Bread

I really like the bread I described in the previous post.  The recipe comes from my grandmother (I’ve modified it a bit), and I posted it last winter here.  Since then I’ve taken to adding about 1/2C of steel-cut barley and goosing the boiling water by 1/2C.  The barley gives it an interesting texture.  Alexis gave me two more unglazed stoneware baking pans for christmas, which help make the crust nice.

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