Savory Cheese and Chive Bread…French Fridays with Dorie
Since my family tends to think of brioche as exotic, I wasn’t sure how this week’s savory quick bread would fly. I took Dorie’s Bonne Idée and used half minced chives and half basil, plus grated Gruyère and teeny cubes of sharp cheddar. I figured I’d tailor make it to my preferences versus the family’s…as they’d choose no herbs and no nuts! Well, the batter was amazingly tasty (I hope I’m immune to salmonella as I just couldn’t keep my finger out of this eggy dough); and I made 3 small loaves, so I could have a couple extra loaves for the freezer.
As suspected, the crew just ignored this bread, but I found it wonderful…cheesy and fresh tasting with the jolt of herbs….a perfect accompaniment to soups or salads. So rustic and fragrant, but I guess my spare loaves need to be reserved for my friends with more mature palates (not the Oreo crowd I call family). This recipe can be found in Dorie Greenspan’s Around My French Table or in this Washington Post article.