My dear friend Elizabeth of Bella’s Breadbox has done it again. Remember her story about how she became the amazing baker that she is, and her oh-so-yummy Bittersweet Chocolate Coconut Bread? Of course you do!
We are so fortunate that she is sharing her Aisago Cheese Bread with Cooking On The Weekends today! It’s beautiful and incredibly tasty. Talk about comfort foods, OMG!
So here’s the plan. . . If you haven’t already done so, decide if you’ll make the Winter Persimmon Salad with Honey Glazed Pistachios and Blue cheese, or the Chicken-Grape Salad with Sweet Spiced Pecans. Next, make your salad dressing and pecans (if you go with the chicken-grape choice). And of course, hide the nuts so nobody eats them before the weekend! Then start this recipe for Elizabeth’s bread! Oh, and please call your friends and/or family and invite them to partake in all of this deliciousness! (Maybe one of your guests will bring the wine and dessert?)
A big XO to Elizabeth and Bella for sharing this wonderful recipe!
P.S. Friday Flowers will be back next Friday!
I like moist bread, plus my oven runs hot, so my initial bake is for 24 minutes, with the lid on, and then another 10 minutes with the lid off.
Oh and of course sweet Bella of Bella’s Breadbox sends her love. (We better get her some bread. And fast! ;-))