The flavor of the softened buckwheat groats plays nicely with the hint of citrus and the soft suggestion of Parmesan.
The taste of sourdough, cheddar, and chipotle are well-balanced in this bread – with a light but insistent heat in the back of the throat from the pepper.
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.
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.
Subtle sour taste of rye tempered by the smooth creaminess of Brie. Delish!
What could be better than apricots soaked in ginger beer? I’ll tell you what… nuthin. This recipe rocks – I know because my wife Becca gave it her “I could eat another slice” seal of approval!
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.