This stuff is special-chewy with deep flavor and a dark crust. – Vivian Howard, “Deep Run Roots”, Sweet Potato Onion Bread, p321
When I think of a sweet potato, I think of an elongated root with rose skin and orange, mildly sweet, creamy flesh. – Vivian Howard, Sweet Potato Wisdom, Deep Run Roots
Over the spring and summer, in the kitchen as dinner was being prepared, or as we sat out on the porch to drink our morning coffee, we were entranced by our read-aloud book, Vivian Howard’s “Deep Run Roots”. It’s a huge book and takes ages to read aloud and savour the many new ideas.
We first learned about Vivian Howard through watching her show “A Chef’s Life” on PBS. It’s a lovely show with a good look at what it’s like living in a small town in North Carolina. Somewhere around Season 4, while watching one of the shows, we were excited to learn that she was writing a cookbook and waited almost as anxiously as she did for its release.
“Deep Run Roots” is not just any cookbook. Sure, there are recipes, and lots of them. But what we really liked about the book is the very personal narrative that is included. It turns out that Howard isn’t just a chef. She is also a very gifted writer, giving more than mere glimpses of her childhood, family, and experiences.
Even the recipe instructions are interesting to read. And not just for the information, but for the way that Howard’s voice can be heard. It’s as if she is right there in the room, walking you through the method.
Eastern North Carolina is my Tuscany, my Szechuan, my Provence. […] This is a storybook as much as it is a cookbook, where the ingredients are characters who shape my life. […] These stories are how the book unfolds; not seasonal or alphabetical, but personal. […] I offer advice gleaned form my relationships with farmers and seasoned home cooks and my experience in a professional kitchen. I call this “wisdom,” in the hope it teaches things you can’t pick up from Google. […] These recipes are familiar, rooted in the region’s larder, but novel in a way that calls out to the rest of the world. They take an ingredient out and do an acid-induced, multitextured dance with it. […]
In 2010 Ben and I ate dinner at Dan Barber’s Blue Hill at Stone Barns for his sister’s college graduation. As part of a vegetable-focused dinner, we had the most amazing potato and onion bread. Over that bread and some wine, I hatched the idea to do something similar with sweet potatoes, an ingredient inextricably tied to Eastern North Carolina.
– Vivian Howard, “Don’t You Dare Skip This Introduction!” and “Chapter 14: Sweet Potatoes | Sweet Potato Onion Bread”, Deep Run Roots, p.4 and 321
There is the most wonderful photo essay of Howard eating her Elbow-Lick Tomato Sandwich made with Sweet Potato Onion Bread. I cannot stop thinking about it. And, while it’s a far away from tomato season as it can be, I can no longer put off making the bread.
It will come as no surprise that I didn’t quite follow Vivian Howard’s recipe; I played with it to turn it into a wild yeast recipe. Of course I did. How could I not use our lovely bubbling starter?
Here’s how things went:
BBB Elbow Lick Sandwich Bread diary:
22 December 2018, 16:16 Of course, I still haven’t baked this bread yet! We’ve been busy with feasting. But Tanna has been intrepid:
I baked this twice. The first time I mostly followed Elizabeth’s recipe but got mashed for time at the end and my rise was cut short. […] The bread was raw even with the [internal] temp showing 205F.
Yesterday I followed the cookbook directions and gave it extra rise time of 30 minutes. I baked it for 40 minutes at 385F, then at 370 for 5 times an extra 12 minutes …
– Tanna, message to BBBabes, 22 December 2018
Oh dear! I guess this is what comes of using a recipe from someone who professes NOT to be a bread baker.
31 December 2018, 12:42 Questions, questions….
Elle: [I]f I wanted to be wild, and bake it the whole time at 450, how many minutes did the author use?
me: Vivian Howard suggests a total of 30 minutes baking at 450F.
– Elle and I, messages to all the BBBabes
There’s no way our ancient oven can manage to be at 450F for even 5 minutes, let alone 30. I’ll be really interested to hear how it goes for anyone who follows Vivian Howard’s baking instructions. Especially with all the sugar from the sweet potato!
What I’d be worried about with using the higher heat is the problem with the outside getting baked before the inside – as seemed to happen with Tanna.
9 January 2019, 16:59 Nothing like being on time for my own party…. I’m planning to bake this bread on the weekend and am really hoping that it ISN’T pudding inside.
