Herbed Artisan Bread
Well, I’ve made my second batch of dough from the ‘Artisan Bread in 5 Minutes‘ book. I followed the base recipe again, added in some rosemary and thyme like the authors suggest as an alternative but I also decided to add some whole wheat flour.
I did a 50-50 blend, 50% was unbleached bread flour and 50% was freshly milled white whole wheat flour. I did increase the water content just a little bit as the whole wheat absorbs more liquid.
This bread was a totally RAWKIN’ success. It tasted so good, it has a great crispy crust and nice chewy interior. My husband and I devoured the whole loaf (although, in full interest of disclosure it was a smaller loaf, I didn’t take out quite as much dough).
After this, I have no need for that rosemary bread at Macaroni Grill, I can create something just as fantastic in my own home with the nutrition of some whole grains added.
This book might be my new love affair. I can’t wait to try making pizza on the herbed crust.
[...] added a splash of white wine toward the end and let the moisture cook out. Then I grabbed a hunk of herbed dough from my trusty bucket in the fridge. I rolled out and set it on my pizza peel (on top of some [...]
Mushroom Fontina Pizza « GlossyVeneer Kitchen
March 27, 2008