The Italian All Saints bread is out of the oven. As you can see from the mashed crumb in the photo, I didn't wait for it to cool before I cut into it. Too bad, bread perfectionists! It's really nice - super-crunchy-crispy crust, and very soft innards, no doubt because of all the olive oil. There is only a slight sweetness from the raisins. It is definitely more savory than sweet. The combination of flavors from orange rind, lemon rind, and black pepper is wonderful. I'm putting a big star by this in the cookbook.
Silent Sunday: Ship Shape
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