Baked Brie with Cranberry Sauce and Walnuts. It was beautifully soft and light. We enjoyed it over a few days for breakfast, in sandwiches and with a curry that I found in the freezer. I loved it with peanut butter. Sylvia loved it with vegemite. E loved it toasted with butter. A winner with all of us.
YeastSpotting, the weekly round up of yeasty recipes across the blogosphere.
Previously on Green Gourmet Giraffe:
One year ago: Nectarine bounty - salsa and pizza
Two years ago: CC Nigella's Sugar Roasted Peaches
Three years ago: Gado Gado with Marmalade
Four years ago: NCR How My Chowder Fed the Dalek!
Five years ago: Wendy’s Apple Green Tea
No Knead Honey and Oat Bread
Adapted from The Kitchen Maid
For the sponge:
120g bread flour
1/2 tsp dried yeast
1 tsp honey
150ml warm water
300g bread flour
50g rolled oats
1 tsp salt
1 tsp yeast
250ml warm water
3 Tbsp olive oil
On the stereo:
The Rough Guide to Scottish Folk: Various Artists