March 4, 2011 in breads
One of my biggest baking pet peeves is quick breads that don’t fill up a loaf pan. Kind of like that ^. I mean, what is that? I’m starting to wonder if my loaf pans are abnormally wide or something because the other members of French Fridays with Dorie all have normal sized bread.
I don’t get it.
What I do get is the deliciousness that
is was this savory bread that’s loaded with cheese (shredded AND cubed for extra gooeyness) and chives. Are there two things that go together better than cheese and chives? Nope, didn’t think so. I was afraid of adding the 1/2 cup of chopped chives that the recipe called for so I used about half that and ended up wishing I’d gone for the full 1/2 cup.
The bread is tender and soft but the outside gets a little crustier than a regular quick bread thanks to all the bubbly cheese. It’s perfection in a (tiny) loaf and becomes even better when it’s toasted and slathered in butter.
(As always, this recipe comes from Around My French Table and the members of FFwD want to encourage you to purchase the book – it’s well worth it!)