10 January 2019, 10:21 More questions….
The recipe as posted here shows [a] total hydration [of] 88% (84% hydration, 200g water/237g flour in the final dough, not including the honey). When you add in the sweet potato, it’s no wonder the dough is like pudding. […] I’m wondering if the final dough should include more like 300 grams of flour for a 67% hydration dough, but maybe I’m missing something.
– Cathy, message to the BBBabes
Cathy is right. It DOES seem very high hydration! I looked again at the ingredients in Vivian Howard’s bread: cup measures to make two loaves. As I recall, I reduced the recipe to make one loaf (didn’t I?)
But. Have I calculated correctly??
Vivian’s full recipe:
80gm (2/3 cup) + 469gm (3+3/4 cups) = 549gm flour
120gm (1/2 cup) + 435gm (1+3/4 cups + 3 tsp) = 555gm water
549gm ÷ 2 = 275gm flour
555gm ÷ 2 = 278gm water
My nightmare (half recipe):
60gm + 237gm = 297gm flour
60gm + 200gm = 260gm water
My brain is hurting.
10:58 Yay Tanna! To the rescue again:
My experience was I added extra flour BUT I think the biggest issue might have been the fact that I baked mine in a clay baker w lid. It was shaped as a long loaf. The author’s shaping was flat round w hole in middle all of which probably allowed for more even baking of the “loaf”. The onion adds an extra moisture “burden”.
-Tanna, message to BBBabes
That’s good to know that it might be necessary to shape this bread in a round. But, having said that, I was planning to maybe add more flour if the dough seems way too sloppy.
Because I think, even looking at the volume measures, if you take into account that there are the added onions, swwet potato and honey, the hydration seems excessively high.
I wonder if I should put a note on the recipe about possibly having to add more flour? I have a horror of gummy bread!
12 January 2019, 12:26 I baked half a sweet potato last night and this morning eye-balled that the puree was 120ml (half a cup). (I can’t get over how easy it was to pull away the skin! It basically fell off.) I then weighed it: 100 grams – NOT 128 grams as per the Gourmet Sleuth Calculator!
After weighing the sweet potato, I poured half a cup of water into the container that the sweet potato had been in. It was EXACTLY half a cup.
Clearly, pureed sweet potato is different in our kitchen than in the Gourmet Sleuth kitchen!
I took photos of the dough just after mixing, and then after putting in the salt. I’m just about to go to the kitchen to add the first quarter of the onions; I’ll take another photo. If the dough seems too sloppy, I’ll add a tiny bit more flour (and try to remember to measure how much extra I add).
12:45 I added a quarter of the onions. The dough is still pretty sloppy but I’m not quite ready to give in and add more flour yet.
13:28 Second quarter of onions in. The dough is still pretty sloppy. I still haven’t given in to put in more flour….
13:48 I put in the 3rd quarter of onions. It’s still pretty sloppy. I still haven’t added any more flour though.
15:02 All the onions in now. It’s still quite sloppy. I may have to cave in and add a dusting of flour. Or not. I’ll wait to see how it goes with the rise.
Once all the onions are incorporated and you’ve turned the dough 4 times, let it sit covered and undisturbed for 2 hours and 40 minutes.
– Vivian Howard, Sweet Potato Onion Bread, p321
18:33 Hmmm. The dough was undisturbed for 3 hours and 30 minutes. It is quite soft and fluffy and appears to have begun to rise. But, bearing in mind Julia Child’s sage advice that I am “the boss of that bread”, I’ve decided to push the dough down and put it into the cold section of the house between the back door and the kitchen. I’ll bake the bread tomorrow. The longer fermentation time can only improve the flavour, right? And. Who cares if I’m not following my own instructions? Nobody expects me to follow instructions anyway.
No extra flour yet….
13 January 2019, 8:55am First thing this morning, I checked the bread dough. It rose!! In the cold! I don’t know for sure that it doubled, but it definitely rose. It stinks a bit too – onions. Oh dear. Did I not caramelize them enough?
I finally added a tiny bit more flour by dusting the board for preshaping. Half an hour later, I might have made an error in the final shaping: I decided to put a hole in the round.
Wow, that sure is wet dough!
It’s in the oven with only the light on now. I’m guessing it will go into the oven in half an hour or so. Maybe it won’t stink….
