French Fridays with Dorie: Savory Cheese and Herb Bread

This week’s recipe for French Fridays with Dorie is an herby, cheesy quick bread. The version in the book is called Savory Cheese and Chive Bread, but this is one of those recipes that can be a palette for any variety of “adornments”. Dorie’s Bonne Idees in the margins of this recipe give her permission to substitute, though a read through the recipe also makes it clear it’s that kind of recipe.

I never quite made it to the grocery store this week, but this is a recipe I can make from my usual pantry. The one critical ingredient I was missing was cheese. For some reason, I didn’t have any. The week’s travels did include a stop at Costco, but nothing comes in small packages there. I picked up a (giant) block of a cheddar-like Irish table cheese called Dubliner, which will also be good for snacking.

For the herbal factor, I opted for a combination of parsley and sliced scallions. I also didn’t have any milk, but I had some cream from making soup, so I used that instead, making the bread a little more decadent than it might have been. I left out the nuts and threw in the suggested pinch of cayenne for good measure.

This mixes up to an extremely thick batter. I popped it in the oven and, about half an hour later, just as a wonderful aroma starting wafting towards us from the kitchen, the timer buzzed. The dough was looking lovely with its golden brown top contrasting with the flecks of green herbs, and smelling very cheesy.

The bread was moist with a nice crumb. I liked the flecks of green, the parsley and the scallions, throughout. All of the flavors came through, but I think it could have been even cheesier.

This would be delicious with soup or alongside dinner. I’m looking forward to trying this bread again with different cheese and herbs to match other meals. If I have an hour before dinner, I could make this to serve hot out of the oven.

One of the things I like about the FFwD community is their collective creativity. It’s always interesting to see what someone else has done with the same recipe when they don’t have, don’t like, or cannot eat a certain ingredient. The result is usually something interesting and inspiring. Check out my fellow bloggers links for this week’s recipes at French Fridays with Dorie. As always, you could also get your own copy of the book, Dorie Greenspan’s Around My French Table and maybe you’ll be inspired to cook along.

Next week’s recipe is the intriguing and exotic sounding Beggar’s Linguine. Stay tuned.


Posted on 4 March 2011, in French Fridays with Dorie and tagged , , . Bookmark the permalink. 25 Comments.

  1. This looks so great! I love all your substitutions. I bet it tasted wonderful.

  2. FreeStateYank

    Looks scrumptious!!!

  3. Ooooh… I never even thought about using cream!

  4. I love Dubliner. Agreed – this was a very adaptable loaf & am looking forward to trying some other variations.

  5. Your loaf is pretty! That’s great that you had everything but the cheese on hand!

  6. I agree…it could have been cheesier and more salt, but we all liked it and it is a beautiful bread. Nice post.

  7. Your bread looks great & I love the comment about how creative we are – it’s true! I love seeing what everyone does each Friday. Have a lovely weekend.

  8. Great looking bread! I bet it was good with the Dubliner cheese and cream! Have a great weekend.

  9. I love Dubliner cheese! Looks great!

  10. I never thought about using the Dubliner, and I had it in
    the refrigerator. I used a sharp cheddar, but a blend of cheese
    would go well too. I know Tricia used two types of cheese and her
    bread was very good.

  11. I have been wondering how that Dubliner cheese tastes. It sounds perfect for this recipe and I like the other add-ins you chose. Your loaf looks so delicious.

  12. Dubliner was a great choice. Think I’ll try that next time.

  13. Yeah for the cayenne pepper! I used it in my loaf too. Love
    your baking dish.

  14. Dubliner is one of my partner’s favourites – it’s hard to keep it in the house! I think it would be terrific in this bread. A few people doubled the cheese, which I think I’ll do next time, too. Love all your additions.

  15. Looks delicious with the parsley and scallions! I have never tried Dubliner, but I may have to now since so many people seem to like it.

  16. I have learned so much about different cheeses from this week’s recipe! And admire your resourcefulness! The cream sounds wonderful!

  17. No cheese in the house! That won’t work with FFWD :)

  18. I love that you substituted cream for the milk and your combination of scallions and parsley sounds lovely. Delish!

  19. Ooh, I bet the cream made this even better…I love that you can wing this with whatever is in your kitchen…beautiful loaf!

  20. Yours is truly golden and beautiful.

  21. Your bread looks wonderful! I bet the Dubliner gave it a great flavor, too. I can’t wait to try this recipe again with different herbs and cheeses.

  22. I have a lot of ideas for my next loaf of quick bread. Possibilities are endless with this recipe!

  23. You’re so right, this bread is perfect for ‘adornments’
    using anything you like and/or have handy! Looks

  24. You are right – this is a bread that practically demands substitutions. And thank you for your potholder comment – I am afraid that I am no knitter (I can’t even sew buttons on right). I got them at Ikea!

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