We have been unhappy with the bread recipe that we've been using. And the bread at the store either has mono or diglycerides or partially hydrogenated vegetable oils which we don't want. So Jim stumbled across this recipe a few days ago and we made it last night.
It had a very short igredient list (flour, yeast, water, salt), came out with a pretty good crumb and it matched pretty well with the Soupe Au Pistou that we cooked for an appetizer. It's from a blog called Recession Recipes and it appealled to us in that it lists the price per serving for each meal. Sweet!
We'll put the main course on another post so that we don't clutter the board.
PS: We cooked Sherried Eggs from the same blog for breakfast and it was pretty tasty. Perhaps a bit more sherry would have made it even better.
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