Wednesday, March 28, 2012

Bronx Bread Baker ,Telling It Like It Is and Getting it Right


Some time ago I posted about my experience with a bread machine. Most people responded very well and were impressed by what I had produced but there was an exception. My new found food blog friend Barbara from Sunday at Giacometti's was not happy. Barbara is originally from The Bronx and although she is now living in The South it has not made her any less direct. “Dump that machine and use your hands” and in fact said she was going to make me dumping the machine a goal.  She then generously shared some of her no knead bread recipes. I decided to try her olive rolls. The key to this way of making bread is patience but the pay off is worth it. I did not have the type of olives recommended (I know Barbara I Know!!!) but I used the green olives I had on hand so I can only imagine the improvement using better quality olives. This experiment was more about the process than anything else.
She was of  course  correct they are truly delicious and incredibly easy to make. I recommend you give them a try. When you visit Sunday at Giacometti's tell Barbara I sent you.
I am sure  my next batch will be even better. I probably needed to rise a little longer for the final rise and Barbara also suggested I use fresh rosemary.
I grew up in Ireland but now live in The Bronx where there is a hidden gem Barbara and I share a love for. It is  the Arthur Avenue area fondly known as The Real Little Italy. There are many wonderful stores and restaurants to explore.
little-italy-bronx-nyc-arthur-avenue                      bronx-real=little-italy-arthur-avenue

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