Adam_S
Senior HTF Member
- Joined
- Feb 8, 2001
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- Adam_S
I'm making two breads this weekend, the rosemary focaccia and a roquefort bread. I went to the cheese store of beverly hills today and splurged on a half pound of exquisite roquefort cheese (it's a blue cheese that is utterly incredible, one of the best cheeses I've ever had, a whole order of cheese above others, up there ranking with parmagianno reggiano). I have a recipe in my New complete book of breads by Bernard Clyaton that sounds incredibly good. I'll post how both turn out here.
Adam
Adam