TARRP Bread
Posted in Lean Doughs on Jan 20th, 2009
Sometimes, a wonderful creation can be stuck with a terribly unfortunate acronym. When first published in the May 2005 issue of Modern Baking, Steve Barnhart of Bennison’s Bakery in Evanston, IL chose to call his richly-flavored bread, laden with tomatoes, Asiago cheese, roasted garlic, rosemary and Parmesan cheese, “TARRP” bread. Little did he know that only 3 years later, an […]