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June 08, 2015


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è bellissimo il tuo pane! e tecnica perfetta! Un abbraccio :)


Thank you Simona for your contribution. The bread sounds amazing and I always admire your ability to make bread and cheese. The novel sounds very interesting.

Simona Carini

Grazie, Lucia :)

You are welcome, Ivy, and thank you for your kind words.

Frank @Memorie di Angelina

Looks really nice. I have to admit, I've never made bread with milk before. Does it change the texture or flavor much?

Simona Carini

Thank you, Frank. Milk makes the bread softer and richer tasting (depending on the fat content of the milk used). It affect the flavor as well, lightly. Using some dry milk helps in the flavor department. The bread stays soft a bit longer and then it makes a nice French toast.


I would love to participate in Novel Food this round, but life is getting in the way. Love this bread for CTB. And, I was relieved to realize that the due date is in August for this book! For some reason I was thinking it was at the end of June! :) Thanks again for hosting.

Rachel Jagareski

A gorgeous slice of bread and cheese. The saffron lends such a gorgeous, warm color.


Ciao carissima !!!
Il tuo pane è perfetto, soffice e gustoso...davvero ben fatto!!!
Fra poco ti raggiungo in America!!!!

Simona Carini

No problem Debra, hopefully you will be able to join the next edition, in late summer.

Thank you, Rachel.

Ciao Paola e grazie. Ci vediamo in America :)


I just finished that author's Blessed are the Cheesemakers, and quite enjoyed it. Very inspiring; so looking forward to reading this one. Your bread sounds lovely, and thanks for the SF Baking Institute link.

Simona Carini

Glad to read you enjoyed that novel, Claudia. You are welcome!

Alicia (foodycat)

Beautiful bread!

Simona Carini

Thank you, Alicia :)

Wendy, A Day in the Life on the Farm

It's always nice when your post can be a twofer. Thanks again, Simona, for hosting this month.

Simona Carini

All excuses are good to read and cook, Wendy. You are welcome :)

Debra Eliotseats

I like the tie-in to the book. Surely Ruby would have eaten more than one bite of this. Thanks for hosting this month!

Simona Carini

I certainly hope so, Debra. You are welcome!

Amy | Amy's Cooking Adventures

The bread looks delicious - perfect for poor Ruby!

Simona Carini

Thank you, Amy :)

Delaware Girl Eats

Simona I am always amazed at your baking and this one is no exception. Although I spent a lot of time in the land of the Swiss during my working days Fribourg is one place I never got to.

Simona Carini

Thank you, Cathy :) I, on the other hand, know only a small portion of Switzerland and Engadin is my favorite area among those I have visited. The next time I go, I would like to experience some cheese making.

Delaware Girl Eats

Cheesemaking... don't remember if I told you that for our anniversary Michael and I took a trip to eastern France where they make the reblochon cheese. We were invited to visit one of those cheesemakers and spent a lovely day touring their caves. It was pretty cool.

Simona Carini

Yes, I remember you told me about your visit to the cheesemakers. I like Reblochon. It was one of the cheeses we made at the workshop I attended in Shelburne Falls.

Deb in Hawaii

This sunny-colored bread would have definitely put a smile on Ruby's face--especially with that glorious homemade cheese. ;-) Yum!

A fun book pick Simona--thanks for hosting and I truly apologize for being so tardy in my commenting and for missing this past round of Novel Foods. I plan to take part in this next round.

Simona Carini

I am glad to see you back, Deb. And I am glad you enjoyed the novel :)

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