Comments on: olive oil bread

By: KitchenGoddess83

KitchenGoddess83 — Fri, 02 May 2008 19:28:13 +0000

That looks wonderful. I found your blog by way of an automatic link on mine and I have to say I think it’s looking excellent.

By: apple galette «

apple galette « — Thu, 14 Feb 2008 21:03:33 +0000

[...] in between kneading pasta dough, making ravioli filling, and roasting garlic for the leftover olive oil bread. And it was definitely worth the extra effort to make a dessert – the galette had the flakiest and [...]

By: Amber

Amber — Sun, 10 Feb 2008 00:11:26 +0000

Your bread looks wonderful!!

By: bridget

bridget — Fri, 08 Feb 2008 23:30:16 +0000

Actually, I don’t fully understand why my shortcut caused the mess that it did. I didn’t pre-cook the fresh pasta. In the original recipe (which I blogged about a month or so ago), after rolling out to the thinnest setting, the pasta is dropped in boiling water, then moved to ice water, then rinsed under running water. People use fresh uncooked pasta in lasagna all the time, so I skipped all that, but the noodles sort of dissolved into the lasagna. Also, the starch didn’t really cook, so the lasagna had this weird texture. When we heated it up for leftovers a few nights later, it was better, because it wasn’t so starchy.

By: Melinda

Melinda — Fri, 08 Feb 2008 22:45:50 +0000

Beautiful bread Bridget! You have a good shape on that bread. I love Peter Reinhart’s books.
Too bad about the lasagna. (I am trying to figure out what you did wrong.)