Sunday, October 30, 2011

The Daily Bread

I haven't been posting my Daily Bread pictures lately, I'll try and do better.  Last week, I was cooking acorn squash and a roast pork loin in the oven along with the bread.  I lowered the temperature down to 425 which was a compromise between the bread and the pork loin.  The bread was a real hit.  The crust was softer and the interior was very spongy.  My niece absolutely loves it cooked this way and everyone else seems to enjoy it also. 

No comments:

Post a Comment