We do a lot of cooking here in our little cabin, but one of our favorite things to eat is warm, fresh bread. Shawn has been experimenting with all different kinds of recipes and we have come up with a few favorites. A few weeks ago, he tried a molasses oatmeal bread.
These were rich, dense loaves that were great for slicing. We enjoyed them as toast or for sandwiches! About a week later, we celebrated Linda's birthday at the farm.
Liza (Josie's sister) made crab cakes and an out of this world cheesecake with lemon blueberry topping.
Shawn and Josie made homemade french onion soup with fresh french bread.
The french bread was perfect. Crunchy crust and soft, fluffy center. We had plenty left over to warm up and smother in butter. Today, we tried our hand at focaccia. We had been eying a recipe for a rosemary and rock salt focaccia and finally decided to go for it! It was our favorite yet...garlic, rosemary, olive oil, salt...it was simple to make and when it came out of the oven we sat down to give it a try. Well - we ate the whole loaf. Yep. The whole thing.
The secret seems to be the baking stone. We have been using one of those pizza stones to bake everything from bread to cookies to pizza. Nothing sticks to it and it makes a nice crispy outside every time.