Olive oil bread

Thursday, March 27th, 2008 | Cooking

We had just bought a new spring form a few weeks before baking the lovely torta con le mele, and naturally it would have to be leaking a bit of liquid, so yesterday after my wife had gotten up at 5 am and surprised me with bread rolls I woke up to smoke everywhere in the kitchen and the smoke detector going off. Oof. The rolls were pretty good, but had a faint scent of twistbread. I guess that is one way to wake up.

Despite this, the rolls were so good that they disappeared entirely before I even got a chance to take a photo. So, another day, another bread, and this time I took on an olive oil bread with some wholemeal flour, giving it a bit more coarse texture than pure wheat breads.

Olive oil bread

The crumb and the crust on the bottom turned out fairly decent, but the top crust is much too thin and flimsical. I will definitely need to either add some steam the next time I make this, or alternatively bake it higher in the oven to give the top some more heat during the bake.

Olive oil bread crumb

Being a sucker for pure wheat breads, the tinge of wholemeal puts me a bit off just eating the bread plain, and the boring top crust does not help here, but it does go very nicely with the traditional Danish dressing: liver paté with preserved, sliced beetroots.

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