I've enjoyed the lovely bread served at the Grand Lux Cafe; I think this bread has outstanding flavor and a gorgeous crust. I was wondering if anyone had ever tried reproducing it at home. If yes, I would just love it if you were willing to share what you did, and how it turned out.
Hello, This is from Eric Kastel's "Artisan Breads at Home". I baked this bread and froze it, and we tasted it tonight with dinner. YUM. With many thanks to the author!!! I tried slashing the bread in a starburst, as I saw someone else do quite beautifully on this site. I wish I could remember who that was, so I could go back and take a look at their handiwork and pay them a compliment here - I will keep trying until I can make mine look as nice!
For 48 ounces of dough, there were 6.6 ounces drained, chopped sun-dried tomatoes and 3.2 ounces cubed asiago cheese, tossed with 1.3 ounces whole wheat flour, kneaded in by hand after the final mix.
I am so pleased with how tasty this loaf is, and how pretty the crumb is, marbled with tomato.
This humble loaf is a single recipe of Rose Levy Beranbaum's Banana Feather Bread, and when I slashed the top I tried a slight, reversed S-curve - to see what might happen. I thought the result looked kind of like a banana!