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I love baking bread and I never find enough time to do it in the cold months. So I’m gonna try to bake my way through all of Bread Illustrated from @TestKitchen. Because #gobigorgohome
Bread #1: quick cheese bread. Easy and tasty and pretty fast [no rising]. It has cheese so.... comfort food rating through the roof.
![Bread #1: quick cheese bread. Easy and tasty and pretty fast [no rising]. It has cheese so.... comfort food rating through the roof.](https://pbs.twimg.com/media/DN6PnhzWkAAF4_a.jpg "Bread #1: quick cheese bread. Easy and tasty and pretty fast [no rising]. It has cheese so.... comfort food rating through the roof.")
This would be a pretty easy bread for a kid to make if you want to give them a dinner chore and if they can measure stuff (or if you want to teach them to measure stuff).
Bread #2: Southern-style skillet cornbread. I make cornbread a lot but I find many recipes to be too dry or too murderously full of butter. This one has a great texture though it could do with more flavor based on preference (paprika, sugar, sage etc)
Bread #3: brown soda bread. This is a simple little bread, and it’s really really delicious. Even though it came out ugly on one side :-/ it was easy to make and has a really warm, slightly sweet flavor.
Since I was making soda bread, I made this stew to accompany it. I used a local imperial stout, Xocovez, rather than Guinness http://www.thekitchn.com/recipe-vegetarian-guinness-ste-79395
Bread #4: Almost No-Knead Bread. So, the idea of this bread is supposed to be that you can make an artisan-style loaf very easily. The catch is it takes forever. Very little active time but looonnnng rise. You also need a Dutch oven.
This is a variation on the extremely popular NYT no-knead bread recipe, which I only had once years ago. but I do remember it having a nicer, more artisanal-looking crumb. I also don’t mind kneading so overall the whole “no-knead but takes 10+ hours thing” is not quite for me.
Overall though it is a really nice, easy, flavorful and pretty loaf of bread and the effort is minimal.
Bread #5: Classic Italian Bread. This is a really tasty bread w/ a beautiful crunchy crust. I cut it before it was cool or the crumb would probably look prettier 
it took forever but mostly rising time. Would be great for a fancy dinner. I’m still kinda bad at shaping loaves.
it took forever but mostly rising time. Would be great for a fancy dinner. I’m still kinda bad at shaping loaves.
This bread is seriously very tasty and lovely. I also made a bad mistake which is that I left out 2 tbsp of olive oil 
I was so mad at myself. Also this was my first time using the dough hook on my still-new kitchenaid mixer. GAME. CHANGER.
I was so mad at myself. Also this was my first time using the dough hook on my still-new kitchenaid mixer. GAME. CHANGER.
damon: how long is it going to take you to bake every bread
me: I probably should have thought of that.
him: well how many breads are in the book
me:
me: I probably should have thought of that.
him: well how many breads are in the book
me:
Oh one more thing about this Italian loaf is that it requires a baking stone, a pizza peel, and a little bottle of water to mist it before baking, though I’m sure the internet would provide many alternatives if you lack one of those things.
Bread #6: Easy Sandwich Bread. This is, as the title suggests, an everyday bread like you’d buy at the store for sandwiches, toast, etc. also indeed easy. It’s extremely pretty [no filter here] It has a lovely texture and is relatively fast to make because the rise is short.
![Bread #6: Easy Sandwich Bread. This is, as the title suggests, an everyday bread like you’d buy at the store for sandwiches, toast, etc. also indeed easy. It’s extremely pretty [no filter here] It has a lovely texture and is relatively fast to make because the rise is short.](https://pbs.twimg.com/media/DVUzgSLWsAAYYrf.jpg "Bread #6: Easy Sandwich Bread. This is, as the title suggests, an everyday bread like you’d buy at the store for sandwiches, toast, etc. also indeed easy. It’s extremely pretty [no filter here] It has a lovely texture and is relatively fast to make because the rise is short.")
