I do pita with sesame seeds yummy and a dill pickle bread( and hamburger bun) Stone ground mustard and fresh garlic bread, cottage cheese and dill biscuits, still having a great time with the croissants hoping to try some savory fillings in them soon.
I actually made a fruit focaccia not long ago. Mind you it did not benefit from a port reduction and while the pears were inexpensive, I'm not sure they qualified as a reduction I think the combination of fruit/sweet and bread/savory is ineteresting. At the same time as I made the fruit focaccia I made berry fougasse, which began life as a focaccia dough.
Puff pastry inside meaning entirely enveloped or exposed in the middle? Either way, it sounds interesting.
Anyone have an opinion on 100% white whole wheat flour? Is most of the whole wheat on the market from red wheat? KA Markets "100% White Whole Wheat". I boought a bag and did a little experimenting. Pretty tasty, but I'm not sure my plate is sophisticated enough to tell the difference.
I am not a bread master but I am starting to put my list together for stuffed breads for the holidays. I have loyal fans who like my pepperoni and sausage breads but I was thinking about something a little more exotic this year. Pesto and Pine nuts? Olive? Blue Cheese and walnuts? Anybody with some interesting suggestions?