Hi there Reader !

Welcome to my kitchen! I'm so glad you're here.

I still remember my first loaf of bread.

I was in culinary school in my early 50s, surrounded by classmates half my age who seemed to know exactly what to do. My chef’s jacket sleeves kept sliding down over my knuckles, and I ended up hiding in the tiny bathroom, trying not to cry.

Eventually I went back to my station, weighed my flour, and started kneading. Somewhere in that rhythm, my shoulders finally relaxed.

When that golden loaf came out of the oven, I tore off a piece, buttered it, and took a bite. I knew right then that I loved baking bread.

Fast forward to today, the relaxation of baking yeasted breads is close to my heart. And it's a great baking project for the weekend.

Fig Bread with Anise and Honey

Why you’ll love Fig and Anise Bread with Honey

• It’s easy to fit into your schedule. Mix the dough in the afternoon, tuck it in the refrigerator overnight, and bake in the morning. Prep is about 15 minutes.
• The overnight rise builds flavor. Most of the work is waiting, and the fridge does it for you.
• It’s crusty and tender. My steam tips in the post get you a bakery-style crust at home.
• It’s versatile. Toast it with butter, spread it with fig jam, make a grilled cheese with Gruyère and fig jam, or turn it into French toast.

If you make it, let me know how it went for you. And take a photo and post it on Instagram! I'd love to see it so make sure to tag me: @wimpyvegetarian.

🌱🌱🌱

Veggie on, my friends -