In any case, given my love for artichokes I definitely enjoyed this bread, but felt it was still lacking that special *something* to make it a home run.
In general I made a Ruchmehl (a dark protein-rich flour) bread very light in texture due to enough yeast and rising time, and pre-final-rise kneaded into it some chopped preserved/seasoned artichoke hearts.
Next time I would also add another mix-in of some sort... whether parmesan, or something with more pizzaz like the pungent flavor of sundried tomato, or maybe it needs something spicy like hot peppers also added in. Or maybe just 2x as many artichokes to make it richer in that specific flavor?
It was a really nice fluffy bread though, serving as some part of my meals the whole next day. :)
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