Today I made Tibetan Barley bread from my new Flatbreads and Flavours cookbook. It just came out of the oven so I haven't tasted it yet, but it smells heavenly. It's made with barley flour that you toast in the frying pan before using. It also has buttermilk in it. How can you go wrong?
No, I haven't changed this into a bread blog but there may be a few more bread pictures soon. I can't wait to try out some more recipes from this wonderful book.
Update: It tastes as good as it looks.
8 comments:
It looks beautiful, and I love the flavor of barley flour!
As far as I'm concerned, you can go on with breads.
PS: this addiction is contagious, since I saw your first post, I'm making bread... So I'm open to any new suggestion :-)
I've been baking bread for years. The stuff they sell in the stores (not the bakery) doesn't deserve to be called "bread." Your loaf looks delicious!
Just keep loafin' along! I love the bread updates so no worries there:)
Nothing wrong with bloggin about bread...:o) I've been known to do it too...looks yummy!
Mmmmmmm.... Yummy... 8-)
Oh. My. That looks and sounds delicious!
That bread looks fantastic! Nice that it was as good as it looks.
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