With the dough back up to room temperature on the Sunday morning, it was decision time as to what to do with it. I wanted to make a white loaf, just as a control to check the taste against the previous efforts.
With the other two, I went out there. A friend of mine, Ben, wanted olive bread, so that became mission 1 and I fancied making a cranberry and pumpkin seed bread, based on something we had for Christmas, so that became mission 2.
The olive bread was a bit tricky because I had no idea how many olives should be used and how I was going to mix them into the dough to give an even spread. It turned out the best way is to flatten out the dough and fold in the chopped olives carefully. I also sliced up a garlic clove at the same time and mixed that in. In terms of amounts, I stupidly didn’t weigh the olives, so I’m not sure how many were used, but it was’t a lot.
Cranberry & Pumpkin Seed
The cranberry and pumpkin seed bread was done in a similar way and it was a handful of each ingredient added to the dough
|Cranberry & Pumpkin Seed|