Brooklyn Brokavore

Sunday mornings around our apartment often mean a break from the usual bagel breakfast routine, in the form of toad-in-the-holes (so-called because of Caroline’s half-Aussie upbringing). The ingredients I use are usually all local (eggs, bread, butter), but I thought I’d share today’s since the bread came from a little closer to home - namely our oven. Last Tuesday, a lack of good bread led me to make my first foray into homemade dough, and 5 days and four batches later I have the first loaf I’m really proud of. (If you’re wondering why it took four tries to do something as simple as make bread, you can ask Caroline how good I am at following recipes.)