A smooth, subtly sweet, suggestively savory loaf (suitable for sandwiches and soups).
Becca told me the other day that cheese breads were my jam. Sesame Cheddar, Basil Havarti, and now Pesto Parmesan. She said I should specialize in cheese breads. Which is interesting because I once dreamed of opening a local fromagerie. That’s right, I dream of cheese – and sometimes honey – but mostly cheese.
Truth in advertising… I have no idea how much mint, feta and olives I put in this recipe. Like most things I do, the recipe was kind of thrown together with available parts.
My son, Sawyer, doesn’t like ‘bits’ in bread. Anything with seeds, nuts, flecks of onion, olives, and so on – he won’t touch. So, this is pretty much the anti-Sawyer bread, made with nine different seeds.
Simple thoughts… I think I’m in love with coriander.
Becca and I have amassed a store of canned beans to make a doomsday prepper proud. Nice to have a can of organic black lentils on hand when you need them!
I came up with this bread while stroking my waxed mustache and admiring my man bun. It’s a hipster thing. You don’t have to be a hipster to make it, but you really ought to like blue cheese.
Is it fair to judge a bread on the quality of toast it makes? On this merit alone, you should drop everything and make this delicious bread. Woo!
A rich, complex, savory, loaf that’s two parts fancy, one part rustic, and may just be the best invention since… well, you know.
I purchased a bread cloche the other day. I feel like a bread baking super hero. Now I can get crispy crusts and airy crumbs like French boulangers – and I don’t have to fly to France to do it.