What better to go with my new Christopsmosos loaf? Plus, after a full day of bread baking, i am ready to take it easy with dinner. Joe made the dressing and i marinated and cooked the chicken. It would have been better grilled, but we don’t have access to one.
- red lettuce
- feta cheese
- red onion
- sliced sun dried tomato
- kalamata olives
- 1/4 C olive oil
- 1/4 C lemon juice
- 3 cloves garlic, sliced
- 1 T rosemary
- 1 T oregano
- 2 t thyme
- 1 t salt
- Marinate the chicken for 8 hours (i only got in 3 1/2 and it was still good). Cook in a pan (scoop in some of the sliced garlic and rosemary as well) or on the grill for 15 minutes per side – or until golden brown.
- 1/4 cup olive oil
- 3/4 teaspoon garlic powder
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried basil
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon Dijon-style mustard
- 1/3 cup red wine vinegar
- shake it all together in a carafe.
Well, this serves me right. In preparation to make this bread – the second assignment of the BREAD BAKER’S APPRENTICE CHALLENGE – I had looked at other participants bread photos online. In comparison to the bread photographed in the book, i thought that the shape of the challenge members swirls were lacking. I thought to myself ‘this is going to be EASY – I am going to have the most gorgeous loaf of all!’ Although i had a great time shaping the loaf, it is clear to see that it was not as easy as i anticipated.
I actually took this Artos – Greek Celebration Bread* one step further to create Christopsomos. Don’t ask me to pronounce that. It is basically Greek Celebration Bread with some golden raisins, dried cranberries, and toasted walnuts thrown in. I love bread with lots of stuff in it, and i love dried fruit, so i couldn’t resist. In fact, i was so antsy to add the fruit that i didn’t fully read the recipe instructions and put it in a step to early. I was supposed to kneed the dough for 8 full minutes before adding the goodies, but instead, i mixed it in before the dough was fully formed and kneaded it all together. This could be part of the reason why my dough did not fully double in the 1:45 that i allowed it to proof (it was only supposed to take 90 minutes).
I am waiting for Joe to come home to cut it up, so i will post more photos later!
ALSO – check out my photos on flickr!
One more thing – if anyone is wondering what to get me for Christmas, or maybe a half-birthday gift – i have a suggestion!
*out of respect for this wonderful book and it’s copyright, i will not publish the recipes on my blog. You may find the recipe (or at least part of it) on googlebooks.