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.
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!
Becca and I love to go to 15 Church, a restaurant here in Saratoga Springs. The other day, they served a semolina crisp with sesame, caraway, and poppy seeds… ooh yummy!
Black Rice Olive Bread contains ground black rice, semolina, and olives – similar to my Mom’s Semolina Olive Bread, but not based on it. Makes great egg sandwiches…