![Bread #6: Easy Sandwich Bread. This is, as the title suggests, an everyday bread like you’d buy at the store for sandwiches, toast, etc. also indeed easy. It’s extremely pretty [no filter here] It has a lovely texture and is relatively fast to make because the rise is short.](https://pbs.twimg.com/media/DVUzgSLX4AABYs1.jpg "Bread #6: Easy Sandwich Bread. This is, as the title suggests, an everyday bread like you’d buy at the store for sandwiches, toast, etc. also indeed easy. It’s extremely pretty [no filter here] It has a lovely texture and is relatively fast to make because the rise is short.")
I don’t think there’s a significant added value from making this bread vs. getting it from a store if they have a no preservatives/simple option. Although it is super soft. And we actually didn’t have basic bread in the house. Now we do. So that’s a plus.
This is def one where I think you need the mixer though. It’s quite a wet dough and I feel like it would be unwieldy to knead/you’d be prone to over-knead it or add too much flour because it’s sticky.
Bread #7: Fluffy Dinner Rolls. So I should say out the gate that I messed up and didn’t realize I was low on all-purpose before starting these. So I used 2/3 bread flour, altering the recipe. I feel like that made them ugly. But they’re still extremely tasty.
two breads in one week?! must be a #snowday!
Overall I love these rolls. I had a couple issues with them (keeping in mind I altered the flour). There’s one part where you roll the dough into a log and slice it. Bc dough moves, it was hard to get even-sized slices. I ended up using a kitchen scale to get them all the same.
I also found the phrasing of the instructions for forming the balls confusing and weird. (“Stretch the dough around your two thumbs?”) And I only ended up with nice smooth round tops on some, not all of the rolls (which again could be the flour).
Overall this is a great recipe. Flavorful, gorgeous texture, fluffy but substantial. Everything a roll should be. And you can set it up the night before, which would be great for dinner parties. I made sweet potato bisque to go with these.
Most of you probably already know this but if you’re into the #breadthread, I also usually show the steps of making each bread on my IG story!
Quick update on the last bread - they only lasted in the household about 30 hours, a new record, so they get bonus points for that
Bread #8: Butter Fan Rolls. These are kind of like faux-croissants: they have the flavor profile of a buttery pastry layered bread but not so much work. They were a little time & technique intensive but relatively fast and not too hard.
This bread caused the most confusion in the midst of the process of any bread so far. Huge discrepancy between what they looked like here vs IRL (stacks were like half as tall) with absolutely no idea as to why. But the final product turned out fine.
Also this bread featured A SPECIAL GUEST in the kitchen... @jonnysun learned to knead!! and we debuted our show but all the writers are fired because we didn’t know what to say on the show so BOOOOO
Bread #9: Flour Tortillas. I don’t own a tortilla press soooooo these are not round. But they are very tasty! And fast.
and hard to photograph
and hard to photograph
This recipe presents a conundrum bc if I’m gonna make a lot of tortillas I’m gonna get a tortilla press. & if I’m gonna make that kinda effort I probably wouldn’t use this adapted/slightly gringofied recipe. BUT! hand pressing works too. dough keeps for 3 days & they cook up fast
Bread #10: Pan-Grilled Flatbread. Which they could have just called naan
very good bread! Clear directions, relatively fast, easy, tasty. Not much to report. A reliable recipe that I’ll probably make again but I’m not like OMG WOW!!!!
no filter btw just glossy glossy butter
very good bread! Clear directions, relatively fast, easy, tasty. Not much to report. A reliable recipe that I’ll probably make again but I’m not like OMG WOW!!!!
no filter btw just glossy glossy butter
Bread #11: Skillet Pizza. As the name suggests, this starts with 3 mins on the stove before going in the oven, which makes the crust more crispy. Which is definitely a plus. Other than that I probably wouldn’t use it to replace my usual pizza dough recipe (from Mark Birman).
This is probably my least fave recipe so far. The dough was on the overly wet side & I had to modify it on the fly & the recipe has you make twice as much sauce as you need for no real reason. But it was still tasty and the crispy crust (even more than w/a baking stone) is good.
