If it weren’t right there in my blog title, I might feel like I had to tell you once in a while that I am rather excited to get a good deal. Well, I got a gift certificate to Ross for Christmas. It’s one of my favorite places to shop. So, there I was, pushing my cart through the store, looking for deals I couldn’t pass by. I always head for the cookbook section. I found a copy of Martha Day’s Baking for $7.99. I fell in love with the photos. I put the book in my basket and continued on. Then, I found in the clearance section a copy of Martha Day’s Complete Baking for $3.49. When I flipped through the pages, I discovered that they were, in fact, the same book under a different name. Guess which one I bought.
Anyway, after digging out my kitchen scale and looking all over the internet to decipher British ingredient lingo, I have decided to bake my way through the luscious bread section of the book. 140 pages of breads. I am so excited. Granted, some of the breads are pretty similar after a while, there are enough to keep me busy.
This week’s bread comes from Italy. It uses olive oil inside and out. What attracted me most, however, was the technique of snipping the rolls right before baking to make a rosette. Regardless of whether or not you make these rolls, you have to admit, they are pretty.
1. Info for Panini all’Olio
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Panini all’Olio
- 1 lb bread flour
- 2 tsp salt
- 8 oz lukewarm water
- 4 Tbsp olive oil
3. Directions:
- Sift flour and salt together.
- In small bowl, combine yeast and water.
- When yeast is bubbly, add to flour mixture along with olive oil.
- Using dough hook, mix into a dough.
- Knead 4-5 minutes.
- Cover and let rise 1 hour.
- Punch down and form into 12 rolls.
- Brush each roll with olive oil, cover and let rise 30 minutes.
- Snip tops with scissors to look like roses.
- Bake in preheated 400 degree oven 25-30 minutes.
