Put some spring in your bread
Bread
I first conceived of this bread when I was teaching a culinary arts job training program. We often received donations of food in such quantities that we really had to stretch to find ways to use it up. Odd abundance is a great teaching tool. While I'm back to being a workaday chef, I still make this bread both at work and at home every spring for the sweet memories it evokes. <br />________________________________________________________________________ <br /> <br />This quick bread can be mixed, in the oven, and cool enough to slice but still melt butter by the time dinner is ready for the table. <br /> <br />Fresh peas lightly blanched - I used fresh little English peas - , snips of tender young chives just poking through the soil, and bright lemon zest will be perfectly happy to find themselves served alongside a colorful spring soup, a brilliant salad, or any fish you can name. <br /> <br />And a note of reality: if can't find or don't have bright, fresh peas, please feel free to use frozen (but please promise me you won't try to use canned). Just be sure to thaw them first and drain them well ; ) - boulangere
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