oil bread indeed, Christ.
|infinite zest |
I'm not super-OCD or anything, but if you're gonna be kneading like that, wear gloves. Whether you washed your hands or not, there's still stuff in your nails that's probably been there for a couple of weeks if not longer.
Yeah I know.. I used to work at this italian market and accidentally dropped a piece of expensive octopus salad on the ground on my very first day, and went to one of the bosses offering to pay for it with my first paycheck. Dude just throws it into the olives' brine and splashes it around for a sec and throws it back in with the rest of the octopus. "Brine kills everything," he says. In that case, it's not true (don't eat the octopus salad, or anything from Glorioso's Italian Market in Milwaukee Wisconsin) but baking will kill off any bacteria.
"And add more oil..."
"Now more oil..."
"Okay now a bit more oil..."
"Okay, now serve it with oil."
But that's Olive Oil, which is good enough for Popeye, so it must be good enough for us.
It is good enough for us, but doesn't stop it from making you fat.
the focaccia bread i buy isn't like this at all. it's an inch-thick, yeasty/springy, and topped with rosemary and sea salt. not very oily either.
bread recipes will vary from store to store, before even considering different countries.
|Sanest Man Alive |
I don't know what the submitter's talking about; baking bread always gets a rise out of me.
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