We just had some Cheese & Pepper bread with split pea soup for lunch today.
For the bread I added about 1 teaspoon fresh ground black pepper and about
the same amount of sweet basil to a 2 loaf sourdough french bread recipe.
(Actually 1 teaspoon is a very rough estimation. Actually I just ground the
pepper directly over the dough after I had turned it out on the table, and
ground away until the dough was fairly well covered!)
When I shaped the loaves, I kneaded in about 1/2 cup grated cheddar cheese.
(Again, I just cut off a chunk of cheese, and grated it onto the dough.)
This recipe was adapted from Mel London's "Bread Winners" cookbook.
-----Original Message-----
From: bread-bakers-errors@lists.best.com
<bread-bakers-errors@lists.best.com>
To: bread-bakers@lists.best.com <bread-bakers@lists.best.com>
Date: Monday, December 28, 1998 12:52 AM
Subject: Digest bread-bakers.v098.n084
>--------------- MESSAGE bread-bakers.v098.n084.6 ---------------
>
>From: Reggie and Jeff Dwork <reggie@best.com>
>Subject: Looking for recipes
>Date: Sun, 27 Dec 1998 23:46:48 -0800 (PST)
>
>Here are some ideas to get you thinking about recipes:
>
>What are your favorite breads for the winter holidays?
>
>We are bored with our regular breakfast foods (cereal, eggs, etc). How
about
>some recipes for breads/rolls/etc to make the center of breakfast?
>
>Soups are wonderful on cold winter days. What breads would you make to go
>with them?
>
>Reggie
>--
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