I can’t believe that it’s almost exactly a year ago that we baked poppy seed bread on the barbecue. We baked the rolls again the other night. Remind me to bake poppy seed bread more often!! It’s SO good.
Because we were using the barbecue anyway, we decided to bake the rolls on the barbecue. And didn’t they turn out brilliantly?!
For the last month or so, I’ve been using Chad Robertson’s brilliant shaping method. We can’t believe the loft and oven spring that is occurring since embracing this wonderful way to shape. (If you haven’t already seen it, or even if you have, take a look at this video of Chad Robertson shaping bread (at 5:54 on the video).)
We really should have taken a photo of the crumb once we opened the rolls up. But I’m afraid we were far too busy stuffing our gullets to get the camera out again.
I love poppy seed bread!! And please excuse me. I see that I’m repeating myself:
I love this bread!! It’s just a little bit sweet but not cloyingly so. And it’s beautifully soft inside yet nicely crispy on the outside.
Come to think of it, this bread might be perfect for hamburgers. Hmmmm, maybe we should make more for tomorrow….
-me, blog from OUR kitchen, “poppy seed bread on the barbecue”, 15 July 2010
Interesting!! To tell the truth, I didn’t remember saying that last year. As it happens this year, we did have poppy seed rolls left over and we DID use them as hamburger buns the following night. (Stay tuned for what we served with the rolls on the first night. But be forewarned. You’re going to be very very jealous when you find out!)
- recipes from OUR kitchen:
:: poppy seed bread or rolls
:: poppy seed bread (earlier version)
:: vimeo.com – Tartine Bread (See how Chad Robertson shapes bread at 5:54 on the video.)
:: how to bake rolls on the barbecue
:: more bread
:: even more bread (blog recipes)
Each week, Susan (Wild Yeast) compiles a list of many bread-specific recipes from across the web. For complete details on how to be included in the YeastSpotting round up, please read the following:
I’m so excited!! I was just given a copy of Chad Robertson’s book Tartine Bread. I love that he spent ages working out how to make wild yeast bread that isn’t sour! I might even try capturing wild yeast again now that it sounds like un-sour bread is achievable.