Baking Day Again

Making bread has become a bit of a weekly ritual - I find it very therapeutic and relaxing as well as enjoying the results. I’m experimenting with variations on a basic cheese and onion mix at the moment. For today’s loaf I added plenty of chopped sage, some shallot to boost the onion flavour and some grated Parmesan. Once it was ready to go in the oven, I brushed the top with milk and sprinkled some poppyseeds over. Came out with a good crust and is particularly good toasted, as it brings out all the flavours.