We loved this bread. It's my favorite so far. The Pesto bread was good but I liked this one even better. Tomatoes in my market are terrible this time of year so I substituted canned, drained whole tomatoes (about 1/3 of a cup) for the fresh tomato the original recipe called for. Next time I make this recipe I will re-hydrate some of my dried heirloom tomatoes, as I think the tomato flavor could be a bit more intense. The only other changes that I made were for high altitude, but I can see adding onions or jalapeno peppers to this bread for an even broader flavor profile.
This became focaccia instead of loaves. I drizzled some good extra-virgin olive oil on top after dimpling the dough and sprinkled on kosher salt and freshly ground pepper before baking this in a 9 X 13-inch Pyrex pan. I loved the crumb, the softer crust from the glass pan, and the flavor profiles. A drizzle of good extra virgin olive oil and a sprinkling of kosher salt and freshly ground pepper on top finished this bread off nicely. This recipe is definitely a keeper. It was perfect with the sliced chicken, greens and white cheddar sandwich that we had for dinner. It was also a great side to soup.
Visit Michelle's blog to link to other members of the HBinFive Group if you'd like to see what they did with this recipe.
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Bonnie, thank you so much for this post. Your bread looks wonderful and your instructions are so helpful. I'll be tagging this to my never ending list of "to do's" but with an extra special mark for extra tasty!
ReplyDeleteYour bread looks delicious.
ReplyDeleteJe découvre ton blog. Je reviendrai.
See soon.
OH Bonnie! Your photos are stunning! Love the first photo of the Sandwich and it looks so good!
ReplyDeleteI really liked this bread as well! Yours has such a good crumb. I really like the idea of turning it into focaccia! Good call.
ReplyDeletegreat pictures, they really show an awesome crumb
ReplyDeleteI am going to use up my extra dough and make a focaccia like you did. Great job!
ReplyDeleteLove you sandwich!!!
ReplyDeleteI really should try to make the focaccia like you did it looks yummy! I still have not made the avocado bread. Thinking about mixing it up tonight. I did make the 1/2 recipe of the pesto/pine nut and we had to through out a little of the bread but ate all of the pizza. Unfortunately the beautiful loaf of whole wheat sandwich bread as it was getting cut closer to the center was not quite done. Two of our grandsons were over and ate some of it but again I had to cut up and set out to dry out a little before throwing out to our birds. We liked the pizza the best. Thanks for stopping by!
ReplyDeleteYour sandwich is perfect! Focaccia is a great idea, too!
ReplyDeleteWhat a great foccacia you made from this recipe and what a beautiful sandwich!
ReplyDeleteFocaccia was a good idea! I was poking around your blog during the last braid. I like it very much!
ReplyDeleteThat focaccia looked great. The crumb looked just scrumptous!
ReplyDeleteWhat a great-looking focaccia. I almost made focaccia but opted for pizza instead. Delicious dough!
ReplyDeleteGreat Pictures!
ReplyDelete