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Modified from Toxo Bread's Ale and Cheddar Bread which I found via Wild Yeast. As made they have a very faint beer flavor and a mild tang of sourdough. The cheese offers up surprise bites of salty goodness. I think if I were to make this again I'd replace some of the water in the final dough with beer for a stronger beer flavor, and possibly add more cheese, possibly sprinkled over the top half-way through baking as well.

Poted on www.evilshenanigans.com on 4/20/2009

If given the choice of any dessert I want, I almost always pick the cookie.  I adore them.  During the Holidays I tend to eat and bake so many cookies that I get a little tired of them and I can't stand to make them until Spring is fully underway. 

Link to formula

One great way to relax is trying a new recipe:

http://www.flickr.com/photos/33569048@N05/sets/72157616853314402/

This was created by accident.  Meant to bake a 100% whole wheat loaf but must be dozing off when I added the remaining 30% flour to the sponge:

https://www.flickr.com/photos/33569048@N05/albums/72157616485135015/

Link to formula

My favorite Japanese style white sandwich bread - by water roux starter and sponge

combined:

http://www.flickr.com/photos/49353374@N06/sets/72157623866998940/show/

My first cherry pie for a colleague's birthday:

http://www.flickr.com/photos/33569048@N05/3333069287/sizes/o/in/set-72157616398612359/

Forgot to take a picture before cutting it.

just cant seem to get the appearance id like. i think i am cutting too deep and not making a clean slice. accidently baked too long as well and i think i overproofed.

Ongoing Kamut experiment... a short one.

Monday Morning: