Friday, July 01, 2011

Cabbage Bread

What manner of devilry is this? Triffid spawn? These fanciful looking critters are in fact standard, easily-baked-at-home rolls encased in cabbage leaves, resulting in this cool effect:

I came across the technique while reading an old English cookbook, "English Cookery, New & Old", by Susan Campbell. In parts of Gloucestershire, bakers would wrap bread dough in cabbage leaves before baking. Once in the oven, the cabbage leaves would soften, allowing the bread to expand and become imprinted with the vein pattern of the leaf.

Given that my first task upon arriving at work is to make bread, it seemed the perfect excuse to give it a try.