Bread

I’m going to admit something to you now: This post is having a total identity crisis. It seemed simple enough. It’s March (p.s. how the hell is it MARCH?), which means St. Patrick’s Day. It means lots of Irish themed food, like Irish Soda Bread, will start popping up in the grocery store, the blogs, and restaurants. And let’s face it: no one’s going to pass up an excuse to drink copious amounts of green beer and eat Guinness Stew.

I find few things as satisfying as baking homemade bread. I really love everything about it. It is amazing to me that a few simple ingredients can (after a few hours) turn into a beautiful, fresh loaf of bread. Plus, it is a great addition to any meal, and I can’t eat soup or salad without a fresh roll or slice of bread.

I also enjoy the process. My KitchenAid mixer gets plenty of use in my kitchen, but I rarely use it when I make bread. There’s just something stress relieving and calming about kneading bread by hand. Sometimes it’s fun to get my hands dirty, you know?

So, when Amber asked me to write a guest post for Bluebonnets and Brownies, I immediately knew that I should make homemade bread. I bake bread almost every week, and I am always excited to try new recipes.

Cheese toasties are one of the best comfort foods the British Isles have to offer. They’re not unlike their American counterparts, the grilled cheese, but it’s kinda like Zebras and Donkeys. Kinda similar, but completely different animals.

I know, I know. I’m on a British kick lately. Yes, my blog is dedicated to Tex-Mex and Southern food. But this is a Texan British household, so just as often British favorites make it to our table.

I cannot claim to know Julie Potter, but I sure do know her Pumpkin Bread (although I am an authority on how lovely she is via email, since I wrote to ask her if I could post her recipe and got the most beautiful of replies – thanks again, Julie!). I think we all have …

I have written my very first recipe. I was so so nervous about making it, so much so that I’ve put it off for weeks, and refused to take photos while I made it, for fear that I would jinx the results. I looked at a bunch of different recipes before I started writing (because …