A Glorious Festive Bread

For the year's end, along with our wishes and some news from the garden, we propose this orange-blossom-scented olive oil brioche from Aix en Provence!

Make the dough the day before and let it rise in the fridge, then briefly shape and bake (scroll down for the recipe).

I am sure it is a good omen to start this easy bread dough the last day of the year and bake it the first morning of 2025.

Your home will fill with the glorious aroma of citrus blossom and 30 minutes later you can bring to the table a most delicious, steamy treat!

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The multi-talented Orestis Netas brought us this lovely good-luck charm.

The last week of the year, Costas finally managed to erect his menhir. For months he was obsessed with the idea of bringing this impressive rock to the freshly cleared garden on the east side of the house.

Tying it to the back of the car, he brought it close and he dug the base, but he couldn’t manage to lift it to its place, and I, of course —inspite of my newly started Pilates classes— wasn’t able to help at all…

Fortunately, a couple of very strong neighbors who didn’t leave Kéa to spend the holidays in Athens, as most of the island’s inhabitants did, very easily lifted the stone to its place!

Another new addition to the garden is this beautiful kumquat tree.

Costas, knowing how I was lamemnting last’year’s death of the one we used to have, bought a quite grown one as a present to me. He still isn’t convinced that we will manage to keep it growing, but I am very optimistic!

POMPE a l’huile Provençal

Makes 6 rolls and an oval flat bread

3 ½ cups (750 g) all-purpose flour

1 tablespoon active dry yeast

2/3-1 cup (about 180 g) sugar

6 medium eggs