Bread #12: Monkey Bread. took me months to get to this one because I was trying to lay off dessert but I made it and brought it to a BBQ. it was a huge hit, easy, flavorful, and way better than the Pillsbury version. Would be a fun recipe for kids. Def need to eat it hot though.
Maybe I was too heavy-handed, but I ended up having to use more brown sugar/cinnamon than the recipe called for. Also, there was supposed to be an icing on top but since it was already straight sugar I couldn’t bring myself to do it.
I have an announcement! We have reached an important milestone in the #breadthread! We have completed the first section of the book, "Starting from Scratch: 12 Foolproof Breads that Teach the Basics." on to the next section, "Sandwich Breads: Everyday Loaves, Modern and Classic."
I’m almost done with the next bread. Peep my IG story if you want to see the process.
Bread #13: American Sandwich Bread. This bread is somewhat time-intensive (7-8 hours including cooling!) but not labor intensive. The result is a lovely, pillowy-soft loaf that’s basically like a real-life bread emoji. 
I think in order for a really good sandwich bread to work as a replacement for store-bought bread, it needs to be feasible to make on an average weekend, which this is not. But still a great bread!
Bread #14: Pain de Mie. This bread makes me giggle because it’s a rectangular prism. That’s because it’s made with a Pullman pan—which Pullman porters would use to make loaves that stack neatly on the train! HOW COOL IS THAT.
This may look like a simple storebought white bread, but don’t be fooled. It has a lovely texture that’s pleasingly soft but not weird-wonderbread-feeling-too-soft, and the honey in it gives it a gentle warmth and sweetness. This is a great bread! And the recipe has a high yield.
Bread #15: Japanese Milk Bread. This is an exceedingly soft (almost Wonder Bread soft but not to that weird extent) bread. It’s also comparatively fast. I did one 60-ish minute rise and one 30-ish minute rise. It has a really mild flavor.
Those of you who were watching on IG know that I let the butter melt when it was really supposed to just be softened and I was worried about that. It turned out fine as far as I can tell!
Bread #16: No-Knead Brioche. this is a record-breaking bread. It took me like 26 hours, so it didn’t even fit into one IG story! this bread applies the no-knead method (where you let the dough rest for a long long time in the fridge, in this case 16+ hours) to brioche.
so technically, because it has so many eggs and so much butter, brioche is a pastry. and this final product shows it. the flavor profile almost verges on poundcake, but the texture is lighter, like... well, like a brioche. It’s reeeeally rich and indulgent.
I wouldn’t call it “no-knead” bc it involves an intense cycle of folding the dough & resting like 4 times.
we’ll be out of town this week so I had 2 slices last night & this morning I sliced up the rest and put it in the freezer. It’s going to make a next-level French bread.
we’ll be out of town this week so I had 2 slices last night & this morning I sliced up the rest and put it in the freezer. It’s going to make a next-level French bread.
overall this is a really time-consuming recipe so it involves a lot of planning, especially since it’s not “set it and forget it” by any means. But it’s still an accessible way to make brioche and the end product is delicious.
Bread #17: Potato-Dill Sandwich Bread. This is an easy bread despite the additional step involving the potato, and comparatively fast to make. I have to confess that I don’t love potato breads or dill so it’s not my favorite, but it’s still good and the texture is GREAT.
or dill so it’s not my favorite, but it’s still good and the texture is GREAT.
If you’re a person who makes turkey/ham sandwiches or other good deli things in your house, this would be a bread for you. It rises quickly enough to be a regular weekend routine and not a big project, and it holds together really well. moist and not crumbly but also not dense.
Also, this is now my one year breadiversary :) happy bread day to me
Bread #18: Anadama Bread. this is a traditional New England bread that I never heard of before moving to Boston and that I’ve previously only had at Henrietta’s Table. it’s unusual because it has cornmeal & molasses in it.
Anadama bread also has a folksy story behind its name! https://newengland.com/today/food/anadama-bread-recipe/
This is a perfectly fine bread, but not my fave. It has a slightly warm, nutty flavor from the molasses, and is a solid sandwich choice, but is a little dense and I don’t adore the flavor profile.
