savoury bread thing idea

Any opinions on this one please.

Tomorrow, I'm going to make some bread+

I plan to do the usual white bread, except it will be half white half wholemeal (because we haven't got enough white flour left for a full loaf), but I'm thinking of adding some off:

* Olives
* Tomatoes
* Onions
* Chillis
* Herbs

First of all, will that even work?

Secondly, if it will, how will I serve it? With humus maybe? Maybe some nice home made tzatziki? Something else?

 

Okay! Sounds like a really delicious "pizza" bread in its own right!

First of all: it *will* "work" - just so long as you balance your dry vs damp ingredients (bear in mind, olives, tomatoes and even onions have a liquid content, so you may have to wing it in adjusting your fluid content for those).

How best to serve? That is purely down to personal taste. You could serve it with a basic, yet tasty, Tomato and Basil Soup. Other soups are possible (spiced carrot, perhaps? )

You could serve it with a hearty bean/meat casserole? (depending on your dietary preferences).

You could serve it sliced, buttered, layered with ham/chorizo/onion into a savoury bread and butter pudding, served with an earthy side salad.

You could slice it in chunky slices, grill it one side, and top the other side with a cheese (or tuna) topping and call it job done! Or, serve it as a toasted sandwich with side salad as a hearty meal.

Much depends on whether you are asking for a breakfast, lunch or main meal base?

Even as a breakfast it could be topped with scrambled egg (scrummy!) and make a hearty feast

 

Excellent suggestions @"M". My mouth is watering now.

As for when, it wont be ready til at least late afternoon, so most likely a Med themed tea or supper/evening snacks.

 

Made a loaf with black olives last night, the rest sounds good but i'd sweat or caramelise the onions first

 

Can we all come round for tea? If I set off now I should get there about the right time.

 

Well, its all in the machine now. I lightly fried the onion. Not so its cooked to mush, but just softened a bit. I did it in olive oil with rosemary and thyme. I also chopped up one medium sized tomato and a few olives and a chilli, and a bit of cheese I found that had gone rock hard but not yet mouldy

In a slight secondary experiment, I also did something different with the yeast. Rather than just chucking it in with everything else as per the instructions that came with the machine, I mixed it up with a bit of water and sugar and left it to stand somewhere warm for about 20 minutes to wake it up. I did this because our bread is often not as light and fluffy as it should be, and I wondered if that was because the yeast was not getting chance to wake up properly before the baking stage started and killed it. We'll see what happens.

 

The extra grease (best butter or virgin olive oil, I trust) will add to the deliciousness.

The sweet spot for true parsimonious satisfaction.

Good thinking. My home-made bread is rarely fluffy. We await your report.

 

Extra virgin olive oil.

 

Sounds very appetising Clueless - Do we get to see a pic of it before you eat it?

 

Well, it was a 100% success.

The flavour is superb, although a bit more subtle than I expected and was aiming for. Lesson for next time, double the amount of the non-standard ingredients. I can see this being a good way to get more healthy vegs into our diet. Wife and I tried it just now, taking one piece just as as, and one buttered. The conclusion from that initial test was that it doesn't need the butter, but would be complemented well with dips and sauces or toppings as discussed throughout this thread.

The texture is also superb. Considerably better than is usually the case with our bread. It is lovely and soft and moist and fluffy. I think this is partly because of waking the yeast up in advance, which I don't usually do, but as I used different flour, and added extra ingredients, it just wouldn't be proper science to draw a firm conclusion just yet

I got some spicy sausages from the butcher's, and I have some runner beans ready to harvest, so tea tomorrow will feature the experimental bread served with spicy sausages and runners in a tomato based sauce

 

Top job!

 

well done Clue

 

Just butter and a nice crumbly chalky cheese such as Wensleydale?

When I make dough for pizza I just add onion seed - it's excellent!