Strawberry Biscotti it is!

I was making strawberry bread for my meeting yesterday morning. I am heading a committee to create a farm to fork cookbook. I thought it would be really nice if I showed up with something warm from the oven. But as luck would have it these days I can not even follow my own recipe! Perhaps it was when I got flustered after Alexander cracked his egg. Instead of landing in the Kitchen Aid mixing bowl, it landed on the counter, slid down the cabinet on to the floor. A good bit of yolk landed on his step stool as well. I stopped to clean up the mess and when I resumed I must have left out a key ingredient! Of course I did not realize this until I pulled the loaves of bread out of the oven. They looked mighty short, might short indeed. Rebecca came over to check out the bread; it smelled so good! She looked at the bread then looked at me and in a voice wise beyond her 9 years, she said very matter of factly, “Mom, I think you forgot to use the stuff that makes the bread bigger!” Indeed she was right, I had forgotten the baking soda!

I tried a little peice and admittedly it was not very good. Rebecca asked me if I was going to throw it all way. “No!” I told her. “I am going to turn it into biscotti.” And that is exactly what I did. I sliced the bread into slices, about 1/2 inch thick, placed on a baking sheet and placed it in a 425 degree oven for 25 minutes. The end result was a good one and so this is what the kids will have for breakfast!

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