I don't really know what to type tonight; it's been one of those weeks.
Lack of cute little story aside, here's something that will make you smile. You can make a breadsticky fresh herb bread. I made dill bread out of last week's Fresh Fork dill. It's a drier, denser bread than normal that is perfect when cut into strips to resemble breadsticks. I included some fancy Tuscan herb olive oil for an extra punch of flavor. Grab whatever fresh herbs you might have around, any favorite olive oil, and whip this together. We used some leftover pieces the second day for "pizza dippers" with warm pizza sauce. The rest we froze for later this week.
This loaf promises to be healthy, vegan, and flavorful. It may even improve a not-so-stellar week.
Fresh Dill Bread
Recipe adapted from Vegan in the Freezer
Makes 1 large loaf
- 2 tbsp yeast
- 1 1/4 c +1 tbsp lukewarm water
- 2 c all-purpose flour
- 2 c white whole wheat flour
- 1/4 tsp sugar
- 1 tsp salt
- 1 small handful of fresh dill, roughly chopped (or whatever other fresh herb you have on hand)
- 3 tbsp olive oil (I used Tuscan herb olive oil, but regular would work too)