Also, my knee felt much better after the surgery, which meant I could stand for kneading etc, without swelling and pain.
I made my favorite dough (the Italian pugliese) then I decided to make a variation that I had been eyeing at the end of the recipe. . . it includes the salty, oily dried black olives. The recipe has instructions to roll up 200 gram balls. Mine were bigger than that. Next time I will make smaller than 200 grams so I can have smaller sized sandwich rolls. Maybe I will add more olives.
I have a lot of the starter left hanging around in the fridge, so maybe i will crank out another batch even though it will be hot hot hot outside. The rolls don't take as long to bake as the large loaves of bread.
I love when my dough rises this much!!
It made for a nice roll to be used for toast with cream cheese and/or bacon or a sandwich.
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