Champagne for breakfast

It's been a while, so I'll pick up where we left off. These are breads I made for Easter. If I do say so myself, the cheesy one turned out garlickalicious!
I roasted garlic till it was all sweet and soft, then mixed it into my dough the day before I baked. Then I kneaded in big cubes of cheese and I think also roasted potatoes. It seemed that putting the garlic in earlier in the process deeply infused the flavors. Oh, and generous with the salt.
We've been absent because we've, by the unbounded and unearned gift of god, bought a house! We're pretending we're busy beavers and repairing it diligently, with the help of many friends and families. Oh bright skies ahead!
If you'd like to be one of those friends, let us know--a little help goes a long way!