July 10, 2005

Mmmmmm, bread.

I also whipped up a small, flat rosemary and sage bread. Just 2 cups all purpose flour and 2 cups whole wheat flour. We are gradually eliminating the white flour from the abode and this was a very tasty way to do it. I ground course sea salt, dried sage and dried rosemary with the mortar and pestle and added it to the dough and on top before baking. Very aromatic. Not necessarily the perfect compliment to the shrimp soup but I had a taste for it.

No comments:

Post a Comment