Walnut Raisin Bread

Another recipe from Jim Lahey's "My Bread" book.  This time I wanted a bread that could be paired with some Taleggio cheese that I had on hand.  Taleggio is a very earthy, pungent, slightly grassy cheese.  It needs to be paired with something sweet to balance the strong flavor.  In this case I thought it would be appropriate to break out some chestnut honey and grapes to hang out here.  This was a good snack that was satisfying.  There's something about making your own bread that just makes you feel so much achievement and gratification.  Sure I could easily pay $5-6 for a loaf of Artisan bread, but to have this come out of your home oven makes you respect the process even more.  That is why I always try to salvage leftover bread, using it to make several other dishes, it can be stretched to sustain you throughout other meals.  The bread was soft on the inside, and crispy on the outside.  The wheat bran on the outer crust gives a nice nutty flavor and appearance on the exterior.  This will last for a few days, and I will definitely slice this up and toast it for breakfast.  Maybe add some marscarpone cheese and some preserves to a warm toasted slice.  You can do many things with bread, it's a vehicle for just about anything.