Olive Oil Bread

Like Corbett, I think of weekends as opportunities for baking.  This afternoon it turned cloudy and drizzly…an almost guaranteed date for my stand mixer and me.

I poured through my favorite cookbooks until I found the perfect recipe—Mario Batali’s Rosemary and Olive Oil Bread.  Stuart first discovered this delight a couple of years ago.  The bread, almost like cake but not quite as sweet, is incredibly moist and surprisingly simple.

I’ve learned over the past few years that great eggs make for incredible baking.  I’ve found a local egg producer (Renee’s Farm Fresh Eggs purchased from Green Market in downtown Fargo) whose eggs belong on the cover of a Martha Stewart cookbook.  I had no idea that green eggs really existed!  And they are beautiful.

The results were delightful.  There is now only quarter of the loaf left for tomorrow.

That is, if it lasts the night.


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