By SaraFish on October 02, 2002
Photo by duonyte
Photo by duonyte
"Subtle, savory and rich. I like to add a bit of fresh parmesan but it's yummy even without it."
Serving Size: 1 (549 g)
Servings Per Recipe: 1
"Usually you are warned not to use fresh garlic in bread doughs, as it inhibits the action of the yeast. Well, the sourdough conquered all. I was very pleased with how well this rose. I added the garlic and cheese, and some fresh rosemary, at the beginning.Reduced the salt to 1 tsp. I kept my olives quite large and kneaded them in after removing the dough from the machine. Otherwise you can end up with purple dough, which just does not look as appealing. Thanks for a very nice recipe."
"Totally deviated... I had no olives, used fresh rosemary & cooked it in my machine, as That is why I bought the machine! I will cook it a bit longer next time because there is a small amount in the center that wasn't Quite ready. The Smell is Terrific; the texture is Great for spaghetti and other saucy meals! It was easy to put together and I will try it again.. perhaps revise My review!
((HUGS!)) and Enjoy!"
"very good...I deviated slightly by not doing the dough in the bread machine (did not feel comfortable w/ using my sourdough starter like that...because I am so new to using the bread machine) so I did a sponge and fermented it w/ the garlic, olives, and a vegan nut parm for several hours then made dough using 1/2 bread flour and 1/2 homemade WW and let it rise covered several hours then baked as stated...was delish with a fresh pesto spread...and super good toasted and prep-ed bruschetta styled!!! ;)"
"I would really like to make this, but I don't know how to make the proofed sourdough starter. Does anyone have that recipe for me? Thanks!!!"
"Easily done and definitely the best savoury bread I have made. Made little slices across the top of the dough of the two loaves prior to baking. Used an egg wash over top towards the end of baking. Company would not believe that I had made it myself. Thank you! I'll be having more for lunch ian in mississauga"