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This page is where we will post our blog entries for the Breads section. The recipes in this section are listed under the About tab above. If you would like to be the official blogger for a recipe, leave a coment below.

You can also pick your bread here:  http://www.doodle.com/uzf9t3gfyck7qfgt

The recipes in this section all call for active dry yeast. If you bake a lot of bread, you’re probably accustomed to using instant yeast. If you want to use instant yeast, check out this yeast conversion chart. If using instant yeast, mix the yeast in with the dry ingredients rather than disolving it like you would active dry yeast.



1. teaandscones - September 19, 2010
2. Seven Grain & Seed Bread — Modern Baker Challenge « Of Cabbages & King Cakes - August 8, 2010

[…] grain and seed bread recipe. So it should come as no surprise that of the recipes in the Breads section of The Modern Baker, this is the one I was most excited to […]

3. astheroshe - August 6, 2010

Here is my Instant Sandwich Bread,, In my directions are some adaptions i made based on reading the difficulties you guys had. Thanks ! for the warning.!!


4. Crisp Cornmeal Flatbread — Modern Baker Challenge « Of Cabbages & King Cakes - August 3, 2010

[…] naan, Nick Malgieri, pita bread, proofing dough, red cornmeal, tortillas The fifth recipe in the Breads section of The Modern Baker, and the last in a series of flatbreads, is Crisp Cornmeal Flatbread. […]

5. Fougasse — Modern Baker Challenge « Of Cabbages & King Cakes - August 2, 2010

[…] Baker Challenge, Nick Malgieri, Pierced French flatbread, proofing dough The fourth recipe in the Breads section of the Modern Baker Challenge is Fougasse, or pierced French flatbread. As with the other […]

6. French Bread for Baguettes & Other Loaves — Modern Baker Challenge « Of Cabbages & King Cakes - August 1, 2010

[…] Challenge, Nick Malgieri, Pain de Campagne, Peter Reinhart, proofing dough, yeast As part of the Breads section in the Modern Baker Challenge, I decided to take on French bread. Unlike some recipes that […]

7. Modern Baker Challenge — Pita Bread « Of Cabbages & King Cakes - July 29, 2010

[…] rolling dough, rolling pin, Silpat, wet dough, yeast Pita bread is the third recipe in the Breads section of the Modern Baker Challenge. This is another flatbread and one that I was really […]

8. gaaarp - July 26, 2010

Elegant Dinner Rolls are back up for grabs, if anyone would like to claim them.

ap269 - July 30, 2010

If you or anybody else don’t mind, I’d grab the elegant dinner rolls. Let me know…

gaaarp - July 30, 2010

Andrea, Margaret (Tea and Scones) claimed the dinner rolls. She’s new, so she didn’t have any blog posts yet.

You can have the Seven Grain & Seed Bread if you want; I haven’t made it yet.

ap269 - August 1, 2010

Don’t worry… I was just offering in case nobody would pick them… I made them yesterday and they are great! Finally a NM bread recipe I really like… Making the instant sandwich bread right now…

gaaarp - August 1, 2010

The sandwich bread went crazy on me. Definitely not written for an 11-cup food processor. Nick’s must hold 14.

Glad you liked the dinner rolls. I know you weren’t too crazy about some of the earlier recipes you made. My favorites so far have been the pita bread and the seven grain and seed bread.

ap269 - August 1, 2010

The sandwich bread is GREAT! Btw, I gave up on using my tiny 2-cup food processor. I’m mixing all the bread recipes with my kitchen machine – worked totally fine for the Dinner Rolls and the Sandwich Bread!

gaaarp - August 1, 2010

Glad to hear you liked it. My daughter really liked that one. It tasted good, and I made one (very tiny) cheese sandwich on it. But otherwise it mostly went to waste, not because it wasn’t good, but I made way too much bread that weekend.

9. Modern Baker Challenge — Turkish Flatbread « Of Cabbages & King Cakes - July 25, 2010

[…] Baker Challenge, Nick Malgieri, proofing dough, Turkish flatbread, yeast The second recipe in the Breads section of The Modern Baker is Turkish flatbread, another fairly simple bread with a short list of […]

10. astheroshe - July 11, 2010
11. Petra - July 11, 2010

Just a quick update on my status. I am still going to bake all and have done my assigned bread while I was still in Germany. HOwever I have not blogged about it yet. All my pictures are on my desktop (this week I will also check if by any chance I still have them on my camera) and that is in storage until we move into our new home on 7/23. As soon as I have internet going and I have access to the pics. I will post about htis bread. It really is a great one and I am looking forward to baking it again. For now (after five week in one hotel or the other) we are now back in the states on vacation. As soon as we return to El Paso we should be closing on our new home and will be moving in. Can’t wait to have a home again.
Wishing you all much fun baking

gaaarp - July 11, 2010

No worries, Petra. By my count, most of us won’t be baking your bread until early August, so even having made it puts you ahead of the game.

