During our recent trip to Colorado we acquired a fantastic book called Beard on Bread- circa the early 70s. One of James Beard's classics. We also acquired a few antique loaf pans and a cast-iron cornbread skillet. Tonight, we tried our hand at a basic Italian Feather Bread--stuffed with sliced Spanish olives and fresh thyme. Nothing beats fresh bread straight from the oven on a rainy Sunday in Brooklyn.