Yummy foooood!

Who made that awesome bread yesterday with the rosemary? and salt? It was awesome and I'm gonna need the recipe.

Laura! It was awesome!

Agreed! It was so so good--especially with Ben's "spinach dip w/o the spinach"!

I need both those recipes. Statum.

so so so easy to make! 2 cans water chestnuts chopped super fine 1 brick cream cheese and 1 tub of sour cream and 1 packet of vegetable soup mix! mix refrigerate overnight i used my electric mixer to get it really creamy. glad you liked it! we need to potluck more often everything was delicious!!

I start with this recipe for Ciabatta Bread dough, but cut the salt to just a pinch or two. I mix it up in my bread machine, and try to do it early so it can just sit around for a couple of hours - the longer it sits the more flavor it develops.

Spread it out onto two parchment-covered or greased cookie sheets. It will be really, really runny. I recommend the parchment because it sort of stays in place. Sprinkle the top with whatever herbs you like - I used dried rosemary, which I crushed just a little bit, and some Himalayan pink salt. If you have time, let it rise another 20-40 minutes.

Bake at 425 degrees for 25 minutes or so until it starts to get golden brown. Be very careful when you open the oven, because this is a very moist dough, so you get a lot of steam building up in the oven! I let it cool a bit then cut it up with kitchen scissors, but you could also use a pizza cutter or just tear off pieces. If you'd like a crisper bread you could bake it a bit longer.

And I completely agree with Mister Bates - we should do potlucks more often!