My second effort to bake all the recipes in The Secrets Of Jesuit Breadmaking was a recipe for Olive Bread. This is an especially rich white bread, with added eggs and lots of butter, to which olives have been folded in. A delicious, flavorful bread that needs little accompaniment for full flavor. It can be simply eaten warm, by the slice. It is tender and aromatic, and would be a great match for a simple meal of soup and a salad. I did make a small alteration in the recipe, and instead of baking it all by hand, I used my Zojirushi bread machine. Call it a concession to a busy weekend- four UAB Blazer sporting events in the past seven days. The results were just as good as if I had kneaded and baked the bread by hand, I am sure.
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