Sunday, August 29, 2010
Chocolate Sour Cherry Bread
For the record: we had a brussels sprout and potato frittata for dinner. The real story, however, is clearly the pictured bread, which is from a recipe in Nancy Silverton's Breads from the La Brea Bakery. It's really just a normal sourdough, with the addition of cocoa, chocolate, dried cherries, and a little butter. It's delicious, and will, I predict, be better in a few days when the chocolate has bloomed. I like Silverton's book a lot, but wish she'd given measurements in grams rather than ounces. Bakers go metric for the same reason drug dealers do: when accuracy matters, it's the only way to fly.