Flat Bread

I found this recipe in Good to the Grain, by Kim Boyce.  Kim, is a former pastry chef at Spago and Campanile, left to raise her family, but still wanted to make yummy treats. These flat breads have amaranth flour in them, oregano and cumin on the top, or whatever you’d like them to have. I served them with chili.  They are delicious, and easy to make.  I love this cookbook for many reasons, let me list a few here.

1. Wonderful, easy to follow recipes.
2. I use new flours that I never would have.
3. Excellent photography.
4. Lay open spine, don’t you hate it when your cookbook doesn’t stay open?!

I hope you track down this book and try a few things.  I have made about 15-20 things from this book and have really enjoyed every one.

First ‘Tuesday with Dorie’ White Bread

I have been anticipating joining this group and following along with the recipes for some time.  Life got away from me this week, but I’m still plugging along!  I am really trying my best on following through this year, and finding new priorities that make my family and myself stronger.   The White Bread was a great first recipe, nothing too daunting, and should turn out well.  Yippee!  Is there anything better than fresh bread?  No?  I didn’t think so either. I didn’t take pictures as I was making it, but I did while it was baking.  The final results are below!  I hope you enjoy.  The bread was very tasty!