mdt

Brownies and X-Cookies sound great! I want to leave work right now and start baking!

fyca - pics look great! So what is up next? Another bread or some dessert item?

Just took the loaves out of the oven and they smell great! I cannot wait to cut into them. Not sure I did the best job of shaping, but that should not affect the taste much. This was an incredibly quick bread to make and I am sure that I will be making it again. Looking forward to seeing the other pictures.

scott - Getting a little off topic, but what is the baking stone solution of your dreams? I would like to set my oven up and figured the input would help.

arbuclo - I don't think you will have any trouble using other apples. Just be careful with the amount of sugar that you use so that they are not too sweet. I kept a tart to bring into work the day after I made it and it was still very good.

Its the rustic potato bread this weekend. Yum!

flour garlic onions EVOO

arbuclo - Great pictures! Makes me want to get into the kitchen right now! I am up for the potato loaves if that sounds good to everyone else. I did not have time for the cheesecake last weekend, but it is on my list. This book is great!

I do have small tartlet pans, but it should bake up just fine in a larger size. Of course I was not thinking much about equipment and just the final result when I was looking at the recipes! Looking forward to baking anything chocolate.

A chocolate dish always sounds good to me! My vote is for either the Chocolate Truffle Tartlets or the Mocha Brownie Cake.

Here is mine! This was very good and pretty easy to put together. The dough acted just like a normal sucree. Somehow I was able to wait until is was fully cooled before I cut into it. Yummy! What is next on the list? A bread?

Well here is my French Apple Tart. I guess I am a week behind you all! :) No real problems although it took much longer than the recipe said to get the apples on the top soft and a little brown.

I am planning on the focaccia this weekend. Not sure how I am going to top it yet... And I still have to do my apple tart!

I did a search on Amazon.com and they have it new. Beard on Bread Is this the same book?

I made the twice baked brioche over the weekend and they turned out nicely. One question that I have is about the orange taste in the final product. I tasted the syrup after it cooled and it tasted wonderful. After baking the orange taste was quite mellow and I thought they would have tasted better with a little more orange in the background. I used fresh squeezed orange juice so maybe I just need to up the amount of juice and see if that makes a difference. Any comments on taste from the rest of you? Is the apple tart up next or are we doing another bread? I am up for either one. M

I am in as well. My plan is to make the dough tonight and have it rise in the fridge tonight. Happy baking!

Looks like everyone had a great time with this project and produced some wonderful looking bread! Tmnoland - Your loaf looks great, of course I am partial to the European style that tend to be a bit darker than. The brioche sounds good to me for the next project.

Made my challah this morning and it turned out great, nice dark brown crust with a soft and silky interior. I used KA Bread Flour and 2% milk instead of whole and the kneading was done by my mixer. I would have posted a picture, but forgot and now half the loaf is gone and the other is in the freezer. Needless to say it tastes great! Hope everyone is having fun making theirs.

I am relatively new to this forum, but so far it has been very interesting reading. This sounds interesting, I am in! Challah sounds great. I have recently been baking more, especially after the pastry course that I recently finished, but would like to do more breads. Mike

Cake flour makes crumbly dough and tasteless pasta. Don't use it. You can get Italian-style flour from King Arthur. I have not yet tried it, but will be soon as I am curious to see how it works. I currently use regular AP flour as that is what my 92 year old Italian Grandmother has used since she came to the US and she can turn out some amazing pasta!