Friday, 13 February 2015

Garlic Bread

The recipe that I used for the white loaf can also be made into passable French sticks. I can't call them baguettes as they are not the right size or weight. (my oven is not big enough to take full sized ones anyway)

Instead of forming a ball, simply half the dough and fold into a sausage shape, baking on a baguette tray for around 30 minutes, with steam.

The result is good enough for garlic bread. Yvonne is making Chilli and Naomi is coming down. And it's Totnes Good Food on Sunday. Evergreen Farm Steaks for tea. What more could we ask for!!

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