10:01 Of course the hole disappeared. Of course I tried to put it back, holding it open with an oiled round biscuit cutter. (Or is the ring an egg shaper for using in the frying pan?)
I hope I haven’t made a complete mess of things! But. Rustic bread is good, right?
10:21 I was just thinking about the fact that the onions kind of stink – I really should have caramelized them more! But here’s some happy news. Not knowing how I felt about the stink, T just said, “The bread smells really good!”
Maybe it won’t be a complete failure after all.
10:28 I just took the lid off and moved the pan up to the top shelf. The hole doesn’t look entirely ridiculous and there is some spring. Also, I’m very relieved to report that it doesn’t stink any more.
Oh! I just realized that I should take the metal ring away so that the bread bakes in the center! I sure hope that oiling the ring makes it easy to remove…. (Wish me luck!)
10:32 Cue hysterical laughter.
Well, I tried; for about 2 seconds. There is definitely oven spring. The bread has sprung right up and over the ring. It will NOT budge. I’m going to have to wait until the bread has finished baking.
11:48 It’s beautiful!! And it smells wonderful – no stink at all. It wasn’t easy to remove it from the pan though. For a moment, I was worried that it might be stuck fast. Happily, it was only stuck in one tiny spot and once that was released the bread popped right out. I checked the internal temperature to learn that it was just barely 200F so we put the bread back into the still hot oven that was turned off to let it rest there.
The ring is still buried in the middle of the hole. I guess it will be released when we cut into the bread.
Once the bread was cooled enough, with just a little bit of teeth grinding, I managed to remove the ring. What beautiful bread!
Here is what I did to Vivian Howard’s recipe:
Elbow Lick Sandwich Bread
based on the recipe for Sweet Potato Onion Bread in Deep Run Roots by Vivian Howard
for 1 loaf
- spoonful (10ml or so) active natural wheat starter at 100% hydration (OR 0.5gm (1/8 tsp) active dry yeast)
- 60gm (60ml) water, body temperature
- 60gm (118ml) 100% whole wheat flour
- 1 five-inch-long orange sweet potato (about)
- 375gm (2.5 large) onions, diced
- 7gm (1.5 tsp) sunflower oil
- 3gm Kosher salt (0.5 tsp table salt)
- 232gm (400ml) bread flour, OR 225gm unbleached all-purpose + 7gm vital wheat gluten
- 5gm (10ml) wheat germ
- 200gm (200ml) water at body temperature, divided (hold back about 18gm for mixing in the salt)
- All of the Starter from above
- 7gm (5 ml) honey
- 9gm Kosher salt (1.5 tsp table salt) + 18gm (18ml) water from above I encourage you to weigh your salt, rather than use a volume measure; for more ranting about this, please see salt is salt, right?
- 100gm (120ml) roasted sweet potato puree
- All of the caramelized onions from above
- leavener In the evening of the day before making the bread: Put the starter (or active dry yeast, if you’re using that) and water into a smallish bowl. Mix with a wooden spoon. Use the wooden spoon to stir the flour in well. Cover the bowl with a plate and set aside overnight in the oven with only the light turned on.
- sweet potato In the evening of the day before making the bread: Preheat oven to 400F. Cut the ends off of the sweet potato and place it whole on a baking sheet lined with parchment paper. Bake until tender. This should take about 45 minutes. Vivian Howard wrote the following: Once you start to smell them, probably after about 45 minutes, give the potatoes a look. My mom always looked for a little of their juice to have leached out and caramelized, but that is more romantic than necessary. When the potatoes are done, their skins should have separated slightly from their flesh and they should pierce easily with a knife or fork.
Slice the baked sweet potato in half lengthwise and scoop the flesh out into a bowl. Mash well. Cover the bowl with a plate and set aside in a cool place until the next morning. (Keep the skins to make Vivian Howard’s arugula salad with shaved parmesan and sweet potato skins, or sweet potato skins with tahini dressing!!)
- onions In the evening of the day before making the bread: Heat oil for onions in a cast iron pan. Add the onions and salt and caramelize the onions over medium heat until they are golden brown. Vivian Howard says this will take 30-40 minutes. Set aside in a cool place until the next morning.
