I love this bread. What an easy thing. Who knew bread could be this easy? I feel that it has totally opened an entire world to me. Bread for potlucks. Bread for bake sales. These two things happen a lot in Nome, Alaska. And I am happy to say that I have a new, yummy recipe in my arsenal to contribute when the time is right. I’m especially excited and inspired by fellow Tuesdays With Dorie baker at my culinary mission, who took it upon herself to add Gruyere cheese to her bread. I love cheesy bread. I will try this one soon. Visit her blog for the complete recipe. I went for what the book recommended and added some leftover dried fruit from our rugelach experience: currants, and bits of dried apples, dates, and apricots. Yummy! And it’s still good a couple days later. I shared it with folks at work. It was a hit!
My sister, who is baking along with us as well, shared that the recipe was going to be simple. I was thankful for it after the past week’s events. I was feeling nervous about cracking open my “Baking with Julia” book to find the specifics of the proposed recipe. I could not fathom having enough energy and patience to tackle another Rugelach or tartlet experience. I just finished a crazy week at work, and have a new puppy that needs constant bathroom breaks it seems…even at 3:45am. Yes! my dog Parker has a sister, Emmylou. It’s hard work right now. But she is super cute…. Thank goodness for easy and delicious recipes.