Thursday, March 27, 2008

Cherry-Pepita Buttermilk Bread

Adapted from the Buttermilk Currant Bread from Bread Alone. A yeast bread, risen overnight in the refrigerator. The cherries and pepitas are pre-soaked and then the soaking water is used in the dough. Wet sticky dough, which really does make for higher rise and softer bread.
Rob's a little out of focus, but he loves bread.

Also, in the freezer--Meyer lemon Sorbet and Meyer Lemon Buttermilk Sherbet from The Perfect Scoop.

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