Week 2 of the BBA Challenge brings Greek Celebration bread, an enriched bread with fruits and nuts. The original recipe added a bunch of spices, but I left them out since I'm not a huge fan of spiced breads (unless, of course, it's cinnamon raisin!). Instead, I added lemon zest (from 1 Meyer lemon--next time I'd add more), 2 ounces ground almonds, chopped dried pluots (a delicious gift from my Aunt Jane), and chopped whole almonds.
Overall, the bread was tasty but not my favorite style of bread. It definitely made a huge loaf, so I gave some away to friends. My favorite way to eat the bread was spread with Fromager d'Affinois, a soft French cheese similar to Brie, but with a more interesting flavor (in my opinion). It was also tasty with strawberry jam.