Category Archives: Breads

Houska and/or Vanocka


I had a short phase in my awkward middle school days when I proclaimed a deep hatred for the holidays. They were, in my sophisticated 12 year old mind, much ado about nothing. Sometime mid-high school I saw the folly of my ways and converted back into a holiday lover. Minus the last minute gift shopping and the month long, stress induced head ache, what’s not to love?

Several weeks ago I read a short vignette by Anna Quindlen. In the vignette, she describes how she found one of her best teachers on the boardwalk of Coney Island. When she asks him why he doesn’t find a shelter or check into a hospital for detox, he responds, “Look at the view, young lady. Look at the view.” I’ve been trying to stop and look at the view more often. When I do, what I see is heartening. Just this past weekend, in the middle of dinner with friends, I stopped shoving fish tacos down my mouth for a minute, sat back, and really opened my eyes. I saw me – blessed with good fortune and a pinch of innate drive – in a warm room, in my favorite city, surrounded by smiling, laughing friends. It’s hard to describe the beauty of life in a few short words, but perhaps that’s where its greatness lies. When you see life’s beauty, you don’t need to explain it. Your heart knows.


While we should soak up this beauty every time of the year, for some reason the holidays are one of the few moments most people actually stop to appreciate it. I think its the tradition. It grounds us, comforts us, brings us together. In my family, Christmas traditions are plentiful, but, of course, my favorites involve food. Christmas food in my family means a lot of things, among them, houska. Every year my grandma and uncle venture to Berwyn to pick up our supply of houska, a yeasted Czech bread filled with raisins and topped with almonds. This year, I was determined to make it. Yes, I would brave my fear of yeast and make houska. Watch me. Just watch.

My mom always tells me, when I put my mind to something, I do it. So, I put my mind to making houska. Knowing I might need some moral and kneading support, I recruited Kent to help me. Kent, who I met freshman year of high school and who hasn’t been able to shake me yet, and his family are, like mine, Czech. They eat liver dumpling soup, kolacky, and fruit dumplings. Most importantly, they eat houska, although they know it as vanocka. (I’ve done some research and it seems like vanocka is the preferred term, while houska is a regional term for the same thing. Although, there’s quite a bit of internet debate about the terminology.)

Regardless, houska, vanucka, or just really good bread, was made and eaten yesterday in keeping with the Czech traditions our families hold near and dear. Kneading, braiding, then baking. It was one of those “take a look at the view” moments. You know what I mean.

houska.4Houska and/or Vanucka

from Midwest Living, December 1988 (aka my Grandma)

This houska was more dense than the kind my family gets from the bakery. Kent said his family’s is normally dense like this version though. Who knows? Be sure your yeast is nice and bubbly before using it and don’t skimp out on the rising time. (We missed some of the rising time, which might be cause for the density too. A repeat will be attempted as soon as this loaf disappears for texture experimenting purposes.) I like serving my houska toasted with apple butter or raspberry jam. Just saying.

Makes 1 braid

1 package active dry yeast

1/4 cup warm water (105 to 115 degrees)

1/2 cup sugar

1/4 cup butter

2 teaspoons salt

2 eggs

5 1/2 to 6 cups all-purpose flour

1 cup warm milk (105 to 115 degrees)

1 teaspoon finely shredded lemon peel

1/4 teaspoon ground mace

1 cup light raisins

1/2 cup chopped nuts

1 beaten egg yolk

Add yeast to warm water and stir until yeast has dissolved. Cover with plastic wrap and set aside for 10 minutes. Yeast should be bubbly.

Meanwhile, in a mixer bowl, beat together sugar, butter, and salt. Add eggs and beat well. Beat in 1 cup of the flour. In a separate bowl, combine milk, peel, mace, and yeast mixture. Beat into flour mixture. Stir in as much remaining flour as you can with a spoon. Stir in raisins and nuts.

Turn out onto floured surface. If all the flour has not been used, knead in the remaining amount to make a moderately soft dough that’s smooth and elastic (3 to 5 minutes total). Place in a lightly greased bowl; turn once to grease surface. Cover; let rise in warm place till double, about 1 1/2 hours.

Punch the dough down; divide in half. Divide 1 portion of dough into fourths for the bottom braid; cover and let rest for 10 minutes. Meanwhile, divide the remaining bread dough into 5 portions for the other 2 layers of the dough. Cover those portions and set aside.

