I’ve been using the water roux method to make my bread as the bread will still be soft and moist the next day. If not for the fact that I was always too greedy when adding the currants and nuts, the bread would have looked better – smooth and plump.
And so, I divided the dough and gave them different flavours using leftover Turkey ham and cream cheese.
Nothing fanciful here, but still yummy all the same.
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