Play Dough
I made four loaves of bread over the weekend. I started with two rounds of Multigrain Whole Wheat with Sunflour Seeds and had so much fun that I went ahead and made a couple of bagette-like loaves of Buttermilk White.
And it was easy!
I used the recipes from Deborah Madison's Vegetarian cookbook, but baked them on a pizza stone instead of in loaf pans. I put steel-cut oats and barley (and couscous!) in the whole wheat loaf and used honey and olive oil in the buttermilk white. Both were delicious.
I had the Whole Wheat with a bowl of Garlic and Acorn Squash Soup (seasoned with tumeric, cayenne and cumin) for dinner on Saturday and for lunch on Sunday, I made little butter-and-radish sandwiches with the Buttermilk White.
Tonight I plan to cook up a pot of Turnip, Potato and Carrot Soup (with celery seeds) and have it with goat cheese on Whole Wheat toasts.
(I'm going out of town over the weekend and I want to use up all my veggies before I leave.)
Che buon idea!
(Photo by Alain Fleishcer from "Living in Tuscany.")
10:55:18 AM 
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