March 24, 2008
bread shots are little balls of starchy goodness. the recipe came from richard bertinet’s dough.(i swear i should be getting free books for the ongoing endorsement).
You make white bread dough (flour, yeast, sea salt, water), roll it into little balls, poke your finger in the top and then fill with your choice. Bake until golden brown and then munch away.
for an easter dinner appie, we tried out four approaches: olive tapenade, gouda chunks, smoked salmon pate, and garlic cream cheese.
the clear winner was the gouda – it was an universal thumbs up. the cheese melted into a sunken hole of gouda goodness – kind of like a jambuster, but cheesy.
the other three assumed volcanic shapes and rose to a peak with the fillings intact. the olive tapenade sizzled nicely and dispersed a light slick of oil over the top of the bread which was excellent – a close second in my view. the salmon pate was nice but would have been better if it had been smeared on the bread post-baking. the cream cheese was fine, but average.
the only change i would make for the next time would be to make the dough balls smaller – barely an inch in diameter before the final rise – but with the same amount of filling (1/2 inch chunk of gouda). yum.