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I made bread from this recipe: My Mother's Peasant Bread. It was so easy, not a hassle as I wasn't planning to go anywhere anyway, and quite fascinating to do. I used a single two-quart bowl as I didn't have a one-quart. (The recipe says that's fine.)
After the second rising, it felt resilient, elastic, almost velvety, and somehow alive when I poked it, like some sea creature. Only dry rather than slimy.
It was a little doughy when I first sliced it, so I popped it back in the oven for five minutes and then it came out perfect:
The inside is light and fluffy, the crust is chewy, and the flavor is a pleasant, non-tangy bread-flavor. And that is exactly how I like my bread. I had some with butter, and some with browned butter/brown sugar.
It was so good that I had another slice with black sesame spread, and that was AMAZING.
I may never buy bread again.
After the second rising, it felt resilient, elastic, almost velvety, and somehow alive when I poked it, like some sea creature. Only dry rather than slimy.
It was a little doughy when I first sliced it, so I popped it back in the oven for five minutes and then it came out perfect:
The inside is light and fluffy, the crust is chewy, and the flavor is a pleasant, non-tangy bread-flavor. And that is exactly how I like my bread. I had some with butter, and some with browned butter/brown sugar.
It was so good that I had another slice with black sesame spread, and that was AMAZING.
I may never buy bread again.
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To make roast garlic bread, olive bread, etc, at what stage do you add them?
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First question with leavened bread additives is "what is this going to do to the yeast?" and that's a bit variable with the kind of olives.
https://thewanderlustkitchen.com/easy-rustic-olive-bread/
gets the sponge going and then adds the olives and starts the rising process. I've run into recipes where the olives get added after there's been one or two risings.
Roasted garlic should be easier (less risk of oil or salt!) but should probably not go in before the sponge gets established. ("the sponge" -- the yeast is active and the bread dough has that unforgettable texture.)
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There is one other option, which is to do a swirl as you're shaping the loaf before you put it in the oven. That way you know for sure it won't muck with the yeast, and you get fun striations of flavor. Roasted garlic would work pretty well for that, I think—ah, and at least one person on the internet agrees with me.
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