12. gaaarp - July 11, 2010

You are the “official” blogger for the Armenian Barbary Bread, and once you write your post, it will be featured here. However, I have decided not to hold the links to other people’s posts until the official blog is posted.

We all bake and blog at our own pace, and I think it’s good to get the posts up while they’re fresh in everyone’s mind. I personally appreciate the opportunity to read about someone else’s experience with a recipe before I bake it, so I like the fact that people are baking and posting their assigned blogs early in the cycle.

I’m sorry if you misunderstood the format.

astheroshe - July 11, 2010

Even though i am the official blogger for this bread, I assumed someone would bake and blog their assigned bread first ….before posting someone elses’s assigned bread on their blog. I guess that is my way of thinking…as a courtesy to the “”official “” blogger. Oh well…mine will be up soon 🙂

gaaarp - July 11, 2010

I tried to hold the “non-official” blogs until the official one was up in the first section, but it got to be too much, as everyone was posting at different paces and from different recipes. In the end, two posts never went up, and if I hadn’t had other people’s blogs to use from, they would’ve stayed blank.

Thanks for understanding. I’m looking forward to reading your post.

astheroshe - July 11, 2010

No problem…:) Thanks for doing all the hard work! I would not be able to keep it soo organized. . 🙂

13. gaaarp - July 1, 2010

We’re down to 2 breads to be claimed: Turkish Flatbread and French Bread for Baguettes.

14. chayacomfycook - June 30, 2010

Where is the list to sign up on or do we do that here?

I will take whatever is left but I am not an experience bread baker like those of you from the original group. I am not ready for a big challenge. I hope to learn a lot from making these.

I could use some guidance, please.


gaaarp - June 30, 2010

Chaya, use the link in the second paragraph above. There are three breads left to choose at this point. Look at the recipes and pick one that you think you’d like to try. We’ll be here to help out on the way!!

15. Renee - June 26, 2010

Help! Does instant yeast and dry yeast look identical? I’ve been buying instant yeast for my BBA challenge breads in the bulk section. For these breads I wanted to give active yeast a try. I had to go to a different store to get the yeast. It was kept in a fridge and was labeled “active dry”. I got it home and checked and it looks the same as my instant yeast. Is this right or is one of the stores wrong?

gaaarp - June 26, 2010

Renee, yes, instant and active dry yeast look the same. Of course, they work differently. Active dry is generally activated by mixing with warm liquid and allowing to wake up for a few minutes before being added to the other ingredients. As you know from BBA, instant yeast is added to the dry ingredients.

Renee - June 27, 2010

Thank you! I’ll have to label very carefully! Now, I just need to find cake yeast to try out an old recipe of my grandma’s. Any tips on where to find that?

gaaarp - June 27, 2010

You can often find it in the dairy cooler at the grocery store. I’ve also read that a lot of people buy it from bakeries. They get it in bulk and will often sell you a chunk of it.

You can use the yeast converter that I mentioned above, too. Cake yeast is the same thing as fresh yeast.

16. Sara - June 26, 2010

Are there “dates” for each bread? Mainly, I am wondering if we could get a schedule so that whoever the “official” blogger is for an item knows when they are set to post. I can’t otherwise keep track (to be honest I forgot I had volunteered for one, so you can see why at least for me the extra help would be good).

gaaarp - June 26, 2010

Sara, I have intentionally not created due dates, as I’m trying to make it more relaxed for everyone. We will be in the Breads section for three months, and the official bloggers can post their blogs any time during that period.

That said, if you want to stick to a schedule, figure on doing five breads each month, which would put your post around the middle or end of August. (If you really want an actual due date, I can assign you one.) 🙂

Sara - July 23, 2010

Makes sense (in my case, I need the “dute date” to keep me focussed with my two little boys). My “official” post will be up tomorrow for Semolina Sesame Bread

17. gaaarp - June 23, 2010

Need something to bake while you’re waiting for July? Come join the Facebook Artisan Bread Bakers group and bake our July BOM (Bread of the Month), noon rogani.

