The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Nostalgic Recipe

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redivyfarm's picture
redivyfarm

Nostalgic Recipe

This weekend I baked a loaf that used to be a family favorite and always is successful. It is a soft white bread recipe that is punched down once and then pinched into walnut sized pieces, dipped in garlic butter and layered in a tube pan. I added sauteed chanterelle mushroom and green olive muffuletta between the layers with the italian herbs and cheeses.

Herb Bubble Loaf

Herb Bubble Loaf

Herb Bubble Slices

Herb Bubble Slices

This is a recipe that was featured in a magazine (I think Regan was in office!). After several weeks of baking breads with long fermentation, the bread seems bland. I would recommend substituting your favorite bread recipe and adapting it to the technique.

Comments

browndog's picture
browndog

over the 'bland' remark, after seeing your ingredient list. That sounds so-o-o good! It's like a savory monkey bread, apparently. Very striking looking.

redivyfarm's picture
redivyfarm

me to make a savory bread pudding out of the 1/2 loaf remaining. The yummy ingredients are fine but the bread is not. It is a quick rising soft dough that doesn't develop much flavor or texture but it will always bake up just like in the photo and tastes great still warm from the oven- if your standards hunker rather than loom!