Not to be outdone, I got back in the harness this morning and baked a Crusty Wheat Boule, from a recipe in Eating Well Magazine.
Small, rustic, tasty.
Thursday, January 28, 2021
A QUICKY
Judy took over the reins of the self-quarantine bakery yesterday inspired by a Dorie Greenspan recipe for a fig and goat cheese quick bread.
She made some alterations, based on what we had in the refrigerator.
She subbed feta for the goat cheese, green onions and celery leaves for the fresh rosemary and thyme.
It came out great!
It might have been a little crumblier with the goat cheese but it was still delicious.
You can find the recipe on-line by Googling "Goat Cheese and Fig Quick Bread".
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