ffwd: back-of-the-card cheese & olive bread
I don’t make either very often, but I like savory breads more than sweet ones. I think it’s because the sweet ones are typically served at breakfast under the label of “bread”, but are really just cakes in loaf form. With the exception of a truly amazing sticky bun or coffee cake, I really don’t like sweets in the morning. That’s a long way of saying I was up to the task of this week’s French Fridays with Dorie recipe, Back-of-the-Card Cheese and Olive Bread.
The recipe called for tapenade, olives and Comté cheese, but cries out to be personalized. I took a peek in the refrigerator for inspiration. I decided to give my loaf a Greek twist. I substituted sun-dried tomatoes for half of the olives and used 1 cup of feta for the cheese.
I also opted to make mini loaves. Recipes for one big loaf fill my 3 smaller sized pans. I can eat one right away and share the others, or freeze for later. I served the bread alongside a bowl of soup for lunch, plus further nibbling throughout the day.
The flavors were salty and savory which I enjoyed. The texture of the bread was more like cake than a typical quick bread. Maybe that’s the French way. I’m not sure that I liked that part, especially with the savory ingredients, so I don’t think I’ll make this again.
If you’d like to try this yourself, Dorie has posted the recipe here. You can also find it in Dorie Greenspan’s book Around My French Table.
To see the winning combinations of other French Fridays with Dorie participants, follow their links here
Posted on 14 June 2013, in Baking, French Fridays with Dorie and tagged bread, cheese, French Fridays with Dorie, olives. Bookmark the permalink. 15 Comments.
I like the mini loaf idea – it would make it easy to eat one now and pop a couple in the freezer :-)
Hope you have a nice (dry) weekend.
I agree with Cher on the mini loaves. As it turned out, I cut my loaf in half and put it in the
freezer. It’s too much for just hubby and I, and it will be interesting to see how that turns
out. Have a wonderful weekend.
I love the idea of using feta. I made mine with the olives and sundried tomatoes and it tasted like something was missing. The feta would have really lifted the flavour! I wish I had thought of that!
Betsy, are you Greek or did you just decide to amble that way for a day or two? I cannot get my arms around using feta in this bread. Interesting. I do intend to use sun dried tomatoes next time I make this. I loved the “idea” of this bread more than the taste. I also thought it was missing a little something. I omitted the 3/4 tsp of salt since I was using tapenade and oil-cured olives. I think I will “tweak” it myself and try again. I have darling little cardboard mini-loaf pans from King Arthur that I intend to use the next time I made this bread. Who needs to eat a loaf of bread? That’s my problem.
Betsy, so I am more timely with commenting this week – I like that you tried a Greek version of this Back-of-the-Card quick bread recipe – I totally agree with you, this recipe did call out for some personalisation! The mini loaves are always a wonderful idea, they can be frozen and enjoyed later and are always good for gift giving and your versions look pretty with those sundried tomatoes and feta and black olives.
Have a wonderful weekend!
Yes, this bread did cry out to be personalized… feta wouldn’t work for me I found the bread already a bit salty… but I do think more experimenting needs to go into this loaf. I’m with you too sweet in the morning is too much for me, but it is the one time of day when I enjoy a little fruit. Love the mini-loaf idea.
I enjoyed this one a lot but I do think I would have loved it even more had I made the substitutions you did! Great job.
Minis are a great idea, and the feta too! That greek twist is perfect here. I made the other savory bread from the book as mini muffins, and they make a great soup companion. Nice loaf Betsy, and you´re right about the wording, here we call them loaf cakes.
I love the mini idea, and the addition of feta. Good choices. Funny, my loaves didn’t come out cakey at all. I wonder if it had to do with the additions, or perhaps with the difference in baking mini loaves. Mine definitely had a “bread” texture. I really enjoyed this bread and will make it again, with a few changes that I noted in my book — omitting salt and either omitting or cutting way back on the oil.
The mini loaf idea is a winner! I like quick breads, sweet or savory, but I don’t make them too often. With just my husband and me we don’t NEED to eat it. The mini loaves would save us from ourselves.
I did like the cakeiness of this one – which is maybe why I liked it! Hope you have beem having a great weekend.
Cher, I think yours was the winning combination of ingredients for this bread and I don’t say this because I’m Greek ;) I really believe that the saltiness of the feta and the sweetness of the sundried tomatoes make your bread a real winner!! If I ever make it again I will do it as per your suggestion! Great post!!
alright the mini loaves idea is geniius. I’m totally stealing it! What a great size for an appetizer!! :)
I love your idea of making mini-loaves! I had a lot of leftovers that never got eaten. While I liked this bread, I just wasn’t inspired to eat the leftovers, so I doubt I will make this one again. I liked the cheese and chive bread better.
Oh I will I had those mini pans! What a great idea. This would be a terrific holiday hostess gift!