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Cabbage Leaf Bread
tried the Madeira inspired bread wrapped in cabbage leaves posted on the blog. i decided to use the pugliese from my book.
the cabbage leaves started to burn after about 20 minutes so at that point i removed them. they had already made their lovely imprint on the crust which turned a beautiful golden brown.
the bread was 2 1/2 inches high rather than the usual 3 inches and had smaller holes due to the absence of steam ( i decided to rely entirely on the moisture of the cabbage leaves). but it was worth the change in texture for the lovely flavor and here's what i did with the bread:
i cut the middle section into 4 slices and froze them. i made a pocket in each end and stuffed it with ham and swiss cheese and grilled it in my cuisinarts "griddler"panini maker. WHAT A DINNER!!! the crust was thin and crisp, the crumb spongy and flavorful. have i ever had a better sandwich!!!
the basic technique with the cabbage leaves is to use the outer leaves and place them in the oven to soften and become flexible for 3-4 minutes. then use one or two large leaves on which to set the shaped risen bread dough and another one or two on top--be sure to spray the leaves with cooking spray to keep them from sticking to the bread.
check the baking bread after 20 minutes and if the cabbage leaves are getting very dark remove them and continue baking the bread until done.
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CAN YOU SEND ME THE RECIPE? I DIDN'T GET YOUR NAME
Reply to this Posted by: STEPHEN | November 2, 2009 7:04 PM #
A+ for the bread, I'm glad you mad sense of my instructions. Couldn't have turned out better than if I were personally showing you. Looks fabulous. I had to go out in my garden and harvest some leaves so I could make the bread, my mouth was watering.
Reply to this Posted by: Veronica | November 3, 2006 3:40 AM #
the pugliesi i referred to above is on page 360 of the bread bible and, by the way, also on the cover!
glad you had such success with the ciabatta! do be sure to check the errata section for any corrections to the recipes. it's on the left hand side of the blog.
Reply to this Posted by: Rose Levy Beranbaum | November 2, 2006 1:13 PM #
new to this page and would love the recipe- exactly where do I find it? I could not find it in the bread bible - also Google'd it please help - thanks
Reply to this Posted by: Pamela Pawluk | November 2, 2006 12:56 PM #
i thought it looked fossilized too! and now what to do with the huge head of cabbage which my husband doesn't like. wedges for lunch steamed, topped with a little melting butter and crème frâiche, salt, freshly ground black pepper. yes!!!
Reply to this Posted by: Rose Levy Beranbaum | November 1, 2006 3:26 PM #
I'm a huge fan of cabbage. I love it "southern" style, in soups, etc. I also love to eat it raw. I used to cut chunks from heads of cabbage to snack on, so I love the concept of this bread. It looks like the bread is fossilized.
Reply to this Posted by: Zach Townsend | November 1, 2006 3:17 PM #
more on the bottom than the top. and it smells great!
Reply to this Posted by: Rose Levy Beranbaum | November 1, 2006 3:13 PM #
The worst thing I can do to myself is go to this blog when I'm hungry because it's torture; everything always looks incredible. Then again, maybe it's the best thing I can do because it inspires me to try everything....
Does the cabbage impart some of its flavor on the bread?
Reply to this Posted by: Zach Townsend | November 1, 2006 3:01 PM #