This is a perfectly fine bread, but not my fave. It has a slightly warm, nutty flavor from the molasses, and is a solid sandwich choice, but is a little dense and I don’t adore the flavor profile.
Bread #19: Whole-Wheat Quinoa Bread. My first bread of 2019! also husbae got a new phone with portrait mode! this was a comparatively quick & easy healthy-ish option bread. it has some flaxseed & quinoa baked right in, which gives it a nice multigrain flavor and texture.
I was a little weirded out by the addition of quinoa, but it wasn't much work (the recipe calls for you to make it in the microwave) & it added moisture to the bread & a nice flavor, aided by a little honey. not my most favorite bread, but if you like multigrain, a great option.
Bread #20: Deli Rye Bread. I'm by no means a rye aficionado, but this was good! Not too overpowering with the rye flavor. We used it to make grilled cheese during the polar vortex so that was a win. This was an extremely straightforward bread.
Bread #21: Cranberry-Walnut Bread. I made this bread two weeks ago but I’ve been so busy 
a nicely textured sandwich bread, cool with some brie, and a really pretty and hefty crust. Not an all-time fave bread, but a nice one.
a nicely textured sandwich bread, cool with some brie, and a really pretty and hefty crust. Not an all-time fave bread, but a nice one.
Bread #22: Spicy Olive Bread. [made it 8 days ago, just posting now!] i was really worried about this bread because the olives did not incorporate into the dough well at all initially, and i worried that to make it work i overworked it. but it turned out delicious.
![Bread #22: Spicy Olive Bread. [made it 8 days ago, just posting now!] i was really worried about this bread because the olives did not incorporate into the dough well at all initially, and i worried that to make it work i overworked it. but it turned out delicious.](https://pbs.twimg.com/media/D4pHlW_WkAARYOf.jpg "Bread #22: Spicy Olive Bread. [made it 8 days ago, just posting now!] i was really worried about this bread because the olives did not incorporate into the dough well at all initially, and i worried that to make it work i overworked it. but it turned out delicious.")
![Bread #22: Spicy Olive Bread. [made it 8 days ago, just posting now!] i was really worried about this bread because the olives did not incorporate into the dough well at all initially, and i worried that to make it work i overworked it. but it turned out delicious.](https://pbs.twimg.com/media/D4pHlW_X4AEyWDM.jpg "Bread #22: Spicy Olive Bread. [made it 8 days ago, just posting now!] i was really worried about this bread because the olives did not incorporate into the dough well at all initially, and i worried that to make it work i overworked it. but it turned out delicious.")
it specifies that the olives should be "rinsed and patted dry" but they retained some oil and i'm not sure if that was factored into the liquid-flour ratio. but the flavor at the end was *awesome.* a great bread.
exciting news! we have now completed the second section of the book, "Sandwich Breads: Everyday Loaves, Modern and Classic." the next section is titled "Mastering Size & Shape: Dinner Rolls and More." onward! #breadthread
I made two breads that I didn't post on here!!
this is bread #23, Rustic Dinner Rolls. I made these on April 29, 2019. They were awesome and gorgeous. the vibe of a European bread but not as much work. like a lazy baguette alternative.
this is bread #23, Rustic Dinner Rolls. I made these on April 29, 2019. They were awesome and gorgeous. the vibe of a European bread but not as much work. like a lazy baguette alternative.
and this is bread #24, Honey-Wheat Dinner Rolls. I'm not thrilled with how the texture came out. I ended up having a family issue and running out the house & they rose for too long and ended up sort of craggy. But they were good. nice and stretchy and chewy. classic dinner roll.
Bread #25: Potato Dinner Rolls. This is a showstopper! I've said before I'm not a big potato bread fan, but this one isn't very potatoey. It's gorgeous, doesn't need to rise for long (two rises, 30-60 mins each) and is absurdly soft & fluffy. everything you need in a dinner roll.
Bread #26: Parker House Rolls. I made these last month but procrastinated on posting bc they were my most disappointing bread so far! It's a classic roll but I mostly failed at shaping them which made me mad. I served them for brunch. People liked them I guess. But I'm resentful.
