The hills of bread

I used a sourdough buns recipe from https://www.kingarthurbaking.com/recipes/buttery-sourdough-buns-recipe  for this creation. The topping and shaping recipe is below.

There is something about the shapes of food that really does it for me. Particularly bread. Looking at the bread from different angles instantly swept me away to the hills out in the Otways where I grew up. The layered and swirled curves speckled with herbs resemble the wonderful and windy Great Ocean Road. An abstract landscape.

And well, trips down that road with my family or friends would usually result in eating some kind of scrummy comfort food at some point along the journey

Gorgeous pic by @alexkolca on instagram

                                      

So.   I am honoured to introduce to you the most melt in your mouth, soft and hilly , and moreish bread. The type for special occasions or picnics with your friends or lover. The type that sits in the center of a finely set dinner table where you each take turns in ripping and breaking it to shreds. The bread endures a lovely, somewhat torturous and slow death over the two or three course meal, and then some.

You sit there salivating almost like a wild animal, smearing butter all over the steaming hot piece before you that is already filled with butter and cheese, giving birth to those sensuous hills and curves around your hips. Are you not yet licking your lips? *Wink* So why not make one or two more? This is that kind of bread.

I hope that you will want to share it with your loved ones, too. And during these Covid times with those closest to you.

What other types of food do you love that are great for sharing or remind you of places?

Lots of love,

Rosie 😉

Ingredients

Topping:

2 tbs butter, melted

2 tsp dried oregano

½ tsp dried dill

2 tsp dried parsley

3 cloves garlic, crushed

1 C finely grated tasty cheese

Method:

Instead of making buns, I made a twist/swirl. This is done by rolling the dough into a large rectangle, brush the butter on and throw on the topping.

Roll into a long sausage, closing off each end.

Slice two inches from the top, all the way to the end.

Place one piece over the other consecutively until it is twisted to the bottom.

Curl up one end at a time, in opposite directions and shift to your liking.

Brush more melted butter over the top before baking for 30 minutes at 180°.

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