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The slow and steady heat of this Chipotle Cheddar bread seems to mirror the progress of my baking. In each bite the warmth of the peppers builds, cooled by the gobs of cheddar, but never fully extinguished.

So goes baking. From December to March, baking was in my life as mini pies and creme brûlée. April brought around a desire for Garlic Cheddar bread. Now, nearly  June, I am baking off bread about once a week, a few loaves at a time. Sunday I was up for 24 hours, working, baking, and shaping. The joy of the routine and delicious results were worth the effort.

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