[Sca-cooks] question about breads

[Sue Clemenger]

Yeah, but we're sadists with taste! (and often, recipes!) <weg> It must 
be really hard to have to do without gluten--not impossible, I know, but 
quite the challenge.
A bread-related thing: went into a local artisanal bakery today with a 
friend, and managed to resist buying one of their wonderful loaves only 
because I'm headed out of town of Friday morning, and wouldn't be able 
to finish the loaf.  They have a number of lovely, crusty breads that 
would be perfect for having with a lovely bowl of soup or something. 
Or, hmmmm,....bread salad.  Bread and butter.  Bread pudding.  Pain 
Perdu.  Or one of their scones.  Or their saffron brioche....
Oh man, I'm going to have to go back there on Monday....
--maire, making *herself* hungry now....

Sharon Palmer wrote:
> You are a bunch of SADISTS !!!
> 
> Ranvaig,
> 
>> I make a wicked sour dough rye and an evil pumpernickel.  Commercial 
>> breads, I love FRANCISCO
>> Bavarian Dark Wheat Dinner Rolls.  Just yummy!
>> Huette
> 
> 
>> If we were really mean, we could torture Ranvaig, and play "what's 
>> your favorite kind of bread?" <g>
>> I have a couple.  One is the whole wheat bread made by Great Harvest, 
>> and the other is a challah made with cardamom, made by me....mmmm.....
>> --maire, in a mood to tease ;-P
> 
> 
>> I guess my favorites are any bread that my husband bakes and we can 
>> eat fresh out of the oven while still warm...and the wonderful 
>> multigrain bread that a local baker makes...again, we often get it 
>> still warm from the oven of a Saturday morning!
>>
>> Kiri (with apologies to Ranvaig)
> 
>