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This is just a quick little recipe that I make for lunch when I know I will be needing that protein. It's pretty simplistic but I am addicted to it. You can definitely jazz this dish up by adding some roasted red peppers, baby spinach, adding white wine in lieu of some of the broth. If you like the spicy add some heat to it with hot sauce, crushed red pepper, or cayenne pepper. A nice base recipe that can be experimented with.
Makes 2 loaves, cut each loaf into 12 slices
This recipe is adapted from Peter Reinhart's San Francisco Sourdough recipe, I have decided to add some white whole wheat flour to the mix to make the bread a touch healthier. I am not going to post the full recipe here since, but Reinhart's book Artisan Breads Every Day has fabulous instructions on making a wild sourdough starter and making the dough for 2 loaves of fabulous bread.