Our daily bread tends to reflect whatever mood I’m in as I approach the mixer. Yesterday I had a few things on my mind and the result was a three-seeded dough that changed with every bite. This morning I was feeling somewhat more contemplative and less scattered, so I reached for some tea. Harney & Sons Paris, to be exact. It has a haunting fruity and floral flavor that lingers on the palate like a fine wine. I brewed a few cups and used it as the liquid for my bread dough. The dough itself contained just the basics: flour, water (tea), yeast, and salt. It rose beautifully light and crisp with a delicate crumb. The flavor of the tea permeated the dough and, just like the beverage, left a haunting reminder of itself on my palate. A warm, crusty roll with some cold Animal Farm butter and Maldon sea salt was the perfect boost to get me through the rest of my day.
Later that evening I discovered that the Paris tea, in bread form, pairs beautifully with Bingham Hill Blue cheese. That was dinner in the kitchen.
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