Daniel T. DiMuzio's Rosemary Olive Oil Bread:pics
Today I made Daniel T. DiMuzio's Olive Oil Bread and I have placed on order his new book. Daniel and Floyd's photo's/write-up really encouraged me to bake this bread. The bread turned out lovely. It was very easy to make and went quite well with our Scampi Diablo Pasta dinner tonite. I used Rosemary from my tiny new plant I picked up at the nursery the other day. The leaves were very green, pliable and fresh. The bread is tender and at first bite there was the lovely mellow flavor of the rosemary. I think this bread will grill very nicely for sandwiches tomorrow....my husband wants to toast everything..I don't know about jam and rosemary! Maybe some lemon curd on it for a snack!
I also made Jeffrey Hamelman's Pain au Levain. This is a very nice sourdough bread with a pleasing taste and crumb.
Rosemary Olive Oil Boule's
Very tender open crumb.
Front two loaves are J.H. Pain au Levain (Sourdough Bread) back loaf is Rosemany Olive Oil Bread
Pain au Levain Crumb