4 types of bread baked for Christmas lunch
bottom left is a Potato and Rosemarie s/d with white flour
bottom centre is a 1kg brioche plait white flour
bottom right is a multigrain using London Porter as the liquid content
top is two curved epis with black spanish olives and fennell seeds
flours used were an imported italian Granoro il Primo tipo “00” and a multigrain from a local providora in Fremantle.
All were very much enjoyed by family and friends along with other fine Christmas fare on a 36 degree C day.