Nothing goes better with soup on a cold day than warm fresh baked bread. This loaf baked on Monday was from an old family recipe.
Well maybe not old. And maybe only passed from a cousin, Brian, to my Aunt Nan to me. But it is a busy (or lazy) bread lovers dream...No Knead Basic Bread I call it. The gorgeous crust is due in part to the two tablespoons of olive oil and the flax seed meal. It is so wonderful toasted, perfect crunch to the crust. Nice holes for filling with bruschetta made from your own tomatoes or home made jam from your own orchard. Grind you own almond butter, available at many grocery stores these days, and you'll never go back to jarred nut butters. And of course it's just slurpy good with butter alone. Double toasted with herbed chevre...ummm! Now for those who don't toast it tears and dips just fine into olive oil with a bit of balsamic vinegar or pepper added to the oil. The recipe will be posted in the Recipe Archive.