Yes.. sounds like Italian style, they tend to submerge anything to be eaten
in several inches of oil.


Thanks... lots of good suggestions.



"Dusty Bleher" > wrote in message
...
> "michael" > wrote in message
> news
>> On Mon, 15 Aug 2005 18:37:39 +0100, wrote:
>>
>>> I've been making bread with onion/tomato/cheese, which has come out
>>> quite
>>> nice, but I'd like to give it a little more flavour, what spices do you
>>> suggest.
>>
>> Try fresh basil with a little olive oil.
> Good tips. Also, you can add chopped or crushed garlic. Also buttered
> and sprinkled with garlic chips (dried). They add a nice crunch.
>
> I'm not a fan of breads with adulterants baked in--so I don't know for a
> fact that this will work. But I'll bet that it will still taste good if
> you dip it in 1/4 cup or so of olive oil, with a tablespoons or so of
> balsamic vinegar and a teaspoon or so of chopped/crushed garlic mixed in
> it. That's one our favorite ways to eat the hot, fresh sourdough breads
> that I make...
>
> Yummy!
>
>
> Dusty
>>
>
>