Thank you. Sounds pretty straightforward - I'll have a go sometime soon. The red wine and sage
bread sounds yummy too.

I really shouldn't have looked at your recipes whilst hungry. You've really got me fancying rhubarb crumble now! I make mine pretty much like yours but add a hint of ginger to the crumble topping

Ginger in the topping or mixed in with the Rhubard is a frequent addition in our house as well! Doing either bread in a breadmaker should be fine. The starter will have to be done seperately the night before, but you can use the BM for the rest. I'd recommend using the "dough" setting, then taking it out and baking it in the oven to get a better look and crust. TB
Julie | Homepage | 10.05.06 - 6:19 pm | #

Thanks for the tip. Funnily enough, I never seem to use the breadmaker for baking bread. It always seems to taste better with an oven-baked crust.

A cook after my own heart! It definately tastes better out of the oven. I do use it for our "daily bread". Nothing like waking up to the smells of fresh bread wafting through the house. TB
Julie | Homepage | 11.05.06 - 2:26 pm | #