breads for my menus
May 24th, 2016
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Always, always make my own bread to serve with my catered meals. It is a labour of love but I wouldn’t have it any other way.
I like to fill baskets with a variety of mixed grain rolls, poppy seed, sour dough toasts, milk bread and sometimes a good wedge of this delicious olive oil and potato flatbread.
Served nicely warm with good butter, it is a way of showing a bit of extra care.
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