On a lightly floured surface, form each of the first 4 portions into 16-inch-long ropes. On a greased baking sheet, arrange the 4 ropes, 1 inch apart. Overlap the center 2 ropes to form an X. Take the outside left rope and cross over the closest middle rope. Then, take the outside right rope and cross under the closest middle rope. Form an X with the 2 new center ropes. Repeat braiding until you reach the end. Pinch ends together; tuck under. Turn baking sheet and braid on opposite end. Gently pull width of braid out slightly.

Form remaining 5 portions into 16 inch long ropes. Braid 3 of the ropes together. Brush the 4 strand braid with water and center the second braid on top; gently pull width of top braid out.

Twist the remaining 2 strands of dough together. Brush the top braid with water; place the twist on top of the second braid. Cover the shaped dough and let rise till nearly double.

Brush surface of the shaped dough with egg yolk. Bake in 350 degree oven for 35 to 40 minutes. Cover the loaf with foil during the last 10 minutes of baking. Remove from the baking sheet and cool on a wire rack.



Filed under Breads, Breakfast and Brunch

Zucchini Bread

Good, old fashioned, traditional banana bread holds a place near and dear to my heart. Despite my (delicious) attempts to put a “new spin” on it, I hold zero qualms with baking up a batch of the sugar loaded quick bread. And, when left with overripe bananas, that is typically precisely what I do. On those rare occasions that I veer from my standby recipe, I am left with a feeling of guilt, like I’ve stood up an old friend to go hang out with the new, cool kid. Lets be real though, tomorrow I’ll be eating lunch with my said friend again.

Perhaps it is because I never ate it as a child, but zucchini bread does not require the same devotion to tradition that its banana counterpart does. So, when I put zucchini bread on my “to cook this summer” list (3 down, 18 to go…), I did not even ponder a “normal” recipe. Instead I began scouring the internet. My search quickly resulted in several potential options, but noneseemed quite right. But then, I found it. Folks, I had a winner. You can thank Heidi at 101 cookbooks. Then you can thank me for finding it, baking it, and sharing it. I’ll say you’re welcome in advance.

Heidi’s zucchini bread, appropriately titled “My Special Zucchini Bread”, is just that. The bread, while still perhaps truly a cake, is not saturated with the butter and sugar that, all too often, are added in astounding quantities to cover up a lack of true flavor. That means the remaining ingredients—which include not only a whole three cups (!) of shredded zucchini, but also walnuts, poppy seeds, and crystallized sugar—can shine. Texture, in addition to flavor, goes above and beyond here. Who, after all, doesn’t love the light snap of poppy seeds? What about the substantial crunch of walnuts? Or the subtle chew of crystallized ginger? You get the point.

Zucchini Bread

from 101 cookbooks

My Dad and I both agreed, this bread was better the next day. Hot out of the oven, it was delightful, but the ginger flavor was a little too overpowering. By the next morning though the flavors had melded perfectly making the bread at once nutty, spiced, and sweet. If you absolutely cannot wait, consider adding a little less ginger.

Makes 2 loaves

1 1/2 cups chopped walnuts

1/3 cup poppy seeds (optional)

Zest of two lemons (optional)

1/2 cup crystallized ginger, finely chopped (optional)

1/2 cup unsalted butter

1 cup sugar

1/2 cup brown sugar, lightly packed

3 large eggs

2 teaspoons vanilla extract

3 cups grated zucchini (about 3 medium), skins on, squeeze some of the moisture out and then fluff it up again before using

3 cups whole wheat pastry or all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1 teaspoon cinnamon

Preheat your oven to 350°F. Butter the two loaf pans, dust them with a bit of flour and set aside. Alternately, you can line the pans with a sheet of parchment. If you leave a couple inches hanging over the pan, it makes for easy removal after baking. Just grab the parchment “handles” and lift the zucchini bread right out.

In a small bowl combine the walnuts, poppy seeds, lemon zest, and ginger. Set aside.

In a mixer, beat the butter until fluffy. Add the sugars and beat again until mixture comes together and is no longer crumbly. Add the eggs one at a time mixing well and scraping down the sides of the bowl between each addition. Stir in the vanilla and then the zucchini (low speed if you are using a mixer).

