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I baked this bread using a variation of the Butternut Squash Bread recipe I found on www.cookingbread.com/. It's a great website and I have had a lot of success with the recipes provided. For this I substituted Acorn Squash and used double the wheat flour instead of adding rye. Next time I will add more squash to the mix.
One of the loveliest food markets I have ever been to in the small town of Revel in Languedoc. The market is held every saturday morning (at least in summertime).
I have a soft spot for enriched bread such as brioche but of course they are better suited for special occasions. When I set out to make this ricotta bread, it did not occur to me that I'm making such a rich treat. But now that I think about all the butter, whole milk ricotta, and egg that went into the dough...well, of course this is rich.
But it is soooo soft and milky and buttery with an almost flaky crust. Unbelievably tasty!
Recipe is available at Real Baking with Rose Levy Beranbaum. Read more about it at Dessert By Candy.
I picked up both the pain du verger ($350/$5.75) and the much written about baguette aux noix ($3.50).
The cinnamony moist fruit studded bread was lovely, neither sweet nor cake like; the walnut bread on the other hand was mediocre: dense, lacked the promise of levain character, and fell flat on the palate. Insert disappointment here.
Lemon Bread recipe on Smitten Kitchen's blog at smittenkitchen.com/2010/05/braided-lemon-bread/?utm_sourc...
Her's is much prettier than mine - especially since mine split open at the seams during baking - but it still tasted delicious! Thanks Smitten Kitchen!