Companion Romano cheese and celery

by Johnny · More by this author { 2010 May 29 }

I've been meaning to have a go at Graham's Romano-Celery Sourdough ever since I saw those scrumscious photos and he posted his method. I was intrigued to see how the celery would come out in the final loaf.

I used a 60/40 mix of bakers flour with wholemeal to give a little more texture and just sprinkled a little grated pecorino romano for that sharp tang, being careful not to over do it.

I was very happy with the results and surprisingly the celery bits still had a little bit of crunch. I could have added a bit more cheese as I could hardly taste it in the final bread and would have liked a bit more of that tangy, sharp flavour to come through.

Over all a very nice combination of flavours. Thanks Graham for sharing your method. I'd love to try your butternut pumpkin bread as well - those pictures of the roasted pumpkins look so yummy. Any chance of posting your method with the pumpkin, if it doesn't give away all your trade secrets?

cheers johnny

Silly me

by Johnny · More by this author { 2010 May 31 }

Oh, I just found Graham has already posted the roasted pumpkin bread recipe some time ago!

Silly me I should have checked. So that one is definitely next on the list.

Johnny,

by shiao-ping · More by this author { 2010 June 22 }

That is such great looking bread! I love your pictures.

Shiao-Ping

Gorgeous!

by TeckPoh · More by this author { 2010 July 9 }

The teaser pix brought me here. How did I miss this beauty? Thanks!

I just made a version of this

by Karniecoops · More by this author { 2010 November 23 }

I just made a version of this with parmesan cheese instead of romano. I'm rather enjoying it! Doesn't look nearly as nice as yours Johnny, but I'm happy with the flavour.