This is a list of breads from The Bread Baker’s Apprentice, in the order that we will be baking them. As I write about my bread baking experiences in this challenge, I will link the title of each bread to my blog post about it.
- Anadama Bread pp. 108-110
- Greek Celebration Breads (choose one variation) pp. 111-114
- Bagels pp.115-122
- Brioche (choose one variation) pp. 123-128
- Casatiello pp.129-132
- Challah pp. 133-134
- Ciabatta (choose one variation) pp. 135-142
- Cinnamon Buns and Sticky Buns pp. 143-146
- Cinnamon Raisin Walnut Bread pp. 147-149
- Corn Bread pp. 151-153
- Cranberry-Walnut Celebration Bread pp. 154-156
- English Muffins pp. 157-158
- Focaccia (choose one variation) pp. 159-167
- French Bread pp. 168-171
- Italian Bread pp. 172-174
- Kaiser Rolls pp. 175-177
- Lavash Crackers pp. 178-180
- Light Wheat Bread pp. 181-182
- Marbled Rye Bread pp. 183-186
- Multigrain Bread Extraordinaire pp. 187-189
- Pain à l’Ancienne pp. 191-194
- Pain de Campagne pp. 195-197
- Pane Siciliano pp. 198-201
- Panettone pp. 202-206
- Pizza Napoletano pp. 207-212
- Poolish Baguettes pp. 213-214
- Portuguese Sweet Bread pp. 215-218
- Potato Rosemary Bread pp. 219-221
- Pugliese pp.222-225
- Basic Sourdough Bread pp. 233-235
- New York Deli Rye pp. 236-238
- 100% Sourdough Rye Bread pp. 239-241
- Poilane-Style Miche pp. 242-245
- Pumpernickel Bread pp. 246-248
- Sunflower Seed Rye pp. 249-251
- Stollen pp. 252-256
- Swedish Rye (Limpa) pp. 257-258
- Tuscan Bread pp. 259-260
- Vienna Bread pp. 261-264
- White Breads (choose one variation) pp. 265-269
- Whole-Wheat Bread pp. 270-272
- Potato, Cheddar, and Chive Torpedoes pp. 278-280
- Roasted Onion and Asiago Miche pp. 281-283