In a separate bowl, combine the whole wheat pastry flour, baking soda, baking powder, salt, and cinnamon. Add these dry ingredients to the wet ingredients in two batches, stirring between each addition.

By hand, fold in the walnut, poppy seed, lemon zest, and crystalized ginger mixture.  Avoid over mixing the batter, it should be thick and moist.

Divide the batter equally between the two loaf pans. Make sure it is level in the pans by running a spatula over the top of each loaf. Bake for about 40-45 minutes on a middle oven rack. Keep in mind it will continue to cook even after it is removed from the oven as it is cooling. (This means you might want to under cook it just ever so slightly!) Remove from the oven and cool the zucchini bread in pans for about 10 minutes. Turn out onto wire racks to finish cooling. If you leave them in their pans, they will get sweaty and moist (not in a good way) as they cool.

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Lemony Olive Oil Banana Bread with Chocolate Chips

It’s been a while since I’ve posted. I blame kale. Yes, kale is the culprit.

I recently took it upon myself to cook more “nutrient dense food”. (Note: Despite the bananas, this banana bread probably does not qualify as nutrient dense. Bummer.) Why suffer through eating healthy food when I have this banana bread in my repertoire? Good question. One, I’ve recently found myself stumbling upon more and more recipes that call for kale. I’ve never really cooked with kale and I was determined to find a way to make a leafy green tasty. A seemingly impossible feat.

And two, when I began my kale research I realized that the leafy green, along with its fellow cruciferous vegetables, is praised by the nutrition world as one of the healthiest foods for you. High in vitamin A, C, and K and rich in minerals and sulfur containing phytonutrients, kale is quite literally a nutritional powerhouse. Its carotenoids and flavonoids are associated with anti-cancer health benefits, while the lutein and zeaxanthin it contains promote eye health. Then there’s the fiber, which helps to lower blood cholesterol levels and reduce the risk of heart disease. Of course my diet has thus far been replete of this vegetable god. It was time to give kale a go.

Leafy greens, beans, and legumes suddenly found their way onto my grocery list and into my kitchen. I tried kale with caramelized onions and raisins, panfried white beans with pesto, and dandelion greens with sauteed apples and dried cranberries. The kale was alright. The beans ok. The dandelion greens? Those were terrible. Awful. Needless to say, my experiments with these supposed “nutrient dense foods” have not been post worthy.

This banana bread though? Oh, this banana bread more than deserves a place on this blog. It is not, however, your traditional banana bread. If you’re looking for that, I suggest this recipe from Food & Wine. But if you’re looking for something a little different and way way way delicious, this would be the recipe for you.

I too was skeptical of the banana and lemon combination, but this is a Melissa Clark recipe and Melissa Clark has never steered me wrong. When I got home after my workout yesterday and found myself, not surprisingly, in a baking mood, I pulled four bananas out of the freezer and set them on a plate to defrost. Being impatient, I took the bananas into the bathroom with me while I showered so they would become banana-bread-ready even sooner. I know it’s weird to shower with bananas sitting on your toilet seat. I never said I didn’t have my quirks.

With clean hair and soft bananas, the baking began. The recipe itself is quite easy and I quickly had banana bread in the oven. Out of the oven and glazed, I just as quickly had a disappearing loaf. While I’m still consuming those nutrient dense foods, or at least trying, sometimes you have to indulge. I promise you a veggie filled post soon, but for now, indulge with me.

Lemony Olive Oil Banana Bread with Chocolate Chips

from Cook This Now by my idol, Melissa Clark

Makes 1 loaf

For the Bread:

1 cup all-purpose flour

1 cup whole wheat flour

3/4 cup dark brown sugar

3/4 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup coarsely chopped bittersweet chocolate

1/3 cup extra-virgin olive oil

2 large eggs, lightly beaten

1 1/2 cups mashed, VERY ripe bananas (3 to 4 bananas)

1/4 cup sour cream or plain, whole milk yogurt

1 teaspoon freshly grated lemon zest

1 teaspoon vanilla extract

For the Glaze:

1 cup confectioners’ sugar

4 teaspoons freshly squeezed lemon juice

Preheat the oven to 350° F. Grease a 9- by 5- inch loaf pan.

In a large bowl, whisk together the flours, sugar, baking soda, and salt. Add the chocolate pieces and combine well.

