Avocado is a food I learned to appreciate in adulthood – while I like it, it tends to be a social food in that you need to make a dip or a salad or something communal in order to share it, and after a few weeks of fairly solitary eating, I had an avocado I didn’t want to eat with a spoon but which needed to be eaten.
Thus, here is my first post about a fellow blogger! Khadija posted the singular recipe for avocado bread on the exact day I had an avocado poised on the brink of ruin, and her multi-lingual recipes are documents and clear, while being easy enough for even me to follow. 🙂
I worried Husband would think the bread was too “avocado-ey” but he’s grabbed it as his go to savory bread for the past few days. My mixer made the soft avocado and olive oil incorporate nicely into the bread mix, which is otherwise a pretty standard yeast loaf. it rose less than I wanted, but I was also impatient and I really want to make it again with an extra hour of rising.
Tune in in two days and I’ll be covering another blogger’s zucchini bread recipe with an exciting replacement for eggs that I wasn’t sure was going to work… 🙂