Got to spend the day in Austin, where we spent a couple hours with some local residents. Lucky for us, they had just pulled three loaves of their homemade bread out of the oven: Using a new method: "No Knead, No Rise Bread". They made Olive, Multi-grain (Top Image) and quite possibly the most delicious breakfast bread I have ever tasted... Cheddar Bacon Bread (Bottom Image)
There wasn't even a huge amount of bacon or cheddar because it was not too rich, yet not too subtle either. The fact that they were baked into the bread gave it a smoky flavor.
One of my teammates told them, "Fry an Egg and put it in between two slices of this bread, and you've got a money maker."
Those breads look delicious. Can you tell us more about the no knead, no rise bread? How do you make it?
ReplyDeleteHere it is, I found the book he showed me! I have yet to try the recipe myself but will soon.
ReplyDeletehttp://www.google.com/products/catalog?hl=en&safe=active&q=my+bread&bav=on.2,or.r_gc.r_pw.&um=1&ie=UTF-8&cid=2366250297752870661&sa=X&ei=9CCATdflM8K3tgeng_DwCA&ved=0CDcQ8wIwAg#