- mix the dough In the morning of the day you will be making the bread: When a small forkful of the leavener floats in a small bowl of room temperature water, you can go ahead and mix the dough. If the leavener does not float, stir in a little more whole wheat flour and water – even amounts by weight – cover with a plate and leave for about 30 minutes more. Chances are that it will now float. (If you have used active dry yeast, you can safely skip the floating test.)
Put flour, wheat germ, all but 18ml water, leavener, honey, sweet potato puree into a large mixing bowl. Use a wooden spoon or dough whisk to mix these ingredients to make a rough dough. Cover the bowl with a plate and leave on the counter for about 40 minutes.
- adding the salt: In a small bowl, whisk the salt into the final 18gm (18 ml) water. Pour the salt mixture over the dough.
- kneading: Use one of your hands to squoosh the salt and water into the dough; use the other hand to steady the bowl – this way you always have a clean hand. At first the dough might be a bit messy and seem like it’s coming apart. Persevere. Suddenly, it will seem more like dough than a horrible separated glop. Keep folding it over onto itself until it is relatively smooth. Cover with a plate and leave to rest for about 20 minutes.
- stretching and folding the dough and adding the onions: Put a quarter of onions on top of the dough and turn it by folding the dough into the center. Let sit 20 minutes. Repeat at 20 minute intervals until all the onions are in the dough. You’ll notice that after each time, the dough will feel significantly smoother. Cover with a plate and leave on the counter (or if the kitchen is cool like ours in winter and early spring, into the oven with only the light turned on). Once all the onions are added, leave the covered bowl in the oven – with only the light turned on – for a couple of hours to allow the dough to double. (A good way to tell if the dough is reading to shape is to run your index finger under water, then poke a hole in the center of the dough. If the hole disappears immediately, the dough still need to rise. If there is a slight whooshing sound and the hole remains in place, the dough has probably over-risen. If the hole very very gradually begins to close, the dough is ready to shape.
- prepare the brot-form: Put rice flour into a brotform and distribute it as evenly as possible. (If you don’t have a brot-form, you can line a bowl, basket or sieve with parchment paper. You can also use a liberally rice floured tea towel (but then you have to deal with a floured tea towel once the bread is baked). If you do not have rice flour, you can use any other kind of flour. Note that higher gluten level make it significantly more difficult for the bread to be released from the basket….
- pre-shaping: Scatter a dusting of wheat flour on the board and gently place the dough on the flour. Using wet hands, stretch the dough into a longish rectangle, then fold it like a letter, gently patting off any extra flour that might be there. Continue folding until the dough is shaped in a ball. Cover with a clean tea towel and let the ball rest for about 20 minutes.
- shaping: Without breaking the skin, tighten the ball further. Place it seam side UP in the well floured (rice) brot-form. Sprinkle the reserved bran evenly over the top of the bread. Loosely wrap the shaped loaf with a clean tea towel and enclose the whole thing inside a plastic bag and leave it in the oven with only the light turned on for 3 or 4 hours (until it has about doubled and there are bubbles). Please note that Vivian Howard shapes her bread into rounds with holes in the center: It turns out that this is a good idea. Good luck getting the hole to stay in place…. Shape [the dough] into a round. Let [it] rest for 10 minutes. […] Line [a baking sheet] with parchment and dust with flour. Stick your finger through the center of [the dough ball]. […] Stretch it slightly to form a little hole. Transfer that dough round to the baking sheet and continue to carefully stretch the center into a 3-inch hole. Your bread round at this point will look like a giant flat doughnut. – Vivian Howard, Deep Run Roots, Chapter 14: Sweet Potato | Sweet Potato Onion Bread
- baking: To know when it’s time to bake, run your index finger under water and gently but firmly press it on the side of the bread. If the dough springs back immediately, recover the bread with the plastic bag and leave it in the oven with only the light turned on. If the dough gradually returns back after being pressed, for the round loaf, put combo cooker (or a cast-iron frying pan and stainless steel bowl) into the oven and preheat all to 400F.
- When the oven is preheated about fifteen minutes later, put a square of parchment paper on the counter (the paper should be large enough to cover the bottom and sides of the frying pan). Overturn the shaped bread onto the parchment paper (the bran covered part will now be on the bottom). Using a lame (or scissors, or serrated knife), score the bread. Or, re-open the hole in the center of the loaf, if the hole has closed in, as it did for me. Take the pan and bowl out of the oven (wear oven mitts!!) and place the frying pan on the stove (to prevent burning your countertop…). Transfer the bread to the middle of the frying pan and immediately put the lid of the combo-cooker (or stainless steel bowl) overtop like a hat. Put everything into the oven on the middle rack and immediately turn the oven down to 375F. Bake for 40-50 minutes in all, removing the hat half-way through baking. Turn the oven down to 350F when you remove the hat. The bread is done when the crust is a deep golden brown and the bread sounds hollow when tapped on the bottom.
