...is my signature loaf. I watched him make it on Good Morning America years ago and was baking my own by lunchtime.
I use a bread machine for all dough so some minor adjustments were necessary for it to work (plus I add feta) but it's got to be as good as his. It's perfect for dipping in herbs and olive oil.
I make at least two loaves a month simply because a single person has to have a plan for using up Costco-size Kalamata olives and feta.
One time the bread was baked to perfection but most of the soft feta was whole, not melted into the bread as usual. Don't know if it was humidity, or the age of the wheat or bread flour, or yeast, or what but have never been able to duplicate it. It's still excellent.
I use a bread machine for all dough so some minor adjustments were necessary for it to work (plus I add feta) but it's got to be as good as his. It's perfect for dipping in herbs and olive oil.
I make at least two loaves a month simply because a single person has to have a plan for using up Costco-size Kalamata olives and feta.
One time the bread was baked to perfection but most of the soft feta was whole, not melted into the bread as usual. Don't know if it was humidity, or the age of the wheat or bread flour, or yeast, or what but have never been able to duplicate it. It's still excellent.
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