Tuesday, May 12, 2009
Fresh Baguettes with Fresh Goat Cheese
Artisan Bread in Five Minutes a Day. This was actually easier, faster and better than the master loaf. It takes only about 45 minutes from fridge to table instead of 75 and also more consistently cooks through so I will be making these again (I already did!). Fresh goat cheese straight from Dreamfarm and fresh watercress from our CSA, Vermont Valley. Just let me get those tomato plants in the ground and EVERYTHING in this sandwich will be local.