a succesful experiment

Now that our frenetic traveling of last year has slowed down quite a bit, I'm trying to get back into the habit of making bread every weekend. I haven't been very experimental lately, sticking to the tried and true recipes, but today I modified my usual olive bread recipe a bit by sticking in some cubes of feta along with the olives. A tasty addition! We've also collected quite a bit of left-over flavored oils -- from jars of sun-dried tomatos, artichoke hearts, and cheese -- so I've started using them instead of ordinary oil oil in various recipes. Today's bread had sun-dried-tomato-and-herb olive oil in the dough and was brushed with artichoke-heart-and-parsley olive oil before baking. It adds just a hint of flavor, and also means we can finally clear out some old jars from the fridge (I can't justify throwing out the leftover oil, because it tastes so good!).