Tuesday, April 19, 2011
yes, more bread. I know i'm crazy.
Honestly, I do things other than baking bread; in fact, I haven't made much in the way of bread for the past month (I wonder if that's why I haven't posted much in the past month, as well? Huh.). This newly acquired ability to easily bake fresh bread is still just so fun and exciting for me, exciting enough that I primarily post photos of the finished product, loaves that magically work perfectly every time. It's still so astounding.
This loaf is made of olive oil dough and because Matthew's favorite type of bread is artisan style olive bread, I tossed in a few shriveling olives that we needed to use up. I supplemented two unrecognizably old castelvetrano olives and five sun-dried, herbed olives with pimento stuffed cocktail olives. Perhaps this was an odd combination, but I liked it and could have eaten the entire loaf of bread for dinner, if not for the vegetarian chili that I made to go with the bread.
Close up of the juicy olives and nice crumb
I really liked the extra moist, fine crumb from this particular bread and assume that the olive oil helps provide the extra moisture. This bread holds up very well to slicing and because of that fact, along with the addition of olives, this is great sandwich bread. Or, at least I hope so, since Matthew has a ham and smoked gouda sandwich on freshly baked olive bread for lunch tomorrow.
And, I promise I'll take a good long break from posting bread photos.