Hey there everybody. Well about a month ago I asked for some advice in creating a 'Peasant Loaf', more specifically a Kalamata loaf, and I had lots of great suggestions and recipes. Anyways, this is what I came up with and it's derived mostly from the recipe AnnieT posted in the original thread (Dan Lepard's recipe), a recipe Bob (Oldcampcook) sent me, and my rustic white recipe that Eric (ehanner) blogged about not too long ago. Thanks so much everyone; I'll try to post the recipe as a PDF here so as not to clog up this thread too much.
EDIT: Unlike on the recipe, I now add the olive oil mixture at the beginning of the mixing at the same time as the water.  Also, I'm now baking this loaf and all of my other without bannetons - just shaped freeform on parchment paper.  Oh, and for you technical types, this is a description of the sequence pics below from left to right and top to bottom:
fold at 1 hour; fold at 2 hours
shaping; just placed in bannetons
after proofing for 80 minutes; scoring before baking
They were baked on the parchment/pan for 20 minutes, then removed w/ a peel and baked on the oven rack (with a pan below to catch any drips) for 15 minutes

-Mark

kalamata sequence

loaf

crumb

A few weeks ago a student asked if I'd ever made muffaletta.  I hadn't.

Last week, for the first time in ages, I went to a Schlotzky's.  I re-discovered how much I really like their sandwiches and their bread.

Which brings me to the question.

Does anyone have a recipe for a muffaletta that they have tried and know works that they can share?  I've seen a number of recipes on-line, and what they are making doesn't look like what I'm looking for.  And, as usual, lots of the recipes are the same one traded between web sites with just a few new typos added.

Thanks,

Mike

Hi everyone, me again, bit disappointed as no one has responded to my recent request, can anyone suggest any place I can find this type of bread recipe, please. Its a flatbread, with potato or cassava flour, especially typical of the Madeiran island, known also in Portugal and Brazil. Any suggestions would be appreciated, thanks again T xx

Hey there everybody,
So I'm courting some new business even though we're not quite open yet, and one of the prospectives is a wine and cheese/gourmet shop. The owner was describing something he desired for the shop in addition to some of the stuff I already offer. Anyway, I said, "Like a peasant loaf?" and he said, "Exactly." I asked him what ingredients he specifically was looking for and he said, "Kalamata olives, and possibly rosemary."
So, does anybody have a kick butt recipe for a loaf that has at least olives in it? Thanks.
For those interested, I'll be posting pix soon of the finished bakery!

-Mark

thebackhomebakery.com

I have baked bread for the last 36 years and have found this forum extremely interesting and educational.  I decided to share this recipe because it is so easy and versatile, yet the rolls are delicious.  After preparing the dough, you can either put the dough into a covered bowl in the fridge and use when and as much as needed.  Or you can go ahead and make into rolls and refrigerate covered for 2-3 days, then when needed, remove from the fridge and let sit (uncovered) until they rise--usually a couple of hours. Or you can make into rolls, let rise an hour or so and then bake.  I don't even remember where this recipe came from, but I have made it hundreds of times.  This recipe makes about 48 dinner rolls.

2 pkg.                 yeast

3 cups                 water, warm

3/4 cup                butter or margarine (or mixed), melted but not hot

1 Tbs.                  salt

3/4 cup                sugar

2                         eggs, room temp.

9 to 9 1/2 cups      all-purpose flour

1 stick                  mellted butter, margarine or oil combination

Dissolve yeast in water.  Beat sugar, butter and eggs together.  Combine yeast and sugar and add to egg mixture.  Stir in salt and enough flour to make a firm, but sticky dough.  With floured hands and adding a little flour as needed, make into approximately 48 rolls placing into baking pan which has been sprayed with non-stick spray and has approximately 3 Tbs. melted butter or oil in it.  Turn to coat rolls.  If desired, brush with more melted butter.  Let rise approximately 1 hour or cover with sprayed plastic wrap or foil and place into refrigerator.   When ready to cook, preheat oven to 350* for approximately 30 minutes or until brown. 

Anyone hear of Malsovit bread? Is anyone have Malsovit bread recipe to share?

I have been contacted by a friend that suffers from wheat intolorence. She didn't go into detail if it was Celiacs' or not anyway she has asked me to find some recipes and bake her some bread. Does anyone have any suggestions for some good breads that would be suitable? Also, as I am new to the baking world I have no idea of what to expect with regards to how the dough will feel, hydration levels, etc.

Any help would be greatly appreciated.

Thanks,

Eli

In my first post, I mentioned the recipe I started with.  Here's how things have evolved since then.

My first problem with the original recipe was pretty major: I could never get a enough of a rise to get two loaves with the pans I had.  Given I was making bread for a family of five, my first change was to simply double everything.  From this doubled recipe, I made 3 loaves.  This seemed to work out pretty nicely.  I generally ended up with 3 2-lb loaves of bread from each batch.

Greetings!

I am a NJ transplant in Omaha, Nebraska and am dying to make Portuguese rolls the way I could get them while living in NJ. They are not the Portuguese sweet bread that I have read much about elsewhere on the site, but rather are oval shaped rolls that have been folded and left to rise to create a crease down the middle. They are plain old white and the crust is a little chewy. They typically do not have a very hard crust, which makes them perfect for sandwiches because you don't kill your gums or your teeth trying to bite into them.