It has one already
I'll colour you yuffie
Someones dinner last night inspired me, I'm making parmesan chicken bacon roulades for dinner tonight.
Tehehe YUM!
Stage one of dinner is done:
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I've FINALLY found a workable solution for the steam issue when baking bread. I have a stoneware covered baker and a stoneware loaf pan that fits into it. Put the baker in the oven with a cup of water in it to preheat. Then put the loaf pan in the baker and cover with the lid for the first 3/4 of baking. It admirably mimics the steam injected brick oven quality.


