The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

No baking for a while

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foolishpoolish's picture
foolishpoolish

No baking for a while

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Comments

dmsnyder's picture
dmsnyder

I'm hoping your oven has a full and speedy recovery. 

Having access to a sandwich like that must be some comfort. 

David

Wild-Yeast's picture
Wild-Yeast

Foolishpoolish,

I guess you really liked that chesse-onion melt! Nothing like food on artisan bread.

We do something similar. Bake a head of garlic that's had the top removed with a bread knife. Placed the head in a baking dish, drizzle with olive oil and bake at 350 deg. F. till the tops are carmelized and the cloves have turned buttery soft. The individual cloves are popped out and mashed into a butter. Slice Sourdough bread into 3/16" (~5 mm) thick slices. Oven toast till crisp. Spread the garlic butter on each slice then top each with coarsely grated parmesan. Sprinkle with paprika and bake till the parmesan melts. The paprika will smoke but that's part of it. Serve warm or cold. We like them in lieu of croutons with salads and onion soup.

Wild-Yeast

foolishpoolish's picture
foolishpoolish

Mmmmm that does sound good.

Bread, baked garlic (lots of!) and no friends (or vampires) for a day or two hehe