- cooling: When the bread has finished baking, remove it from the pan and after turning the oven off, place the bread in the still hot oven for about half an hour. Then remove it from the oven and allow it to cool on a footed rack before slicing and eating; the bread is still cooking internally when first removed from the oven! If you wish to serve warm bread (of course you do), reheat it after it has cooled completely: To reheat any uncut bread, turn the oven to 400F for 5 minutes or so. Turn the oven OFF. Put the bread into the hot oven for about ten minutes. This will rejuvenate the crust and warm the crumb perfectly.
At the beginning of the recipe for “Sweet Potato Onion Bread, Vivian Howard wrote:
This stuff is special-chewy with deep flavor and a dark crust. If you want a sandwich that will make you cry tears of joy, make the Elbow-Lick Tomato Sandwich – Vivian Howard, Deep Run Roots | Chapter 14: Sweet Potatoes, Sweet Potato Onion Bread, p321
I knew this was it-the bread, the mayo, even the halfhearted tomatoes. I scarfed that sandwich down like a wild animal. Tomato juice mingled with smoked mayo and vinegary onions dripped down my arm all the way to my elbow. I licked my arms and did my best to lick my elbow. Licked the palm of my hand and imagined how unimaginable it would be with juicy, ripe Cherokee Purples. – Vivian Howard, Deep Run Roots | Chapter 12: Tomatoes, Elbow-Lick Tomato Sandwich, p260
~ ~ ~ ~ ~
:: salt There’s a good reason to weigh the salt, rather than use volume measures. For more raving about this, please see Salt is salt, right?
:: leavener Vivian Howard’s recipe for Sweet Potato Onion Bread calls for active dry yeast. At the opening of the recipe, she wrote, “Kim Adams, our pastry chef, who’s been with us since day one, had no experience making bread and neither did I. We set out to master at least one sytle of loaf, and we did.” But I really wanted to use our starter that has been creating such magnificent bread for us since July 2017. It is 100% hydration and takes about 5 days to create. (Please see our take on Jane Mason’s Natural Starter made with Wheat Flour.)
:: why hand mixing? These instructions, as usual, do not mention using an electric mixer: I don’t have one; I don’t know how to use one. But of course, if you want to use your electric mixer for mixing and kneading, you should do so.
:: brotform If you do not have a brotform, you can use Jim Lahey’s method for proofing the shaped loaf: he coats a parchment covered cookie sheet with bran, than shapes his loaf into a ball and places it seam side down onto the bran. He scatters a little more bran on top before covering the shaped loaf loosely with a clean tea towel. He lets it sit at room temperature that way until it has almost doubled in size. Or, you can use Vivian Howard’s idea to place the bread on a flour covered parchment papered cookie sheet….
:: shaping I highly recommend adding the hole. The bread is QUITE wet and may not want to bake completely in the middle.
:: cooking container If you’re lucky enough to have Le Creuset or a cast-iron combo cooker, of course, you should use that. But if you don’t, do use your cast-iron pan and cover the bread with an overturned stainless steel mixing bowl for the first half of baking. The dome creates a steam chamber that encourages oven spring.
:: oven temperature and baking times Howard suggests preheating the oven to 450F and baking for a total of about minutes at 450F. Because of the presence of honey and sweet potato, and fear of scorching, I lowered the oven temperature.
The ingredients list for Sweet Potato Onion Bread
in “Deep Run Roots” by Vivian Howard
(enough for 2 “doughnut-shaped” loaves)
Vivian Howard shares four sweet potato recipes
arugula salad with shaved parmesan and sweet potato skins (around 0:35 on the video), sweet potato skins with tahini dressing (1:48 on the video) Links to the recipes are listed below the YouTube video displayed on the Port City Daily website
As soon as it had completely cooled, we tasted the bread.
I liked it….
T, on the other hand, did not. This came as a surprise to me, considering that he didn’t think the bread was stinky. He complained that it’s too moist and has too many onions. But he hasn’t blanched too much at the idea of me making the bread again, as long as I do NOT add onions.
