Hi, I am new to your blog and I'm so happy to have found the recipe for this braided bread/rolls. I was wondering what type of mesh surface that is that the braids lying on? I'm Italian and we use escarole and bite-sized meatballs made a ground beef, veal, and pork base when we make the Italian Wedding soup. Many times we also add Cannelini beans to the soup. White kidney beans, right? Great idea! And I like the mix of meats - it makes a more subtly flavored meatball. I'm braiding the rolls/loaf on our silicone rolling mat, perfect for keeping the counter clean as you work.

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