The Bardic Chef: Recipe – Forfarian Crunch Loaf

I once met a woman from Forlorn, she stumbled into my family’s restaurant one evening, dressed in the robes of a druid. Druids were few and far between in Richemulot, but my mother served her all the same. I found her to be fascinating. She could summon a forest full of animals with a few whispered words, and she took to calling me “Little Lion”. I had never heard of this creature, and she acted quickly to summon it before me. A large cat with a magnificent crest of hair around it’s face, golden in color, with piercing eyes. As I grew closer, she taught me this recipe too, something she picked up from elders in her village within Forlorn. This bread has a strange hard, crunchy crust on it, but it delights anyone I serve it to.


  • 1 packet instant yeast
  • ¼ cup warm water
  • 1 cup warm milk
  • 1 tbsp sugar
  • 2 tsp oil
  • 3 cups flour
  • 1 ½ tsp salt


  • 1 packet instant yeast
  • ¾ cup warm water
  • 1 tbsp sugar
  • 1 tbsp oil
  • ¼ tsp salt
  • 1 cup flour


In a large bowl, combine the yeast, water, milk, sugar, and oil for the rolls themselves. Slowly add in flour as you mix, until just moistened. Add salt, and begin to knead until the dough is a smooth ball. Move to a greased bowl and allow to rise one hour. Turn out onto a floured surface, divide into six portions, shape into a ball and place in a shallow baking pan. Cover and rise again 30 minutes.

For topping, combine all ingredients into a bowl and allow to rest, covered, for 30 minutes until frothed up. Spread this on top of the rolls in a very thick coating. Rise for another 20 minutes.

Bake in a 425 degree oven for 25 minutes until browned.