I added sliced mushrooms, olives and bacon to the dough when the bread-maker beeped for additional ingredients. The mushrooms pretty much disintegrated during the rest of the kneading, but it gave a lovely colour and subtle flavour to the bread. However, mushrooms are mostly water so my dough ended up very wet. I don't mind that, I'm used to working with wet doughs, and they tend to rise much faster than drier ones. If your dough is very wet like mine, always dust your hands with flour before working with each ball, it makes much easier to handle. You can also dust the work surface and your knife, if you use one to cut the dough. The result was a huge success. The bread is sweet, melts in your mouth and has an amazing array of rich flavours. The butter makes the outside very crispy too. I'll try olive oil instead of butter next time, reducing the overall fat content.
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I added sliced mushrooms, olives and bacon to the dough when the bread-maker beeped for...