads to hordes of new experiments...
A tasty addition to our Thanksgiving table: Rye Linden Honey Bread. Find the recipe here: harmsboone.org/linden-honey-baguette
The making of the crisp and tasty flatbreads (aka the first item I attack in the bread basket). Look at all that work space. Very very nice.
About 25% rye flour substitution in the 'Tassajara bread book' basic recipe. Worked well, very tasty!
Panera Bread #1639 (3,953 square feet)
4483 South Laburnum Avenue, White Oak Village, Richmond, VA
This location opened on December 17th, 2012.
These little bread sculptures were once part of a larger dough sculpture I'd planned to put in the window of my bakery. The funding for the bakery never materialized, and the larger sculpture broke, but the tiny little breads still live on my desk, reminding me of a dreamier time.
I bumped into this Fine Cooking recipe for Chocolate-Nut Zucchini Bread from a friend's phtostream. It is the time of year when we all have more zucchinis than we know what to do with so of course I've been baking my share of zucchini cakes too. However, when I think of zucchini bread, I often conjure up image of hippy healthy good for you food...not exactly glamourous. Well well, this recipe is the poster child of what you don't expect from zucchini bread!
With the addition of finely chopped chocolate, walnut pieces, and a strong dose of brewed coffee, the depth of flavour is amazing. I used full fat buttermilk (huslanka) as per my habit these days. The extra step of macerating the grated zucchinis in sugar to draw out extra moisture is well-worth the effort. This sturdy zucchini bread begs to be taken to late summer picnic.
Recipe available at Fine Cooking.
My 1st attempt at the Bread Baking Apprentice Anadama.
I used treacle as we don't get or call it molasses here, unless it's the dark bitter blackstrap stuff.
I had trouble getting any rise being as it was a horrid cold sleety snowy day here on Sunday and I live in a horrible cold old shitty draughty house... please send me a ticket out of this winter hell hole!
And yes I possibly left it a bit long in the oven. But having said all that, even though I was disappointed with the appearance, density - we loved the taste and I'll definitely be giving it another shot.
Yes, I really hate these photos too, why am I showing you them? I only had a small opening to photograph and work with on Monday morning, before taking the girls to classes, the early sun was streaming in and I had equipment failure...argh
Hoping my next BBA challenge is a lot more successful and pretty, but like I said I'll definitely be giving this Anadama another go.
We ate it toasted with lemon curd for breakfast. Plain sliced with butter for lunch and toasted again with soup for supper.
Kai and his preschool buddy (and families) got together for dinner. The two kids got to cut out some shapes for pan-fried bread.