Bake it Easy

In addition to leather goods, everyone got bread this year! A straight week of baking (and 40 cupos of flour - this is some serious stuff) yielded these dense, delicious bundles.

I can call this bread a work of art and not sound like a cocky douche because all I did was follow the recipe from Earth to Table - a beautiful cookbook recently put out by a pair of chefs from the Ancaster Old Mill.

I will, however, take credit for subbing blackstrap where the recipe called for mild molasses. I mean, do you like molasses or do you like molasses?