On one of the few rainy days after a seemingly ENDLESS gorgeous fall, we fired up the wood-burning oven in the garden to bake our pecorino, auricchio, emmenthal, walnut bread. The fire was so very inviting on the gloomy, rather dark day.
It is hard to describe the flavor and texture of this homemade bread. While it is an all-day procedure and quite a job, the results are amazing. It is our breakfast bread, toasted. These loaves will be traveling with us to the States for Mar and for some good friends who enjoyed it with us here at home many years ago.
Comments (1)
Mary, your bread looks and sounds spectacular (I don't even want to think about how delicious it must smell while it's cooking!)
I'm sure it's worth all of the effort that you and Maurizio take in preparing it.
Posted by sandrac | November 30, 2009 7:12 PM
Posted on November 30, 2009 19:12