But first. Doggies.
They loitered and lounged while I toiled away in the kitchen.
Anyway. This was my best bread yet!
And a delicious Sunday lunch to pair with it:
What made this bread different? I think knowing my oven made a big difference (I can’t turn the top element off – argh! So now I flip the bread over for the last 7 minutes of the bake), as did knowing the ideal texture of the dough and getting a better handle on kneading. The stone-ground wheat flour I used also had a delicious texture.
What a winning recipe!
The rest of the lunch was really delicious too.
After watching American contestants on Masterchef bungle up what looked like a fairly straightforward lamb technique, my husband rolled up his sleeves and decided to give that a try too. It was completely delicious and well worth it.
- Gordon Ramsey’s herb crusted lamb
- Jamie Oliver’s Ultimate Carrots
- Mom’s garlic beans (top & tail; boil for 10 minutes; drain; put the pot on the heat and pile on butter and garlic until melted).
The technique for the lamb:
And here’s our attempt at the herb crusted lamb recipe:
What’s your kitchen challenge for the week ahead?