Because I had an evening rehearsal, we had to eat our chili con carne dinner separately. I served mine with the bread – they were delicious together!
The next morning, T agreed to try the bread again. But he insisted that it had to be toasted. But I wanted mine to be just warmed – more like having a roll.
After decreeing that the toast was just as disappointing as the untoasted bread, T has now gone on strike and said that I will have to eat the rest of the loaf myself. Which doesn’t bother me in the least.
Although… I bet any small amount left over would make terrific croutons that even Ts would like!
What a shame that there is no chance to get decent tomatoes so I could try an elbow-lick sandwich! Still, this bread slathered with butter and served with chili con carne was pretty elbow-licking good!
I’ll definitely make this bread again, but next time, in view of keeping the peace, I’m going to leave ALL the onions out. If we want caramelized onions, we’ll serve them on the side. Or slobbered on top of beautifully ripe tomatoes for the ultimate Elbow-lick Tomato Sandwich….
If you’ve managed to get this far, you will know that I am hosting January 2019’s Bread Baking Babes’ project.
We know you’ll want to make this bread! To receive a Baking Buddy Badge to display on your site: make Elbow-lick Sandwich Bread in the next couple of weeks and post about it (we love to see how your bread turns out AND hear what you think about it – what you didn’t like and/or what you liked) before the 29 January 2019.
If you don’t have a blog or flickr-like account, no problem; we still want to see and hear about your bread!
Here’s how to let us know:
- email me
» Remember to include your name and a link to your post
» Please type “BBB January 2019 bread” in the subject heading
Please note that it’s not enough to post about your bread in the Facebook group. Because of the ephemeral nature of Facebook’s posts, your FB post may be lost in the shuffle. Please email if you want to be included.
For complete details about this month’s recipe, the BBB and how to become a BBBuddy, please read:
- BBB Kitchen of the month: Elizabeth, blog from OUR kitchen | January 2019
- BBBuddy guidelines
- about the BBBabes
Please take a look at the other BBBabes’ January 2019 Elbow Lick Bread.
- Aparna, My Diverse Kitchen
- Cathy, Bread Experience: Sourdough Sweet Potato Onion Loaf #BreadBakingBabes
- Judy, Judy’s Gross Eats: Elbow Lick Sandwich Bread
- Karen, Bake My Day
- Karen K, Karen’s Kitchen Stories: Sweet Potato and Caramelized Onion Bread
- Katie (BBBBB), Thyme for Cooking: Bread Baking Babes Lick Elbows in an effort to…..
- Kelly, A Messy Kitchen: The BBB Bake Sweet Potato Onion Bread – aka Elbow-Lick Sandwich Bread
- Pat (aka Elle), Feeding My Enthusiasms: Bread Baking Babes Play with Garnet Yams and Onions
- Tanna, My Kitchen in Half Cups: BBB ~ Elbow-Lick Sandwich Bread
And look! Great minds think alike! Just a day or so after I had decided on what bread the BBBabes would make in January – but before saying anything to any of them) Cathy (Bread Experience) wrote the following:
This Dutch Oven Sourdough Sweet Potato Crunch Bread is my latest creation for Fall and Holiday dinner tables. It has the traditional ingredients found in Sweet Potato Crunch, a favorite Holiday dish, but also features flavors and textures you’ll only experience in the bread form. It has become my “go to” bread this Fall.
– Cathy, Bread Experience | Dutch Oven Sourdough Sweet Potato Crunch Bread
edit February 2019: I know I shouldn’t be surprised in these waning days of blogging, but I received zero notices about any BBBuddies baking Elbow-lick bread. I did notice two people posting about it on FB so after getting permission, even though I was kind of running out of steam, I went ahead and posted the followup: It’s cold out there… (BBBuddies January 2019)
» And we have a new pet…. (successfully capturing wild yeast)
» adding wheat germ to bread dough IS a good idea
» 8 Years and the BBBabes are Bien Cuit! (BBB February 2016)
» Caramelized Onion Bread (BBB October 2014)
» ISO Remedial Reading Course – Wild Rice and Onion Bread (BBB May 2014)
» Wild Onion Rye Bread (BBBwB)
» Wordless Not-Wednesday: Delving into the Archives – Chef’s Life Candied Yams