In the spring of 1981, I was crowned the Tennessee 4-H District III breadbaking champion and traveled to Knoxville for the state competition that summer. Several key facts about the event should be noted.
a) The contest coincided with Prince Charles and Diana’s wedding–a great disappointment to a 16-year-old who had been waiting to see the dress for months.
b) When I did see the dress, I thought it was the most beautiful thing ever created, and I could not imagine that those puffy sleeves would ever, ever look dated.
c) Contestants in the breadbaking competition were judged on 1) a project book, which recorded all breadbaking activities over the course of your 4-H career; 2) an oral exam by state extension agents and representatives of the Martha White Flour company (sponsor of the event); and 3) no baking whatsoever.
d) I did not win.
e) Had we baked, I certainly would not have won.
In sum, I was a breadbaking champion who was more interested in the intricacies of Princess Di’s dress than in the chemical interactions that were making my loaves so tough.
Despite this, on an impulse that can only be called “stupidity,” I volunteered to make bread for a dinner party that starts in about 7 hours. I was intrigued because one of the guests is allergic to all oils except olive, does not eat dairy, eggs, chocolate, and a host of other things, and wrote the book I just finished. And so I am attempting Lydia Bastianich’s recipe for onion-tomato focaccia from Lydia’s Italy. Results will be posted.
I bake this in honor of my friend Rocco Marinaccio, who is having his 50th birthday bash in the Berkshires today and who gave us Lydia’s Italy for our wedding. Happy birthday, honey, and I’m sorry I can’t be there!