Now this is what I call a lazy post! The only thing I need to do is post pictures: the recipe is already all written up (with many photographs) on my friend breadsong’s beautiful and creative blog. I didn’t change anything to her formula (which is based on Jan Hedh’s Risotto Bread from his book Artisan Breads), except adding a tad more water to the dough (it was a hot day and the flour was thirsty). Otherwise she made buns and I made a loaf although I did make the one bun, so that I could show you the crumb.
I froze the loaf for when our visitors from France arrive at the end of the month. Grilled or toasted, topped with roasted peppers and/or roasted tomatoes, basil and fresh mozzarella (and finished off with a balsamic reduction), it will make wonderful sandwiches. Whatever is left will be roasted as croûtons for a late summer gazpacho.
For the risotto, I used leftovers from Mark Bittman’s zucchini risotto recipe using both green and yellow zucchini (hence the green and yellow specks you see in the crumb). The rice was short-grain brown. The basil was freshly picked and combined with the yogurt and the parmesan cheese, it gave the dough a very enticing aroma. The beautiful golden durum flour was a present from… breadsong when she came and visited. This was my first time baking with it and what a pleasure it was!
Thank you for everything, breadsong! For the flour, for the adapted and illustrated recipe and for the marvelous idea of stenciling with basil leaves. I would never have thought of it!
I can see why you wanted to bake this loaf up MC, it looks very delicious, so eye appealing! You have some lucky guests coming at the end of the month!
Thanks, Teresa! It is so much fun trying to bake with local and seasonal crops. Next up, blueberries!
mmm… yum yum!
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MC,
I am touched by your kind words (thank you!) and so happy to see this *beautiful* loaf you've created…truly a gorgeous bread!
It's been such a pleasure discovering and baking with durum flour and I'm glad you liked baking with it too.
Using a natural leaf for a stencil is something I first saw in Susan's lovely post: http://www.wildyeastblog.com/2011/03/18/rewena-paraoa/
(you've both created such exquisite loaves, stencilling with a whole, complete stem)
Your bread's crumb is fantastic, the crust eggshell-thin, and the accompaniments you are going to serve with this bread – wow :^)
This bread you've baked for your visitors is just one example of your hospitality, which is absolutely second to none!
:^) breadsong
breadsong, this is such a lovely comment. Thank you! As for my hospitality, well, I wish you'd live closer and could come more often. It'd be so much fun to share more of our lives with you guys.
What lovely bread! I admire anyone who can make bread that looks this good.
Thank you so much for your kind words, Maureen, but truly, the one to be admired is Mother Nature: she's the one who provided the stencils! All I had to do is dust them with flour…
How beautiful! I love that is is a practical beard as well using the risotto — so creative! Now to head over to bread song….
Hello kellypea! You are in for a real treat with breadsong's blog… A treasure trove of creative yet solid recipes.
oh my gosh, this is amazing! thank you for this lazy post, which taught me so many things. first, I never seen before bread made with risotto. 2nd, I have a book from Jan Hedh (of course, he is the most famous Swedish baker!) but I was missing that book. another buy for my bookshelf. but I wonder if risotto bread ever looked as beautiful as this one made by you MC…
Thank you, Barbara! I too own a book by Jan Hedh but didn't know this one. It seems to be out-of-print here in the US but available in electronic form…
Looks beautiful. Plus a bread made from risotto is something new.
Thank you, Bergamot! The idea of adding risotto to bread was new to me too… It's fun and tasty though!