An experiment just over three years ago resulted
in a favorite recipe for our family: Tomato Bread! (Click the link for the recipe.)
It’s a pleasing pumpkin-color – and is very
yummy! (I need to take a picture to post.) I recently (and successfully!)
substituted cooked, mashed acorn squash for the pumpkin puree.
I most recently served this bread with Lentil & Ham Soup, and we took the leftover bread as a snack
on a recent trip. It’s also great as sandwich bread – just put your imagination
to work!
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