After the Sprouted Wheat Bread adventure, I did continue to bake breads at a steady pace (weekly, pretty much). We had a few repeated breads, but I tried to balance the repeats with some new recipes. Here are the breads I made from April to August of last year. The first is called Buttermilk Cheese Bread, containing – you got it! – buttermilk and sharp cheddar cheese. After the first rising, the bread dough is formed into a loaf and placed in a loaf pan: [[image:bread128.jpg:Buttermilk Cheese bread in loaf pan:center:0]] Here’s the bread after it has been baked: [[image:bread129.jpg:Baked buttermilk cheese bread:center:0]] [[image:bread130.jpg:Sliced bread:center:0]] [[image:bread131.jpg:Close up:center:0]] The Buttermilk Cheese bread was quite cheesy, and the texture was very nice and fluffy. Quite an enjoyable bread, had a nice tang from both the buttermilk and the sharp cheddar cheese. Next, I decided to experiment with brioche. Brioche is a french […]