Sunday, January 2, 2011


I am not going to include this bread recipe here as I do not have a proper one. I made this bread with all the different kind of left over flour. There are wholemeal flour, plain flour, high protein flour and some premix bread flour. This morning I toasted a few slices, ate them with butter, rosehip jam and a hot cup of black coffee. Although the bread is already four days old, the texture remainded moist and soft just like its was freshly baked from the oven.
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