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.

—Diane

Advertisements
Tagged , , , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: