biscotti

my ice cream bread, though interesting, did not turn out to be my favorite recipe.  so i decided to experiment with it.  despite the self-rising flour (and probably because of my choice of baking pan), it was sort of a flat loaf.  though not particularly bread-like, it had potential for a transformation into biscotti.

after eating about a quarter of the bread plain, i cut the remainder into about 1/2 inch slices and baked them at 300°F for about 11 minutes.  i've never made biscotti, and waiting until the next day to do the  second baking probably isn't the best way to do it, but this is the most recommended temperature i found online.  the 11 minutes seemed to be about the time it took for the slices to get crispy on the cut sides.

my sister told me that i need to use a tablecloth when i'm taking pictures (to add a little bit of color contrast).  a wrinkled cloth napkin will have to do for now.

anyway, dipped the finished product into caramel sauce (yes, aunt ame, i still have some left over from christmas...it's tasty, so i've been rationing it), this seems to work quite well.  although i may not care to keep making ice cream bread as bread, i would certainly make it again as the first stage of biscotti!

oops. the caramel dripped.