Hey All,

Just wanted to share with you some recent bakes.  Enjoy!  Sorry no recipes.  Please bug me if you want any of them.

Tim

4/2/10 - Pane Casereccio di Genzano, Poilane style miche, Olive Bread.  The olive bread did not turn out well...  Sorry no crumbshots for these.

4/4/10 - Cottage Loaves

4/6/10 - Pane di Matera (Durum bread).  This is my poor attempt at this bread.  It's really difficult to shape.  Mine looked horrible, but they tasted pretty good...  More info here: http://www.youtube.com/watch?v=ng4jnGnLTb4 and here: http://mollicadipane.blogspot.com/2008/12/il-pane-di-matera_7869.html

4/7/10 - Breadcrumb Bread...  This is another attempt at doing the Pane di Matera shape, very slightly more successfully, but not quite there yet...

4/8/10 - Olive Bread...  Sorry no crumbshot...  My friends said it tasted really good...

4/11/10 - Pizza.  Mushroom, and Artichoke, and Jamon Serrano...

I made a batch of Eric's Favorite Rye, and was thrilled with the results.  Great recipe! If you haven't tried it, don't wait (find it with a search.)  As I was enjoying the bread I thought about how the caraway and rye would lend a perfect bottom note to the tang of fried green tomatoes.  They're easy to do: start with "mature green" tomatoes, slice 1/2", season with salt and pepper and allow to drain on paper towels while you set up the rest.  The crumbs were made by drying out some bread in a low oven, then giving it a whirl in a blender.  To fry, dip tomato slices in milk, then egg, then crumbs, fry to golden in shallow hot olive oil, serve hot.  (Tip, wipe out the pan between batches to avoid overly blackened bits.)  I tried this recipe recently with plain Panko bread crumbs, but they were not nearly as good as this batch made with Eric's Rye.  Enjoy!