A smooth, subtly sweet, suggestively savory loaf (suitable for sandwiches and soups).
Becca told me the other day that cheese breads were my jam. Sesame Cheddar, Basil Havarti, and now Pesto Parmesan. She said I should specialize in cheese breads. Which is interesting because I once dreamed of opening a local fromagerie. That’s right, I dream of cheese – and sometimes honey – but mostly cheese.
Becca and I have amassed a store of canned beans to make a doomsday prepper proud. Nice to have a can of organic black lentils on hand when you need them!
A rich, complex, savory, loaf that’s two parts fancy, one part rustic, and may just be the best invention since… well, you know.
I love a good story. This recipe has all the ingredients of a good hero quest: departure, initiation, return, and mashed potatoes.
“I donned my trusty apron and flew into the kitchen.” Read the newest episode in the heroic exploits of your humble home baker as he makes bread with burnt sweet potatoes.
Today, I have reason to be very sad and I have reason to be very happy. What bread should a sad happy baker make? Why, how about a little bit of Sadhappy Bread.
A gentle savory bread with Havarti cheese, fresh basil, and chia seeds. I also threw in some Greek yogurt and quinoa flour because I have hipster leanings.
Oh. My. Lord. You have no idea the taste explosion this bread will cause. Turmeric, ginger, and beet juice sing in perfect harmony on this one.
What do you do with an extra loaf of bread? Freeze it. What do you do when your freezer starts piling up with loaves of bread? Make Creamy Sausage Strata of course.