Sunday, November 30, 2008

Eat your heart out!

Every weekend I make no-knead multigrain bread using the recipe offered by Mark Bitman of the NY Times. It's the process that yeilds the product. This lovely loaf has oatmeal, flaxseed and other heart healthy ingredients. The plate? Jugtown pottery from Seagrove Pottery in NC. Artisan bread eaten from an artisan's plate.

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