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Italian sourdough bread adventures

Clay QClay Q Posts: 4,415
edited November -1 in EggHead Forum
<p />Some days I wish I had an Xtra Large. I cut down the bread pan to fit, just scrapes the sides a bit when I close the dome and I went ahead and baked 5 of these Italian torpedo's.


The runt of the bunch got eaten up by me, ate the whole thing while it was still warm, so what you see is 4 Italian sourdoughs. Flavor was really super, great with butter. Then it hit me, why not make TOASTED GARLIC BREAD! Ok, now I'm on a mission. Here are a few pic's.




Newman's Own Marinara sauce was gently simmered 3 hours to deepen flavor and make it thicker. Tip; add a touch of sugar to balance the concentrated acid. I removed from the casings two Italian sausages and pre-browned the meat before adding to the sauce, yes sir-reee. The bread was fantasic, crunchy outside, moist inside, wonderfully garlicy with a little asiago cheese to round out the flavor.


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