BKD Cookbook club, all things bready.....

 Hot Buttered Fruit and Nut Sourdough Toast for breakfast or anytime: makes 1 loaf

It's time again for BKD (Brookford Kitchen Diaries) cookbook club. Sometimes I manage to link up, sometimes not depending on whether or not life gets in the way. I'm promoting cookbooks in a circular kind of way in this post, and bread, yes I'm a fan. Most of my bread baking is with sourdough. This month we're talking about all things bread, whether it be toasties (formerly toasted sandwiches), jaffles or hamburgers. I am thinking sourdough, as that is what I mostly work with, however does pizza qualify? Why not I say, it's really an open Italian sandwich after all.

Fruit and Nut Sourdough Toast for Breakfast : makes 1 Loaf

This week I bring to you a fruity, hearty, and nourishing sourdough fruit loaf perfect for Sunday morning breakfast. Sourdough is a slow-fermented bread that is beneficial to our gut biome, and doesn't need commercial yeast to rise. It's made with a live fermented culture, a sourdough starter, which acts as a natural rising agent. Once you have a sourdough starter in your refrigerator, "the mother"  you can start baking sourdough bread.