Multigrain Bread

This is a delicious, easy bread great for breakfast toast, sandwiches etc. I modified it slightly from “Essentials of Healthful Cooking” from William Sonoma (one of my favorite cookbooks for ideas : ) You can either bake free-form on a baking stone (this is why I call mine “artisan bread” lol) or in a 9×5 loaf pan for a more uniform, attractive loaf.

 

 

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AJ’s Birthday Supper: Grilled Stuffed Poblano & Jalapeño peppers, Grilled Flank Steak & Red Onion Salad, Ciabatta Bread, Devil’s Food Cake with Whipped Espresso Buttercream

For AJ’s 26th Birthday I surprised him with behind home-bench tickets to DC United vs. AC Milan. (3-2 win!) For his birthday dinner I made Grilled Stuffed Poblano & Jalapeño peppers, Grilled Flank Steak & Red Onion Salad, Ciabatta Bread and a sumptuous, dark chocolate cake with a rich, fluffy coffee frosting sprinkled in slivers of dark chocolate and espresso beans; Devil’s Food Cake with a Whipped Espresso Buttercream.