Bakery 164 Blog http://bakery164.com/blog Gourmet sandwiches and freshly baked Italian breads since 1994 Sun, 21 Aug 2011 21:57:30 +0000 en hourly 1 http://wordpress.org/?v=3.3 Il mio nome รจ Bruschetta http://bakery164.com/blog/2011/02/bruschetta/ http://bakery164.com/blog/2011/02/bruschetta/#comments Tue, 08 Feb 2011 20:25:41 +0000 Ellie http://bakery164.com/blog?p=205 Take a crisp, light Ciabatta bread.

Spread passatta mixed with garlic over the bread.

Add roughly chopped tomato and red onion.

Add mozzarella, and sprinkle with oregano.

Cook in the oven until the mozzarella is melted and enjoy… !

]]> http://bakery164.com/blog/2011/02/bruschetta/feed/ 0 The Creation of Virtuous Bread http://bakery164.com/blog/2010/10/virtuousbread/ http://bakery164.com/blog/2010/10/virtuousbread/#comments Sun, 24 Oct 2010 20:46:36 +0000 Ellie http://www.bakery164.com/blog/?p=105 Continue reading →]]> Made with extra virgin olive oil, hand shaped and baked to a light, airy crumb and crisp floury crust. The humble ciabatta loaf, originating from the Emilia Romagna region of Northern Italy is one of the simplest but tastiest breads around. It has to be delicately handled during its creation, to prevent the air bubbles being knocked out. It has to be ‘hand crafted’ rather than with the aid of machinery to maintain its lightness and rustic authenticity. There are no additives, preservatives or sugar in the Ciabatta, the only ingredients are extra virgin olive oil, water, flour and yeast. Its freshness means it is to be enjoyed on the day it is baked, but wait for two days after baking, and the ciabatta becomes a perfect pizzette or brushette base. Simply mix passatta, garlic, oregano and olive oil and spread over the sliced Ciabatta, adding whatever topping you fancy. (mozzarella, red onions and tomato is our staple favourite). Bake in the oven for a few minutes and your ciabatta is transformed into a delicious treat.

Virtuous bread from Bakery 164.

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