Wednesday, March 31, 2010
I made both of the two breads for the HBin5 group this session. The first one was Carrot Bread, made with whole wheat flour, shredded carrots, coconut, walnuts, and dried cranberries. I really liked this one. I used sweetened coconut so this made a lovely toasting bread for breakfast.
Here is a closeup showing the cranberries, freshly sliced and ready for butter! I would be happy having this bread for breakfast every day. Maybe I would alternate this one with the apple bread, both make great breakfast breads.
The second recipe this time was for Olive Bread. This bread was made with spelt flour, plain yogurt, and lots of sliced marinated green olives. I bought the big deli olives, pitted but not pimento-stuffed. We served it with spaghetti and a nice green and orange salad (baby greens, orange sweet peppers and baby carrots). It was very good.
I found this bread to be moist, salty and slightly sourdough in flavor. I probably won't make it again because my family is not really made up of olive lovers, even though I love them. Perhaps I would try it with garlic cloves.
Would you like a slice?