Monday, November 2, 2009

Current Bread

I have taken up bread baking lately, and the current bread is currant bread. It is a little bit different from the other breads I've made lately in that it has buttermilk in it, and, yes, currants! Other than those two ingredients, it's bread - yeast, flour, water, salt and time. It actually came out quite tasty, especially toasted with Tallegio cheese spread on it. Tallegio cheese is a semi-soft (or maybe soft) cheese sort of like Brie without the mold on the rind. At room temperature it's soft enough that spreading it on warm bread (or toast) makes it just melt into the bread - Yum! Currant bread toast with Tallegio cheese for breakfast - hooray!

No comments:

Post a Comment