Ciabatta

My family knows I am not a bread eater. When I was single, I went for months and months without ever buying bread. I married a guy who can practically survive on bread alone.

This year my bread-loving guy gave me (us) a gift of bread from Zingermann’s in Michigan, home-delivered, along with various varieties of olive oil. The latest rustic loaf arrived on March 26, and included Olave organic olive oil from Chile. After warming up the bread in the oven, we served it with the oil. Instant party, and – oh, so good.

Today we bought a loaf of Red Hen Ciabatta, and we enjoyed it drizzled with the Olave. If I’m going to become a true bread eater, this is definitely the way to go. The Ciabatta from Middlesex, VT is made from organic wheat flour mixed with water and yeast, baked in a jet-steam 500 degree hearth to give the loaf a crunchy crust. With a glass of red wine, Saturday afternoon lunch has notched upwards to a new level. Thank you, Geo.

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