Olive Oil Bread. It rose only about half as high as the other loaves I’ve made, so I was worried about it. Needlessly, as it turned out. It tastes wonderful and has a very pretty light color to go with a crispy crunchy crust. That’s because it was made in French Bread mode, I imagine. It’s supposed to be good for Bruschetta, and I can understand why.
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Have you made any quick bread in it?
Such as? I’ve mostly been dipping into the humongous recipe book I got with a Borders gift card so far.
How about Tiramisu Bread? It sounds yummy. Please send me a slice.
Karan, here’s a recipe for Tiramisu bread in the machine, no less. Huh. Maybe I’ll try it.