BBA#43: ROASTED ONION and ASIAGO CHEESE MICHE

Photo courtesy of  PJG, thanks!

With this bread, I completed the BBA CHALLENGE!


For a PDF version, click here (breads are ranked from one to five stars)

A big thank you to Nicole for setting up this event, and of course to Peter Reinhart for his wonderful book.  I’ve had it many years, but never imagined that one day I’d say that “…I baked them all!”

ROASTED ONION AND ASIAGO CHEESE MICHE

This last bread took 3 days to prepare.  The sourdough sponge, made on the first day, was mixed and shaped on the second day, and  after a night in the fridge it was topped with roasted onions and grated asiago cheese, then finally baked.   I made a half  recipe, which was still  enough for one  big round loaf.

The onions can be prepared the day before…

and added to the bread 30 minutes before baking ….

The dough contains a lot of grated asiago cheese,  so each bite acquires its sharp flavor, mellowed  by the sweet roasted onions.   What a beautiful combination!

You can check the Roasted Onion Asiago bread made by Oggi (the first baker to complete BBA Challenge) by clicking here….

Our five favorite breads from the challenge were:
Potato, Cheddar, and Chive Torpedo
Roasted Onion and Asiago Miche
Vienna Bread
New York Deli Rye
Potato Rosemary Bread

To all my virtual fellow challengers baking along this tasty path, have fun with it.   I’ll be watching and cheering for you!  😉

BBA#41: WHOLE WHEAT BREAD

With only two breads remaining at the end of the BBA Challenge, I was hoping for something wonderful to say about Reinhart’s version of whole wheat bread.   But unfortunately, this bread fought hard for last place with the now infamous 100% sourdough rye.

I wasn’t the only participant to have problems with this recipe; you can jump to Oggi’s blog for her comments about it.  At some point I’d like to improve at breads with low to no white flour, because they consistently provided lessons on humility.   So, without further ado, here are the proofs of my crime, with apologies to Mr. Reinhart.

The dough was sticky, grainy and generally unpleasant to work with. The crumb was tight, as expected for this variety, but the taste was just plain bland.   Even my husband, who eats all my failures with a smile (while saying that I’m too hard on myself…violins playing, please) told me “if a bread isn’t even good with butter and this awesome fig jam, then something’s seriously wrong with it”.

I will be making croutons… (sigh)

Life goes on, so does the challenge. I’m anticipating the final two breads, which look like masterpieces… Stay tuned!

BBA#10: CORNBREAD

cornbread4

With this bread, almost 25% of the challenge is completed. Ten breads down, thirty-three more to go…

Reinhart tells us that cornbread normally would not fit into a bread book, as it is not leavened by yeast. However he had to include this one because, according to him, “it is the best cornbread you will ever taste”. Since taste is such a personal thing, I tend to take statements like that with a grain of salt, but needless to say, I had high expectations for it.

The recipe is very straightforward, but you must remember to soak the cornmeal with buttermilk the day before. Which, of course, I almost forgot. Spent Friday evening with a strange feeling of something left undone. Shortly after 10pm you could see me dashing to the kitchen, screaming “cornbread! cornbread!”.   My beloved by now is used to this sort of stuff.

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