Can't wait to see how you made that!
That is great!
umm yumI would love to be closer to youget to stroll with youchat it up with youI made that Rosolio recipe I sent you. The flavor is more vanilla than rose. BUT it is the best vanilla liqueur I have ever tasted! Still has to sit for two weeks....
Oh but what a majestic storm it was in T-town!! Was is at beautiful and commanding over the pond?
Shell ... I took the "lees" from a rose petal mead (that's the schmutz at the bottom of the fermentation container) and mixed some molasses in it and added enough flour to make a dough. I let it rise. Punch it down, knead, it, form it and put it into the loaf pan to rise. Once risen, into the oven it goes. :)Oh Tammie - I didn't make the Rosolio, but I have the recipe still! I'll bet it's wonderful. Sherrie - the storm rocked! But ... I love the drama of a good electrical storm!
That bread is very, very good!
Can't wait to hear how it tasted - yummy I bet.
Yum, did you make your own Mead? You have me wanting some now! Haven't had Mead for a very long time!
Oh, wow, I'm so going to have to try to do this!
Umm ... Anonymous ... if I don't know who you are or have a way to contact you, I'm afraid you'll forfiet any chance you might otherwise have!I hope you'll "fix" that!
how awesome oinkThanxshannon
That bread looks very interesting. I want to poke it to see if it's spongy.
I think it is amazing the ease at which you bake and create. Having worked in a kitchen you always hear what "science" baking is and yet you do it intuitively...BRAVA!!!Looks yummy!
I couldn't bake bread to save my life, not even with a bread machine! Those loaves look great!!
What's in the jar?
That looks great and sounds very interesting !!!
Thanks for the sweet comments! :) And Curtis ... that is the lees, a by-product (though some poor unfortunates would call it waste) from mead-making!
Will have to try that! Looks fabulous!
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