Monday, 27 January 2014
Pimping the perfect bread
Having found the easy recipe for perfect bread, I wanted to try adding stuff to the basic recipe. So, I made another bread with green olives, garlic powder, and oregano. Yum!
The basic recipe is here. I added about 1 tsp garlic powder, and 1 tsp oregano, to the dry ingredients, then mixed the dough, and let it rise for about six hours.
When I started shaping the dough into a ball (see the original recipe..), I added about 20 chopped green olives. They ended up spreading quite evenly in the dough as I've had nice bits of olive in every slice of the bread =)
To get nice, neat and firm slices, you need to let the bread cool down before slicing. It's gorgeous when it's just out of the oven, but the slices will be a bit messy.. I usually "taste" 2-3 messy slices with butter melting on them (lol..), but by the time I have more bread, the slices will be nice and firm.
I keep the bread wrapped in baking paper, and store it in room temperature. It's good for at least two days - it keeps its shape, it remains crusty on the outside, and soft inside. I haven't tried keeping it for longer than two days as I'll have eaten it before the third day =D
I'm hoping to try a version with cinnamon, raisins or sultanas, and chopped nuts. *juvenile giggle*
I had "gourmet breakfast", today.. =) Toasted homemade (olive-garlic-oregano) bread, with some olive oil and "leftover salad". Delicious!
I haven't been able to do any shopping for nearly two weeks now as I've no money at all, so I made the "leftover salad" with whatever leftover bits I could find in the fridge.. Mayonnaise, boiled potato, red onion, and gherkins.