SmallWorld71
DIS Veteran
- Joined
- Feb 10, 2007
What a great idea! I made the strawberry soup from Park Faire recently, but didn't think to take a picture. Kuddos to everyone for theirs.
ESPN Nachos and Strawberry Margarita
Another fairly recent one....coconut curried chicken stew from Boma:
I thought it was easy to make. If you would like, I will type in the recipe (unless it is already over on the recipe thread!).
Oh that bread looks wonderful! I just looked up the recipe in the F&W 1007 cookbook and they keep saying "the pan." Did you use a regular loaf pan or something different?
Thanks in advance - will dream of that bread with KerryGold butter!
Traditional artisan breads are not made in loaf pans, so if you make this bread again, you can just form the dough into a ball then place it on a sheet pan or pie pan. Forming a log with the dough and placing it on a sheet pan will also give you a nice artisan look to the finished bread. Scoring the dough before baking will give it a nice finished look too.......originally scoring the bread was used to identify loaves because all breads were brought to a community oven for baking since most families could not afford an oven of their own. Just some thoughts about bread.......by the way, that bread looks really good; nice crumb and crust. Was it moist?? Next time we go to Raglan Road we will have to try this.