02 August 2010

Basil Garlic Bread


Bakertan said...

Hey NEL,

this is good stuff! herbs and olive oil wont go wrong. I'm sure the bread will make good sandwiches =]

NEL, the batter baker said...

Hi Bakertan,
Thanks for dropping by :)
The best part about this bread is that it's so easy to make. You've got to give bread recipes a try too. And share your experience.

sherly said...

Hi Nel, i made this this morning. it started well, when i cover the dough, it raised beautifully and double in size, but when i transfer to a wider tray for baking, i somehow punched too much and deflated it. afterwards, no matter how long i cover, it never raised further. So i baked it, and turned it into 'biscotti' instead of a bread :(
i used a bread flour but don't think it could be the culprit, do you?
My guess is that my water is not hot enough, hence the yeast never really foamed, probably not enough kneading, and for sure, even when mine double in size, it didn't look as big as yours.

But still, it tasted great and went well with my thick soup :)

thanks again

NEL, the batter baker said...

Hi Sheryl,
Thanks for giving my recipe a try, and for sharing your experience.

I once made bread that turned out really dense and solid too! When I thought back about what might have gone wrong, I figured it was bcos I used cold milk and the yeast didn't froth up the way it was supposed to. So, yeah, might have been the same culprit in your case too.

Glad that it still tasted great :) I had mine lightly toasted with EVOO and balsamic vinegar. Yums!

NEL, the batter baker said...

ooopss.... sorry... i realised a typo.
Last comment was for SHERLY. (sorry, Sherly. Fingers going too fast)

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