{"id":18823,"date":"2018-09-03T01:15:25","date_gmt":"2018-09-03T01:15:25","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=18823"},"modified":"2018-09-03T01:15:25","modified_gmt":"2018-09-03T01:15:25","slug":"bacon-eggs-tomato-with-4-olive-moroccan-spice-bread","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=18823","title":{"rendered":"bacon, eggs, tomato, with 4-olive\/moroccan spice bread"},"content":{"rendered":"

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This time at Sunday breakfast the bread was something of a star. As much as I like bread of any kind, with so much else going on on these hearty midday plates (serving as both breakfast and lunch), the bread is usually in a supporting role at best.<\/p>\n

The loaf of Orwashers<\/a> ‘Moroccan olive bread’ (rustic wheat, white flours; black, green, and Kalamata olives, and ‘Moroccan spices”) may be a new product for the bakery. Because of the olives, thinking that they might limit its general usefulness, I might not have made it my first choice at the 23rd Street greenmarket that morning, but there had been something of a run on the rest of their stock that day.<\/p>\n

In the end, it was so good that when we sliced into it the next day, we decided not to toast it.<\/p>\n