This bread looks, smells and tastes just like heaven. What a way to combine two of my favorite things into one. So far, this is my favorite recipe from the book.

A basic frittata, with very thin pan-fried potatoes. I usually start my frittatas on the stove top and then finish them in the oven, rather than cooking them entirely in the oven, as suggested here.

This is supposed to be for a sandwich bread. I liked it, although mine turned out more like very long bread sticks. I froze some of the dough for later baking, but that effort failed utterly. Next time I might try freezing the baked bread, because these loaves go stale very quickly, and the recipe makes 4.