Sauteed green onions, cheese (I used Gruyère, dill Havarti, and Gouda… cleaning out the cheese drawer), sweetened with a wee bit of applesauce.
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.
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!
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 love a good story. This recipe has all the ingredients of a good hero quest: departure, initiation, return, and mashed potatoes.
“I donned my trusty apron and flew into the kitchen.” Read the newest episode in the heroic exploits of your humble home baker as he makes bread with burnt sweet potatoes.
Today, I have reason to be very sad and I have reason to be very happy. What bread should a sad happy baker make? Why, how about a little bit of Sadhappy Bread.
A gentle savory bread with Havarti cheese, fresh basil, and chia seeds. I also threw in some Greek yogurt and quinoa flour because I have hipster leanings.