Tag Archives: bread

Greek olive bread

Greek olive bread

The flavours of the Mediterranean simply ooze from this decorative Greek olive bread, speckled with black olives, red onion and herbs. Originally this bread was a Lenten food for the priests of the Eastern Orthodox Church, although now olive bread or elioti is produced all over the country and can be enjoyed at any time of the year. It is generally a white bread, enriched with a little olive oil, flavoured with marjoram or oregano and studded with black olives. Throughout Greece, local bakers produce their own particular bread, which necessarily becomes a favourite with their customers. In the cities, the more enterprising bakeries produce a wide range of breads flavoured with raisins, olives and herbs, but among the islands and in the mountains, most loaves continue to be of the plain, farmhouse variety – large and crusty and sometimes sprinkled with sesame seeds.

Grissini

Grissini

Grissini are pencil-sized sticks of crisp, dry bread originating in Turin and the surrounding area in Italy. They are originally thought to have been created in the 14th century; although according to a local tradition, they were invented by a baker in Lanzo Torinese (northern Italy) in 1679. Grissini may be offered at the table in restaurants as an appetizer, in some instances or regions they may be a type that is larger than pencil-sized. They may also be combined with ingredients such as prosciutto as anhors d’œuvre. Pre-made, dried breadsticks may sometimes be sold in markets as a kind of snack or a pre-meal appetizer for home use, somewhat similar to a cracker.

Rosemary bread

Rosemary bread

Rosemary bread is healthy and tasteful option for your daily bread. Making it at home you will always have a nice, fresh bread on your table. It is a rustic, substantial loaf. It holds up well dipped in soup, can be used to sop up pasta sauce, or just enjoyed plain, hot out of the oven. Plan ahead to allow time for rising.  Depending on the temperature of your room, it could take a couple of hours for the dough to double. This bread will be an absolute hit on your party dinner with its fantastic flavours and authenticity. This fabulously hearty and chewy bread sends out delicious aromas of rosemary and garlic as it bakes. It’s much tastier than many restaurant versions.

Farmhouse loaf

Farmhouse loaf

Farmhouse loaf is a traditional loaf that’s nice and soft, but not too soft. It’s great for just about any kind of sandwich and brings peanut butter and jelly (a staple in our house) to a whole new level, especially if you treat yourself to some nice organic peanut butter and jam. It’s wonderful toasted, smells heavenly while toasting. Simple to make: white flour loaf dusted with flour and baked until well risen and golden. It has a large and tender crumb. This is the kind of old-fashioned, homey bread that a few people were lucky enough to grow up eating, and everyone else wishes they had. A home-made farmhouse loaf appeals to all the senses: the aroma that fills the kitchen as it bakes is unbeatable and the flavour knocks the socks off most shop-bought white loaves.

Boule bread

Boule bread

Boule, from the French for “ball”, is a traditional shape of French bread, resembling a squashed ball. It is a rustic loaf shape that can be made of any type of flour. A boule can be leavened with commercial yeast, chemical leavening, or even wild yeast sourdough. There are so many different techniques and methods when it comes to making bread – none of them are wrong, but just different to one another. Firstly, it may seem unusual to use a combination of bread flour and normal plain flour. However, I find that a little bit of ordinary plain flour tenderises the dough and makes a much more soft and fluffy dough inside.