flexible bread

I love bread. I love those baskets of bread brought to the table at a restaurant. I especially like it when there is a variety of bread within one basket. Oh the choices! And then there's that fun bread you can get at a bakery. It has oats on the crust and each slice is cut thick and when you take a bite of that bread, it's so soft and sweet. I love rolls too. Specifically rolls that come hot, making the little packets of butter in the basket melt just enough so you can spread it smoothly on your dinner roll. Heather and I have a bread problem. It's something we have a hard time controlling. Bread goes well with just about anything. Well, depending on the flavor and texture...etc. It definitely has more flexibility than say, biscotti.

The above picture may resemble biscotti, but I can assure you that it is not. I just cut it to look that way. Biscotti has never been exciting to me, mostly because all the biscotti I have ever tried has tasted like almond extract. It gives me chills just thinking about it. As you can tell, I'm not an almond fan. You know those Italian cookies that look so yummy and beautiful? I wish I liked them. I really do. They look so delicious! Sadly, I just can't stomach them. I've tried. I have at times forced myself to eat almond flavored things, just in the hopes that my taste buds changed. I regret to inform you that they have not changed. Not when it comes to almond extract. Sorry, I'm running off on a subject that has nothing to do with what we made this week! We attempted bread. Yes, bread! And this bread tasted like wheat and honey. Plus, it was soft, unlike biscotti. Yes, I know biscotti is usually for dunking in coffee or having with tea. The bread we made isn't for that purpose. I don't think it would taste quite right dipped in a coffee, but it's for just about anything else you can think of. I brought some to work and had it along side my salad. It's also an awesome little treat to have with soup or chili. I have yet to actually try making a sandwich out of it, only because it's very thick and heavy...but, why not try it? I shall attempt that tomorrow! Talk about a bread having more than one purpose. 

If I were this bread, I would feel extremely important and versatile.....

"Hello, my name is Honey W. Bread. I'm a flexible bread. By flexible, I mean versatile. Take me anywhere, dip me in just about anything, or spread some lovin' on me in the form of butter or whatever suits your fancy. The choices are endless. I'm not picky and you shouldn't be either. I'm a sweet loaf of wheat goodness. Thanks for cooking me up. I'm glad to be a part of your meal today!" -HWB