April 23, 2007 - 9:43pm
Nostalgic Recipe
This weekend I baked a loaf that used to be a family favorite and always is successful. It is a soft white bread recipe that is punched down once and then pinched into walnut sized pieces, dipped in garlic butter and layered in a tube pan. I added sauteed chanterelle mushroom and green olive muffuletta between the layers with the italian herbs and cheeses.
Herb Bubble Loaf
Herb Bubble Slices
This is a recipe that was featured in a magazine (I think Regan was in office!). After several weeks of baking breads with long fermentation, the bread seems bland. I would recommend substituting your favorite bread recipe and adapting it to the technique.
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over the 'bland' remark, after seeing your ingredient list. That sounds so-o-o good! It's like a savory monkey bread, apparently. Very striking looking.
me to make a savory bread pudding out of the 1/2 loaf remaining. The yummy ingredients are fine but the bread is not. It is a quick rising soft dough that doesn't develop much flavor or texture but it will always bake up just like in the photo and tastes great still warm from the oven- if your standards hunker rather than loom!