Day 46: 5-Grain Rolls, Sweet Potato Brioche, Ciabatta, Soft Rolls, Pissaladière, Banana-Crumb Bread

Yes, day 46 was a rough day to be bringing home the fruits (or rather - the breads) of our labor! I was so exhausted when I got home, I went straight to sleep - a rare occurrence! It seems that the 5-grain rolls alone weighed it's weight in healthiness... =)

I haven't tried the 5-grain rolls yet, but I've been told that you actually feel healthy when you're finished with one! So what are the 5 grains included you ask? Flax seeds, sesame seeds, sunflower seeds, pumpkin seeds and rolled oats. These rolls used the sour dough method (liquid levain).














With our Sweet Potato Brioche dough, we made 2 different items: Shallots and Craqueline. In the Shallots version, well, of course, there were shallots cooked in butter and olive oil. We also added Bleu Cheese - a very welcome addition. Everyone who tried this one loved it - EVERYONE!














In the Craqueline, we added sugar cubes which had been marinated in orange liquor and orange zest. Because of its name, I thought that it would be crunchy somehow, but the places where the sugar cubes were turned out to be kind of gooey (in a good way) instead.














I'm going to skip ahead to the Banana Crumb since it is in the picture above with the Craqueline. So, this really had a lot of bananas in them! I think they would have been even more spectacular if we added some walnuts to them, but I suppose I could just try that on my own someday... Anyway, I was a little worried that these wouldn't turn out so good because our bananas looked a little green and of course, the perfect bananas would be ripe to over ripe for banana bread. However, they turned out to be just fine and rather delish in fact! This was our quick bread of the day, using the creamed butter method.

Now, for the Ciabatta, this was probably one of the easiest, but messiest breads we've made so far. For those of you who don't know, Ciabatta actually means "slipper" and this bread is named so because supposedly it is sort of shaped like a slipper. Okay, just to warn you before you see the picture, these are probably the ugliest Ciabatta you will ever see... Chef said not to fuss with it, so I didn't. I'm thinking I probably should have fussed with it, at least a little...














The Pissaladière is a French-version pizza (at least that's what I think Chef told us...). It has onion, anchovies and Niçoise olives. We used pizza dough so I was really, really excited because I wanted to toss it up in the air like in my favorite commercial, but unfortunately, we didn't have enough time for fun and games... =( Anyway, the toppings on mine got kind of burnt (I'm guessing it was on the top rack of the oven) so we ended up composting it. I did manage to take a picture before saying farewell, simply because supposedly this will be on our final and I want to make sure I keep a record of how everything needs to arranged - "classically".














And finally, the Soft Rolls. These were so good! I had a lot of fun making these and eating them too!!! We used this dough to learn to make different shapes. I wish we had more time so we could play more, but of course, we are almost always rushing (I guess sort of like a real kitchen) NO DILLY DALLY!