what’s your favorite? And bread recipe PLEASE!!!:-) That sounds wonderful! Do you crack pepper into the OO? I love fruity green OO for that.
I buy the yeast doughballs in the frozen foods section (which you use for dinner rolls), thaw eight or ten until they start to rise real well, then drop them in the food processor with all purpose flour and make one large dough ball which I place for last rise in an olive oiled green glass loaf dish.
I bake the risen dough at 375* for fifteen minutes, open the oven and turn the dish, then bake for eight more minutes, turn it out onto a cooling rack, and flip it rightside up. It makes a heavy bread which can be dipped or re-toasted in slices. You can add a small amount of oat flour in the food processor, and also some wheatgerm as the big doughball is generated for final rising.
My EVOO is infused with 'Mrs. Dash' garlic and parsely + spices, a pinch of ground black pepper, a dash of rosemary, a splash of basil and a pinch of sea salt. I make up an eight ounce bottle for use in lots of other recipes, like my roasted red potato bits (3/4 inch chunks of washed but not pealed red potatoes).
I have been 'decanting' the current Blackstone Merlot, to remove the residue and air the wine, but it still just isn't up to previous year vints. I enjoy a Beringers White Zin, but to open a bottle knowing I will not be able to finish it within 24 hours just wastes good wine when you live alone and follow the biblical advice to 'be not drunk with wine wherein is excess'. The leftover Beringers ends up in a stew! So I wait to open a bottle when I have visitors.