I do so love an herb bread. Thought it was about time to honor the bastard step child of the seed family: celery seeds. In the allergen hall of fame, celery seeds are second only to peanuts. Bet you didn’t know that.
I don’t know if you have ever volunteered for a political campaign… it starts out with you, curious, attending a meeting or two. Then you offer to host a meet-and-greet…
I wanted to use corn. But I didn’t. Fortunately, I don’t lug around my regrets. There is always a next time… and there most definitely will be. This bread has a sweet, mellow, warmth.
Bread is magic. Garlic is magic. Put them together and you have super powers. Add cheese and you are invincible as well. I don’t dabble in hyperbole. This is serious stuff.
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!