This sweet potato sourdough with pumpkin seeds was my bread for World Bread Day. Something new for me, using sweet potato in the dough. It made the dough very orange and I was afraid the baked bread would look garish, but it was nicely golden. A good October bread.
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I do love bread! It really is the staff of life, don't you think?
As far as I'm concerned, every day is bread day. We invariably have buttered toast each morning for breakfast. Sandwiches are not uncommon for lunch. Bread is often the starch we choose to go with dinner.
Fall is in the air and beautiful blue-violet grapes are in the market and I could not resist the cartons of gorgeous, sweet scented concord grapes. What better to do with them than to bake a grape focaccia.
I gave this about 10 minutes in the Kitchen Aid and very little yeast. I was very pleased with the crumb.
I also made an apple sourdough bread.
I found the recipe for these Spanish olive oil wafers in Penelope Casas' La Cocina de Mama: The Great Home Cooking of Spain.
These are a great way to use up a little bit of extra pizza or bread dough and they are really delicious. Thin and flaky and spiced with anise and sesame seeds. There is sugar on top (which could be omitted for a less sweet wafer); no sugar in the dough.
Click here for the recipe.
