Yeast-Risen Specialties, Sweet & Savory
This section comes at the perfect time. There are a lot of great recipes here for your holiday baking.
As in the past, we will bake out of this section for three months, from October through December, 2010. You are welcome to bake as many or as few recipes as you’d like. We will have one “official” blogger for each recipe, and that person’s post will appear here. Others who make the same recipe are encouraged to blog about it, too, and are asked to add a link to their blog post in the Comments section for the recipe.
There is no set time-frame for each post, as long as the official posts are up by the end of December. Add your post or link as you finish the recipe and blog about it. That way, we can all benefit from what you learned when we get to that recipe.
If you’d like to be the official blogger for a recipe, leave a Comment below. Posts will be assigned on a first-come, first-served basis. Feel free to claim more than one recipe, too.
One last thing. You’ll note that there is no blog page for the Dough for Thick-Crusted Pizza & Focaccia recipe on page 114. That’s because this recipe is used as the base for the four recipes that follow it in the book, so anyone who makes those recipes will start by making the dough and can comment on it in their blog posts.
[…] final recipe in the Yeast-Risen Specialties section of the Modern Baker Challenge is another focaccia. What differentiates this recipe from the […]
[…] I made recently, the Focaccia alla Barese is part of the Yeast-Risen Specialties section of the Modern Baker Challenge. And like the Sfincione, this recipe featured anchovies, so I knew I would be eating it […]
and the potato rosemary rolls.
http://teaandscones.wordpress.com/2010/11/22/bba-potato-rosemary-bread/
Made the Ham and Cheese filled focaccia – the American way.
http://teaandscones.wordpress.com/2010/12/04/modern-baker-ham-and-cheese-stuffed-focaccia/
We didn’t assign the Focaccia/Pizza Dough recipe as a blog post, but after making it a few times, I had to write about it.
Even if you weren’t planning to make the focaccia recipes (I know, I know, they have anchovies in them), you should still try this dough for focaccia or pizza. It’s very simple and absolutely delicious.
http://wp.me/pwL3l-p0
[…] next recipe in The Modern Baker isn’t actually one of the assigned recipes in the Yeast-Risen Specialties section of the Modern Baker Challenge. The Pizza/Focaccia Dough on page 114 is used as the base […]
[…] Modern Baker Challenge, Nick Malgieri I have been looking forward to the next recipe in the Yeast-Risen Specialties section of The Modern Baker for some time. I love croissants and have made them the traditional way […]
[…] for a wonderful tasty treat!! (oh, and Nick, too, for making it easy)The Babka is part of the Yeast Risen Specialties when the Modern Bakers are baking from until the end of December. Why don’t you come join […]
[…] seventh recipe in the Yeast-Risen Specialties section of the Modern Baker Challenge is Bakery Crumb Buns. This recipe begins with a sweet yeast […]
[…] second assigned blog post for the Yeast-Risen Specialties section of the Modern Baker Challenge is Ginger-Scented Panettone. I’m not sure why I picked […]
[…] in September, before we got to the Yeast-Risen Specialties section in the Modern Baker Challenge, I was in the mood for waffles. I don’t make waffles […]
[…] So begins Nick Malgieri‘s description of Kouing Amman. Who wouldn’t want that? Flaky, buttery croissant dough crusted in caramelized sugar. So, even though I had never heard of this pastry, I was excited to try the next recipe in the Modern Baker Challenge. […]
[…] video of Nick making focaccia which will show you just how easy it is to make. Other members of The Modern Baker Challenge will be making this so check out how they did. And get a copy of Malgieri’s book – […]
Okay. I finally had a chance to make the Sfincione. http://teaandscones.wordpress.com/2010/10/30/modern-baker-sfincione-palermo-focaccia/
[…] Modern Baker, Modern Baker Challenge, Nick Malgieri, proofing dough The third bread in the Yeast-Risen Specialties section of The Modern Baker is Cinnamon Raisin Breakfast […]
[…] second recipe in the third section of The Modern Baker is another brioche loaf. The basic recipe is similar to Quick Brioche, with the […]
[…] Exchange gal from Australia).Buy the book. Try the recipes. You won’t be sorry.And visit the Modern Bakers and see the beautiful goodies they have. […]
[…] first of my two “official” blog posts for the Yeast-Risen Specialties section of the Modern Baker Challenge is a delicious recipe, Chocolate Babka. This bread is […]
Unbeknownst to Renee, she volunteered for the Cinnamon Raisin Breakfast Ring. She already baked and blogged about it, so I made her write-up the official one.
OK, so the second recipe I’m volunteering for is the quick brioche braid. I’ve found two interesting shape versions recently and want to try them out!
Great. Thanks! I made this brioche, but I didn’t braid it. I’m looking forward to seeing your shaping techniques.
Great, I wanted the Grissini! Thanks for thinking of me. Looking forward to it. Thanks for all you do for this group, it keeps us moving in a timely (or even untimely manner)!
I’m picking up the Ginger-Scented Panettone and assigning the Grissini to Kayte. :-)
[…] now, I’m ready to move onto the next section of the Challenge, Yeast-Risen Specialties, Sweet and Savory. We will be baking in this section for the rest of the year. There are some great holiday recipes […]
Focaccia alla Barese, it looks so delicious. But, where is my pita post one might ask. I am baking the pita right now, my forth time, hoping to get nicer pictures. It will be up today, which thankfully is still September.
Thanks for the pita bread update. I’m not one to nag (at least not until close to the end of the month).
I might have guessed you’d pick the recipe with anchovies. Always the adventurous one!
Pecan Stickiest Buns!
Nice choice! I’ll definitely be baking these along with you.
Me, too! Those look awesome!
I’ll be baking and blogging the Chocolate Babka Loaf. I’ve wanted to make this since I saw PR make it a few months ago.
Hubby picked the marbled chocolate brioche loaf for me, if it’s still available!
He’s a good man. This looks like a great recipe, and it’s all yours.
First choice: Cornmeal Buttermilk Waffles and if you need someone to do a second one:
Second choice: Grissini
Cornmeal buttermilk waffles, it is. Funny thing — I mixed up the batter for these last night and this morning when I went to make them, I couldn’t find my waffle iron to save my life. The batter was good, though.
I’ll keep you in mind for the Grissini if no one else claims them.
I lent my book to my mother-in-law so I can’t even look up the recipes! But I think I recall drooling over the Filled Ham & Cheese Focaccia. I’ll take that one if it’s still available.
Il est à vous.
Maybe you should get your m-i-l to claim a recipe, too. She could guest post on your blog if she doesn’t have her own. :-)
Kouing Amman! Dying to bake this for a loong time!
All yours. This one looks really great. I’m looking forward to reading your post and baking it myself!
I’ll take the one-step croissants.
It’s yours!
Dibs on Sfincione: Palermo Focaccia
Got it. Congrats on being the first!