Squaw bread

This bread, with its vaguely offensive name, is made not from squaw, but from water in which raisins and honey have been macerating and which are then pureed. So there is a pleasant fructose sweetness to it. Nothing cloying, but nice. It's a nice bread. It got to rise for a day in the fridge and that increased its niceness, I think. Every time I try some I am surprised again at the flavor's complexity and niceness. So nice, this bread.

Posted by chris at March 12, 2005 10:13 PM