breadsticks
A few days ago, I decided to make a recipe from Daniel Leader's Local Breads called Rosemary Breadsticks. It is a variation of a Rosemary Filone where the dough is shaped into sticks rather than loaves. I halved the quantities and got the nice breadsticks in the photo. As it happens every time you bake something with rosemary, the kitchen was full of a nice aroma.
These are not the typical crisp grissini I used to eat in Italy. Those are going to be my next bread-baking project. Stay tuned.
And stay tuned also for the return of Black and White Wednesday - A Culinary Photography Event created by Susan of The Well-Seasoned Cook. After a few weeks hiatus, Susan is back blogging. She has hinted at changes to the structure of her popular photo event when it starts again. While waiting for the details, I am getting back into the habit of sharing a black and white photo.
The photo was shot in color and then converted to sepia.
