It’s Sunday morning, and I’m feeling smug as I drizzle newly harvested honey over my freshly baked bread. Yesterday, as I collected and spun racks laden with honey from our downtown hives, I wandered around the garden and clipped herbs: mint, lemon-balm, parsley, thyme, rosemary, parsley, basil, and sage. While the kitchen filled with the amazing aroma of honey releasing from its wax, I assisted with jar duty, washed and chopped herbs, and prepped for bread-making. Here’s my recipe for a large loaf, modified from “Fresh Herb Bread”: Sun-dried Tomato and Herb Bread Water 1 cup Egg, extra large 2 Olive oil 3 tablespoons Honey 4 tablespoons Sea salt 2 teaspoons Celery seed 1 teaspoon Fresh chopped herbs 2/3 cup Sun-dried tomato (soaked in olive oil or water) 2 tablespoons Bread flour 4 cups Dry yeast 2 ¼ teaspoons Follow basic bread machine directions. I chose “wheat” setting for 4 hours. Later in the eve...
A southern gluten-free foodie in search of a healthy life