Comments on: Pompe à l’Huile – Sweet Olive Oil Bread

By: Raquel

Raquel — Sun, 08 Aug 2010 23:24:46 +0000

This sounds interesting to me. Every time I have used olive oil in baking it has turned out kind of dry though.

By: eleni

eleni — Tue, 08 Jun 2010 07:25:59 +0000

Very very ineresting… reminds me of a bread that I used to eat in Italy when I was visiting my nonna… the top had coarse salt added and we used to fill it with all the necessary goodies -of course after it was ready- mozzarella, tomato etc

By: Carmen

Carmen — Thu, 03 Jun 2010 06:48:42 +0000

Denise Jones from Newf In My Soup blogged about my first attempt at this recipe: http://newfinmysoup.blogspot.com/2010/06/coronado-concerts-in-park-kicks-off.html

By: Carmen

Carmen — Mon, 31 May 2010 20:35:32 +0000

I made three loaves of this bread yesterday and they looked just like the photo! Just remember to fold the salt into the poolish along with the other dry ingredients (I think that was an oversight). The name translates to “oil pump” – and I wonder if that’s because while it’s in the first hour of the fermentation stage it leaches the oil you kneaded into the dough and then pulls it back in during the second hour? Just a guess. Another theory is that this loaf is a vehicle for oil. This is a wonderful bread for any celebration – make several loaves if you’re having a large gathering. Children love it!

By: jan

jan — Tue, 18 May 2010 05:47:50 +0000

Bread is my love! But i cannot make it by myself.

By: Maris (In Good Taste)

Maris (In Good Taste) — Tue, 06 Apr 2010 04:27:47 +0000

This looks so good! I bet guests would be taken aback by how gorgeous this is and I can imagine, just as delicious!

By: djp

djp — Fri, 05 Mar 2010 04:32:23 +0000

Well,
It’s almost midnight & I’m thinking about baking bread…
which means that I would be eating fresh, hot bread at 5am.
Then going to sleep…sounds like a good thing, but I think
that I will wait.

By: smilinggreenmom

smilinggreenmom — Mon, 08 Feb 2010 23:01:19 +0000

This looks so delish and instead of using AP flour – I would love it with Kamut khorasan wheat flour…mmmm! I can taste it already! Thanks for sharing

By: Karine

Karine — Sun, 31 Jan 2010 12:30:34 +0000

This looks delicious! Thanks for sharing

By: miriam

miriam — Thu, 21 Jan 2010 18:30:20 +0000

i think that this is my favorite bread ever.
one thing, though: the salt is listed as an ingredient, but it isn’t included in the directions. my mom and i made this bread on separate occasions, and we both almost neglected to salt it.