BREADS of the MED- Fall 2015 (click to enlarge)

Class Recipes:
• from Sardinia: Pane Carasau
• Watch Pane Carasau on No Reservations with Anthony Bourdain
• Watch Pane Carasau on Sardegna Digital Library
• Watch Making Pane Carasau on YouTube
• Hummus (multiple types)
• from Greece: Kalamata Olive Bread - updated
• from Sicily: Sesame Scroll - updated
• from Majorca: Ensaïmada

Comments & Questions:
• The Kalamata bread was baked just the right amount. It's a bit salty so I may reduce the amount of brine (maybe to 1/3- 1/2 cup) however I would still use the same amount of olives. I attached a photo.
Tony

• Thanks! The recipe actually calls for 1/2 cup, so I think we should stick with that amount and remove the salt. Varies by brand, and this one was stronger than previous. Glad we left out the salt last night!
Don

• I just had a slice, toasted and topped with cream cheese! Awesome! Hubby and I had the bread last night, also with cream cheese and a glass of red! I would quickly know if it were too salty and it wasn't! Jane and I got 3/4 cup brine out of the jar and added 1/4 c water so I would expect a salty taste from ours, with that much brine but i have to tell you it was perfect and I'll definitely make this again. I was also thinking it would make wonderful croutons toasted in a pan with some olive oil! Really a winner with this one, Don!
Carol

• The Sicilian Scroll is very tasty and I can't wait to try this recipe again. I think we pushed to hard last night and not as attentive as we should have been.
Tony

• I think the oven spring created the problem instead of solving it. Some of the loaves may have been over-proofed and the oven spring pushed the gluten past its breaking point. This, in turn, would cause a collapse in the oven. Remember the delay last night after putting on the seeds before the trays went into the oven?
Don

• I plan to make the Sicilian Scroll again to see if I can get it to puff up. It tasted great...
Carol

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