This weekend, Hanna and I made two of our standard bread recipes -- with slight variation. Mostly due to that thing where we didn't have what the recipe called for in the cupboards, so we had to improvise (that happens a lot!).
1. Goat Cheese Apricot Stilton Biscuits (Joy the Baker). We've long loved this particular drop biscuit recipe, which you make in a cast iron pan in the oven. We happened to be craving biscuits to go with tomato and vegetable soup on Saturday and thought to make these. Except we didn't have goat cheese. We
2. Cheddar, Beer and Mustard Pull-Apart Bread (Smitten Kitchen). So okay, we didn't so much improvise this one as let Smitten Kitchen improvise
for us. With some pretty tasty results! In a slight variation, we used whole seed mustard and a cheddar made with caramelized onions. You won't be sorry.
