[Sca-cooks] Fair feast budget

[Linda Peterson]

Can you tell us the recipes for the Italian almond bread and the Finnish
cardomom bread? Pretty please?  Mirhaxa

On Thu, 2 Dec 2004, Terry Decker wrote:
> 
> One pound loaves of manchet and rye of various types are what I do most 
> commonly as they are documentable.  I have also prepared barley bread, an I 
> talian almond bread, rosemary bread, Finnish cardomom bread, some odd malt 
> loaves, panettone, stollen, oatmeal raisin, honey wheat and so on.  The 
> precise choices depend on the cook (I sometimes act as baker for other 
> people's feasts), the theme of the feast, and the authenticity desired.
> 
> Bear 
> 
  mirhaxa at morktorn.com