Sunday, September 13, 2009

Anadama bread and a pepper

Decided to make a "Anadama Bread" today to go with the Radish Top Soup.  This is a molasses and cornmeal based bread with wholewheat and white flour. It was a bear to knead - a good workout for the arms. But that's part of the joy of bread. The finished product looks wonderful. Great crust. Heavy in the hand. 

We'll have slices with the soup and perhaps later with the chicken leftovers. 

No OPO ingredients in the bread. But I did make bratwurst and used hot peppers in the onions - they added just a bit of kick.  Then again, brats need little to make them fabulous!

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Kudya Bwino Bwino (Eating Well) © 2009