Once again, it’s Friday and time to post my latest attempt at one of Dorie Greenspan’s recipes from her book, Around My French. This savory quick bread (pages 34-36) came together as easily as promised. I sampled this bread each of the ways Dories suggests. I had a slice when the bread was still warm from the oven. Once the bread cooled I cut up a few cubes and invited a neighbor over to share the bread and a glass of wine. The bread was good but the conversation was better. My favorite way to eat this bread was lightly toasted and buttered.
The cheese is both grated and cubed. The grated cheese gives the bread it’s flavor and the cubes provide a toothy cheese texture because they don’t melt completely. This is a great technique. I want to try it in quiche next. I made the cubes very small but next time I’d like to make them a little bigger and see how it changes the bread.
Kitchen tip: keep butter wrappers that have a fair amount of butter on them. Fold the wrapper over on itself to keep the butter fresh until needed to grease pans or cookie sheets.
Notes:
Used Comte cheese.
1 teaspoon Maldon salt.
Instead of optional cayenne I added a dash of Tapitio to the milk.
Used some sliced toasted almonds I had on hand in place of walnuts.
About 40 minutes cooking time.
Used Comte cheese.
1 teaspoon Maldon salt.
Instead of optional cayenne I added a dash of Tapitio to the milk.
Used some sliced toasted almonds I had on hand in place of walnuts.
About 40 minutes cooking time.
Visit French Fridays with Dorie to see what everyone is doing with this recipe.
Beautiful bread. I love that this recipe is so colorful and turns out so pretty. Nice post.
ReplyDeleteCompletely agree that using both cubed and grated cheese is a great idea to give some different textures - I would try that again too! Your bread turned out lovely :)
ReplyDeleteIm glad you enjoyed this recipe, your bread looks yummy! I love all the cheese!
ReplyDeleteI toasted it (to go with soup) and also think thats the way to go.
ReplyDeleteBeautiful bread. I save my butter wrappers exactly as you do!
ReplyDeleteI can see how this would be great toasted - with the cheese all remelted... MMMM. Very nice.
ReplyDeleteLooks like a perfect loaf! :)
ReplyDeleteNow I have to make more so I can try it toasted! Your bread looks great.
ReplyDeleteIsn't this a fabulous recipe? One of my favorites so far.
ReplyDeleteLove the tip on saving the butter wrappers. I don't save them but use them at the moment if baking with butter. This was a great week for FFwD!
ReplyDeleteI ate mine with lots of butter...so good. love your photo.
ReplyDeleteI do the same with my butter wrappers. I love that you can infinitely vary this recipe with whatever you have on hand.
ReplyDeleteI literally read your post and went over to try a slice of bread toasted. Not an Atkins week in this house :) Nana and I loved the bread as well. Great job !
ReplyDeleteI always try to post on time, and I am always late. I might try your way, to post early:)
ReplyDeleteI planned to make grilled cheese with the rest of the bread, but there was nothing left. I managed to scrounge a piece for myself for the breakfast the next day - I toasted it and smeared it with butter. Heaven!
Your bread looks so good and I really like the additions you used. I have never tried Maldon salt or Tapitio.
ReplyDeleteGreat tip on the butter wrappers. Need to start saving mine!
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