There is always my old ‘standby’ 100% whole wheat bread that I learned to make in my mom’s kitchen as I was growing up. Sometimes I crave that bread for an egg or fresh-from-the-garden tomato sandwich. There is also her French Bread recipe that I learned to make watching her, and I love to eat with soup or salad.
Apart from those, however, I think most of the other breads I’ve tried have been ones of my (or Phil’s) own choosing, and it’s a lot of fun to see if this will be our next “hit” bread.
P.S. I almost forgot! Do you want the pesto recipe? I got this recipe from an elderly German friend of ours, and I love it. Use it on wraps, pasta, pizza . . . you name it. My current batch of pesto is made with about half parsley since I didn’t have enough of basil at the time. I have another recipe for just parsley pesto, so figured I could mix the two, and like I said, I love it!
7 cups fresh basil, stems removed (wash and dry in salad spinner)
2 garlic cloves
2 3/4 cups olive oil
8 oz. Parmesan cheese
1 heaping cup walnuts or pine nuts
Blend in food proecessor or blender. Store in little jars (baby food jars work well) and put just a tad bit of olive oil on tip to kind of seal the pesto. Can be kept in frig or freezer for a looong time.
As for the bread recipe many of you are requesting . . . the reason I didn’t post one in particular is because I’m still trying out various ones, and actually used parts of two recipes this last time I made a batch. You can google ‘ciabatta bread recipe’ and come up with quite a few.
The one I have in the oven right now can be found here. It’s looking delicious, but a little “higher” than last week’s quite “flat” ciabatta. I think the stickier the dough, the flatter the bread, which I kind of like, because then you don’t have a huge amount of bread to bite into. So we’ll see . . . I really and truly hardly ever follow a recipe to the tee, so it’s hard for me to pass them on to others, but I’m sure you’ll find something you like.
Oh, one thing, so far, I’ve only tried recipes that start with a “sponge” starter, and tho there are some without the starter, it seems to me the sour dough flavor would be the best. Over all, it seems to be a fairly easy bread to make. Go have fun with it!