World Bread Day, so ....... BAKING DAY!
Bread Baking Babe Tanna from "My Kitchen in half cups" provided us with this fantastic recipe.
I choose a filling of pesto, toasted pine nuts and parmesan. For the dough I used a mixture of white (80%) and whole wheat (20%) bread flour and replaced the canola oil by walnut oil. I also added the one tablespoon vinegar (scary!); I used sherry vinegar (and thought I kept smelling it ...).
Work in progress
So far so good
So far so good
THE RESULT
Jaw droppingly beautiful isn't it. Makes you smile just looking at it and realizing "Hey, I did that."
ReplyDeleteI know what you mean about the vinegar, I left it out the first time but the second time used it. I will be using it from now on.
My family and I loved this bread!
ReplyDeleteI'm so glad that with this recipe we learned the vinegar trick, because, like Tanna said, I'll use it from now on.
Your rose turned out beautifully and I cannot wait to try a sweet version as well. The savory one was a winner!
Your "rose" looks lovely studded with the pine nuts. I never knew about the vinegar but am going to try it with my "dense" breads.
ReplyDeleteThanks for your nice comments! This was without a doubt a "feel good recipe"!
ReplyDeleteBeautiful, beautiful! What a great idea to add walnut oil to the dough.
ReplyDeleteI will have to try adding vinegar. I used lemon juice instead of vinegar and have no idea if it made any difference at all.