18. astheroshe - June 22, 2010

i give up on my bread… I have no idea what is wrong…it is just not developing into something i can work with. I checked my yeast, my temps, my kneading. I have nothing to post . it remains soo wet it does ..nothing. If someone else would like ago at it..please do..

astheroshe - June 22, 2010

Ok..self pity over… I am going to try ONE more time!

ap269 - June 22, 2010

I really look forward to making this bread to see if I have the same problems… Hope you can make it work!

astheroshe - June 22, 2010

OOPS! It is the semonlina braided bread with black sesame, that i can’t make. It is soo wet and horrible! I know that is not my mordern challenge but was trying to bake it with my dinner. I have made it twice, and it will not work. I also think it is my thermometer..soo for my bread i bought a new one, and soo far no problems. 🙂 ..proofing as we speak 🙂

gaaarp - June 22, 2010

Ah, that makes more sense. I kept trying to figure out what you were talking about, since I made the Armenian bread, and it’s not braided!

astheroshe - June 22, 2010

@ gaarp sorry for the confusion.. I have black sesame confusion between breads! .. I actually did braid one of my Armenians..will see how it works out ..LOL.. As for the Semolina, the only thing i can guess is it is my yeast, or flour.. So i will be happy to see this finished product since mine went down in a blaze of glory 😦

19. astheroshe - June 14, 2010

I am starting my bread today.. However, my bread is soo wet. I am not sure What i did wrong..so I emailed the Modern Baker himself for some directions! Anyone have any ideas? .
I know weather and what have you can change dough , but this was more than i could imagine from other breads i have made. I doubt it is suppose to be this wet. I added more flour and mixed it longer so we will see how this batch turns out..until i make it again 🙂

Everyone good luck!

gaaarp - June 14, 2010

I baked the Armenian Flatbread a few weeks ago, and as I recall it was quite wet. The fact that NM directs you to fold it with a bench scraper leads me to believe it is supposed to be slack.

Remember that as a general rule, the wetter the dough, the bigger the holes in the crumb. If you’ve ever made ciabatta, you know what it’s like to work with a really wet dough!

astheroshe - June 15, 2010

That part is easy, using the scraper .but it is soo wet that i can not shape the the strands to braid? LOOOL
I am trying again today…fingers crossed.

20. gaaarp - June 5, 2010

Wow, almost a month to go before we start this section, and only four breads left to be claimed! Better grab some Turkish Flatbread, French Bread, Semolina Sesame Bread, or Elegant Dinner Rolls while they’re still available.

gaaarp - June 6, 2010

Semolina Sesame Bread has been claimed. Three to go!

21. gaaarp - May 30, 2010

Two of the yeasted loves of my life — French bread and straun. So hard to choose. I settled on seven grain and seed bread (straun).

22. Görel - May 27, 2010

Hi, I am finally going to start some serious baking. I would like to sign up for either Pain de Siegle or Rosemary Olive Knots!

23. Julie - May 26, 2010

I would like to bake the Cornmeal Flatbread. Looking forward to the next section.

24. Kayte - May 23, 2010

Yahoo…Proscuitto Bread is not taken as of yet…I so wanted that one! Looks like I got here in the nick of time.

25. Heather - May 23, 2010

Oh, this is exciting! I’d love to do the Pain de Campagne. Thanks for giving us this opportunity!!

gaaarp - May 23, 2010

OK, you’re all signed up!

26. astheroshe - May 23, 2010

I would be happy to do any bread, but i picked Armenian Bread, because i just bought black sesame seeds. If anyone really wants this one. I am happy to change. Just let me know. 🙂

27. ap269 - May 23, 2010

I’d like to sign up for the Cornetti (1st choice) or Semolina Sesame Braid (2nd choice) if they’re still vacant after the non-bloggers of last month got to pick their official bread.

28. petra - May 23, 2010

Thanks, I signed up for the instant Sandwich bread. I made that a few days ago and found it to be a very tasty and an interesting way to bake a sandwich bread. I really had to read twice because of the pan size. I first thought there must be a typo. The bread turned out fantastic and i will make that in the future again.
(3 more days until the movers get here, time is flying by)

gaaarp - May 23, 2010

Petra, I can’t wait to see your post on this bread. It will be helpful to others as they get to it, as it is difficult to envision how this bread will turn out.

petra - May 23, 2010

Wednesday the movers start coming (three days of packing) so I will have a very busy week. Baked the chocolate scones (they tasted fine but turned out dry) and the blueberry muffins (very good) but have not posted them yet. I don’t expect to find much time this week to do so but come Monday in a week I will be in a hotel for two weeks before we leave Germany and I should have plenty of time if my laptop cooperates. I have not used that thing in a long time, hope it’s working.

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