I’ve never done this before. Bake bread I mean. Sure, I cook and love to experiment, but baking – anything – has never been my thing. So, given we had some time during the pandemic, we decided to make some bread, using a friend’s recipe. I added something, though. At the end of the recipe, my secret ingredient made these beautiful bread boules that much better. Can you guess what it was? Read on…
I’m not going to go into the ingredient list, but I will tell you it was surprisingly easy. Okay, my wife did most of it, under the direction of our master-baker friend, but I can tell you this was a three-glass prep/wait/cook process, meaning I had three glasses of wine from the moment we started to the moment I took the first bite. Most of that wine was consumed during the “wait” period. Dough has to rise for about an hour and then has to bake for about half an hour.
What came out of the oven was pure heaven. The bread was crispy on the outside and nice and soft (but not too doughy) on the inside. We sliced some pieces and my family was about to take their first bite when I said “Wait!” I went to the pantry and retrieved a bottle of truffle oil and poured some into a small bowl. We each took our bread, dipped it into the bowl and tasted. It was AMAZING.
I mention all of this for a few reasons. 1) During this pandemic, experiment with different recipes in the kitchen. It doesn’t matter what it is. 2) I assumed making bread from scratch was really hard – it isn’t. 3) Dipping fresh bread in truffle oil is awesome. Not all truffle oils are the same, though. We’ve partnered with Giacomo Marinello for truffle products and he’s put together an exclusive collection of the finest items for us. I used oil from our White Truffle Dream Box on the bread. The box also has truffle honey, truffle salt, and some other delicious truffle products. Giacomo says to drizzle the truffle honey on a pepperoni pizza. That will be my next post!