August 21st, 2010
I’ve just been to buy some olive bread from Crusty Bloomers (what a name!), a small bread shop on Brecknock Road. It’s a fairly normal bread shop, but on Saturdays only, they do specialist breads and pastries – I believe the owners are Polish and the Saturday Faire includes their traditional recipes. The bread itself isn’t crusty, it’s soft and moist, containing small pieces of onion as well as black olives. I find it goes very well with cheese and tomato.
I’ve made olive bread myself, though mine was with a rye dough and olives only (no onions). As I said before, bread making is very rewarding, but at the same time extremely time consuming when you are making good quality bread. I cook my own supper, most evenings, but when there are very good, artisanal, bakers around it’s hard to find the time and energy to bake bread. You certainly wouldn’t find me buying a white sliced loaf from a supermarket. Aside from all the disgusting preservatives and additives in supermarket bread, it’s poached in order to make it rise fast!