here's the bread i made on thanksgiving, four white whole wheat and four white, four with rosemary.
i made the dough the night before baking per the book "artisan bread in five minutes a day"
let the eggs burn clean for about 90 minutes prior to baking so the bread didn't taste like meat.
some of the best bread i've made
friday, the neighbor gave me a couple of sausage rolls to smoke so i coated them with fresh ground horseradish and a little dizzy pig raging river. the horseradish was dug from the ground the same day and man! it makes you cry when grinding in the mini food processor.
cooking the horseradish for two hours takes away the heat but leaves an interesting flavor that compliments the fatty as expected.