Ironic that I made this loaf a week early and it took me so long to get the post written up! Oh well. My initial impression of this bread was not great. If I bake, it's usually on my days off...and that means I have more things to do than schedule my day around bread dough rising. That being said, I tried to stick to the schedule, but every rise went over the recommended time. By the evening, though I had shaped the loaf, it was time to go to a birthday party and I just ended up putting the bread in the fridge overnight. In the light of day, my bread looked...sad and flat.
I carried on and baked the bread for the recommended time. I'm beginning to suspect my oven is a little on the cool side, as it had NO color. So I turned the broiler on for a couple minutes. Mucho better.
While my loaf wasn't good for sandwiches or anything (was it even supposed to be?), it made great crostini! I made some fresh bruschetta and rubbed the slices with garlic and put it in the oven to crisp up. I think the subtle texture difference from the semolina was a nice change.
For the recipe, check out this week's hosts: Anna of Keep it Luce and Renee of The Way to My Family's Heart.
I was also thinking about that this bread can be very good as brushetta. Nicely done.
ReplyDeleteI had the same rise difficulty. Bruschetta is a good way to roll with it!
ReplyDeleteGreat idea with the bruschetta! Looks delish.
ReplyDeleteVery good idea to make the bruschetta.
ReplyDeleteWe were able to make panini with ours - which wsa a nice change up from the bread we usually use for that.
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