Up to 8 steps in a row … not long now!

We’ve got Patricia Cornwell’s recipe book Food to Die For that we’ve made a few things from over the years. It’s a great book, a collection of all the recipes or dinners mentioned throughout the Kay Scarpetta novel series. There’s a recipe for Braided Country Bread in it that we thought we’d try today – good crusty white bread with no wholemeal flour in it, after not enjoying last week’s bread.

We didn’t do the braiding business. This recipe had less yeast and warmed milk and honey. It was great! Slightly more yeasty, moist and dense than fresh bread from a bakery but quite like those rolls called ‘homemade cob loaf’ that you get at restaurants sometimes. We ate it warm with just butter and jam. YUM. Enough left for toast tomorrow morning too which I can’t wait for because it looks as though it’ll keep better than the rye loaf from last week.