I TOTALLY Stole This.
I first saw it in a newsletter from Serious Eats out of NYC.
I was then directed to a most excellent new blog (to me), COOKISTRY !!!
|Click this Bunny Bread Photo to see|
Donna's Original Post with GREAT Tips
One of her tips I did not follow. I actually had some bread dough rising when I first saw her post. I was making a loaf of my "go to" ENG BREAD (a sweet French Bread, named for my beloved Cat, Eng). ...
|Click the loaf of Bread Photo|
to see my recipe for ENG Bread
And of course, regular readers know that I make this bread in memory of my friend who passed away in 2010.
Herbed Eng Bread. You know it, you love it, and it is nearly fool proof.
It's just a simple loaf of French Bread, with just a bit extra sugar and herbs mixed in. Very easy, very fast and tastes great. Go ahead make bread baking your Summer goal.
So, next time, I will probably stick with the Eng Bread recipe i make so often, just drop the water down by a couple of tsp.
But this post is all about the look of the bread.
Read over Donna's post (HERE) and take a look at the photo guide below. As I said in the beginning, this is a total steal from Donna. She deserves all of the glory for the post. Through her trial and errors, she laid out exactly how to get this too cute for words look with no fails!
So, Thanks Donna... It worked like a charm and will be using a loaf of thsi to celebrate Easter in my home!
Here's a photo essay of what I did...
Eng Bread makes a wonderful dipping bread. It was especially tasty when I used O Olive Oil brand Clementine Pressed Extra Virgin Olive Oil and a few dribbles of their most excellent White Balsamic barrel aged Vinegar!