Back to a Classic for Flop Week

Yes, unfortunately it’s a bit of a bread flop week but I cannot complain too much since I’ve been so very lucky with my bread adventures so far. 🙂

I have a attempted to make a sourdough starter twice and both times I failed.  I just can’t seem to come to an understanding with sourdough yet.  Perhaps I am missing something very basic that I just don’t know yet?

My bread recipe still needs some work and I wasn’t able to work on it as much as I wanted but as we all know that’s just another day in the life of food blogging. 🙂

Meanwhile, I wanted to share a favorite bread recipe in my house: Artisan Bread.  Everyone goes nuts for this extremely simple bread, and the best part is how easy it is to make.

It’s a no-knead bread which means it has to sit for the ingredients to get well acquainted.  That also means no wondering if you kneaded it enough or if it’s too wet or dry.  Mix, let it sit and put it in the fridge for up to 2 weeks.  That’s all!  And the result is a flavorful and crispy bread that is divine for bruschetta but best when eaten with a cup of coffee or tea.

I was so bummed about my bread flops this week that I had to go back to what I know and love.  I was in such a mood that I just dumped all the ingredients into my large plastic container and mixed it together in the container.

I did post this recipe already and you can find my post here.  No, I’m not trying to be lazy by linking back to one of my previous posts (believe me if you saw my week you would know I was anything but lazy!)  It’s nice to refresh something simple as a confidence booster, you know?

I have 2 fresh loaves of this bread cooling right now as I type this.  I have my beautiful seed bread baking away in my oven right now and I’m hoping it’s going to be just how I want it!  I just have to think of a name…

I do hope that you have a good week wherever life takes you. 🙂

 

Olive Bread- especially this one!

My other half and I used to seek and destroy loaves of olive bread from our local bakery every weekend and sometimes during the week just because. 🙂  It was a treat and we looooved the flavor of the olives with whatever dinner we felt like making and once in awhile we would just pour a saucer of olive oil and balsamic vinegar to dip the bread in.  So good.

Yannick dropped a couple hints about olive bread (since I am into breads now in a big way) so I did some searching and I found this recipe.  The photos really convinced me that this would be a very close replica of our nostalgic olive bread and we were not disappointed.

The only bummer about this bread is that it needs to sit for 14-18 hours before I can bake it but since that’s the only downside I did pretty good…I found a treasure.  A big thank you to Nick of Macheesmo for sharing this recipe!  I’m glad I came across his post.

I highly suggest you give this no-knead bread a try.  My loaf did turn out a bit homely but it tasted amazing. 😉

You can find Nick’s post about this sensational bread here along with the recipe.