While at Goldmyer, Christina and I definitely made some bread. She made most of the loaves- she was queen of the kitchen for the two weeks we were there and I was happy to be her tasting guru. But I did make one pair of loaves out of an Italian bread book that she brought up with her. She made a sour starter that sat for quite a few days before I used it in this bread. This is the first bread that I mixed completely by hand- whew! Usually I use a mixer for the first part.
Observations: The oven was a bit hot, but the bread turned out well. I rolled this loaf so it has a fun spiral but is a little misshapen. Tasted well nonetheless.
Consumed with: butter, melted sharp cheddar.
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