In a separate bowl, mix together the olive oil, eggs, mashed banana, sour cream, and vanilla. Pour the banana mixture into the flour mixture and fold with a spatula until just combined. Scrape the batter into the prepared pan and bake until dark golden brown and a tester inserted into the middle of the loaf comes out clean, 50 minutes to 1 hour.

Transfer the pan to a wire rack over a rimmed baking sheet to cool in the pan for 10 minutes, then turn the loaf out of the pan to cool completely.

While the cake is almost cool, prepare the glaze. In a bowl, whisk together the confectioners’ sugar and the lemon juice until smooth. Drizzle the glaze on top of the cake, spreading with a spatula to cover.


Filed under Breads, Cakes

Custard-Filled Cornbread

My co-counselor this summer had never had cornbread. While blasphemous in the eyes of any good American, she was British. And in Britain ground up dried corn mixed with flour, butter, sugar, and milk is not a delicacy. Imagine.

When at camp cornbread appeared on the table, I prepared her. “Cornbread. Cornbread is God’s gift to America. It’s one of maybe two good things about the South. Fried chicken, not politicians, being number two. If I liked fried chicken. Anyway, the cornbread. Oh, just wait.” Then I dove my teeth into the cornbread sitting in front of me. Mediocre at best. Not any fault of the cooks to be sure, but rather the fault of some packaged mix and not enough fatty goodness (i.e. whole milk and cream and butter).

In other words, the exact opposite of this cornbread hailing from The Breakfast Book by Marion Cunningham, a book that has been sitting in my parents’ cookbook collection since around the time I was born. Scary. But a book I didn’t bother to pick up until just last year after reading about it herehere and here. How could I resist such praise for cookbook dedicated to my favorite meal of the day, breakfast? And how can breakfast not be your favorite meal of the day when you get to eat cornbread like this?

Cunningham’s book is beautifully simple, filled with recipes even my sister – who otherwise avoids the kitchen – would attempt. She believes, like I do, in the home cook and the power they, we, have to bring family and friends together over a plate of food. Her cookbook is the exact weapon home cooks need. Its ingredients don’t require ten trips to the grocery store and its techniques don’t mean learning culinary skills via youtube all day. Thank you, Marion. Thank you. And thank you for this cornbread. Magical cornbread that turns a last step drizzle of heavy cream into a custard filling.

This isn’t your traditional, “I’m going to down you with a bowl of chili while I watch the Super Bowl”, cornbread. No no. This cornbread can easily stand alone without the chili and without the football. It begs for a touch of maple syrup and a good book right when you wake up in the morning. Or maybe, if you’re a college student, late at night as you’re heading (or not heading) to bed.

* Apologies for my hyperlinks! I realized some of them haven’t been working. I’ll fix that. Te prometo! (I promise!)

Custard-Filled Cornbread

from Marion Cunningham’s The Breakfast Book via Lottie + Doof

Makes 1 9-inch corn bread

2 large eggs

3 tablespoons unsalted butter, melted

3 tablespoons sugar

1/2 teaspoon salt

2 cups whole milk

1 1/2 tablespoons white vinegar

1 cup all-purpose flour

3/4 cup yellow cornmeal

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup heavy cream

Preheat the oven to 350°F. Butter a 9-inch round (or 8-inch square) cake pan that is about 2-inches deep. Put the buttered dish or pan in the oven and let it get hot while you mix the batter.

Put the eggs in a mixing bowl and add the melted butter. Beat until the mixture is well blended. Add the sugar, salt, milk, and vinegar and beat well. In a medium bowl, stir together the flour, cornmeal, baking powder and baking soda. Add the flour mixture to the egg mixture, mix just until the batter is smooth and no lumps remain.

Pour the batter into the heated dish, then pour the cream into the center of the batter—don’t stir. Bake for 50-60 minutes, or until lightly browned. Serve warm with maple syrup.


Filed under Breads, Breakfast and Brunch

Easy Little Bread

I might be the only college student who likes to wake up early on Saturday mornings. I’m definitely the only one in my apartment. In the fall, more than any other season, there’s something beautiful in the stillness of those mornings that I just can’t seem to miss out on, even if it means missing out on a couple hours of sleep. It might be the bright sun shining through canopies of colorful leaves. Or the crisp air or the brilliant blue sky. Or it could be the farmers’ market.

