It's from "A Blessing of Bread", and many TFLers here have tried it with great success, I will just list the following two here (recipe can be found there too):
http://www.thefreshloaf.com/node/14803/sourdough-challah-quota-blessing-breadquot
The first one is Alsace loaf with Rye from Dan Lepard's book "A handmade loaf". Recipe can be found online here: http://blog.rezkonv.de/2007/08/31/alsace-loaf-with-rye/ , but of course I have the book and love it.
The bagel recipe is from Nancy's Siliverton's book "Breads from the La Brea Bakery". The procedure is very similar to the one in BBA, cold rise, boil, bake, except that it uses some starter in addition to commercial yeast. I like the end product a lot, as happy as I was with the BBA ones, I find these ones are more chewy, the crumb is tighter, more like a true NY bagel. I used various toppings, my favorite one was Asiago Cheese, yum!
Over the past 2 weeks, I made several easter breads to share with family and friends, here they are...
- Tsoureki - Greek Easter Breads. No, I am not greek, and I didn't know of this bread until this year, but some of my running friends are, and I made this for our recent gathering.
From Maggie Glezer’s "Artisan Breads" again, the recipe can be found online here: http://mightymuffinblog.com/2008/04/07/polenta-bread/ , I highly recommend buying the book though.
From Maggie Glezer's Artisan Baking, you can find recipe here: http://www.thefreshloaf.com/node/16020/essential039s-columbia
