this will be my next kitchen project

Lucas's {my old room mate} Rosemary Shallot Bread [vegan and f***ing delicious!]

-- simmer nearly 1C soymilk, melting in 1Tbs margarine, 1 1/2 Tbs sugar, 3/4 tsp salt.
-- cool until lukewarm, then add 1Tbs baking yeast dissolved in 1/3 C 85 degree water.
-- stir and knead in about 2 1/2 C all-purpose flour to make a soft dough.
-- cover bowl with plastic or a damp cloth and let rise till doubled in volume (about an hour and a half or so? make sure it's in a warm place--you can turn on the oven to like 200 for a minute, then turn it OFF and let it rise in there if your kitchen is cold)
-- once doubled, place dough in fridge for a minimum of 20 minutes, until the dough is chilled.
-- pre-heat oven to 350
-- roll out dough on to a floured surface, brush with olive oil, sprinkle a few pinces of salt, and a good amount of rosemary or dill (fresh is better if you have it), and diced shallots or onion (shallots are better if you have them).
-- roll up the dough with all the goodies inside, and place on a baking sheet or in a bread pan. bake until the outside is golden brown and sounds kind of hollow when tapped.

I've been missing Eugene/Oregon a lot lately...Monticello {our old home on 13th and Jefferson}...my room mate Lucas's awesome cooking...so I'm going to give this a try, and hopefully it will turn out right. fingers crossed.