While I adore the juicy peaches, kaleidoscopic heirloom tomatoes, crunchy sweet corn, and general plethora of fresh produce that the spring and summer farmers’ markets yield, the fall farmers’ markets happen to be my favorites. I think my love lies in their unexpected harvests. Come late September Chicagoans begin their dooms day preparations, pulling out think wool socks, cable knit sweaters, and fleece lined winter jackets. Down comforters emerge from closets and stew begins to find its place on the stove. We might be a little paranoid and a trip to the farmers’ market will prove just that. From apples and pears to butternut squash and pumpkins – not to mention the kale, cauliflower, leeks, grapes, Brussels sprouts, and cranberries – these farmers’ markets tell a story not of the impending winter days but rather of fall bounty.

So, with the farmers’ market calling my name, I woke up early last Saturday morning to purchase leeks for a leek pesto pasta, cauliflower for roasting, apples to toss in my lunches, and goat cheese to throw on top of anything that needs an extra splash of flavor. (I love goat cheese, but I’ll save that spiel for later.) And when I got home I threw together this charmingly simple bread and had it baked up before my roommates even emerged from their rooms.

This bread is not a light, fluffy sandwich bread but rather a dense loaf served best with a pat of butter or a spoonful of jam. The preparation is, as its name suggests, easy, requiring only eight ingredients and a mere half an hour for rising. For first time yeast users this is the recipe to try. (If you, like me, don’t happen have a thermometer to gauge the temperature of your water I highly recommend my very scientific method. Heat the water on a stove in a small saucepan. Occasionally dip your finger in to the water and ask yourself, “Is this roughly the temperature of a little too hot hot tub water?”. When the answer is yes remove the water from the stove, pour it in a bowl, and sprinkle in the yeast. Voilà!)

I’d make another loaf this weekend but my Halloween party is begging for pumpkin cookies. And sadly midterms mean I’m a one time a week baker for now. Maybe you should make a loaf instead. And then invite me over. (Check this out for inspiration:

Easy Little Bread

from Gran’s Kitchen: Recipes from the Notebooks of Dulcie by May Booker via 101 Cookbooks

Makes 1 loaf 

1 1/4 cups warm water (105-115F)

1 packet active dry yeast

1 tablespoon runny honey

1 cup unbleached all-purpose flour

1 cup whole wheat flour

1 cup rolled oats (not instant oats)

1 1/2 teaspoons salt

2 tablespoons butter, melted, for brushing

In a medium bowl, sprinkle the yeast onto the warm water and stir until the yeast dissolves. Stir in the honey and set aside for a few minutes, until the yeast blooms and swells a bit – 5 – 10 minutes.

In the meantime, mix the flours, oats, and salt in a large bowl. Add the wet mixture to the dry and stir very well.

Brush a 8-cup loaf pan generously with some of the melted butter. Turn the dough into the tin, cover with a clean, slightly damp cloth, and set in a warm place for 30 minutes, to rise.

Preheat the oven to 350F, with a rack in the middle. When ready, bake the bread for 35-40 minutes, until golden and pulling away from the sides of the pan. I finish things up by leaving the bread under the broiler for just a heartbeat – to give the top a bit deeper color. Remove from oven, and turn the bread out of the pan quickly. Let it cool on a rack so it doesn’t steam in the pan. Serve warm, slathered with butter.

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Grape Focaccia with Rosemary and Goat Cheese

Cooking for one person is hard. Very hard. Recipes are simply not made to feed one, which means I usually end up with loads of leftovers. A good thing, except that in the following days I eat the same thing over and over and over. Even with the most delicious meal ever, boredom eventually sets in. So, whenever there’s a family gathering, I feel personally obliged to cook. People to pawn food off on? Yes! Not eating the same thing for breakfast, lunch, and dinner for the next three, four, five days. An even bigger YES!!!

There’s only one slight problem. Ok, lets call it a major problem. While my immediate family – my mom, dad, and sister – have slightly different palates than my own and may be a touch less adventurous, they tend to try whatever I whip up with gusto. My extended family however…Well, they like their mayonnaise based potato salads, burgers with American cheese, and super chocolaty boxed brownies. Adventure is not their middle name. For some reason, this hasn’t stopped me from bringing tupperware containers full of “strange” food to family gathering. And the last was no exception.