Bread # 27: Crescent Rolls. These were decent! I thought they might be a suitable shorter-rising replacement for my annual Hedgie's rolls but I don't think they're up to that. But a nice roll, very buttery, easy, and fast. Could be a regular-rotation dinner roll.
Bread #28: Popovers. I love popovers! I’ve made them several times and they’re fast, delicious, and impressive. This recipe was off to me— they seemed done sooner than listed so I took them out for fear of burning. They were delicious but wouldn’t do this particular recipe again.
Bread #29: Kaiser Rolls. these were cool! as featured in some egg sandwiches and a brie/turkey/apple sandwich. not the most flavorful, but pretty fast and easy, and you, know. I dunno. they're kaiser rolls! they're cool if you need a sandwich on a kaiser roll!
Bread #30: Hoagie Rolls. I'm still working on consistent shaping but these smelled amazing and they taste amazing. and they were relatively quick.
Bread #31: English Muffins. At 16-ish hours, these were a haul. And I sliced them with a knife, thus ruining my hooks and crannies! But they were tasty and a fun special project, with a unique place in my heart as my first time baking on IG live and while #socialdistancing.
Bread #32: Bialys. I’ve only had a bialy once in my life before this (more of an NYC thing) but these came out really delicious and were easy! The dough was way too wet for some reason but I salvaged it. Thanks to everyone who watched me do another live thing 
Bread #33. Garlic Knots. I think these set a new household record by being completely gone in 2-ish hours. Fast and addictive. Would make again and double the recipe.
It’s been a fun game to slowly watch my manicure die during this time of social distancing
It’s been a fun game to slowly watch my manicure die during this time of social distancing
Bread #34: Parmesan Breadsticks. These were pretty tasty! They were...parmesan breadsticks lol. They delivered on that premise. Not a point of nostalgia or emotional attachment for me, but if they are for you, worth a bake! I was very lazy and haphazard in my shaping lol
I'm probably being unfair to the parmesan breadsticks because I'm still thinking about the garlic knots.
Bread #35: Ballpark Pretzels. These were special for me because I have a big soft pretzel-shaped space in my heart for big soft pretzels at movies and sporting events & stuff. So making these was a nice way for me to pretend I can go somewhere 
they were good & pretzelly.
they were good & pretzelly.
These also belong in the category of baked goods that people are unreasonably impressed by given the fact that they're not that much extra work (they involve boiling water, which incidentally most people are better at than they are at baking). So that's a win. Also, fast-ish.
With that, we have completed the third section of the book, "Mastering Size and Shape: Dinner Rolls and More." I can confidently say that I have mastered neither size nor shape, but we are moving merrily along to "The Perfect Crust: Pizzas and Flatbreads from Around the World."
Bread #36: Thin-Crust Pizza. This was lovely! It had a long slow rise in the fridge so the crust was really flavorful. My only complaint is that they should have emphasized A LOT of flour on the pizza peel (or cornmeal or parchment paper) because I had some really bad sticking.
Bread #37: Thin-Crust Whole-Wheat Pizza. I went through an unfortunate MAKE EVERYTHING WHOLE WHEAT phase in my 20s. in the present I am not a fan of certain things being whole wheat. But if that’s not you, this is a decent whole wheat crust!
(that’s ricotta, not ranch
)
(that’s ricotta, not ranch
)
The recipe truly should instruct people to build the pizza on parchment and then pull the parchment out halfway through baking, which is a game changer to avoid sticky dough transferring poorly to your baking stone.
Bread #38: Deep-Dish Pizza. So, despite having defended deep dish on here, it’s actually not my favorite thing so I wasn’t geeked to make this. But making it actually helped me learn some things about deep dish that made me proud of it and more appreciative.
This crust has cornmeal in it which lends it a nice warmth as well as a glowy color. And to make the crust you fold in a lot of butter, as you’d do with a brioche. It’s what makes the crust so incredibly rich and flavorful. All in all it was good! better than giordano’s!
