Savoury sourdough, with an aroma of bananas and penaut butter – great with … er … cheese?
I’d forgotten we’d already got bananas in the fruit bowl when I bought a bunch. I took the two ripest and mashed them up with my fingers, added two spoons of peanut butter and made a sourdough loaf with a little rye and wholemeal to go with the strong white.
The bread has the distinct aroma of bananas and peanuts. It tastes of bananas and peanuts. It looks good, even if the crumb is close, as expected. What I am not sure is: what does it go with?
I am guessing: cheese. All sourdough goes with cheese. I think it might also be a good accompaniment to Thai dishes and chicken korma.
Earlier, I mentioned my blackurrant swirled buns, where the fruit was made into a paste with the addition of butter and marzipan, Scandinavian style. I wanted to try something a little less sugary, so decided to experiment with using peanut butter with the blackcurrants.
I made half the batch with the blackcurrant/marzipan/butter paste and half with blackcurrant/peanut butter.
The first thing to notice is that they appear identical. Actually, the first thing to notice is that the wash of egg and a little sugar led to a slight charring on the extermities, which, of course, adds to their rustic charm, ahem.
My tasters agreed that you couldn’t really taste either the marzipan or the peanut butter; and that the marzipan made the buns very sweet, whereas the peanut butter gave the blackcurrants an enhanced richness (and a bit of crunch from the bits of peanut). So it will be peanut butter from now on. Unless …