Friday, March 6, 2009

Country Crust Bread

This is my beautiful Country Crust Bread loaf, recipe from Bread & Honey, before heading into the oven. One of my favorite things in life is watching yeast breads rise. This recipe produced two loaves, and since I only have one loaf pan, I kept the dough for the second loaf in the fridge for two days until I was ready for it. Today the dough looked so pleasantly poofy that I just couldn't resist baking it!

And here is the beautiful loaf, fresh out of the oven, top brushed with a little melted butter.

All sliced and ready to enjoy!

I think I may have to get some lettuce and tomatoes tomorrow and enjoy myself a BLT lunch with this delicious bread.

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