It's been exactly two years this month since I started baking our bread. No more chemical-laden store bread. Of course, I had to practice a lot. The road from "door knob" to edible/soft/fluffy bread was not an easy one and there are no shortcuts, however, the reward for perseverance is there, waiting for you, every time you bake a successful loaf of bread. I still beam with pride every time I bake a perfect loaf of bread :o)
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| A slice of billowy soft enriched bread with licorice-y aroma. Yum! |
In support of
World Bread Day 2014, an event to "honor our daily" bread, hosted by Zorra of
1x umruehren bitte aka kochtopf, I contribute this
Aniseed Braid. I served it with a homemade Minestrone soup, slathered with butter. It was a big hit with my guests.
