(part ii)
given the challenge
of making better party bread
than last year
I set out to do something different
and came up with the idea of a savory
monkey bread instead of sweet
used a white bread recipe with water
olive oil and a pinch of saffron
the stuff between the rolls
was olive oil, garlic,
finely chopped
fresh basil and marjoram
sundried tomatoes
packed in olive oil
the oil from the tomatoes
taking advantage of
the properties of gluten
in a well processed bread dough
(see last post)
I created little balls of dough
but was careful to stretch
and fold the dough until
each morsel had a smooth skin
then taking the olive oil herb mix
dipped each bite in the mixture
making sure I picked up the herb bits
assembly included making sure
the smooth skin faced out of the whole
at the party
the bread disappeared quickly
but the pieces of sundried tomato
on the top of the loaf browned
and were thought to be chocolate
next time I will chop finer
© 2012 Sandy Vrooman
