Algerian Flatbread

For this HBn5 assignment I chose to do a loaf of WW bread, which was gone before I could get a picture, and the Msemmen. The spices smelled so good when I was mixing them up. My thought was that 3 tablespoons of olive oil was too much. When I rolled up the dough a lot of the spice mixture leak out; it was so runny. I was afraid that I had lost all of the flavor, but I was wrong. Great tasting bread with a kick from the cayenne that grew in the back of the mouth. MJOL liked it but did think it was a little too spicy.

Check out what the other bakers did over at Michelle’s Big Black Dogs.

I had an influx of tomatoes the last couple of weeks and have been scrambling to find things to do with them. I made and canned some salsa. I made and froze some stewed tomatoes and then I thought hmmm.. I think I'll try roasting. I cored, quartered and seeded them, added some olive oil, balsamic, and garlic. I roasted them at 275 for about 2 1/2 hours. The house smelled so heavenly I could barely stand it, and the product....like sweet candy jewels. I froze them for use in those cold dreary winter months when tomatoes would taste so good.

Until our next baking adventure.