Thursday, May 27, 2010

Pane Siciliano: Baking Through the Bread Baker's Apprentice

I think this is the only bread in the cookbook that takes 3 days to make, but it was fun nonetheless. You can actually skip the third day and bake it on day 2, but I thought that since I had got that far I might as well go one more day to develop as much flavour as possible. This loaf combines bread flour and semolina flour and the end result is a golden loaf with a wonderfully crispy crust. The whole family enjoyed eating it by the slice, and as the bread for wee sandwiches.

GENERAL NOTES
- none

VEGAN NOTES
1. I subbed maple syrup for the honey. I'm sure you could just use sugar, or some agave as well.

3 comments:

Sarah said...

I have been drooling over all these breads! I am considering buying one of the books, but I am not sure which....what bread cookbook would you recommend for a novice such as myself? I have made bread many times, but I've never been completely satisfied by the results. I'd like a book that just focuses on bread because I've found that my vegan cookbooks all have pretty uninspired bread recipes!

Naptime Scrapper said...

I love that you are baking your way through this book. I had it on my shelf from my pre-vegan days and never thought to try and use it anymore. I just whipped up a double batch of english muffins and have some bagels resting in the fridge. I love reading your posts about the breads you have made and this one is on my list. To be honest, the whole three day thing put me off a bit but I think I will go for it next long weekend. Thanks again for the inspiration and I love your blog!

kirsten said...

You are the vegan bread king!! ha ha