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Submitted by Joe Fisher on March 17, 2007 - 12:06pm It's a bread-stravaganza!I ran myself right out of bread flour today :) First we have some poppyseed "bloomers." Last time I followed the recipe to make one loaf and it was gigantic! This time I broke it in two.
To bring to dinner at my brother's house today, I made a pile of grissini. These are super easy to make and very tasty, what with the extra virgin olive oil and rosemary in them.
Then, of course, my old stand by. Rheinhart's NY Deli sourdough rye. Always a big favorite with those sautee'd onions and caraway in there. Soft as can be and twice as delicious :)
-Joe
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Deli Rye..
Nice job! I haven't tried the BBA deli rye yet..so it's a softer crumb..maybe more like "Beefsteak" or "Mrs Grossinger's"? Are you familiar with those brands..they are east coast.
Very soft
Almost Wonder bread soft. I've had Beefsteak rye, but not recently enough to make a comparison for ya.
It's definitely worth a go. The sweetness of the onions adds a nice, unusual flavor note. And you can change the onions to get different flavors. I used white onions this time, since that's what I had on hand ;)
-Joe