Light Rye with Cheddar

This loaf was conceived mid-afternoon before going out to some community theatre and baked within an hour of my return home. My inspiration came from this take on the Bittman / Leahy recipe at The Blog That Ate Manhattan. I love that it uses olive oil, and the sweetness that comes through is quite lovely without being at all overpowering or forward. 

It sat for a bit more like 5 or 6 hours because, heck, sometimes you just don't know when the play is going to end.

So I didn't give it a full 30 minutes to rest here... Let's just call it an even 20.

Seam side up opened all the cheese that had previously been folded inside, but that's okay, because sometimes it just wants to rise to the top.

Gave it almost 40 minutes with the top on...

...and a little less than 15 topless.

Pulled it out to cool and enjoyed the heft, the hard exterior and, certainly, the aroma. Not a bad way to ring in midnight.

I actually waited until morning to slice it up. And then I ate a "couple" of slices.

The loaf turned out remarkably well for such a lack of planning and hasty bake. Most of it was consumed the first day, of course, but it was just as tasty on day two and on day three made some outstanding toast. Day four is going to need a new loaf, however. That is just the way things are.

A Bulletproof Morning

Almost Bulletproof... Coffee, butter and oil.

By now there is a pretty good chance you have heard of Bulletproof coffee. It's a brand name, certainly, but is also used to refer to the current fad it has popularized, one of blending butter and oil into a cup of coffee, all in the name of health. More of less.

I want to be clear that I am not endorsing the brand, nor am I likely to try it (although I hear the beans are exceptionally good). In fact, I find many of the claims on the official web site to be a bit too extraordinary to believe, more hype than substance. But I did follow the basic recipe on the brand's site and made my own Bulletproof-esque blend at home.

The idea of adding butter to coffee is nothing particularly new. It dates back quite a long time, in fact, though more appropriately