Mmm… this bread was SO good! As i stated yesterday, i love bread with stuff in it, so i was predisposed to like this. The texture is nice and soft, and not as dense as it appears in this photo. With the honey glaze on top, it makes a great dessert. It would also make a good snack. Or REALLY good french toast for breakfast. Oh, the possibilities!
Okay, I feel like i should issue a warning. I have been on holiday for the past couple months and am returning to work TODAY. We’ll see how this goes – balancing the blog and a job… Joe and i will now be sharing cooking duty, so there will be posts from both of us, which is exciting. The really good news is that I will have off every friday for my BBA Challenge Baking!
You may find a portion of the recipe on googlebooks.
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.
SALAD:
- red lettuce
- feta cheese
- red onion
- sliced sun dried tomato
- kalamata olives
CHICKEN MARINADE:
- 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.
DRESSING:
- 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.
two skinny jenkins 