Bread #39: Sicilian-Style Thick Crust Pizza. I made this a while ago but neglected to post. I think? I feel like I posted it but then I couldn't find it??? Anyway it was good! Second best pizza after the deep dish.
Bread #40: Spinach-Ricotta Calzones. Can you tell that I got a new phone? lol. I haven't been cooking or doing basic caring for myself for the last week and a half but I felt compelled to make something. These were a B/B+ on taste but an A+ on the fun of shaping and scoring them.
I've been growing kale and swiss chard and also, for the first time, growing pansies, which are edible <3
Hello. As the world has continued to disintegrate you may think that I have not been making breads. And sometimes I can't. but sometimes I can! I'm just behind on posting them. Here are the breads I have made since last checking in.
Bread #41: Middle Eastern Za'atar Bread, June 16. (which the writers refer to as "inspired by mana'eesh.") I liked the flavor but was disappointed by the texture of this bread, which as you can see is kinda dense. But I also switched flour brands around this time? so who knows.
Bread #42: Pissaladière. This is a flatbread from Provence, in France. It was good. It has a lot of intense flavors (caramelized onions AND anchovies AND olives) which I liked in small doses. July 28.
Bread #43: Red Pepper Coques. This is a thin and crunchy flatbread from the Basque region, which has roasted red peppers and pine nuts. This is a really distinctive and intriguing flavor profile that I also happen toooooo not love PERSONALLY but it was fine. August 12.
PERSONALLY but it was fine. August 12.
Bread #44: Lahmacun. This is an Armenian/Turkish flatbread with ground lamb on top mixed with paprika and biber salçası (Turkish red pepper paste). It was fun working with two ingredients that I don't eat a lot and ate some but gave the rest to a friend who loved them. August 22.
Bread #45: Pitas. You know when you have a non-store-bought version of something and you realize you've been eating cardboard but it's sad because you know you won't always have time to make the thing homemade? this was that. GOOD GOD these were delicious. August 24.
With that, I finished the chapter entitled "The Perfect Crust: Pizzas and Flatbreads from Around the World" which was exciting because flatbreads are fun but also all of these doughs took over 24 hours to make which started to wear me out.
On to a new chapter! "The Sweeter Side: Enriched Breads and Other Treats." An enriched bread is a bread that has additions other than the basic essentials of yeast, salt, and flour... additions like sugar and butter. So this is a very exciting chapter.
Bread #46: Ultimate Cinnamon Buns. These were excellent. I still like the Smitten Kitchen overnight ones better because if I'm going to make long-rising cinnamon buns, which is a bit of a pain, better to make the timing work to be hands-off & have them in the morning. August 28.
I showed up for a front-yard coffee meet-up with a couple of these things and got to see friends smile :) so that was nice. Here's how they look without frosting, which is how I prefer my cinnamon buns tbh.
Bread #47: Morning Buns. These did not roll & shape the way I wanted them to and I was frustrated! The dough was so slippery! But they were forgiving & turned out fine. I think the flavor of the orange zest runs the risk of being overpowering & would tone that down. September 6.
Bread #48: Mallorcas. These are a Puerto Rican breakfast bun. I started the dough, and as it was rising found out my grandma was gone. I just stood there, not knowing what to do, and mechanically finished rolling and shaping the dough, crying.
I gave several to a friend who grew up in Puerto Rico, who was happy. Then I just ate the rest in a depressive fog. I am glad that I had something to do with my hands in that moment. I just kept thinking that she wouldn't want me to waste it, it she wouldn't want me to waste it.
Bread #49: St. Lucia Buns. shoutout to my fellow American Girl fans from back in the day!!! These are really nice. Mellow but complex flavor, fluffy, good for coffee /tea, and the dough was pleasant to work with. Good texture, pliable. They do have like $3 worth of saffron tho.
Bread #50: Kolaches. These are amazing. I've already had 3 which isn't good because I'm going to gift them to a friend. but at least I tested them! they make me nostalgic for visiting friends in Texas in February :-/ only thing is the recipe as written doesn't make enough filling
