Wednesday, September 28, 2005

The new Autumn loaves

september 25
The top picture is a Sisteron Rye Bread from the book "The Breads of France" by Bernard Clayton, Jr.
This bread was made with whole grain rye flour giving it a rough exterior, but moist and cool within.
The Pear Bread (below) is from the same book mentioned above. This is an outstanding bread. You will only find it if you make it yourself. It also makes incredible toast the following day.

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