pepper bread

This is not a rectangular pizza.

This is the beginnings of a beautifully sliceable sandwich bread.  Finally.

Still using and tweaking from here.  But sub 3/4 c wheat flour and almond milk as per usual.  Added a sprinklin' of dried dill.

And folded in a 3:1 roasted red pepper and tomato sauce blend for that whimsical red swirl.

Eaten with other pepper-spiked things.
Casual and comfy lentil and tomato soup with more garden candy - the sweetest, crispiest little cucumbers that Ed turned into fizzing pickles.

And basil fried egg with Sichuan chili sauce.

With a refreshing, cold lentil salad (peppers, carrots, celery, onion, basil, dill, honey lemon vinaigrette).

[I was really into lentils for a week.]

And because there's no way you can wrap the puree of a whole roasted pepper into a single loaf of bread - well, I guess you could, but why overdo it when you can blend in some walnuts and scallions and stuff it into a bacon-wrapped date.