Today's Yield

Five hours work for a pretty nice assortment, I'd say.  I made a pan of fudge brownies, four baguettes, two awesome loaves, and two sando loaves.  I am sharing some, eating some, and giving some away.  

I pwn.

The sandwich loaves came out looking wonderful, again.  I have perfected this recipe and am very happy with it.  Next I'll try for a multigrain bread but for now, it works for my PB&J, my processed meat, and my bacon-only sandwiches.

Beautiful crust is hard out of the oven, and chewy within minutes.  You could go darker if you wanted to.

Last time I made this I didn't post a pic of the cut bread so here ya go.  To get perfect sandwich-sized slices, I generally refrigerate it, tightly wrapped, and cut it right out of the fridge, then heat it up. The taste is yeasty, with wheat and grain hitting your tongue after every chomp. @%@ #% A!

Got myself a damn bread knife, finally.

Next up, same, lovely baguettes.  Although I didn't form two of them perfectly, they turned out well; large and that consistent golden brown I like.  The green plastic-wrapped ones are formed like champions.

Baguettes.

Last up, the pepper bread.  I have been working on a jalapeno and cheddar bread for awhile.  I have made some wonderful sweet breads, but I needed something fluffy.  This is.  It is near perfection.  I am going to add cornmeal next time, that's all it's missing, IMHO. 

Great crust, mottled with cheese and peppers.

It has some spice to it, as I didn't de-seed anything, but it's subtle.  For any pepper hotter than this, I would de-seed.  I ate two rather large slices a few minutes out of the oven but had to stop myself so I'd have some left to bring to work for peeps to share!  I think toasting this bread and spreading some cream cheese on it would RULE.

1337 pWn.