So, over the holidays, I remembered to finally cook up some elven bread to share with my in-laws; taking advantage of the fact that my brother-in-law has a lovely wok to deep fry with. I try to cook dinner at least once or twice when we visit, and that night I commandeered the kitchen for a full dinner, and while it was cooking, whipped up dessert for that night (chocolate cake), a leche flan as a gift to my brother in law, (he also got the recipe) and a batch of elven bread to leave to rise overnight.
I’d originally intended it to be a snack, and it ended up becoming part of dinner the next night.
December in Australia being what it is, it was very hot, and by the end of the day – with temperatures hitting the high 30-degree centigrade mark – having cold meals were becoming appealing. Having the freshly fried, salty bread nuggets was a great addition to the cold cuts, cheese and salad. The dish I used was a dessert plate, and I was VERY full.
The bread was a big hit; being unusual yet moreish and easy to eat. There were leftovers as I’d “made enough to feed an army,” and I had some the next day with maple syrup. If you are fond of salt-sweet contrasts (like sea salt caramel candy, or bacon dipped in dark chocolate) that is a combination I highly recommend! I immediately regretted that I didn’t have some bread with maple syrup while it was still hot.
Also, the oil’s temperature was measured (brother-in-law used a digital instant read thermometer) and measured it at 180 degrees centigrade before we started frying. While we cooked, the temperature didn’t drop, and I think at the highest it was at 220 degrees centigrade. As a result, the bread was crispy and warm, but not at the least bit greasy or fatty!
The result is not too unlike a salty doughnut nugget, and does not have a hollow bubble in the middle the way the wet dough version has, thus more suitable for a meal. I can easily imagine it being fried up to go with jerky and foraged food, and roasted rabbit or wildfowl. On second thought, it would probably be ‘baked’ up in a skillet, over the fire’s coals…