It’s that time again, the Dutch Foodblog Swap! And this time I had the honour of choosing a recipe from Sabine Koning’s blog “Oh My Foodness“.
Sabine’s blog has so many recipes to choose from, that it was a mission and a half to choose just one! But after spending an afternoon perusing, I stumbled upon her “Snackbrood” (Snackbread or Pizzabread) recipe.
I’ve been buying a lot of pizza bread lately while out and about running various errands. The bakery near our house makes a delicious version which is irresistible and I’ve been wanting to copy it for a while now. But what really intrigued me about Sabine’s recipe was that it used crème fraîche instead of a tomato base. And I just looooove crème fraîche and had never thought to use it for a base like this. (NB: In New Zealand just substitute sour cream for crème fraîche if you can’t find it in the supermarket).
For the bread base, I recommend that you use a strong white flour or bread flour rather than plain flour as it contains more gluten and produces a better bread. I always use strong white flour whenever I’m adding yeast to a recipe. You can buy bread flours from the supermarket here in Holland but they all seem to contain additives which I prefer to avoid.
I usually order Allinson’s Strong Bread Flour which contains no additives, and is available from http://www.amazon.de. I order in large batches to make the delivery costs a little more economical. But if anyone knows how I can more easily buy it or order Strong Bread Flour (without additives) in the Netherlands then do leave me a comment below and let me know where you source yours from!
In true food blogger fashion, I couldn’t help putting my own twist on Sabine’s recipe. When I was chopping up the onion and ham, I couldn’t help but reach for a small tin of pineapple chunks to turn it into a Hawaiian topping. Delish!
I also like to add honey to my bread dough in place of sugar – in fact I like to try and use honey instead of sugar whenever possible.
Meneer Prins has been rather quiet lately on the food front. I think he’s probably becoming a little spoiled with the continued variety of food on offer. But he did rave about this recipe and without any prodding from me (yes you guessed it, after every new recipe I’m always badgering him with his feedback … “and? and? Is it a keeper??”). Looks like I’m going to have to make this one more often. Thanks Sabine!!