The other day I made some bread. I made two different ones, but the dough is the same. Just the little extra was different. One was with Olives, Sun Dried Tomatoes and Basil (leftovers from the Antipasti Cornbread….we don’t want to waist anything, right) and one was with crushed Walnuts and Almonds. The first one goes great with cheeses or Chorizo and other spicy toppings, the second one with the nuts is delicious with sweet spreads like honey and fruit jams or Cheese.

Find the “whole Grain Nut Bread” and “Emily’s Apéro Bread” under “Bread&Pies”
Emily Lovestone