The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Need some ideas for type of bread and flavours

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mrmajeika's picture
mrmajeika

Need some ideas for type of bread and flavours

I am studying a baking course and I have an assessment on bread. I need to make either 18 white bread rolls, 3 different shapes, six of each. I can use any fillings and flavours. OR I can make two different loaves again with any flavours i wish.

I was thinking to possibly do the loaves and make one loaf of coriander, olive and onion, which is a paul hollywood recipe, and maybe make a focaccia for the other one. Or I can do the bread rolls and i have an idea to make one lot like a chelsea bun shape and fill with anchovies, olives and ,and maybe garlic but not sure what to do for the other two types

Does anyone have any ideas of what i could make and whether rolls or loaves would be better. I need to serve them in a creative way so if anyone has any ideas for that also i would be gratefull. Thanks

Antilope's picture
Antilope

I add about 1/2 cup (115 gm) of brine liquid from a jar of green olives (pimento olive brine is okay to use also) to a loaf that uses 500 gm of flour. Make sure to adjust the other salt in the recipe if you do this. It really adds an olive flavor to the bread.

mrmajeika's picture
mrmajeika

I have narrowed it down

OPTION 1 - Coriander, olive and onion loaf and some sort of focaccia

OPTION 2 - olive, basil and anchovy rolls, garlic amd sun dried tomato rolls and onion rolls

Which option sounds better?

shopkins1994's picture
shopkins1994

I say option #2. It sounds over the top with the anchovy. 

mrmajeika's picture
mrmajeika

do you mean option 1? option 2 is with anchovy