This week we did mainly sweet breads in class. These aren't my kind of thing, as I am fanatic about health, and generally just eat bread for sandwiches and bread pudding. They were interesting, however. Some pretty unique things.
The first bread we made was called corona dulce. It was a basic sweet bread. No frills, just bread with sugar and butter and that kinda stuff. It came out extremely light and soft. I didn't taste it but it probably would make a pretty good sandwich or bun even if it is a bit sweet.
Next was Hawaiian pineapple sweet bread. A pretty intersting one. It was flavored with pineapple juice and also had ginger. I tried a little bit and thought it was pretty good, even though I'm not much of a pineapple fan. Though being a sweet bread it isn't something I'd have more than a try of. This too was very light and soft, probably pretty good. Ours got a tad overdone unfortunately.
Next came a non-sweet bread, sourdough multigrain bread. This was very good, at least for my tastes. It tasted a tad dry, perhaps because of all the seeds and stuff, but I really liked the flavor and texture. I'm also surprised how much rise it got during proofing, so it wasn't as dense as I thought it would be.
The next bread was a particularly unique one: pan de cioccolate, or chocolate bread. Certainly not something for my tastes. When it finished mixing, the dough looked like a big mound of cookies dough as opposed to bread. It had almost no rise at all either. It was an interesting flavor to say the least. Not quite cookie and not quite bread, I don't think it would appeal to the masses, but to a big chocolate fan I'm sure it's really good.
The next bread was a buckwheat bread. It was supposed to be a pear buckwheat bread but the chef forgot to order pears, so it was just plain buckwheat. It had walnuts in it though so that added something. It's a shame that there weren't pears, I was looking forward to seeing how it tasted. Though as a plain buckwheat bread, it was still nice.
Another interesting recipe came in caramelized hazelnut squares. I guess it's a sweet bread, sorta. It isn't a sweetbread in that it doesn't have sugar or eggs or fat in the recipe, but it includes caramelized hazelnuts, which are hazelnuts coated with sugar. Despite that, I enjoyed it. You didn't really taste the sweetness much at all so it was a pretty good plain bread with nuts. It was pretty dense though, I'm not really sure why.
The last recipe was interesting as well. Corn bread. A bit misleading in the name as it isn't the cornbread that I'm familiar with, the quickbread. Rather it is bread made with corn flour and corn meal. Pretty unique, it tastes like bread, not the quickbread. I thought it was pretty good. but kinda dry. Possibly because of the cornmeal, I don't think it absorbs much moisture. The dough itself was very dry, a solid mass, not even tacky. I guess that carried over to the finished product.
The first bread we made was called corona dulce. It was a basic sweet bread. No frills, just bread with sugar and butter and that kinda stuff. It came out extremely light and soft. I didn't taste it but it probably would make a pretty good sandwich or bun even if it is a bit sweet. 
Next was Hawaiian pineapple sweet bread. A pretty intersting one. It was flavored with pineapple juice and also had ginger. I tried a little bit and thought it was pretty good, even though I'm not much of a pineapple fan. Though being a sweet bread it isn't something I'd have more than a try of. This too was very light and soft, probably pretty good. Ours got a tad overdone unfortunately.
Next came a non-sweet bread, sourdough multigrain bread. This was very good, at least for my tastes. It tasted a tad dry, perhaps because of all the seeds and stuff, but I really liked the flavor and texture. I'm also surprised how much rise it got during proofing, so it wasn't as dense as I thought it would be. 
The next bread was a particularly unique one: pan de cioccolate, or chocolate bread. Certainly not something for my tastes. When it finished mixing, the dough looked like a big mound of cookies dough as opposed to bread. It had almost no rise at all either. It was an interesting flavor to say the least. Not quite cookie and not quite bread, I don't think it would appeal to the masses, but to a big chocolate fan I'm sure it's really good.
The next bread was a buckwheat bread. It was supposed to be a pear buckwheat bread but the chef forgot to order pears, so it was just plain buckwheat. It had walnuts in it though so that added something. It's a shame that there weren't pears, I was looking forward to seeing how it tasted. Though as a plain buckwheat bread, it was still nice.
Another interesting recipe came in caramelized hazelnut squares. I guess it's a sweet bread, sorta. It isn't a sweetbread in that it doesn't have sugar or eggs or fat in the recipe, but it includes caramelized hazelnuts, which are hazelnuts coated with sugar. Despite that, I enjoyed it. You didn't really taste the sweetness much at all so it was a pretty good plain bread with nuts. It was pretty dense though, I'm not really sure why.
The last recipe was interesting as well. Corn bread. A bit misleading in the name as it isn't the cornbread that I'm familiar with, the quickbread. Rather it is bread made with corn flour and corn meal. Pretty unique, it tastes like bread, not the quickbread. I thought it was pretty good. but kinda dry. Possibly because of the cornmeal, I don't think it absorbs much moisture. The dough itself was very dry, a solid mass, not even tacky. I guess that carried over to the finished product.
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