Rosemary Garlic Potato Bread recipe from BBA doubles nicely. I made 24 petite rolls and two large elongated loaves. The slice had a nice crunch from the knife, the crust line around the slice was a beautiful quarter inch deep. The crumb was tender, not too airy allowing for great sandwich building.
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Here is the smoked turkey, tomato, goat, cheese sandwich we enjoyed with a fiery green chile black bean soup. (Yes, those are homemade bread and butter pickles smiling out at ‘cha!) No left overs, folks; all gone! |
I respect copyright of other bakers therefore have not included Peter Rheinhart’s recipe for this bread. If interested, check out his book from your library or bookstore. See this recipe and technique on page 219. I also recommend www.thefreshloaf.com for chatter on all kinds of breads, recipes, techniques. Participants chime in from all over the globe and are happy to help with questions, finding lost recipes, correcting various oooooppps in process and heaping praise on successes! Enjoy something savory and tasty today!
Hello Judy Cowling! Thanks for following along during a dry spell. I was participating in Nanowrimo, a novel writing challenge. Back in the kitchen and at the computer. Welcome aboard! Lisa
ReplyDeleteAnd a shout out to all my followers for checking in! A Florida cold snap has shocked me back into reality! I look forward to hearing from you and seeing what you are up to as well.
ReplyDeleteHere comes a new year,
All the best wishes all year long,
Lisa