March 1, 2011

Savory Cheese and Herb Bread

I am totally on top of things and early this week with my FFWD recipe! I improvised with what I had on hand - parmesan, mozzarella, monterey jack, and parsley, sage, rosemary and thyme :)

I doubled the recipe to take a loaf to my friends. This bread is DELICIOUS. It's quite heavy, so one piece will really do you, but so tasty and just yum! How many ways can I say it? YUM-O!

I chose not to add any nuts, although I love them, because I wanted to enjoy the texture sans. Also, since cheese is already salty, I didn't want to oversalt the bread. I did add some salt to the dough, but I also sprinkled just a little freshly ground salt on top before putting them in the oven, and the result was a little crunchy salty goodness when you're eating the top crust.

6 comments:

Allison said...

I love the collection of herbs you used!
Must tell you though that I have awarded you a Stylish Blogger Award! You can find out all about it on my blog! Congratulations!

Jessica of My Baking Heart said...

Love the idea of salt on top - I bet it was delicious! :)

Cher said...

This was very rich, but oh so good... Glad you enjoyed. Great cheese choices.

Betsy said...

I left out the nuts too. I like your idea of sprinkling the salt on top!

lola said...

You made Scarborough Fair Bread! Great bonne idee with the salt. I want to try that!

tricia s. said...

I agree with everyone about your wonderful idea to put the salt on top. One of the best things about this recipe was the flexibility - how wonderful to be able to actually just use what we have on hand. Esp those little bits of cheese that need to get moved....