Having read a few fellow members blogs and talked with Bonnie of City Home/County Home, I made a focaccia with 1/3 of a full batch of dough. I pressed the dough inside a 9 by 13 inch pan that had been oiled with olive oil. Let it rest for one hour, on the top drizzled olive oil and grated some quaility parmesan cheese and baked it for 25 minutes in the standard way with a steamed oven. What a delicious return! This is a great sandwich bread and will be used again. It had an excellent flavor and crumb.
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Next I made some soft pretzels. They were very easy to fashion. If you haven't made pretzels before you might view a youtube video here before you begin. After mine had rested for 40 minutes I washed them with an egg yolk , sprinkled them with coarse salt and baked for 18 minutes. They were quick and easy to make and disappeared just as quickly with a favorite marinara sauce.
I took the final pound of dough and dusted it with flour and put it in a zip lock quart bag, marked it with today's date and froze it for another day's pretzel or focaccia. This dough receives extremely high marks and I recommend it to all of you with the book and to those of you who haven't gotten it yet, what are you waiting for?
Go HERE to view other ideas of how to use this bread recipe on
the HBin5 7th Bread Braid