After reading a recipe for grape focaccia with rosemary on the Smitten Kitchen website, I was immediately intrigued and, admittedly, slightly perplexed by the combination of flavors. When, several days later, I read a surprisingly similar recipe for Fresh Goat Cheese on Flatbread with Grapes and Rosemary Oil, in Pam Anderson’s Perfect Recipes for Having People Over, I became convinced the grapes, rosemary, bread combination must be one that worked. I wanted to give the focaccia a try because 1. I had the time to deal with a yeast bread for once and 2. I liked the idea of a light, fluffy bread instead of the more dense, crunchy flat bread. The grapes, which I found at the farmer’s market, and the rosemary, which hails from my backyard, were both shoe-ins for the concoction. The goat cheese I pondered for a brief moment until I saw freshly made, local goat cheese at the farmer’s market a mere few steps from the grapes. And the goat cheese was in too.

I followed the Smitten Kitchen recipe for the focaccia, which produces two loaves. Uncertain of the seasoning that should be used given the addition of the goat cheese I made one with the original sugar-salt combination and another with salt and pepper. While the sugar gave the dough a shiny, crunchy top layer the black pepper won out flavor wise by miles. It paired perfectly with the rosemary complimenting, rather than overpowering, the sweet, roasted concord grapes and the rich, creamy goat cheese. On top of the flavor, for some reason the pepper sprinkled dough had that texture I wanted – light and fluffy – while the sugar coated dough did not. I can’t tell you why, some mystery of food chemistry perhaps. Regardless, this proved a surprising victory for pepper over my epic, sugar-loving sweet tooth.

Pepper and sugar aside, the focaccia is in my book, and my family’s, a keeper. While they did not devour the tender slices of focaccia topped with juicy grapes, subtle seasoning, and a touch of goat cheese like I did, they gave it a try. And they seemed to approve. Trust me, they’d tell me if they didn’t.

Grape Focaccia with Rosemary and Goat Cheese 

adapted from the Smitten Kitchen

While my version below calls for pepper, the original used sugar. If you want to try that version simply follow the link above. You can always do what I did and try one of both! Regardless of which you follow, I strongly recommend reducing the original amount of salt, 2 teaspoons, to no more than 1 1/2 teaspoons as the recipe below dictates. Even that may be too much. In this case, proceed with caution when it comes to the salt.

Makes 2 focaccia or about 32 appetizer sized slices

3/4 cup (177 ml) warm water (105° to 110°F)

2 tablespoons (30 ml) milk, slightly warmed

1 1/2 teaspoons (6 grams) sugar

1 1/4 teaspoons (5 grams) active dry yeast

2 cups (250 grams) all-purpose flour

1/2 teaspoon (3 grams) salt

6 tablespoons (90 ml) olive oil

1 1/2 cups halved Concord, red or black grapes, seeded

1 teaspoon fresh rosemary needles, chopped

2 teaspoons freshly ground black pepper

1 1/2 teaspoon coarse sea salt

4 ounces goat cheese (for serving, optional)

In a large bowl stir together the water, milk, sugar, and yeast. Let the mixture sit until foamy, about 10 minutes. Add the flour, salt and 2 tablespoons of the olive oil to the yeast mixture and stir well. Place the dough on a flat, well-floured surface and knead for 8 minutes.

Brush a large bowl with a generous amount of olive oil. Put dough into the bowl and brush the top with additional oil. Cover with plastic wrap and let it rise in a cool place until it doubles in bulk, 1 1/2 to 2 hours.

Press the dough down with a floured hand. Turn the dough out onto a floured surface and divide it into two balls. Brush a large baking sheet (or two small ones) with olive oil and place the balls of dough on it. Brush the tops with more oil. Set aside for 20 minutes, lightly covered with a kitchen towel. After 20 minutes, dip your fingers in olive oil and press and stretch each ball of dough into a 8 to 9-inch circular shape. It will be dimpled from your fingers. Cover again with the towel and let it rise for another 1 1/4 hours in a cool place.

Preheat the oven to 450°F. Brush tops of dough with remaining olive oil and sprinkle grapes, rosemary, coarse sea salt evenly, and black pepper over the dough. Bake for 15 minutes, until the crust is golden brown and puffed around edges. Let cool before serving. Ten minutes before serving pull the goat cheese out of the fridge. Cut each loaf in to 9 to 12 slices. Spread each slice with a small amount of goat cheese or simple place the goat cheese next to the bread and allow guests to spread as desired.

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