Tuesday, October 14, 2008


I made this on Sunday using Mark's speedy version of the original no kneed but let it sit for 18 hours bread recipe. I only had to let this one sit for 4 hours. It was so good and so nice to smell bread baking in my oven. Yum. I'm going to add herbs and cheese to the next one. And maybe olives to one and honey and dried fruit in another. I wonder if I could put beef in the middle of one. That would be awesome.

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