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CIABATTA




I MADE THIS INCREDIBLY DELICIOUS BREAD WHILE STANDING IN FRONT OF MY GROCERY SHELVES. I SAW A CAN OF BLACK OLIVES MY BROTHER SENT TO ME LAST YEAR AND I HAD THE AFTERTHOUGHT OF ADDING SOME TO MY DOUGH.


BLACK OLIVES GAVE THE DOUGH OR BREAD NEW UMAMI TO SWIM WITH THE FLOW, FLAVOR. EVERYONE IS TALKING ABOUT UMAMI, I SAY, UMAMI TO THE BREAD AS WELL. I ADDED SOME MINCED GARLIC TO THE DOUGH AND VOILA!! I SERVED IT THE OTHER DAY TO MY STUDENTS, SORRY GUYS, LAST PIECE SO I HAD TO CUT THE LARGE CIABATTA INTO 4.


THEY LIKED IT AND OF COURSE, I WILL NOT FEED THEM WITH SOMETHING I DO NOT EAT MYSELF. THE PROBLEM IS , WHEN I GOT HUNGRY THE FOLLOWING DAY I HAD TO GRAB THE SANDWICH INSIDE MY FREEZER AND FORGOT I ALREADY SERVED IT TO CLASS. OOOPS.

THIS IS WHAT I DO. I MAKE A LARGE BATCH OF WHOLESOME BREADS, NOT THE SWEET TYPE YOU GUYS LIKE. I SLICE THE FLATBREADS IN HALF, FILL THEM WITH MUSHROOMS, MUSTARD, TUNA OR FLAKED WHITE FLESH FISH LIKE LAPU LAPU, ONIONS, PICKLES, PINEAPPLE AND FREEZE THEM, ALREADY SLICED. ALL I NEED TO DO IS POP THEM IN MY TOASTER OVEN AND PRESTO, I HAVE AN INSTANT LUNCH OR BREAKFAST.
THIS IS THE BEAUTY OF MAKING YOUR OWN BREAD. I DON'T BUY THEM ANYMORE, AND I CAN HAVE ANY KIND OF BREAD I WANT.
THE BAKING TUTORIAL COURSE WILL START THIS DECEMBER AND THE BOOK WILL ALSO BE AVAILABLE BY THEN. FOR THOSE WHO BY THE TIME I AM NO LONGER AVAILABLE TO TEACH HERE IN THE PHILIPPINES, YOU CAN TRY THE TWO OPTIONS MENTIONED, BUY THE BOOK OR ENROLL IN THE CORRESPONDENCE COURSE FOR 4 MONTHS. THE BOOK WHICH WILL BE USED IN BAKERY TUTORIAL COURSE HAS OVER40 RECIPES, EACH HAVING 40-70 IMAGES DETAILING THE STEPS.
GOT TO GO, AND FILL MY MALUNGGAY GARLIC FOCACCIA WITH MY USUAL PALAMAN.


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