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.
As you bring a piece of this Lemon Pepper Bread to your mouth, you’ll smell a hint of citrus that offers a wonderful contrast to the mild heat of the cracked pepper that follows. Not quite sweet and sour, but close.
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 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.