The bread baking thing interests me a lot. Obviously if you are out sailing and away from civilisation good fresh bread can be hard to find.
Mrs G's recipe seems pretty simple, nothing special but what differentiates it from other types of bread ? Presumably simply using different flour gives you brown bread but what is it that makes say, Portuguese bread different from French or indeed Italian ? Is it the type of yeast ? Then , what's the deal with sour dough ? or Rye ?
ps - I mean nothing special about the recipe, not the final result out of the
oven. That looks scrumptious.
Alex's mention of mixing some garlic into the butter and/or scraping some ripe tomato over the bread reminds me of my liking for the Spanish 'pan con tomate' of which I'm sure there is a Portuguese variant which presumably predates the Spanish by a millenium or two.
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Pan con tomate consists of a slice of bread toasted on one side and smeared with very ripe tomato, garlic and a olive oil. Serve with a few slices of Jamon or Proscuitto or Pancetta but Jamon is best I think and the best of that is the Pata Negra be it Portuguese or Spanish although the Portuguese is pretty special. Settle Alex. Good with a nice dry cheese also. (edit in - try and use what is refrred to down here as European garlic. It's darker in colour than the standard white garlic than is more the norm in Oz. seems to have more flavour and less smell. marvelous for baking as well.)
Its a great thing cos the bread can be yesterday's and the tomatos can be very ripe, even too ripe for salad use.
Hey Alex, have your lovely lady wife make me up a bowl of that Cabbage Soup as well will you ? mmmmmmmm....
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