This past little while my weekends and spare time have mostly been spent on jewellery-making and craft projects, however I have been continuing my bread making. Here's what came out of the oven:
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Scottish Breakfast Rolls: These were light, slightly chewy, soft and milky-tasting. The ideal breakfast food. My best first effort so far.
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Sundried Tomato Italian Bread: This was supposed to be Olive Bread, but I discovered a complete dearth of black olives in my cupboard and wasn't quite ready to toss my precious anchovy- and almond-stuffed green olives into a baking experiment. This turned out delicious nonetheless, although next time I won't use quite as many tomatos as they overpowered the bread a bit. This had a good crust, tasted great and lasted much better than the rolls. I'm going to try and get this one perfected.
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Cheese Rolls: Mmmmm. Who doesn't love cheese bread? Some butter and a slice of Port Salut on top, paired with a glass of cold cider - perfect weekend picnic. These went stale pretty quickly but were good toasted.
Original source: http://thorngrove.typepad.com/table/2008/08/bread-glorious-bread.html
